Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

The modification of starch digestibility can be achieved through the formation of complexes with polyphenols. We studied the combined impacts of ultrasound and high-pressure homogenization (UT-HPH) on the structure and in vitro digestibility of rice starch-chlorogenic acid complexes. The development of V-type complexes was supported by our findings, which also showed that synergistic UT-HPH therapy exhibited the highest absorbance value for the complexing index (0.882). Significant alterations in digestibility were also observed in the complexes, with the content of RDS decreasing from 49.27% to 27.06%, the content of slowly SDS increasing from 25.69% to 35.35%, and the percentage of RS increasing from 25.05% to 37.59%. Furthermore, a high positive correlation was found by applying the Pearson correlation coefficient in our research between RS, weight, PSD, and CI. This study presents a sustainable processing approach for utilizing chlorogenic acid in starch-rich food systems.

V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility

V-type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V-type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the VGSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of VGSs.

Application of encapsulated flavors in food products; opportunities and challenges

Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.

Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction

This study aimed to investigate the role of amylose and amylopectin in the formation of starch-polyphenol complex and elucidate the interaction mechanisms. Gallic acid (GA) was used to complex with maize starch with various amylose contents. Results showed GA formed V-type crystals with normal maize starch (NMS) and high amylose maize starch (HAMS), while higher relative crystallinity was exhibited in HAMS-GA complexes than NMS counterparts. Molecular structure analysis revealed more amylose in GA-starch complexes than in treated starch counterparts without GA, and this was more apparent in HAMS than NMS, implying amylose is preferred to complex with GA than amylopectin. FTIR detected higher R1047/1022 value in starch-GA complexes than their starch counterparts without GA, suggesting increased short-range ordered structrure of complexes. Typical signatures of hydrophobic interactions were further revealed by isothermal titration calorimetry, indicating the complexation of GA to starch is mainly through hydrophobic bonds. More binding sites were observed for HAMS (72.50) than NMS (11.33), which proves the preferences of amylose to bind with GA. Molecular dynamics simulated the complexation of GA to amylose, and confirmed hydrophobic bond is the main interaction force. These findings would provide guidance for precise design and utilization of starch-polyphenol complexes in functional foods.

Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment

With the concern of the strong fishy odor of sea cucumber intestinal peptides, the deodorization potential of V-type starch with a flexible cavity was investigated. By gas chromatography-mass spectrometry and electronic nose, it was confirmed that V-type starch effectively deodorized key off-odor compounds (isobutyric acid, butanoic acid, 1-octen-3-ol, nonanal, and trimethylamine), and the optimum deodorization performance (adsorption ratio of 92.45%) was achieved after 8 h adsorption at the sea cucumber intestinal peptide to starch ratio of 1:15 (w/w). In the Fourier transform infrared spectrum of the V-type starch inclusion complexes, a new characteristic peak was observed at 1563 cm-1 when the sea cucumber intestinal peptide to starch ratio was 1:1 (w/w). The presence of this peak was attributed to the complexation between V-type starch and trimethylamine. For the first time, we demonstrated that the V-type starch could deodorize aquatic products, and this study contributes to the application of starch materials.

Bioactive delivery systems based on starch and its derivatives: Assembly and application at different structural levels

Starch and modified starch, spanning various structural levels, are comprehensively reviewed, with a special emphasis on the advancement of starch and its derivative-based delivery systems for bioactive substances. The pivotal aspect highlighted is the controlled release of active ingredients by starch-based delivery systems with distinct hierarchical structures. At the molecular level, diverse categories of starch degradation products, such as dextrin and highly branched starch, serve as versatile amphiphilic carriers for encapsulating active ingredients. At the level of helical structure, the distinctive configuration of the starch-guest complex partly determines the mechanism of controlled release for diverse active components. At the crystal and particle structural level, starch assumes the role of a carrier, effectively modulating the release of active substances, and enhances the innate physiological activity of different active components. As a natural polymer molecule, starch can also generate hydrogel materials in polymer form, expanding its utility in the fields of food, materials, and even medicine.

