Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorKoop, Betina Luiza-
Autor(es): dc.creatorSilva, Milena Nascimento da-
Autor(es): dc.creatorSilva, Fabíola Diniz da-
Autor(es): dc.creatorLima, Kennya Thayres dos Santos-
Autor(es): dc.creatorSoares, Lenilton Santos-
Autor(es): dc.creatorAndrade, Cristiano José de-
Autor(es): dc.creatorValencia, Germán Ayala-
Autor(es): dc.creatorMonteiro, Alcilene Rodrigues-
Data de aceite: dc.date.accessioned2026-02-09T11:38:28Z-
Data de disponibilização: dc.date.available2026-02-09T11:38:28Z-
Data de envio: dc.date.issued2022-09-01-
Data de envio: dc.date.issued2022-09-01-
Data de envio: dc.date.issued2022-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/54426-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996921008292-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144146-
Descrição: dc.descriptionBioactive 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectPolyphenols-
Palavras-chave: dc.subjectPhytochemicals-
Palavras-chave: dc.subjectNatural additives-
Palavras-chave: dc.subjectFunctional food-
Palavras-chave: dc.subjectNatural dyes-
Palavras-chave: dc.subjectFood by-products-
Palavras-chave: dc.subjectNutraceuticals-
Palavras-chave: dc.subjectNanovehicle-based delivery systems-
Título: dc.titleFlavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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