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Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption.
Luiza Koop, Betina; Nascimento da Silva, Milena; Diniz da Silva, Fabíola; Thayres Dos Santos Lima, Kennya; Santos Soares, Lenilton; José de Andrade, Cristiano; Ayala Valencia, Germán; Rodrigues Monteiro, Alcilene.
Afiliação
  • Luiza Koop B; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
  • Nascimento da Silva M; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
  • Diniz da Silva F; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
  • Thayres Dos Santos Lima K; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
  • Santos Soares L; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
  • José de Andrade C; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil. Electronic address: cristiano.andrade@ufsc.br.
  • Ayala Valencia G; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
  • Rodrigues Monteiro A; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil. Electronic address: alcilene.fritz@ufsc.br.
Food Res Int ; 153: 110929, 2022 03.
Article em En | MEDLINE | ID: mdl-35227467
Bioactive compounds have remarkable biological activities for health, nutrition, and food preservation. However, these compounds are chemically unstable maily when exposure at high temperatures, light, and humidity. Several stabilization techniques have been used to protect these compounds, expanding their application range. Therefore, this review aims to show the main bioactive compounds currently studied and the use of stabilization techniques, such as encapsulation and adsorption, for food application. A broader systematic classification of bioactive compounds based on phenolic and non-phenolic sub-levels was suggested, which can assist in a deeper discussion of results, including the correlation of biological activities, their synergistic effects, and their enhanced stabilization on materials that promote a well-controlled delivery (higher bioavailability). Research on Scopus Database was used to identify the scientific trends for stabilization methods (2016-2020). This review article focused on analyzing bioactive encapsulation using cold processing techniques such as ionic gelation, emulsification, complex coacervation, and adsorption to expand production and application in the food sector.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcumina / Betalaínas Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcumina / Betalaínas Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá