Encapsulación de bioproductos: Principales técnicas y aplicaciones en la industria alimentaria de los últimos 20 años
Year: 2023
Type: article
Abstract: Encapsulation is an immobilization technique rapidly extended to different technologiesin the food industry for purposes of preservation, fortification, controlled release ofnutrients, stability during storage and improvement of organoleptic qualities, whileallowing the encapsulated compound to be protected against conditions oftemperature, humidity, pH, among others. The incorporation of encapsulates into foodmatrices has also been aimed at developing functional products that respond to thegrowing demands of consumers. This article constitutes a bibliographic review of themain techniques used to encapsulate bioproducts and their application in the foodindustry in the last twenty years with emphasis on the encapsulation of probiotics, oils,antioxidants, colorants, flavors and enzymes, which have been, for excellence, thebioproducts with the greatest use of this technique. The objective of this work wascompacting and synthesizing the fragmented knowledge in the bibliography consulted.
Institution: University of Havana
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7219967015