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Lipid-based carriers for food ingredients delivery

2021-04Review Restricted access
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dc.contributor.authorBarroso, Livia
dc.contributor.authorViegas, Cláudia
dc.contributor.authorVieira, Joao
dc.contributor.authorFerreira-Pego, Cintia
dc.contributor.authorCosta, Joyce
dc.contributor.authorFonte, Pedro
dc.date.accessioned2021-09-08T10:58:01Z
dc.date.available2021-09-08T10:58:01Z
dc.date.issued2021-04
dc.description.abstractThe encapsulation in the food industry has gained relevant importance, mainly due to its contribution to solve food problems by reducing the loss of nutrients, prolong the shelf-life, and improve food quality and safety. The lipid-based delivery systems as microemulsions, liposomes, solid lipid nanoparticles and nanostructured lipid carriers are widely used to deliver food ingredients due to their ability to protect and deliver it, enhancing its functionality and bioavailability. Despite the benefits on delivering food ingredients the toxicity profile of such carriers is usually neglected. The aim of this review is to provide a detailed overview on the application of lipid-based carriers to deliver food ingredients. Herein, the encapsulation advantages and disadvantages, and microencapsulation techniques used to obtain lipid-based carriers are discussed. More importantly, the different types of lipid-based carriers used for food ingredients delivery are thoroughly scrutinized, as well as their application in foods and possible toxicity concerns.
dc.description.sponsorshipPortuguese national funds from FCT -Foundation for Science and Technology [UIDB/04326/2020, UIDB/04565/2020]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.jfoodeng.2020.110451
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.1/17003
dc.language.isoeng
dc.peerreviewedyes
dc.publisherELSEVIER SCI LTD
dc.relationAlgarve Centre for Marine Sciences
dc.relationInstitute for Bioengineering and Biosciences
dc.subjectLipid carrier
dc.subjectIngredient encapsulation
dc.subjectSolid lipid nanoparticle
dc.subjectNanostructured lipid carrier
dc.subjectLiposome
dc.subjectMicroemulsion
dc.subject.otherEngineering; Food Science & Technology
dc.titleLipid-based carriers for food ingredients delivery
dc.typereview
dspace.entity.typePublication
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleInstitute for Bioengineering and Biosciences
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04565%2F2020/PT
oaire.citation.startPage110451
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume295
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMestre Viegas
person.familyNameFonte
person.givenNameCláudia Sofia
person.givenNamePedro
person.identifier.ciencia-idBC13-CBFD-ECA6
person.identifier.ciencia-id2410-123D-3385
person.identifier.orcid0000-0001-6668-2778
person.identifier.orcid0000-0002-1115-9282
person.identifier.ridK-3215-2013
person.identifier.scopus-author-id55146900200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typereview
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