期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 67, 期 8, 页码 888-918出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637486.2016.1205552
关键词
Bioactive agents; encapsulation; food fortification; functional foods; health-promoting ingredients
Many nutritional experts and food scientists are interested in developing functional foods containing bioactive agents and many of these health-promoting ingredients may benefit from nano/micro-encapsulation technology. Encapsulation has been proven useful to improve the physical and the chemical stability of bioactive agents, as well as their bioavailability and efficacy, enabling their incorporation into a wide range of formulations aimed to functional food production.There are several reviews concerning nano/micro-encapsulation techniques, but none are focused on the incorporation of the bioactive agents into food matrices. The aim of this paper was to investigate the development of microencapsulated food, taking into account the different bioactive ingredients, the variety of processes, techniques and coating materials that can be used for this purpose.
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