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.

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

SPERANZA, BARBARA;PETRUZZI, LEONARDO;BEVILACQUA, ANTONIO;GALLO, MARIANGELA;CAMPANIELLO, DANIELA;SINIGAGLIA, MILENA GRAZIA RITA;CORBO, MARIA ROSARIA
2017-01-01

Abstract

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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/360382
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