Academic Journal
Emulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources
| العنوان: | Emulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources |
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| المؤلفون: | Teixé-Roig, Júlia, Oms Oliu, Gemma, Odriozola Serrano, Isabel, Martín Belloso, Olga |
| بيانات النشر: | MPDI |
| سنة النشر: | 2023 |
| المجموعة: | Universitat de Lleida: Repositori Obert UdL |
| مصطلحات موضوعية: | Emulsions, Delivery systems, Bioactive compounds, Plant-based, Sustainability |
| الوصف: | n recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources. ; This work was funded by the project AGL2015-65975-R (FEDER, MINECO, UE) and project RTI2018-094268-B-C21 (MCIU, AEI; FEDER, UE). |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2304-8158 |
| Relation: | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/; info:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/; Reproducció del document publicat a https://doi.org/10.3390/foods12071502; Foods, 2023, vol.12, núm. 7, p. 1-23; https://doi.org/10.3390/foods12071502; https://repositori.udl.cat/handle/10459.1/463410 |
| DOI: | 10.3390/foods12071502 |
| الاتاحة: | https://doi.org/10.3390/foods12071502 https://repositori.udl.cat/handle/10459.1/463410 |
| Rights: | cc-by (c) Teixé-Roig et al., 2023 ; Attribution 4.0 International ; info:eu-repo/semantics/openAccess ; http://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.2A514403 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods12071502 |