Microcapsules of bioactive compounds from fruits and vegetables waste and their utilization: A review
Julia Thakur, Anjan Borah
Abstract
Fruits and vegetables have crucial role in human nutrition. Due to presence of various bioactive compounds, they are consumed processed, minimally processed as well as raw. In fruit and vegetable processing industries, the generation of their wastes are becoming a serious nutritional and environmental issue. These wastes still contain many bioactive compounds and their recovery from industry wastes has received significant attention. These bioactive compounds are sensitive to heat, light and oxygen; therefore, entrapment of these bioactive compounds is necessary to provide them protection from degradation against the environmental conditions. Additionally, microencapsulation process has been used for improving bioavailability, stability, delivery and controlled release of bioactive compounds. The aim of this review is to compile the results of extraction of different bioactive compounds by different methodologies and then their incorporation into probiotics in order to develop a functional food product with improved health and nutritional characteristics.