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dc.contributor.authorPateiro Moure, Mirian 
dc.contributor.authorGómez Álvarez, Belén 
dc.contributor.authorMunekata, Paulo E. S.
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorPutnik, Predrag
dc.contributor.authorKovačević, Danijela Bursać
dc.contributor.authorLorenzo Rodríguez, José Manuel 
dc.date.accessioned2021-07-20T10:48:54Z
dc.date.available2021-07-20T10:48:54Z
dc.date.issued2021-03-11
dc.identifier.citationMolecules, 26(6): 1547 (2021)spa
dc.identifier.issn14203049
dc.identifier.urihttp://hdl.handle.net/11093/2366
dc.description.abstractThe design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.en
dc.description.sponsorshipAxencia Galega de Innovación | Ref. IN607A2019/01spa
dc.language.isoengspa
dc.publisherMoleculesspa
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleNanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food productsen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/molecules26061547
dc.identifier.editorhttps://doi.org/10.3390/molecules26061547spa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.subject.unesco3309.13 Conservación de Alimentosspa
dc.date.updated2021-07-20T10:42:44Z
dc.computerCitationpub_title=Molecules|volume=26|journal_number=6|start_pag=1547|end_pag=spa
dc.referencesThanks to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Authors (M.P., B.G., P.E.S.M. and J.M.L.) are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568)spa


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    Except where otherwise noted, this item's license is described as Attribution 4.0 International