Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

2017/05/09 by Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua +4 · 9 citations
Agricultural and Biological Sciences · #Microencapsulation and Drying Processes #Botanical Research and Applications #Postharvest Quality and Shelf Life Management

paper · doi:10.1111/1750-3841.13727

Abstract

The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano-encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources.

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