Encapsulación de compuestos bioactivos: una revisión sistemática

Palabras clave: encapsulación, emulsión, extrusión, liofilización, secado por aspersión

Resumen

El presente estudio teórico es una revisión sistemática de investigaciones relacionadas con la encapsulación de compuestos bioactivos. La finalidad del estudio es mostrar la eficacia, los parámetros operativos y los productos resultantes con los diferentes métodos de encapsulación. La búsqueda de información se realizó en Scopus, Google Académico, y sitios de internet, usando las palabras clave en español/inglés: encapsulación, emulsión, extrusión, liofilización, secado por aspersión. Se resumieron los principales resultados de 103 artículos científicos, capítulos de libros y fichas técnicas publicados entre 2003 y 2022. La información de los últimos cinco años se seleccionó para los resultados, mientras que el resto de la información sirvió para resumir las características, fundamentos y análisis de los métodos de encapsulación. La información analizada mostró que los compuestos bioactivos (p. Ej., probióticos, compuestos fenólicos, ácidos grasos y aceites esenciales) pueden encapsularse con éxito, sin embargo, la protección dependerá del método de encapsulación, los materiales pared y las condiciones de operación.

Descargas

La descarga de datos todavía no está disponible.

Citas

AG: Alimentos de la Granja S.A. de C.V. Disponible en línea: https://www.alimentosdelagranja.com.mx (consultado el 28 de junio de 2022).

Alam, M. S., Kaur, J., Khaira, H. & Gupta, K. (2016). Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition, 56:3, 445-473. DOI: 10.1080/10408398.2013.779568

Alzate Yepes, T. (2019). Dieta saludable. Perspectivas en Nutrición Humana, 21(1), 9-14. DOI: 10.17533/udea.penh.v21n1a01

Anandharamakrishnan, C. & Padma I. S. (2015). Spray Drying Techniques for Food Ingredient Encapsulation. Chichester, UK: John Wiley & Sons, Ltd. ISBN 9781118864197

Aslan, I. & Aslan, M. (2017). Plasma Polyunsaturated Fatty Acids After Weight Loss Surgery. En Rajendram, R., Martin, C. R. & Preedy, V. R. Metabolism and Pathophysiology of Bariatric Surgery, pp. 529-534. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780128040119

Baeza, R., Sánchez, V., Salierno, G., Molinari, F., López, P. & Chirife, J. (2020). Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents. Food Science and Technology International, 0(0), 1-20. DOI: 10.1177/1082013220937867

Ballesteros, L. F., Ramirez, M. J., Orrego, C. E., Teixeira, J. A. & Mussatto, S. I. (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry, 237, 623-631. DOI: 10.1016/j.foodchem.2017.05.142

Bamidele, O. P. & Emmambux, M. N. (2020). Encapsulation of bioactive compounds by “extrusion” technologies: a review. Critical Reviews in Food Science and Nutrition, 61:18, 3100-2118. DOI: 10.1080/10408398.2020.1793724

Banasaz, S., Morozova, K., Ferrentino, G. & Scampicchio, M. (2020). Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions. Molecules, 25(17), 3966. DOI: 10.3390/molecules25173966

Basar, A. O., Prieto, C. & Lagarón, J. M. (2021). Novel Encapsulation of Bioactives: Use of Electrohydrodynamic Processing and Applications. En Lagarón, J. M. Importance & Applications of Nanotechnology, pp. 24-46. Nevada, US: MedDocs Publishers LLC. ID 236844335

Basar, A. O., Prieto, C., Durand, E., Villeneuve, P., Sasmazel, H. T. & Lagaron, J. (2020). Encapsulation of -Carotene by Emulsion Electrospraying Using Deep Eutectic Solvents. Molecules, 25(4), 981. DOI: 10.3390/molecules25040981

Bhagya Raj, G. V. S. & Dash, K. K. (2022). Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm. Food and Bioprocess Technology, 1-17. DOI: 10.21203/rs.3.rs-1432238/v1

Böger, B. R., Georgetti, S. R. & Kurozawa, L. E. (2018). Microencapsulation of grape seed oil by spray drying. Food Science and Technology, 38(2), 263-270. DOI: 10.1590/fst.04417

BÜCHI: Labortechnik. Secado por aspersión. Mini Secador por aspersión B-290. Disponible en línea: https://www.buchi.com/es (consultado el 28 de junio de 2022).

