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Microencapsulation for the improved delivery of bioactive compounds into foods

Paper ID Volume ID Publish Year Pages File Format Full-Text
16715 42528 2007 7 PDF Available
Title
Microencapsulation for the improved delivery of bioactive compounds into foods
Abstract

The development of functional foods through the addition of bioactive compounds holds many technological challenges. Microencapsulation is a useful tool to improve the delivery of bioactive compounds into foods, particularly probiotics, minerals, vitamins, phytosterols, lutein, fatty acids, lycopene and antioxidants. Several microencapsulation technologies have been developed for use in the food industry and show promise for the production of functional foods. Moreover, these technologies could promote the successful delivery of bioactive ingredients to the gastrointestinal tract. Future research is likely to focus on aspects of delivery and the potential use of co-encapsulation methodologies, where two or more bioactive ingredients can be combined to have a synergistic effect.

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Microencapsulation for the improved delivery of bioactive compounds into foods
Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 18, Issue 2, April 2007, Pages 184–190
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering