ABSTRACT
Polyphenol and other antioxidants show positive health effects in condition, for example, inflammation, cancer development, aging, and some infections, etc. Therefore, their use has increased in the field of food, nutrition, nutraceuticals, cosmetics, and pharmaceuticals in recent past. Polyphenols extracted out of plant matrices are prone to undesirable environmental condition, for example, high temperature, light, and oxygen during processing and storage. This reduces the quality of phenol or antioxidant capacity. To protect polyphenol from undesirable condition, it is encapsulated into microscale or nanoscale particles using biological polymers, for example, proteins and starch, ascoverin material. Besides, encapsulation improves 170health effect of polyphenol by mediating controlled release, increased bioavailability, targeting for organ or tissue-specific delivery, preventing degradation from digestive enzymes and pH, and increased absorption in intestine. This chapter emphasizes on matrices, various strategies used for encapsulation of polyphenols at microscale and nanoscale, and effect of encapsulation.
