New insights on bio-based micro- and nanosystems in food

Daniel A. Madalena, Ricardo N. Pereira, António A. Vicente, Óscar L. Ramos

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

10 Citations (Scopus)

Abstract

The application of micro- and nanotechnologies in the food industry have been widely studied and reported due to an increasing growth of public awareness for the consumption of healthy food products. Consequently, food industry players have become highly interested in the development and application of innovative food-grade micro- and nanosystems intended for the protection and controlled delivery of bioactive compounds. This can be achieved by resorting to novel state of the art methodologies (i.e., top-down and bottom-up strategies) that take advantage of the functional properties of such ingredients, so that they can be used to protect and release, in a controlled manner, bioactive compounds. To evaluate effectiveness of these micro- and nanosystems it is of utmost importance to evaluate their behavior when incorporated in food products, in order to perceive potential interactions with biomolecules, as well as under gastrointestinal (GI) digestion. In vitro GI models have been used since they provide accurate results, are relatively inexpensive, and do not raise ethical issues, and most of all can be correlated with those obtained in vivo.
Original languageEnglish
Title of host publicationEncyclopedia of Food Chemistry
EditorsLaurence Melton, Fereidoon Shahidi, Peter Varelis
PublisherElsevier
Pages708-714
Number of pages7
Volume2
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
DOIs
Publication statusPublished - 2019
Externally publishedYes

Keywords

  • Bioactive ingredients
  • Biopolymers
  • Encapsulation
  • Food-grade materials
  • Functional foods
  • GRAS materials
  • In-vitro gastrointestinal Digestion
  • Micro- and nanosystems
  • Micro- and nanotechnologies

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