Abstract

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect.

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.