Polymorphic nanostarch-mediated assembly of bioactives

Starch as an edible, biosafe, and functional biopolymer, has been tailored at nanoscale to deliver bioactive guests. Nanostarches fabricated in various morphologies including nanosphere, nanorod, nanoworm, nanovesicle, nanopolyhedron, nanoflake, nanonetwork etc., enable them to assemble different kinds of bioactives due to structural particularity and green modification. Previous studies have reviewed nanostarch for its preparation and application in food, however, no such work has been done for the potential of delivery system via polymorphic nanostarches. In this review, we focus on the merits of nanostarch empowered by multi-morphology for delivery system, and also conclude the assembly strategies and corresponding properties of nanostarch-based carrier. Additionally, the advantages, limitations, and future perspectives of polymorphic nanostarch are summarized to better understand the micro/nanostarch architectures and their regulation for the compatibility of bioactive molecules. According to the morphology of carrier, nanostarch effectively captures bioactives on the surface and/or inside core to form tight complexes, which maintains their stability in the human microenvironment. It improves the bioavailability of bioactive guests by different assembly approaches of carrier/guest surface combination, guest@carrier embedment, and nanostarch-mediated encapsulation. Targeted release of delivery systems is stimulated by the microenvironment conditions based on the complex structure of nanostarch loaded with bioactives.

Fabrication and release property of self-assembled garlic essential oil-amylose inclusion complex by pre-gelatinization coupling with high-speed shear

Our aim was to investigate the preparation of self-assembled garlic essential oil-amylose inclusion complexes (SGAs) using garlic essential oil (GEO) and corn starch (CS), and evaluated their release properties. SGAs were fabricated by pre-gelatinization coupling with high-speed shear at different GEO-CS mass ratios. When the mass ratio of GEO to pre-gelatinized corn starch was set at 15 % (SGA-15 %), with a fixed shear rate of 9000 rpm and a shear time of 30 min, the allicin content was 0.573 ± 0.023 mg/g. X-ray diffraction (XRD) results revealed a starch V-type crystalline structure in SGAs with peaks at 13.0°, 18.0°, and 20.0° (2θ). Fourier Transform Infrared (FTIR) spectra of SGAs displayed a shift in the characteristic peak of diallyl trisulfide from 987.51 cm-1 to 991.45 cm-1. Scanning electron microscope (SEM) images revealed that SGAs exhibited lamellar structures covered with small granules. SGAs exhibited higher residual mass (approximately 12 %) than other samples. The resistant starch content of SGAs increased from 10.1 % to 18.4 % as GEO contents varied from 5 % to 15 %. In vitro digestion tests showed that about 53.21 % of allicin remained in SGA-15 % after 8 h. Therefore, this dual treatment can be a new method for fabricating controlled-release inclusion complexes of guest molecules.

Encapsulation of mint essential oil: Techniques and applications

Mint essential oil (MEO) is an outstanding antibacterial and antioxidant agent, that can be considered as a promising natural preservative, flavor, insecticide, coolant, and herbal medicine. However, the low solubility and volatility of MEO limits its extensive applications. In order to utilize MEO in different products, it is essential to develop treatments that can overcome these limitations. More recently, encapsulation technology has been developed as a promising method to overcome the shortcomings of MEO. In which, sensitive compounds such as essential oils (EOs) are entrapped in a carrier to produce micro or nanoparticles with increased stability against environmental conditions. Additionally, encapsulation of EOs makes transportation and handling easier, reduces their volatility, controls their release and consequently improves the efficiency of these bioactive compounds and extends their industrial applications. Several encapsulation techniques, such as emulsification, coacervation, ionic gelation, inclusion complexation, spray drying, electrospinning, melt dispersion, melt homogenization, and so on, have been emerged to improve the stability of MEO. These encapsulated MEOs can be also used in a variety of food, bioagricultural, pharmaceutical, and health care products with excellent performance. Therefore, this review aims to summarize the physicochemical and functional properties of MEO, recent advances in encapsulation techniques for MEO, and the application of micro/nanocapsulated MEO in different products.

