Polymer-based encapsulation in food products: a comprehensive review of applications and advancements

Polymer-based encapsulation in food products: a comprehensive review of applications and advancements

ABSTRACT: Polymers can be produced naturally by organisms, such as chitosan, whey proteins, gums, pectins or gelatins; or in laboratories, synthetically, such as polyvinyl alcohol, polyethylene glycol and polylactic-co-glycolic acid. Polymers have a long history of use in the food industry, traditio...

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Bibliographic Details
Main Authors: Jorge Alejandro Barbosa-Nuñez, Hugo Espinosa-Andrews, Alba Adriana Vallejo Cardona, José Nabor Haro-González
Format: Article
Language:English
Published: KeAi Communications Co. Ltd. 2025-03-01
Series:Journal of Future Foods
Subjects:
Synthetic polymers
Natural polymers
Encapsulated
Food incorporated
Bioactives
Online Access:http://www.sciencedirect.com/science/article/pii/S277256692400003X

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http://www.sciencedirect.com/science/article/pii/S277256692400003X

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