Design of biomolecules preservation systems to promote innovation in the food industry

Abstract

Encapsulation has been around for over 50 years and has experienced continuous growth ever since, in evidence of its potential, versatility and range of applications. Currently, it plays a key role the food industry, contributing to the design and development of innovative food with special properties. Recent developments in micro- and nano-encapsulation technologies are valuable tools that can be used to preserve unstable bioactive components, increase efficacy, and improve the delivery. With this review, we pretend to make visible the potential of nano and microencapsulation as technologies that drive innovation in the food industry, and as interesting alternatives for the valorization of agro-industrial co-products and minimally industrialized regional resources.