Cáceres, L. M., Velasco, G. A., Gagnino, E. P., Chamorro, E. R. (2020). Microencapsulation of Grapefruit Oil with Sodium Alginate by Gelation and Ionic Extrusion: Optimization and Modeling of Crosslinking and Study of Controlled Release Kinetics. Revista Tecnología y Ciencia, 18(39), 41-61. DOI: 10.33414/rtyc.39.41-61.2020

CAFESCA: Café de especialidad de Chiapas SAPI de C.V. Disponible en línea: https://www.cafesca.com (consultado el 28 de junio de 2022).

Carpenter, J., George, S. & Saharan, V. K. (2019). Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities. Langmuir, 35, 10866-10876. DOI: 10.1021/acs.langmuir.9b01523

Castromonte, M., Wacyk, J. & Valenzuela, C. (2020). Encapsulación de extractos antioxidantes desde sub-productos agroindustriales: una revisión. Revista Chilena de Nutrición, 47(5), 836-847. DOI: 10.4067/s0717-75182020000500836

Chaabane, D., Yakdhane, A., Vatai, G., Koris, A. & Nath, A. (2022). Microencapsulation of Olive Oil: A Comprehensive Review. Periodica Polytechnica Chemical Engineering, 66(3), 354-366. DOI: 10.3311/PPch.19587

Chang, D., Hayat, K., Abbas, S. & Zhang, X. (2019). Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization. Food Science and Technology, 39(3), 660-666. DOI: 10.1590/fst.02918

Choi, M. G., Briancon, S., Andrieu, J., Min, S. G. & Fessi, H. (2004). Effect of freeze-drying process conditions on the stability of nanoparticles. Drying Technology 22, 335-346. DOI: 10.1081/DRT-120028238?journalCode=ldrt20

Complementos Alimenticios S.A. DE C.V. Disponible en línea: https://www.complementosalimenticios.com (consultado el 28 de junio de 2022).

CRISOl, S.A. de C.V.: DICLAB. Soportes universales. Soporte universal con varilla AESA. Disponible en línea: https://elcrisol.com.mx (consultado 29 de junio de 2022).

Dammak, I., Luciano, C. G., Pérez-Córdoba, L. J., Monteiro, M. L., Conte-Junior, C. A. & Amaral Sobral, P. J. (2021). Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. Royal Society of Chemistry Advances, 11, 28148-28168. DOI: 10.1039/d1ra04888k

Díaz-Montes, E., Martínez Hernández, J. A., Cerón-Montes, G. I. & Vargas-León, E. A. (2022). Transferencia de calor en el contenedor de alimentación del secador por aspersión. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI, 10(19), 84-93. DOI: 10.29057/icbi.v10i19.8896

Díaz-Montes, E., Vargas-León, E. A., Garrido-Hernández, A. & Cerón-Montes, G. I. (2021). Simulación de la transferencia de calor en el contenedor de alimentación del secador por aspersión y su control de temperatura. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI, 9(Especial2), 168-173. DOI: 10.29057/icbi.v9iEspecial2.7947

DILAC: Dilac S.A de C.V. Disponible en línea: https://www.dilac.com.mx (consultado el 28 de junio de 2022).

Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S., Trifković, K., Kalušević, A., Kostić, I., Komes, D., Bugarski, B. & Nedović, V. (2015). Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. Food Engineering Reviews, 7, 452-490. DOI: 10.1007/s12393-014-9106-7

Eckert, C., Agnol, W. D., Dallé, D. Serpa, V. G., Maciel, M. J., Lehn, D. N. & de Souza, C. F. V. (2018). Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions. Food Research International, 113, 65-73. DOI: 10. 1016/j.foodres.2018.07.001

El-Messery, T. M., El-Said, M. M., Demircan, E. & Ozçelik, B. (2019). Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt. Acta Scientiarum Polonorum, Technologia Alimentaria, 18(1), 25-34. DOI: 10.17306/J.AFS.2019.0597

Enciso-Sáenz, S., Borrás-Enriquez, A. J.,Ventura-Canseco, L. M. C., Gutiérrez-Miceli, F., Dendooven, L., Grajales-Lagunes, A., Ruiz-Cabrera, M. A., Ruíz-Valdiviezo, V. & Abud Archila, M. (2018). Lemongrass (Cymbopogon citratus (DC) Stapf) Essential oil encapsulation by spray-drying. Revista Mexicana de Ingeniería Química, 17(2), 407-420. DOI: 10.24275/10.24275/uam/izt/dcbi/revmexingquim/2018v17n2/Enciso

Ezhilarasi, P. N., Karthik, P., Chhanwal, N. & Anandharamakrishnan, C., (2013). Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6, 628-647. DOI: 10.1007/s11947-012-0944-0

FALANX. Disponible en línea: https://www.falanx.com.mx (consultado el 28 de junio de 2022).

Fang, Z. & Bhandari, B. (2012). Spray drying, freeze drying and related processes for food ingredients and nutraceutical encapsulation. En Garti, N. & McClements, D. J. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, pp. 73-109. Cambridge, UK: Woodhead Publishing Limited. ISBN 9780857091246

Favaro-Trindade, C. S., de Matos Junio, F. E., Okuro, P. K., Dias-Ferreira, J., Cano, A., Severino, P., Zielińska, A. & Souto, E. B. (2021). Encapsulation of Active Pharmaceutical Ingredients in Lipid Micro/Nanoparticles for Oral

Administration by Spray-Cooling. Pharmaceutics, 13(8), 1186. DOI: 10.3390/pharmaceutics13081186

Forstinus Nwabor, O., Singh, S., Marlina, D. & Piyawan Voravuthikunchai, S. (2020). Chemical characterization, release, and bioactivity of Eucalyptus camaldulensis polyphenols from freeze-dried sodium alginate and sodium carboxymethyl cellulose matrix. Food Quality and Safety, 4(4), 203-212. DOI: 10.1093/fqsafe/fyaa016

Gan, R.-Y., Chan, C.-L., Yang, Q.-Q., Li, H.-B., Zhang, D., Ge, Y.-Y., Gunaratne, A., Ge, J. & Corke, H. (2019). Bioactive compounds and beneficial funtions of sprouted grains. En Feng, H., Nemzer, B. & DeVries, J. W. Sprouted Grains: Nutritional Value, Production and Applications, pp. 191-246. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780128115251

González-Ortega, R., Faieta, M., Di Mattia, C. D., Valbonetti, L. & Pittia, P. (2020). Microencapsulation of olive leaf extract by freeze-drying: Effect of Carrier composition on process efficiency and technological properties of the powders, Journal of Food Engineering, 285, 110089. DOI: 10.1016/j.jfoodeng.2020.110089

González, S. (2020). Dietary Bioactive Compounds and Human Health and Disease. Nutrients, 12(2), 348. DOI: 10.3390/nu12020348

Guo, H. & Xia, M. (2018). Anthocyanins and Diabetes Regulation. En Watson, R.R., Preedy, V. R. & Zibadi, S. Polyphenols: Mechanisms of Action in Human Health and Disease, pp. 135-145. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780128130063

Guo, J., Kong, L. & Xu, B. (2020). Microencapsulation of Curcumin by Spray Drying and Freeze Drying. LWT – Food Science and Technology, 132, 109892. DOI: 10.1016/j.lwt.2020.109892

