فهرست نشریات علمی دسترسی آزاد ایران

Complex coacervation is a well-established encapsulation technique that has been extensively utilized in diverse industrial applications, including food, pharmaceuticals, and cosmetics. This technique offers a promising approach to encapsulate bioactive compounds, flavours, and nutrients within colloidal systems, thereby enhancing their stability and bioavailability in food products. Through the formation of complex coacervates, which are liquid-liquid phase-separated colloidal droplets, it becomes possible to efficiently entrap and protect sensitive compounds from degradation during processing and storage. This review primarily focuses on commonly used polymers as wall materials for complex coacervation and their applications in a variety of food products derived from both plant and animal sources. Researchers have demonstrated the ability of this technique to encapsulate bioactive compounds, flavours, and nutrients within colloidal systems, thereby optimizing their stability and utilization in nutritional applications. Additionally, studies have explored the use of complex coacervation for controlled release applications, allowing for targeted delivery of functional ingredients in foods. Furthermore, recent research has investigated the scalability and feasibility of implementing complex coacervation on an industrial scale, paving the way for its industrial application in the food industry. studies have also focused on optimizing the formulation parameters and scaling up the production of complex coacervates, addressing key challenges associated with industrial implementation. Overall, these recent findings highlight the growing potential of complex coacervation as a versatile tool for improving the delivery of colloidal systems in various food applications.