Encapsulation of bioactive compounds of food interest: applications, current advances, challenges, and opportunities.

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Miriam F. Fabela-Morón
Rigoberto V. Pérez-Ruíz
Rafael Ruíz-Hernández
María B. Arce-Vázquez
José E. Aguilar-Toalá
Judith Jiménez -Guzmán
José M. García-Garibay

Keywords

encapsulation, bioactive compounds, food interest, applications

Resumen

Objective: The encapsulation of bioactive compounds of food interest provide protection against ambiental factors and degradation reactions. Therefore, the encapsulation of these compounds, was studied and analyzed considering the applications, current advances, challenges, and opportunities on the topic.


Design/methodology/approach: Wall materials, bioactive compounds of food interest, encapsulation methods, applications, current advances, challenges, and opportunities in encapsulation of bioactive compounds were explored, described, and discussed considering the principal literature on the topic, and scientific databases were used for the bibliographic research.


Results: Encapsulation process is a novel technology that allows the increasing the stability of aromas, flavors, pigments, and microorganisms, beside of improve the sensory, physical chemical and functional properties, quality, and the extend the shelf-life.


Limitations on study/implications: Foods contain bioactive compounds that are susceptible to oxidation and degradation, which can reduce their quality and shelf life. To preserve these compounds, is important to develop other encapsulation systems considering alternative wall materials from different sources that can be applied under different process conditions from laboratory, pilot to industrial scale. 


Findings/conclusions: Encapsulation process provide protection to bioactive compounds enhancing the sensory, physical chemical and functional properties, quality, and extend the shelf-life considering the integral and sustainable use of agricultural products.

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