Naslov
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Autori
Pateiro, Mirian ; Gómez, Belén ; Munekata, Paulo E.S. ; Barba, Francisco J. ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Lorenzo, José M.

Izvornik
Molecules (1420-3049) 26 (2021), 6; 1547, 24

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
coating materials ; antioxidants ; antimicrobials ; probiotics and prebiotics ; essential oils ; nano-technology

Sažetak
The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne ustanove koautora na radu:
Centro Tecnológico de la Carne de Galicia, Rúa
Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das
Viñas, Ourense, Spain ;
Department of Preventive Medicine and Public Health, Food Science,
Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat
de València, Avda. Vicent Andrés Estellés, 46100 Burjassot,
València, Spain
; Área de Tecnología de los Alimentos, Facultad
de Ciencias de Ourense,
Universidad de Vigo, 32004 Vigo, Ourense, Spain

POVEZANOST RADA