LYCOPENE NANOENCAPSULATION IN FOOD
DOI:
https://doi.org/10.5902/2179460X19713Keywords:
Bioactive compounds. Legislation. Lycopene. Nanoencapsulation. Nanoencapsulation techniquesAbstract
Nanoencapsulation is one of the most promising technologies to encapsulate bioactive compounds, promoting targeted site-specific delivery, absorption through the cells, protection and release control of bioactive substances. Nanotechnology application in the food industry is still limited. In this sense, was explored some nanoencapsulation techniques such as emulsification, coacervation, inclusion complexation and nanoprecipitation showing some previous studies with bioactive components. The bioactive substance evaluated in this study was lycopene, which has antioxidant and anticarcinogenic activity and effect against cardiovascular disease, as well as other characteristics and properties have been reported. Furthermore, also it was exemplified legislation applicable to this compound and nanoencapsulation and lycopene research from different techniques with foods application.
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