Tecnologia de encapsulamento na área de alimentos: uma revisão

Abstract

Encapsulation technology has been advancing in recent years and entering industrial segment in the cosmetics, drugs, textiles, cleaning products and foods areas, protecting substances (active agents) from deleterious effects that cause the loss of its function. It is based on an active agent protection through conditioning it in a packaging produced by polymers. In the food sector, encapsulated substances may be found incorporated in the food matrix or as part of the industrial processes dynamics. The aim this work consisted a bibliographic survey, approaching the encapsulated materials formation aspects, characterization and application in the food area. To achievement the research, one hundred and thirty-six (127) scientific sources were consulted on the platforms SCIENCE-DIRECT, WEB OF SCIENCE, GOOGLE ACADÊMICO and other sources when complementary to others previously researched. Technological emergence conceptualization of the encapsulation and major analytical responses of material characterization used to assist in the application studies, and the main methods for the particulates formation were elucidated: physical, chemical, physical-chemical and those emerging in study. The most exploited active agents in the food area were also presented: bioactive compounds, dyes, flavorings, oils, probiotics and enzymes, addressing their applications and innovative proposals, taking into consideration what this generates for future perspectives for the encapsulation technique, which among other purposes, provides better application to substances that have difficulties in commercialization due to the high susceptibility to extrinsic factors that cause their deterioration. Thefore, it is necessary to encourage the application studies to been further explored and that this is reflected in solutions that allow industrial scaling.