IKA: Designed for scientists. Dispersores. Ultra-Turrax T50. Disponible en línea: https://www.ika.com/es (consultado el 28 de junio de 2022)

Jemaa, M. B., Falleh, H. & Ksouri, R. (2019). Encapsulation of Natural Bioactive Compounds: Nanoemulsion Formulation to Enhance Essential Oils Activities. En Salaün, F. Microencapsulation - Processes, Technologies and Industrial Applications, pp. 1-15. London, UK: Intech Open. ISBN 9781838818708

JOBARI: Colors and Flavors. Disponible en línea: https://www.jobari.com (consultado el 28 de junio de 2022).

Jordán-Suárez, O., Glorio-Paulet, P. & Vidal, L. (2021). Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties. Scientia Agropecuaria, 12(2), 161-168. DOI: 10.17268/sci.agropecu.2021.018

Jovanović, A. A., Lević, S. M., Pavlović, V. B., Marković, S. B., Pjanović, R. V., Đorđević, V. B., Nedović, V. & Bugarski, B. M. (2021). Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. Molecules, 26, 3833. DOI: 10.3390/molecules26133933

Kakran, M. & Antipina,M. N. (2014). Emulsion-based techniques for encapsulation in biomedicine, food and personal care. Current Opinion in Pharmacology, 18, 47-55. DOI: 10.1016/j.coph.2014.09.003

Kamiloglu, S., Tomas, M., Ozdal, T., Yolci-Omeroglu, P. & Capanoglu, E. (2021). Bioactive component analysis. En Galanakis, C. M. Innovative Food Analysis, pp. 41-65. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780128194935

Kathiman, M. N., Mudalip, S. K. A. & Gimbun, J. (2020). Effect of encapsulation agents on antioxidant activity and moisture content of spray dried powder from Mahkota Dewa fruit extract. IOP Conf. Series: Materials Science and Engineering, 991, 012040. DOI: 10.1088/1757-899X/991/1/012040

Kerksick, C. M., Wilborn, C. D., Roberts, M. D., Smith-Ryan, A., Kleiner, S. M., Jäger, R., Collins, R., Cooke, M., Davis, J. N., Galvan, E., Greenwood, M., Lowery, L. M., Wildman, R., Antonio, J. & Kreider, R. B. (2018). Journal of the International Society of Sports Nutrition, 15:38, 1-57. DOI: 10.1186/s12970-018-0242-y

Khor, C. M., Ng, W. K., Kanaujia, P., Chan, K. P. & Dong, Y. (2017). Hot-melt extrusion microencapsulation of quercetin for taste-masking. Journal of Microencapsulation, 34(1), 29-37. DOI: 10.1080/02652048.2017.1280095

Krisanti, E. A., Safiya, A. & Mulia, K. (2019). Formulation and characterization of chitosan-alginate freeze dried matrices loaded with oleoresin extract of red ginger. IOP Conf. Series: Materials Science and Engineering, 703, 012008. DOI: 10.1088/1757-899X/703/1/012008

Kunes, M. & Kvetina, J. (2016). Probiotics: Preclinical Testing for Verification of Their Gastrointestinal Effectiveness. En Gupta, R. C. Nutraceuticals, pp. 799-810. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780128021477

LABCONCO: Laboratory Equipment. Secadores por congelación. Liofilizador de sobremesa 4.5 L. Disponible en línea: https://www.labconco.com (consultado el 28 de junio de 2022).

