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Edible coatings as encapsulating matrices for bioactive compounds: a review.

Ana Elena Quirós-Sauceda1, Jesús Fernando Ayala-Zavala1, Guadalupe I Olivas1

  • 1Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000 México.

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Edible coatings extend food shelf-life by controlling environmental factors and can encapsulate bioactive compounds. This encapsulation protects sensitive ingredients and allows for controlled release, enhancing food quality and functionality.

Keywords:
Bioactive compoundsEdible coatingsEncapsulationFunctional foodMatrix

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Area of Science:

  • Food Science and Technology
  • Materials Science

Background:

  • Edible coatings manage food quality by controlling moisture, gas exchange, and oxidation.
  • They serve as carriers for bioactive compounds like antioxidants and antimicrobials.
  • Direct application of bioactive compounds can be problematic due to off-flavors and instability.

Purpose of the Study:

  • To review the use of edible coatings for encapsulating bioactive compounds.
  • To highlight the advantages of using edible coatings as a delivery system for functional ingredients.
  • To address challenges associated with the direct incorporation of bioactive compounds into food.

Main Methods:

  • Literature review on edible coatings and encapsulation techniques.
  • Analysis of the benefits of edible coatings as matrices for bioactive compounds.
  • Evaluation of methods to overcome limitations of direct bioactive compound application.

Main Results:

  • Edible coatings effectively control food degradation processes.
  • Encapsulation within edible coatings masks off-flavors and protects bioactive compounds.
  • Controlled release of encapsulated compounds is achievable, enhancing product functionality.

Conclusions:

  • Edible coatings offer a promising strategy for incorporating bioactive compounds into food products.
  • Encapsulation via edible coatings improves the stability and delivery of functional ingredients.
  • This approach enhances shelf-life and creates value-added, functional foods.