Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin
Résumé
Encapsulation of bioactive compounds such as vitamins and micronutrients is a great challenge to develop new
functional foods. There is a growing demand from consumers for food products offering health benefits such
as products enriched with vitamins.At the same time, consumers tend to favor natural food or products with minimal
amount of additives. The encapsulation of bioactives usually resorts to extraneous components that are
not natural constituents of the targeted food product. It could therefore be relevant to seek to encapsulate bioactive
molecules by means of intraneous components that are natural constituents of the targeted food product.