Emulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources

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dc.contributor.authorTeixé-Roig, Júlia
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2023-05-26T09:07:45Z
dc.date.available2023-05-26T09:07:45Z
dc.date.issued2023
dc.description.abstractn recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.
dc.description.sponsorshipThis work was funded by the project AGL2015-65975-R (FEDER, MINECO, UE) and project RTI2018-094268-B-C21 (MCIU, AEI; FEDER, UE).
dc.identifier.doihttps://doi.org/10.3390/foods12071502
dc.identifier.idgrec033768
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositori.udl.cat/handle/10459.1/463410
dc.language.isoeng
dc.publisherMPDI
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/foods12071502
dc.relation.ispartofFoods, 2023, vol.12, núm. 7, p. 1-23
dc.rightscc-by (c) Teixé-Roig et al., 2023
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectEmulsions
dc.subjectDelivery systems
dc.subjectBioactive compounds
dc.subjectPlant-based
dc.subjectSustainability
dc.titleEmulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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