Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, C.P. 476, CEP 88040-900, Florianópolis, SC, Brazil.
Food Res Int. 2022 Mar;153:110929. doi: 10.1016/j.foodres.2021.110929. Epub 2022 Jan 8.
Bioactive compounds have remarkable biological activities for health, nutrition, and food preservation. However, these compounds are chemically unstable maily when exposure at high temperatures, light, and humidity. Several stabilization techniques have been used to protect these compounds, expanding their application range. Therefore, this review aims to show the main bioactive compounds currently studied and the use of stabilization techniques, such as encapsulation and adsorption, for food application. A broader systematic classification of bioactive compounds based on phenolic and non-phenolic sub-levels was suggested, which can assist in a deeper discussion of results, including the correlation of biological activities, their synergistic effects, and their enhanced stabilization on materials that promote a well-controlled delivery (higher bioavailability). Research on Scopus Database was used to identify the scientific trends for stabilization methods (2016-2020). This review article focused on analyzing bioactive encapsulation using cold processing techniques such as ionic gelation, emulsification, complex coacervation, and adsorption to expand production and application in the food sector.
生物活性化合物在健康、营养和食品保鲜方面具有显著的生物活性。然而，当这些化合物暴露在高温、光照和湿度下时，它们的化学稳定性会显著降低。已经采用了几种稳定化技术来保护这些化合物，从而扩大了它们的应用范围。因此，本综述旨在展示目前研究的主要生物活性化合物以及用于食品应用的稳定化技术，如包封和吸附。本研究提出了一种基于酚类和非酚类亚级别的更广泛的生物活性化合物系统分类法，这有助于更深入地讨论结果，包括生物活性的相关性、它们的协同作用以及它们在促进良好控制释放（更高的生物利用度）的材料上的稳定性增强。使用 Scopus 数据库研究了稳定化方法（2016-2020 年）的科学趋势。本文重点分析了使用冷加工技术（如离子凝胶化、乳化、复合凝聚和吸附）进行生物活性包封，以扩大其在食品领域的生产和应用。