Leyva-Jiménez, F. J., Lozano-Sánchez, J., Cádiz-Gurrea, M. L., Fernández-Ochoa, Á., Arráez-Román, D. & Segura-Carretero, A. (2020). Spray-Drying Microencapsulation of Bioactive Compounds from Lemon Verbena Green Extract. Foods, 9, 1547. DOI: 10.3390/foods9111547

LioMex. Disponible en línea: https://liomex.com

Lucía, C., Marcela, F. & Ainhoa, L. (2017). Encapsulation of Almond Essential Oil by Co-Extrusion/ Gelling Using Chitosan as Wall Material. Journal of Encapsulation and Adsorption Sciences, 7, 67-74. DOI: 10.4236/jeas.2017.71004

Mangiring, G. A., Pratami, D. K., Hermansyah, H., Wijanarko, A., Rohmatin, E. & Sahlan, M. (2018). Microencapsulation of Ethanol Extract Propolis By Maltodextrin and Freeze-Dried Preparation. AIP Conference Proceedings, 1933, 020012. DOI: 10.1063/1.5023946

Marcillo-Parra, V., Tupuna-Yerovi, D. S., González, Z. & Ruales, J. (2021). Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review. Trends in Food Science & Technology, 116, 11-23. DOI: 10.1016/j.tifs.2021.07.009

Marín-Peñalver, D., Alemán, A., Montero, A. P. & Gómez-Guillén, C. (2021). Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels. Food & Funtion, 12, 2137-2147. DOI: 10.1039/d0fo02922j

Marín, D., Alemán, A., Montero, P. & Gómez-Guillén, M. C. (2017). Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: effect of freeze-drying, storage stability and functional aptitude. Journal of Food Engineering, 223, 132-143. DOI: 10.1016/j.jfoodeng.2017.12.009

Medina-Pérez, G., Estefes-Duarte, J. A., Afanador-Barajas, L. N., Fernández-Luqueño, F., Zepeda-Velázquez, A. P., Franco-Fernández, M. J., Peláez-Acero, A. P. & Campos-Montiel, R. G. (2020). Encapsulation Preserves Antioxidant and Antidiabetic Activities of Cactus Acid Fruit Bioactive Compounds under Simulated Digestion Conditions. Molecules, 25(23), 5736. DOI: 10.3390/molecules25235736

Micanquer-Carlosama, A., Serna-Cock, L. & Ayala-Aponte, A. (2017). Double emulsion and complex coacervation in Stevia encapsulation. VITAE, Revista de la Facultad de las Ciencias Farmacéuticas y Alimentarias, 24(3), 167-177. DOI: 10.17533/udea.vitae.v24n3a02

Miller, D. D., Li, T. & Liu, R. H. (2014). Antioxidants and Phytochemicals. En Miller, D. D. Reference Module in Biomedical Sciences. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780128012383

Muangratm R., Ravichai, K. & Jirarattanarangsri, W. (2019). Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material. Journal of Food Processing and Preservation, 43(4). DOI: 10.1111/jfpp.13908

Mudrić, J., Šavikin, K., Ibrić S. & Đuriš J. (2019). Double emulsions (W/O/W emulsions): Encapsulation of plant bioactives. Lekovite sirovine, 39, 76-83. DOI: 10.5937/leksir1939076M

Natfruit® México. Disponible en línea: https://www.natfruit.com

Navarro-Flores, M. J., Ventura-Canseco, L. M. C., Meza-Gordillo, R., Ayora-Talavera, T. R. & Abud-Archila, M. (2020). Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials. Journal of Food Science and Technology, 57, 4111-4122- DOI: 10.1007/s13197-020-04447-w

Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S. & Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Science, 1, 1806-1815. DOI: 10.1016/j.profoo.2011.09.265

Neves, M. I. L., Desobry-Banon, S., Perrone, I. T., Desobry, S. & Petti, J. (2019). Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage. Powder Technology, 345, 601-607. DOI: 10.1016/j.powtec.2019.01.049

Nogueira, M. B., Prestes, C. F., Burkert, J. F. M. (2017). Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent. Food Science and Technology (Campinas), 37(Special issue), 1-4. DOI: 10.1590/1678-457X.05417

Ogrodowska, D., Tańska, M., Brandt, W. & Czaplicki, S. (2020). Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. Polish Journal of Food and Nutrition Sciences, 70(3), 241-252. DOI: 10.31883/pjfns/120314

