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TitleMultilayer nanocapsules as a vehicle for release of bioactive compounds
Author(s)Pinheiro, Ana Cristina
Bourbon, Ana Isabel Juncá Sottomayor Lisboa
Silva, Hélder D.
Martins, Joana
Vicente, A. A.
Issue date12-Aug-2016
PublisherCRC Press
CitationPinheiro, Ana Cristina; Bourbon, Ana I.; Silva, Hélder D.; Martins, Joana; Vicente, António A., Multilayer nanocapsules as a vehicle for release of bioactive compounds. In Moreno, Jorge J., Innovative Processing Technologies for Foods with Bioactive Compounds, Boca Raton: CRC Press, 2016. ISBN: 978-1-4987-1484-6, 149-181
Abstract(s)[Excerpt] Introduction: In the modern lifestyle, food is not intended only to satisfy hunger and provide necessary nutrients to humans, but it is also oriented to prevent nutrition-related diseases and increase physical and mental well-being of consumers (Menrad 2003). The increase in consumers’ awareness of the impact that food has on health and the consequent increase in demand for functional foods are stimulating the innovation and the development of new products in the food industry. The consumption of functional foods is frequently associated to the prevention of nutrition-related diseases, such as heart disease, obesity, diabetes, hypertension, cholesterol, and cancer. The latest trend in food industry is the inclusion of bioactive compounds with potential health benefits in food products. However, the applicability of many bioactive compounds in food systems as health promoting agents is limited by their poor solubility in aqueous solution and/or high sensitivity to heat, oxygen, or light, which dramatically decreases their bioavailability. In fact, many bioactive compounds are labile substances, that may lose their bioactivity during food processing or when in contact with the harsh conditions of the gastrointestinal (GI) system. Therefore, encapsulation of bioactive compounds (such as vitamins, minerals, polyphenols, phytosterols, and probiotics) in different bio-based delivery systems has received increasing attention from academia and food industry, searching to obtain ambitious properties such as delayed release, stability, thermal protection, and improved bioavailability (Đorđević et al. 2014). [...]
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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