Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components
| Primer Autor |
Morales-Medina, Rocio
|
| Co-autores |
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
|
| Título |
Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components
|
| Editorial |
ROYAL SOC CHEMISTRY
|
| Revista |
FOOD & FUNCTION
|
| Lenguaje |
en
|
| Resumen |
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.
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| Tipo de Recurso |
artículo de revisión
|
| doi |
10.1039/d2fo00350c
|
| Formato Recurso |
PDF
|
| Palabras Claves |
IN-VITRO EVALUATION
SUGAR-BEET PECTIN
CONTROLLED DRUG-DELIVERY
MICROENCAPSULATION
SYSTEMS
MUCOADHESION
CHITOSAN
BEADS
PH
NANOENCAPSULATION
|
| Ubicación del archivo | |
| Categoría OCDE |
Bioquímica y Biología Molecular
Ciencia y tecnología de los alimentos
|
| Materias |
EVALUACIÓN IN VITRO
PECTINA DE REMOLACHA AZÚCAR
ENTREGA CONTROLADA DE MEDICAMENTOS
MICROENCAPSULACIÓN
SISTEMAS
MUCOADHESIÓN
QUITOSANO
PERLAS
PH
NANOENCAPSULACIÓN
|
| Disciplinas de la OCDE |
Biotecnología Alimentaria
Tecnología de los Alimentos
Química Orgánica
|
| Título de la cita (Recomendado-único) |
Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components
|
| Página de inicio (Recomendado-único) |
10870
|
| Página final (Recomendado-único) |
10881
|
| Identificador del recurso (Mandatado-único) |
artículo de revisión
|
| Versión del recurso (Recomendado-único) |
version publicada
|
| License |
CC BY 4.0
|
| Condición de la licencia (Recomendado-repetible) |
CC BY 4.0
|
| Derechos de acceso |
acceso abierto
|
| Access Rights |
acceso abierto
|
| Id de Web of Science |
WOS:000867797800001
|
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