Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

• Autores: Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, Mariangela Gallo, Daniela Campaniello, Zhi‐hong Wang, Maria Rosaria Corbo
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 6, 2017, págs. 1291-1301
• Idioma: inglés
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• Resumen

  • The production of value‐added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano‐encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources.