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Publicação
Advances in the application of microcapsules as carriers of functional compounds for food products
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Orientador(es)
Resumo(s)
Natural bioactive compounds and living cells have been reported as promising products
with beneficial properties to human health. The constant challenge regarding the use of these
components is their easy degradation during processing and storage. However, their stability
can be improved with the microencapsulation process, in which a compound sensitive to adverse
environmental conditions is retained within a protective polymeric material. Microencapsulation is a
widely used methodology for the preservation and stabilization of functional compounds for food,
pharmaceutical, and cosmetic applications. The present review discusses advances in the production
and application of microcapsules loaded with functional compounds in food products. The main
methods for producing microcapsules, as well as the classes of functional compounds and wall
materials used, are presented. Additionally, the release of compounds from loaded microcapsules in
food matrices and in simulated gastrointestinal conditions is also assessed
Descrição
Review
Palavras-chave
microencapsulation methods microcapsules wall and core materials stabilization of bioactive compounds controlled release incorporation in food matrix
Contexto Educativo
Citação
Appl. Sci. 2019, 9, 571
Editora
MDPI