publication . Article . Other literature type . 2016

Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review

Luis M. N. B. F. Santos; Berta Estevinho; Lúcia Santos;
  • Published: 01 Dec 2016 Journal: Trends in Food Science & Technology, volume 58, pages 21-39 (issn: 0924-2244, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Portugal
Abstract Background Functional foods fortified with antioxidants are gaining more popularity since consumption alone of foods naturally rich in antioxidants is insufficient to reduce oxidative stress associated with various diseases. Despite their beneficial effects, natural antioxidants present in coffee are sensitive to heat, light and oxygen, limiting their application in the food industry. Although microencapsulation is able to protect the antioxidant from degradation, mask its taste and control its release, the process of microparticles incorporation affects the original food properties. Scope and approach A carefully designed delivery system is essential t...
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: Ciências da engenharia e tecnologias, Engineering and technology, Biotechnology, Food Science
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