2021
DOI: 10.21930/rcta.vol22_num1_art:1899
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Aspectos tecnológicos de la microencapsulación de compuestos bioactivos en alimentos mediante secado por aspersión

Abstract: El secado por aspersión es una técnica de amplio uso en la industria de alimentos para la obtención de productos en polvo a partir de la formación de gotas pequeñas dentro de una cámara de secado a temperatura elevada. Esta técnica de secado se ha aplicado a la formación de microcápsulas que albergan compuestos funcionales con el objetivo de suplementar un alimento mediante la adición de uno o varios ingredientes esenciales que pueden proporcionar beneficios para la salud humana. En esta revisión, se recopiló … Show more

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Cited by 4 publications
(1 citation statement)
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“…Likewise, it is mentioned that spray drying was the most used technique for the encapsulation of bioactive compounds of products such as propolis due to its ability to preserve the bioactive properties [ 172 ]. However, it should be noted that the choice of encapsulation techniques depends on factors such as the type of compound to be encapsulated, the stability of the compound throughout encapsulation and the desired properties of the final product [ 173 ].…”
Section: Uses Of Bee Products In the Food Industrymentioning
confidence: 99%
“…Likewise, it is mentioned that spray drying was the most used technique for the encapsulation of bioactive compounds of products such as propolis due to its ability to preserve the bioactive properties [ 172 ]. However, it should be noted that the choice of encapsulation techniques depends on factors such as the type of compound to be encapsulated, the stability of the compound throughout encapsulation and the desired properties of the final product [ 173 ].…”
Section: Uses Of Bee Products In the Food Industrymentioning
confidence: 99%