Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

Encapsulation of food and feed ingredients is commonly applied to avoid the loss of functionality of bioactive food ingredients. Components that are encapsulated are usually sensitive to light, pH, oxygen or highly volatile. Also, encapsulation is also applied for ingredients that might influence ta...

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Bibliographic Details
Main Authors: Rocío Morales-Medina, Stephan Drusch, Francisca Acevedo, Alejandro Castro-Alvarez, Astrid Benie, Denis Poncelet, Marijana Dragosavac, María Victoria Defain Tesoriero, Patricia Löwenstein, Verónica Yonaha, Ramiro Iturralde, Regina Gauna Peter, Paul de Vos
Format: Default Article
Published: 2022
Subjects:
Food sciences
release mechanisms
health benefits
pectins
bioactive food components
Online Access:https://hdl.handle.net/2134/21947399.v1
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https://hdl.handle.net/2134/21947399.v1

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