Advances in Research into Encapsulation through Ionic Gelation: A Systematic Review

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dc.creatorOrtiz-Romero, Nallely
dc.creatorOchoa-Martínez, Luz Araceli
dc.creatorGonzález-Herrera, Silvia Marina
dc.creatorRutiaga-Quiñones , Olga Miriam
dc.creatorGallegos-Infante, José Alberto
dc.date2021-08-26
dc.date.accessioned2025-10-01T23:52:44Z
dc.descriptionEncapsulation, a technology that creates a barrier between a compound of interest and the environment, improves the physicochemical stability of products during processing and/or storage. Therefore, it helps to reduce the degradation of compounds of interest, masks undesirable odors and flavors, controls the release of the bioactive compound, and can increase its bioaccessibility and bioavailability. The objective of this review was to collect and discuss recent scientific literature about encapsulation by ionic gelation of bioactive compounds, microorganisms, and enzymes, as well as its use in different applications of scientific and/or industrial interest in several fields. A literature review was carried out in indexed databases using descriptors such as capsule size, encapsulation efficiency, mixture matrices, sodium alginate, and ionic gelation. The results show that using of this kind of encapsulation offers variable advantages regarding the bioavailability of bioactive compounds, the stability of different compounds, the improvement of physical characteristics, the release of compounds, and the protection against adverse environmental effects. In conclusion, the ionic gelation method can have a wide range of applications to encapsulate food ingredients, microorganisms, drugs, etc. This review can guide further research into ionic gelation because it examines the diversity of its applications.en-US
dc.descriptionLa encapsulación es una tecnología que proporciona barreras entre los compuestos de interés en un producto y el medio ambiente. Ella brinda una mejor estabilidad fisicoquímica durante el procesamiento y/o almacenamiento del producto, por lo tanto, ayuda a tener una menor degradación de los compuestos de interés, enmascara olores y sabores indeseables, controla la liberación del principio activo y puede incrementar su bioaccesibilidad y su biodisponibilidad. El objetivo de esta revisión fue recopilar y discutir la literatura reciente enfocada en investigaciones científicas sobre la encapsulación mediante gelación iónica de compuestos bioactivos, de microorganismos, de enzimas y su uso en diferentes aplicaciones de interés científico y/o industrial. La revisión bibliográfica se realizó en las principales bases de datos indexadas, utilizando descriptores como tamaño de cápsula, eficiencia de encapsulación, matrices mixtas, alginato de sodio y gelación iónica. De acuerdo con los resultados se observó que la utilización de este tipo de encapsulación presenta ventajas muy variables que se centran en la mejora de diversos factores como la biodisponibilidad de compuestos bioactivos, estabilidad de diferentes compuestos, características físicas, liberación del compuesto de interés y la protección contra efectos ambientales adversos. En conclusión, existe una amplia gama de aplicaciones que puede tener la metodología de gelación iónica para encapsular ingredientes alimenticios, microorganismos y fármacos, entre otros. Finalmente, el estudio pretende que esta revisión sea de utilidad en la dirección de investigaciones sobre gelación iónica, debido a la diversidad de aplicaciones abordadas durante la investigación.es-ES
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dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1962
dc.identifier10.22430/22565337.1962
dc.identifier.urihttps://hdl.handle.net/20.500.12622/7792
dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano (ITM)es-ES
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1962/2123
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1962/2132
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1962/2133
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1962/2138
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dc.rightsDerechos de autor 2021 TecnoLógicases-ES
dc.sourceTecnoLógicas; Vol. 24 No. 52 (2021); e1962en-US
dc.sourceTecnoLógicas; Vol. 24 Núm. 52 (2021); e1962es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectSodium alginateen-US
dc.subjectbioactive compoundsen-US
dc.subjectionic gelationen-US
dc.subjectwall materialen-US
dc.subjectAlginato de sodioes-ES
dc.subjectcompuestos bioactivoses-ES
dc.subjectgelación iónicaes-ES
dc.subjectmaterial de recubrimientoes-ES
dc.titleAdvances in Research into Encapsulation through Ionic Gelation: A Systematic Reviewen-US
dc.titleAvances en las investigaciones sobre la encapsulación mediante gelación iónica: una revisión sistemáticaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeReview Articleen-US
dc.typeArtículos de revisiónes-ES

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