ABSTRACT
Antioxidants can extend the shelf life of foods. In general, antioxidants are of lipophilic nature. These antioxidants can be tocopherols, tocotrienols, phospholipids, lignin-derived compounds, ascorbic acid, hydroxycarboxy-acid, amino acids, flavonoids, carotenoids, phenolic compounds, and Maillard reaction products. However, protection of antioxidants, delivery of their functionality into the food, and enhancing the efficacy of antioxidants are challenging issues. Casein can be used to fabricate nanoemulsions, nanoliposomes, solid lipid nanoparticles, and gel network. Casein protein can be utilized as a template of encapsulation matrix to help in the protection of antioxidants during storage period. This chapter reviews encapsulation of antioxidants using casein as template of encapsulation matrix.