Ohtake, S., Izutsu, K.-I. & Lechuga-Ballesteros, D. (2020). Drying Technologies for Biotechnology and Pharmaceutical Applications. Weinheim, Germany: Wiley-VCH. ISBN 9783527341122

Olivares, A., Silva, P. & Altamirano, C. (2017). Microencapsulation of probiotics by efficient vibration technology. Journal of Microencapsulation, 34 (7), 667-674. DOI: 10.1080/02652048.2017

Ozkan, G., Kostka, T., Esatbeyoglu, T. & Capanoglu, E. (2020). E Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds. Molecules, 25(23), 5545; DOI: 10.3390/molecules25235545

Pashazadeh, H., Zannou, O., Ghellam, M., Koca, I., Galanakis, C. M. & Aldawoud, T. M. S. (2021). Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin. Foods, 10, 1396. DOI: 10.3390/foods10061396

Paulo, F., Paula, V., Estevinho, L. M. & Santos, L. (2021). Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio. Food and Bioproducts Processing, 127, 408-425. DOI: 10.1016/j.fbp.2021.03.019

PILSAC: Productos Industriales de León S.A de C.V. Disponible en línea: http://www.pilsac.com.mx (consultado el 28 de junio de 2022).

Pudziuvelyte, L., Marksa, M., Sosnowska, K., Winnicka, K., Morkuniene, R. & Berbatoniene, J. (2020). Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials. Molecules, 25(9), 2237. DOI: 10.3390/molecules25092237

Pulit-Prociak, J., Kabat, M., Węgrzyn, E., Zielina, M. & Banach, M. (2019). Encapsulation of antioxidant compounds in biopolymer micelles. Chemical Engineering Communications, 207(3), 393-412. DOI: 10.1080/00986445.2019.1602526

Rajam, R. & Subramanian, P. (2022). Encapsulation of probiotics: past, present and future. Beni-Suef University Journal of basic and Applied Sciences, 11, 46. DOI: 10.1186/s43088-022-00228-w

Ratnavathi, C. V. (2019). Grain Structure, Quality, and Nutrition. En Visarada, K. B. R. S., Venkatesh Bhat, B. & Tonapi, V.A. Breeding Sorghum for Diverse End Uses, pp. 193-207. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780081018798.

Rezvankhah, A., Emam-Djomeh, Z. & Askari, G. (2019). Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review. Drying Technology, 1-25. DOI: 10.1080/07373937.2019.1653906

Ribeiro, A. M., Shahgol, M., Estevinho, B. N. & Rocha, F. (2020). Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin. Food Hydrocolloids, 108, 106029. DOI: 10.1016/j.foodhyd.2020.106029

Sankarikutty, B. & Narayanan, C. S. (2003). Essential oils: Isolation and Production. En Caballero, B. Encyclopedia of Food Sciences and Nutrition, 2185-2189. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780122270550

Santana Aguiar, M. C., Graças Fernandes da Silva, M. F., Batista Fernandes, J. & Rossi Forim, M. (2020). Evaluation of the microencapsulation of orange essential oil in biopolymers by using a spray‑drying process. Scientific Reports, 10, 11799. DOI: 10.1038/s41598-020-68823-4

Santos, D. I., Alexandre Saraiva, J. M., Vicente, A. A. & Moldão-Martins, M. (2019). Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients. En Barba, F. J., Alexandre Saraiva, J. M., Cravotto, G. & Lorenzo, J. M. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds, pp. 23-54. Elsevier Inc: Amsterdam, The Netherlands. ISBN 97810128141748

Scopus: Elsevier, B.V. Disponible en línea: https://www.scopus.com (consultado el 28 de junio de 2022).

