info:eu-repo/semantics/article
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
Microencapsulación : una alternativa tecnológica para preservar ingredientes activos en alimentos funcionales
Registro en:
0121-4004
10.17533/udea.vitae.v25n2a01
2145-2660
Autor
Berrío Escobar, Jhon Fernando
Márquez Fernández, Diana Margarita
Institución
Resumen
ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them. COL0015043