| Autor: |
Coimbra, Pedro Paulo Saldanha, Cardoso, Flávio de Souza Neves, Gonçalves, Édira Castello Branco de Andrade |
| Zdroj: |
Critical Reviews in Food Science & Nutrition; 2021, Vol. 61 Issue 17, p2809-2826, 18p |
| Abstrakt: |
The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose. As different wall materials are applied on spray drying, it is necessary to know their physicochemical characteristics. In view of the different applications for this technology, the objective of the present study is to discuss the physicochemical characteristics of several wall materials used in encapsulation of bioactive compounds by spray drying for human consumption. Among all biopolymers make blends of carbohydrate-based and protein-based biopolymers seems to be the better way to encapsulate bioactive compounds, especially when using vegetable proteins in view of reach a less allergenic product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
