V Blanco-Morales, D Mercatante, M T Rodriguez-Estrada, G Garcia-Llatas
Advances in experimental medicine and biology 2024Plant sterols are minor bioactive components of food lipids, which are often used for the formulation of functional foods due to their cholesterol-lowering properties. However, they have low solubility and tend to crystallize, which may affect their biological effects, the sensory profile of the sterol-enriched food, and its consumer acceptability. Moreover, due to the unsaturated structure of sterols, they are susceptible to oxidation, so different encapsulation systems have been developed to improve their dispersibility/solubility, stability, delivery, and bioaccessibility. This chapter provides an overview of the main encapsulation systems currently used for plant sterols and their application in model and food systems, with a particular focus on their efficiency and impact on sterol bioaccessibility. © 2024. The Author(s), under exclusive license to Springer Nature Switzerland AG.
V Blanco-Morales, D Mercatante, M T Rodriguez-Estrada, G Garcia-Llatas. Current and New Insights on Delivery Systems for Plant Sterols in Food. Advances in experimental medicine and biology. 2024;1440:403-435
PMID: 38036891
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