Microencapsulación de compuestos bioactivos en la industriaalimentaria
DOI:
https://doi.org/10.5281/zenodo.14816620Palabras clave:
microencapsulación, compuestos bioactivos, microorganismos probióticos, estabilidad, liberación controlada, industria alimentariaResumen
La microencapsulación de compuestos bioactivos es una tecnología ampliamente utilizada en la industria alimentaria para proteger y mejorar la funcionalidad de ingredientes bioactivos como vitaminas, antioxidantes, probióticos y ácidos grasos esenciales. Este proceso implica encapsular partículas bioactivas en una matriz, generalmente de polímeros naturales o sintéticos, formando microcápsulas que mejoran la estabilidad, liberación controlada y biodisponibilidad de los compuestos. Entre las técnicas más empleadas destacan el spray-drying, coacervación y extrusión, seleccionadas según las propiedades del compuesto a encapsular y las aplicaciones deseadas. Estas tecnologías permiten proteger los compuestos sensibles frente a factores adversos como la oxidación, la humedad, la luz o el pH extremo durante el procesamiento y almacenamiento de alimentos. La microencapsulación facilita la liberación controlada de los compuestos bioactivos en el momento y lugar adecuado, mejorando su efectividad en el organismo, propiedad esencial en los alimentos funcionales y nutracéuticos. El objetivo de esta revisión fue analizar las técnicas de microencapsulación utilizadas en la industria alimentaria para proteger y mejorar la funcionalidad de compuestos bioactivos, como vitaminas, antioxidantes, probióticos y ácidos grasos esenciales.
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