Tecnología de encapsulación en el área alimentaria: Una revisión
DOI:
https://doi.org/10.33448/rsd-v10i7.16240Palabras clave:
Agentes activos; Técnicas de encapsulación; Industria de alimentos; Aplicación de partículas.Resumen
La tecnología de encapsulación ha ido avanzando en los últimos años y se ha introducido en diferentes segmentos industriales con diferentes funciones, incluso de proteger sustancias (agentes activos) de efectos nocivos que provocan pérdida de características fisicoquímicas, químicas o funcionales. Se basa en el acondicionamiento del agente activo en una envoltura de polímeros. En el sector alimentario, las sustancias encapsuladas pueden incorporarse a la matriz alimentaria como parte de la dinámica de los procesos industriales. El objetivo de este trabajo consistió en un levantamiento bibliográfico, abordando los aspectos de formación, caracterización y aplicación de materiales encapsulados en el área de la alimentación. En la conceptualización del surgimiento tecnológico de la encapsulación, se dilucidaron los principales métodos para la formación de partículas: físicos, químicos, físico químicos y los emergentes en el área de estudio. Se fueran aclarados la conceptualización del surgimiento tecnológico de la encapsulación, los principales métodos para la formación de las partículas: físicos, químicos, fisicoquímicos y los emergentes en el área de estudio. También se presentaron los agentes activos más explorados en el sector alimentario, abordando sus aplicaciones y propuestas innovadoras, considerando lo que esto genera desde perspectivas futuras para la técnica de encapsulación que, entre otras finalidades, proporciona una mejor aplicación a sustancias que presentan dificultades de comercialización. Así, es necesario incentivar que los estudios de aplicación sean más explotados y que esto se refleja en soluciones favorables al escalado a nivel industrial.
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Derechos de autor 2021 Tiago Linhares Cruz Tabosa Barroso; Joana de Barros Alexandre; Luana Carvalho da Silva; Rachel Menezes Castelo; Laiza Brito Ribeiro; Roselayne Ferro Furtado; Rafael Audino Zambelli
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