2015
DOI: 10.1039/c4fo01175a
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Microencapsulation of bioactives for food applications

Abstract: Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencaps… Show more

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Cited by 237 publications
(145 citation statements)
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References 160 publications
(304 reference statements)
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“…An increasing delivery of more and more specific products with different formats, colors, tastes, smells, textures and so on, are available in supermarkets, mostly created to ensure consumers' expectations (Ayala-Zavala et al, 2011;Carocho, Barreiro, Morales, & Ferreira, 2014; M. I. Dias, Ferreira, & Barreiro, 2015).…”
Section: A Brief Overview On Food Additivesmentioning
confidence: 99%
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“…An increasing delivery of more and more specific products with different formats, colors, tastes, smells, textures and so on, are available in supermarkets, mostly created to ensure consumers' expectations (Ayala-Zavala et al, 2011;Carocho, Barreiro, Morales, & Ferreira, 2014; M. I. Dias, Ferreira, & Barreiro, 2015).…”
Section: A Brief Overview On Food Additivesmentioning
confidence: 99%
“…The yellow to redorange natural food colorant, carminic acid (E120) already exists from synthetic origin, with an established ADI of 5 mg/kg b.w., being largely used for several purposes, such as in cakes, cookies, beverages, jam, jelly, ice creams, sausages, pies, dried fish, yogurt, gelatins, cider, tomato, dairy products, cherries, non-carbonated drinks, chewing gums, pills and cough drops (Bibi, Galvis, Grasselli, & Fernández-Lahore, 2012;Huang, Chiu, Sue, & Cheng, 2003;. Despite synthetic food colorants have presented a large utilization and lower-associated costs than those derived from natural origin, they have been progressively substituted by naturally-derived food colorants, which are safer, specific, absent of side effects and related toxicity, and are also able to confer healthimproving effects and functional benefits (Carocho et al, 2014;M. I. Dias et al, 2015).…”
Section: Natural Food Colorantsmentioning
confidence: 99%
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“…Microencapsulation can be applied to protect bioactive natural extracts and some examples calling up this thematic can be found in literature (Dias, Ferreira & Barreiro, 2015). Nevertheless, these studies are mainly related with the microencapsulation process development and do not proceed with the implementation of a final application (functional food) (Ersus & Yurdagel, 2007;Kha, Nguyen & Roach, 2010;Silva, Stringheta, Teófilo & Oliveira, 2013;Saénz et al, 2009;Wu, Zou, Mao, Huang & Liu, 2014).…”
Section: Introductionmentioning
confidence: 99%