Microencapsulation: A technological alternative to preserve active ingredients in functional foods

In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceut...

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Autores principales:	Jhon Fernando BERRÍO ESCOBAR, Diana Margarita MÁRQUEZ FERNÁNDEZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2018
Materias:	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/b99c32b667cb43aa81a1d06a8babb507
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spelling	oai:doaj.org-article:b99c32b667cb43aa81a1d06a8babb5072021-12-02T19:37:06ZMicroencapsulation: A technological alternative to preserve active ingredients in functional foods10.17533/udea.vitae.v25n2a010121-40042145-2660https://doaj.org/article/b99c32b667cb43aa81a1d06a8babb5072018-08-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/335102https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them. Jhon Fernando BERRÍO ESCOBARDiana Margarita MÁRQUEZ FERNÁNDEZUniversidad de AntioquiaarticleFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 2 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Jhon Fernando BERRÍO ESCOBAR Diana Margarita MÁRQUEZ FERNÁNDEZ Microencapsulation: A technological alternative to preserve active ingredients in functional foods
description	In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them.
format	article
author	Jhon Fernando BERRÍO ESCOBAR Diana Margarita MÁRQUEZ FERNÁNDEZ
author_facet	Jhon Fernando BERRÍO ESCOBAR Diana Margarita MÁRQUEZ FERNÁNDEZ
author_sort	Jhon Fernando BERRÍO ESCOBAR
title	Microencapsulation: A technological alternative to preserve active ingredients in functional foods
title_short	Microencapsulation: A technological alternative to preserve active ingredients in functional foods
title_full	Microencapsulation: A technological alternative to preserve active ingredients in functional foods
title_fullStr	Microencapsulation: A technological alternative to preserve active ingredients in functional foods
title_full_unstemmed	Microencapsulation: A technological alternative to preserve active ingredients in functional foods
title_sort	microencapsulation: a technological alternative to preserve active ingredients in functional foods
publisher	Universidad de Antioquia
publishDate	2018
url	https://doaj.org/article/b99c32b667cb43aa81a1d06a8babb507
work_keys_str_mv	AT jhonfernandoberrioescobar microencapsulationatechnologicalalternativetopreserveactiveingredientsinfunctionalfoods AT dianamargaritamarquezfernandez microencapsulationatechnologicalalternativetopreserveactiveingredientsinfunctionalfoods
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Microencapsulation: A technological alternative to preserve active ingredients in functional foods

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