Microencapsulation for the improved delivery of bioactive compounds into foods.

@article{Champagne2007MicroencapsulationFT,
  title={Microencapsulation for the improved delivery of bioactive compounds into foods.},
  author={Claude P. Champagne and Patrick Fustier},
  journal={Current opinion in biotechnology},
  year={2007},
  volume={18 2},
  pages={184-90}
}
The development of functional foods through the addition of bioactive compounds holds many technological challenges. Microencapsulation is a useful tool to improve the delivery of bioactive compounds into foods, particularly probiotics, minerals, vitamins, phytosterols, lutein, fatty acids, lycopene and antioxidants. Several microencapsulation technologies have been developed for use in the food industry and show promise for the production of functional foods. Moreover, these technologies could… CONTINUE READING

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