Repositorio
Institucional

Morales-Medina, Rocio

Drusch, Stephan

Acevedo, Francisca

Castro-Alvarez, Alejandro

Benie, Astrid

Poncelet, Denis

Dragosavac, Marijana M.

Defain Tesoriero, Maria Victoria

Lowenstein, Patricia

Yonaha, Veronica

Iturralde, Ramiro

Peter, Regina Gauna

de Vos, Paul

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

ROYAL SOC CHEMISTRY

FOOD & FUNCTION

en

Encapsulation of food and feed ingredients is commonly applied to avoid the loss of functionality of bioactive food ingredients. Components that are encapsulated are usually sensitive to light, pH, oxygen or highly volatile. Also, encapsulation is also applied for ingredients that might influence taste. Many polymers from natural sources have been tested for encapsulation of foods. In the past few years, pectins have been proposed as emerging broadly applicable encapsulation materials. The reasons are that pectins are versatile and inexpensive, can be tailored to meet specific demands and provide health benefits. Emerging new insight into the chemical structure and related health benefits of pectins opens new avenues to use pectins in food and feed. To provide insight into their application potential, we review the current knowledge on the structural features of different pectins, their production and tailoring process for use in microencapsulation and gelation, and the impact of the pectin structure on health benefits and release properties in the gut, as well as processing technologies for pectin-based encapsulation systems with tailor-made functionalities. This is reviewed in view of application of pectins for microencapsulation of different sensitive food components. Although some critical factors such as tuning of controlled release of cargo in the intestine and the impact of the pectin production process on the molecular structure of pectin still need more study, current insight is that pectins provide many advantages for encapsulation of bioactive food and feed ingredients and are cost-effective.

artículo de revisión

10.1039/d2fo00350c

PDF

IN-VITRO EVALUATION

SUGAR-BEET PECTIN

CONTROLLED DRUG-DELIVERY

MICROENCAPSULATION

SYSTEMS

MUCOADHESION

CHITOSAN

BEADS

PH

NANOENCAPSULATION

Bioquímica y Biología Molecular

Ciencia y tecnología de los alimentos

EVALUACIÓN IN VITRO

PECTINA DE REMOLACHA AZÚCAR

ENTREGA CONTROLADA DE MEDICAMENTOS

MICROENCAPSULACIÓN

SISTEMAS

MUCOADHESIÓN

QUITOSANO

PERLAS

PH

NANOENCAPSULACIÓN

Biotecnología Alimentaria

Tecnología de los Alimentos

Química Orgánica

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

10870

10881

artículo de revisión

version publicada

CC BY 4.0

CC BY 4.0

acceso abierto

acceso abierto

WOS:000867797800001