Encapsulation of bioactive compounds s been considered a promising tool for preserving these compounds. Several studies on dietary sources and health benefits of flavonoids, their chemical and stability properties, and encapsulation methods used for delivery of flavonoids were reviewed. Flavonoids comprise the main group of polyphenols widely found in fruits and vegetables responsible for numerous biological activities. They have a flavan nucleus with 15 carbon atoms organized in three rings and are categorized into six subgroups. The main dietary sources of flavonoids are fruits, vegetables, cereals, tea, and some herbs such as Viola odorata Linn. These compounds can prevent diseases such as cardiovascular, cancers, neurodegenerative, diabetes, and inflammatory bowel disease. Despite these beneficial biological activities, flavonoids are not stable against environmental conditions, have low water solubility and low bioavailability after oral administration, which restricts their application. Accordingly, encapsulation has been utilized in order to improve the stability and solubility of flavonoids. Various approaches such as spray drying, molecular complexes, liposomes, nanoparticles, emulsification, and multilamellar vesicles have been applied in the entrapment of flavonoids. Encapsulation can improve the stability of flavonoids as well as solubility, controlled release, and bioavailability.
Tension and solute depletion in multilamellar vesicles
