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dc.creatorFigueiredo, Jayne de Abreu-
dc.creatorSilva, Carlos Ramon de Paula-
dc.creatorOliveira, Matheus Felipe Souza-
dc.creatorNorcino, Laís Bruno-
dc.creatorCampelo, Pedro Henrique-
dc.creatorBotrel, Diego Alvarenga-
dc.creatorBorges, Soraia Vilela-
dc.date.accessioned2022-06-30T16:48:20Z-
dc.date.available2022-06-30T16:48:20Z-
dc.date.issued2022-02-
dc.identifier.citationFIGUEIREDO, J. de A. et al. Microencapsulation by spray chilling in the food industry: opportunities, challenges, and innovations. Trends in Food Science & Technology, [S.l.], v. 120, p. 274-287, Feb. 2022. DOI: 10.1016/j.tifs.2021.12.026.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S092422442100683Xpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50406-
dc.description.abstractBackground: the increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach: this review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions: research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceTrends in Food Science & Technologypt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectSpray congealingpt_BR
dc.subjectFunctional foodspt_BR
dc.subjectEncapsulationpt_BR
dc.subjectNatural additivespt_BR
dc.subjectSolid lipid microparticlept_BR
dc.titleMicroencapsulation by spray chilling in the food industry: opportunities, challenges, and innovationspt_BR
dc.typeArtigopt_BR
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