4.7 Article

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

期刊

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 50, 页码 15066-15075

出版社

AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c05447

关键词

phenolic compounds; bioactive peptides; prebiotics; probiotics; encapsulation

资金

  1. National Agency for Scientific and Technological Promotion of Argentina (ANPCYT) [PICT-2018-03189]
  2. CONICET

向作者/读者索取更多资源

The agro-industry byproducts have the potential to be an important source of bioactive ingredients for high-value functional foods. Advancements in micro- and nanoencapsulation systems help stabilize these bioactive agents in food products.
The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据