Encapsulation of bioactive compounds from fruit and vegetable by-products for food application–A review

Abstract:

Background Fruit and vegetable by-products (FVBP) from the food industry and post-harvest represent one of the world's most common environmental pollution problems. However, these wastes are now being recognized for their functional value. Encapsulation is among the most popular food processing alternatives since it helps to improve the stability and bioavailability of bioactive compounds. Encapsulated products provide excellent health benefits, and therefore can be used as functional ingbkp_redients in food. Scope and approach This review describes the creation of encapsulated bioactive compounds (EBC) using microencapsulation techniques and their application in food. The work aimed to identify the various previously studied bioactive compounds from FVBP related to their extraction, characterization, encapsulation, and application. Encapsulation protects bioactive compounds against the adverse …

Año de publicación:

2021

Keywords:

Fuente:

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