Preparation, physicochemical characterization, and in vitro starch digestibility on complex of Euryale ferox kernel starch with ferulic acid and quercetin

The objective of the current research was to analyze the physicochemical, structural, and in vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic acid (FA) and quercetin (QR). XRD results have shown that FA and QR were attached to starch resulting crystalline complexes. SEM image showed a smooth, compact structure, indicating FA and QR assist in the reorganization of starch molecules. The 1H NMR spectra of starch-polyphenols complexes showed multiple additional peaks between 6.00 and 9.00 ppm due to the benzene ring and phenolic hydroxyl groups imparted from polyphenols. The shifting and emergence of the characteristic peak observed in the DSC thermogram confirmed that polyphenols were successfully attached to starch. Complexation alters colors, reduced swelling power, and increased the solubility of the complexes. Following the complexation of FA and QR, the content of resistant starch exhibited a significant rise, escalating from 7.69 % (control sample) to 49.39 % (10 % FA) and 54.68 % (10 % QR). This led to a notable reduction in the predicted glycemic index (pGI).The higher resistant starch in the complex is attributed due to the combined effects of the reordered structure of the complexes and the inhibitory activity of polyphenols against starch digestive enzymes. Therefore, EFKS-FA and EFKS-QR complex can be used as a functional ingredient for a low glycemic index food.

Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites

Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery.

Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes

The pea starch-gallic acid (PS-GA) complexes were prepared using high pressure homogenization (HPH), then the effect and underlying mechanism of pressure on multi-scale structure and digestibility of complexes were investigated. Results showed that HPH promoted the formation of PS-GA complexes, reaching the maximum complex index of 7.74 % at the pressure of 90 MPa, and the main driving force were hydrophobic interactions and hydrogen bonding. The interaction between PS and GA facilitated the formation of surface reticular structures to encapsulate gallic acid molecules, further entangled into bigger size aggregates. The enhancement of rearrangement and aggregation of starch chains during HPH developed a dense hierarchical structure of PS-GA complexes, including short-range ordered structure, V-type crystal structure, lamellar and fractal structure, thus increasing gelatinization temperature. The digestibility of PS-GA complexes substantially changed in reducing rapidly digestible starch content from 29.67 % to 17.07 %, increasing slowly digestible starch from 53.69 % to 56.25 % and resistant starch from 16.63 % to 26.67 %, respectively. Moreover, the resulting complexes exhibited slower digestion rates compared with native PS. Furthermore, the regulating mechanism of pressure during HPH on starch digestibility was the formation of ordered multi-scale structure and inhibition of GA on digestive enzymes.

Ultrasonication-mediated formation of V-type lotus seed starch for subsequent complexation with butyric acid

V-type starches comprise single helical structures that can be complexed with other small hydrophobic molecules. The development of the subtypes of these assembled V-conformations is dependent on the helical state of the amylose chains during complexation, which is influenced by the pretreatment employed. In this work, the effect of preultrasonication on the structure and in vitro digestibility of preformed V-type lotus seed starch (VLS) and its potential for complexing with butyric acid (BA), was investigated. The results showed that ultrasound pretreatment did not affect the crystallographic pattern of the V₆-type VLS. The optimal ultrasonic intensities increased the crystallinity and molecular ordering of the VLSs. With an increase in the preultrasonication power, the pores on the VLS gel surface decreased in size and were more densely distributed. The VLSs formed at 360 W were less vulnerable to digestive enzymes than their untreated counterparts. Additionally, their highly porous structures could accommodate numerous BA molecules, and thus generated inclusion complexes via hydrophobic interactions. These findings would provide valuable insights into the ultrasonication-mediated formation of VLSs and suggest their potential application as carriers for the delivery of BA molecules to the gut.

Effect of fatty acid chain length on physicochemical properties of starch nanocomposites obtained via nanoprecipitation

To evaluate the effect of elaborate difference in the hydrophobicity of core material on encapsulation process and physicochemical properties of the composites, composites of starch and FA with various chain lengths (C:12-22) were prepared via nanoprecipitation. X-ray diffraction analyses revealed that all composites had a V_h-amylose crystalline unit cell, but the chain length of FA did not induce a clear change in crystallinity or the hydrodynamic mean diameter of the composites. As the chain length of FA increased from 12 to 22, FA content in the composites increased from 1.69 to 14.85 mg/g composite. The absorption analyses of Rose Bengal on the composite surfaces revealed that their hydrophobicity increased with increasing chain length of FA. The incorporation of FA enhanced the emulsification activity of the composites, and this result revealed that the composites could be applied as an emulsification agent. For longer FA, composite storage stability increased, but the release of FA by in vitro digestion was delayed.

Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation

The digestibility of starches with high amylose content can be modulated by the complexation with lipids, which is largely influenced by physical modification methods. In the current work, the impact of ultrasound-microwavre synergistic treatment on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes (LS-GMSc) after retrogradation were investigated. Results showed that 400 W of ultrasound treatment combined with microwave was more conducive to the formation of LS-GMSc, which increased the microcrystalline region and ordering degree of starch. However, excessively high ultrasound intensity weakened V-type diffraction and promoted amylose recrystallization. Investigation of the micromorphology and thermal properties revealed that the existence of V-complexes retarded starch retrogradation, and this effect was significantly enhanced after appropriate ultrasound (400 W) treatment. The digestion showed that 400 W of ultrasound treatment improved the digestive resistance of starch complexes and increased the content of resistant starch. These results are significant to the theoretical foundation and functional application of V-type complexes on anti-gelling and anti-digestion.

Structure-digestibility relationship of starch inclusion complex with salicylic acid

Amylose, the linear component of starch, can complex with small molecules to form single helical inclusion complexes of 6, 7, or 8 glucosyl units per helical turn, known as V₆, V₇, and V₈. In this study, starch-salicylic acid (SA) inclusion complexes with different amounts of residual SA were obtained. Their structural characteristics and digestibility profiles were obtained with complementary techniques and an in vitro digestion assay. Upon complexation with excess SA, V₈ type starch inclusion complex was formed. When excess SA crystals were removed, the V₈ polymorphic structure could remain, while further removing intra-helical SA converted the V₈ conformation to V₇. Furthermore, the digestion rate of the resulted V₇ was lowered as indicated by increased resistant starch (RS) content, which could be due to its tight helical structure, whereas the two V₈ complexes were highly digestible. Such findings could have practical implications for novel food product development and nanoencapsulation technology.

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

The starch-phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0-252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17-2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by ¹H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.

Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes

BACKGROUND

The formation of starch-lipid complexes is of interest to food processing and human nutrition. Fatty acid (FA) structure is important for the formation and structure of starch-FA complexes. However, there is limited research regarding the complexing behavior between amylose and different kinds of FAs, as well as the relationship between fine structures and digestibility of the formed complexes. This study aimed to investigate the behavior, fine structure, and digestibility of complexes formed between high amylose maize starch (HMS) and FA having various chain lengths and unsaturation degrees.

RESULTS

Complexes containing different FA structures showed V_6III -type crystals. Complexes containing 18-carbon unsaturated FAs displayed significantly higher complexing index (P < 0.05) than other complexes. Complexes containing 12-carbon FAs and 18-carbon FAs with one unsaturation degree showed a higher degree of structural order and resistant starch (RS) content than other complexes. The 12-carbon FAs exhibited a higher binding degree with helical cavity of amylose than other FAs. Additionally, 10-carbon and 18-carbon saturated FAs tended to combine with HMS outside amylose helices more than other FAs. Laser confocal micro-Raman imaging revealed that the physically embedded 10-carbon and 18-carbon saturated FAs showed heterogeneous distribution in complexes, and that the complexed 18-carbon FAs with one unsaturation degree exhibited homogeneous distribution.

CONCLUSION

The behavior, structural order and digestibility of complexes could be regulated by FA structure. The 12-carbon FAs and 18-carbon FAs with one unsaturation degree were more suitable for the production of HMS-FA complexes with higher structural order and RS content than other FAs. © 2022 Society of Chemical Industry.

Inclusion of phenolic bioactives in high amylose corn starch for gastro-intestinal delivery

