Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes

Abstract Background During the manufacturing and storage, nutrients in infant formulae are sensitive to oxidative degradation and are prone to form unpleasant smells followed by a reduction in bioaccessibility. Therefore, it is possible to prepare microcapsules by embedding functional ingredients in a homogeneous or heterogeneous matrix. Currently, microcapsules used as carriers in dairy are a relatively promising technology. Scope and approach The differences of nutrients in infant formulae and breast milk, and challenges in the fortification of functional ingredients in infant formulae are reviewed. Then we summarize delivery systems that have been used or could potentially be applied to encapsulate the functional ingredients for infant formulae, such as casein, ethyl cellulose, maltodextrin, whey protein, and Maillard reaction products. Besides, the application of liposomes in the food field and the feasibility of liposomes to deliver nutrients in infant formulae are discussed. Key findings and conclusions Nowadays, microcapsules have shown broad application prospects in food science and nutrition. In particular, liposomes, as biocompatible and biodegradable delivery systems, encapsulate essential nutrients for infants, such as lactoferrin, vitamins, and functional lipids. Despite the relative improvements toward the extension of liposome application, additional efforts for its application in infant formulae must be attempted. For the practical application of liposomes in infant formulae, higher quality wall materials with reasonable price should be developed, and their biological assessment including safety and bioaccessibility, should be performed in the future.