Serna-Cock, L. & Vallejo-Castillo, V. (2013). Probiotic encapsulation. African Journal of Microbiology Research, 7(40), 4743-4753. DOI: 10.5897/AJMR2013.5718

Shaaban, H. A. & Farouk, A. (2022). Encapsulation of Essential Oils and Their Use in Food Applications. En Santana de Oliveira, M. Essential Oils - Advances in Extractions and Biological Applications, pp. 1-16. ISBN 9781803557540

Silva, P. M., Tulini, F. L., Martins, E., Penning, M., Fávaro-Trindade, C. S. & Poncelet, D. (2018). Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. LWT – Food Science and Technology, 89, 392-399. DOI: 10.1016/j.lwt.2017.11.008

Silveira Rodríguez, M. B., Monereo Megías, S. & Molina Baena, B. (2003). Alimentos funcionales y nutrición óptima: ¿Cerca o lejos?. Revista Española de Salud Pública, 77(3), 317-331. ISSN 21739110

SíoSí. Disponible en línea: https://es.siosi.com.mx (consultado el 28 de junio de 2022).

Stasse, M., Ribaut, T., Schmitt, V. & Héroguez, V. (2019). Encapsulation of lipophilic fragrance by polymerization of the intermediate aqueous phase of an oil-in-water-in-oil (O/W/O) double emulsion. Polymer Chemistry, 10(3), 4154-4162. DOI: 10.1039/c9py00528e

Suyanto, A., Noor, E., Rusli, M. S. & Fahma, F. (2019). Nano-Emulsion and Nano-Encapsulation of Fruit Flavor: Review. IOP Conf. Series: Earth and Environmental Science, 292, 012025. DOI: 10.1088/1755-1315/292/1/012025

Tessaro, L., Martelli-Tosi, M. & Sobral, P. J. A. (2022). Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology (Campinas), 42, e65320. DOI: 10.1590/fst.65320

Tolve, R., Galgano, F., Caruso, M. C., Tchuenbou-Magaia, F. L., Condelli, N., Favati, F. & Zhang, Z., (2016). Encapsulation of health-promoting ingredients: applications in foodstuffs. International Journal of Food Science and Nutrition, 67(8), 888-918. DOI: 10.1080/09637486.2016.1205552

Tripathy, S., Verma, D. K., Thakur, M., Patel, A. R., Srivastav, P. P., Singh, S., Chávez-González, M. L. & Aguilar, C. N. (2021). Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Frontiers in Nutrition, 8, 673174. DOI: 10.3389/fnut.2021.673174

Trugo, L. C., von Baer, D. & von Baer, E. (2003). Lupin. En Caballero, B. Encyclopedia of Food Sciences and Nutrition, pp. 3623-3629. Amsterdam, The Netherlands: Elsevier Inc. ISBN 9780122270550

Vos, P., Faas, M. M., Spasojevic, M., & Sikkema, J. (2010). Review: Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20, 292-302. DOI: 10.1016/j.idairyj.2009.11.008

Xin, X., Essien, S., Dell, K., Woo, M. W. & Baroutian, S. (2022). Effects of Spray‑Drying and Freeze‑Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring. Food and Bioprocess Technology, 15, 785-794. DOI: 10.1007/s11947-022-02779-3

Yamashita, C., Chung, M. M. S., dos Santos, C., Malacrida Mayer, C. R., Freitas Moraes, I. C. & Branco, I. G. (2017). Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT – Food Science and Technology, 84, 256-262. DOI: 10.1016/j.lwt.2017.05.063

Yorde Erem, S. (2014). Cómo lograr una vida saludable. Anales Venezolanos de Nutrición, 27(1), 129-142. ISSN 0798-0752

Publicado
2023-01-05
Cómo citar
Díaz-Montes, E., Cerón-Montes, G. I., & Vargas-León, E. A. (2023). Encapsulación de compuestos bioactivos: una revisión sistemática. Pädi Boletín Científico De Ciencias Básicas E Ingenierías Del ICBI, 10(20), 17-28. https://doi.org/10.29057/icbi.v10i20.9575