Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products
Source abstract
Abstract
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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Botanical Research and Applications · Natural Compound Pharmacology Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Funding
Conselho Nacional de Desenvolvimento Científico e Tecnológico · Fundação para a Ciência e a Tecnologia
References (100+)
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