Starch is a staple food component with intricate architectures, some of which can be utilized as polysaccharidic delivery vehicles for bioactive compounds. This work describes the use of high amylose corn starch (HACS) to fabricate V-amylose inclusion complexes entrapping capsaicin or curcumin. In line with past studies, X-ray diffraction, differential scanning calorimetry, static laser scattering and scanning electron microscopy help affirm the formation of V6III-type complexes. Such HACS complexes entrap capsaicin and curcumin in structures with higher levels of crystallinity compared to HACS alone (14.61 ± 0.08%, 14.65 ± 0.08% vs. 10.24 ± 0.24%, respectively), high levels of encapsulation efficiency (88.77 ± 5.7% and 66.3 ± 0.99%, respectively) but without significant differences in colloid sizes between the various inclusion complexes (58.25 ± 1.34 μm or 58.98 ± 2.32 μm, respectively). In turn, in vitro gastro-intestinal digestion of HACS complexes with capsaicin or curcumin revealed both, phenolic bioactives significantly (p &lt; 0.05) attenuated the intestinal breakdown of HACS. Interestingly, this attenuated HACS digestibility was accompanied by high gastric retention of the payloads and their sustained release during 2 h of exposure to intestinal conditions. Altogether, this work presents starch-based delivery systems that can entrap phenolic bioactives, release the payload in the intestine and possibly attenuate starch breakdown (because of its increased crystallinity). Thus, this work offers a platform for infusing foods with bioactive phenolics and stall the breakdown of starch.

Fabrication and characterization of Pickering high internal phase emulsions stabilized by debranched starch-capric acid complex nanoparticles

High internal phase emulsions (HIPEs) stabilized by debranched starch-capric acid (DBS-CA) complex nanoparticles were fabricated and their performance was evaluated. DBS-CA was prepared through enzymatic debranching and solid encapsulation methods, and displayed V-type crystalline structure. Contact angle measurements show enhanced hydrophobicity of DBS-CA compared to native starch. The DBS-CA nanoparticles have an average size of 463.77 nm and tended to be aggregating as analyzed by scanning electron microscope and dynamic light scattering particle size analysis. When used as a particulate emulsifier, DBS-CA could stabilize HIPEs with oil volume fraction as high as 80%. The HIPEs showed pH-dependent properties; good storage stability and mechanical strength were achieved within pH range from 3 to 11, especially under alkaline conditions. It was proposed that smaller particle size and higher surface charging were responsible for the more tightly connected gel structure and thus their performance. This study demonstrates a novel approach to fabricate food-grade Pickering HIPEs, which may have many promising potential applications in the food industry.

Magnetic Composites of Dextrin-Based Carbonate Nanosponges and Iron Oxide Nanoparticles with Potential Application in Targeted Drug Delivery

Magnetically driven nanosponges with potential application as targeted drug delivery systems were prepared via the addition of magnetite nanoparticles to the synthesis of cyclodextrin and maltodextrin polymers crosslinked with 1,1′-carbonyldiimidazole. The magnetic nanoparticles were obtained separately via a coprecipitation mechanism involving inorganic iron salts in an alkaline environment. Four composite nanosponges were prepared by varying the content of magnetic nanoparticles (5 wt% and 10 wt%) in the cyclodextrin- and maltodextrin-based polymer matrix. The magnetic nanosponges were then characterised by FTIR, TGA, XRD, FESEM, and HRTEM analysis. The magnetic properties of the nanosponges were investigated via magnetisation curves collected at RT. Finally, the magnetic nanosponges were loaded with doxorubicin and tested as a drug delivery system. The nanosponges exhibited a loading capacity of approximately 3 wt%. Doxorubicin was released by the loaded nanosponges with sustained kinetics over a prolonged period of time.

Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review

In comparison to conventional encapsulation methods of phenolic compounds (PCs), pH-driven method is green, simple and requires low energy consumption. It has a huge potential for industrial applications, and can overcome more effectively the aqueous solubility, stability and bioavailability issues related to PCs by changing pH to induce the encapsulation of PCs. This review aims to shed light on the use of pH-driven method for encapsulating PCs. The preparation steps and principles governing pH-driven method using various carriers and delivery systems are provided. A comparison of pH-driven with other methods is also presented. To circumvent the drawbacks of pH-driven method, improvement strategies are proposed. The essence of pH-driven method relies simultaneously on alkalization and acidification to bind PCs and carriers. It is used for the development of nanoemulsions, liposomes, edible films, nanoparticles, nanogels and functional foods. As a result of pH-driven method, PCs-loaded carriers may have smaller size, high encapsulation efficiency, more sustained-release and good bioavailability, due mainly to effects of pH change on the structure and properties of PCs as well as carriers. Finally, modification of wall materials and type of acidifier are considered as efficient approaches to improve the pH-driven method.