EMULSIFICATION/INTERNAL IONIC GELATION: ALTERNATIVE FOR MICROENCAPSULATION BIOACTIVE COMPOUNDS

Authors

  • Augusto Tasch Holkem Departamento de Tecnologia e Ciência dos Alimentos -UFSM
  • Cristiane Franco Codevilla Departamento de Tecnologia e Ciência dos Alimentos
  • Cristiano Ragagnin de Menezes Universidade Federal de Santa Maria

DOI:

https://doi.org/10.5902/2179460X19739

Keywords:

Bioactive. Emulsification. Microencapsulation. Stability.

Abstract

The application of bioactive compounds in food have attracted the interest of the industry due to potential health benefits to humans. However, the efficiency depends on the stability, bioactivity and bioavailability of these active ingredients in the food matrix. The unpleasant taste and instability limit the application of these compounds. The use of encapsulated bioactive instead of free compounds can effectively alleviate these problems. The encapsulation technology being used in many different active compounds is the emulsification/internal ionic gelation, which is an important alternative for improving the stability and application in food.

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Author Biographies

Augusto Tasch Holkem, Departamento de Tecnologia e Ciência dos Alimentos -UFSM

Mestrando em Ciência e Tecnologia de Alimentos -UFSM

Cristiane Franco Codevilla, Departamento de Tecnologia e Ciência dos Alimentos

Doutora em Ciências Framacêuticas -UFRGS

Pós-doutoranda em Ciência e Tecnologia de Alimentos -UFSM

Cristiano Ragagnin de Menezes, Universidade Federal de Santa Maria

Doutorado em Ciência de Alimentos -FEA-UNICAMP

Prof. Adjunto DTCA UFSM

Biotecnologia e Microestrutura de Alimentos

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Published

2015-12-15

How to Cite

Holkem, A. T., Codevilla, C. F., & Menezes, C. R. de. (2015). EMULSIFICATION/INTERNAL IONIC GELATION: ALTERNATIVE FOR MICROENCAPSULATION BIOACTIVE COMPOUNDS. Ciência E Natura, 37, 116–124. https://doi.org/10.5902/2179460X19739

Issue

Vol. 37 (2015): Nanotechnology and microencapsulating bioactive compounds in food

Section

Special Edition

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