Microalgas: Potencial para La Producción de Compuestos Bioactivos Nanoencapsulados
DOI:
https://doi.org/10.5902/2179460X19690Keywords:
Alimento funcional. Bioproductos. Microalgas. Nanoencapsulación.Abstract
Las microalgas se presentan como una fuente potencial de compuestos bioactivos para ser utilizado en la industria alimentaria generando alimentos funcionales. El desarrollo y búsqueda de alimentos funcionales, como método para mejorar y mantener la salud representa un campo de la investigación muy explorado en años recientes. Lípidos, proteínas, polisacáridos, compuestos fenólicos, carotenoides, entre otros bioproductos proveniente de microalgas pueden ser utilizados como fuente de ingredientes para productos funcionales, sin embargo, la inestabilidad química de muchos de ellos puede comprometer su acción. La nanoencapsulación representa una herramienta nanotecnológica capaz de proporcionar mejoras en la estabilidad y actividad biológica de los compuestos bioactivos provenientes de microalgas. Esta revisión persigue mostrar la importancia, mejoras y potencialidad en la elaboración de compuestos bioactivos de microalgas para productos nanoencapsulados con utilidad en la industria de alimentos.
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