Aplicação de proteínas lácteas no processo de microencapsulação de compostos fenólicos naturais por spray drying – Estudo de revisão

Abstract

The demand for food products with functional claims has been growing in recent years. However, many bioactive substances have technological limitations for use as ingredients in the food industry. One of the ways to optimize this application is the use of the microencapsulation technique by spray drying the substances of interest. Among the various carriers and encapsulation agents currently used, dairy proteins stand out. Due to their high nutritional value, proteins also add value to these products. This work aims to summarize recent findings regarding the application of these protein sources as protectors of natural phenolic compounds. For this purpose, a search for articles from the last five years was carried out on the PubMed, Web of Sciences and Scopus websites. This review presents the main concepts involving milk proteins and microencapsulation of phenolic compounds. Additionally, the discussion addresses the whole process of microparticles production, from the extraction of phenolics to their release under gastrointestinal conditions. According to the studies evaluated, products derived from dairy proteins, used alone or combined with other polymers, are viable and promising options to protect natural phenolic compounds.