Incorporação de compostos fenólicos em produtos alimentícios: uma revisão / Incorporation of phenolic compounds in food products: a review

Authors

  • Whallans Raphael Couto Machado
  • Ana Paula Filippin
  • Luciene Mendes da Silva
  • Halax Duart Martins Silva
  • Renata Milani Moreira Hoffmann

DOI:

https://doi.org/10.34117/bjdv.v7i5.29522

Keywords:

compostos fenólicos, incorporação, alimentos funcionais, microencapsulação

Abstract

Durante décadas frutas e hortaliças são relatados como alimento indicados para a promoção da saúde humana, da população, e estes alimentos são correlacionados a uma redução do ricos de doenças como obesidade e doenças crônicas, como diabates, câncer e problemas cardiovasculares. Extratos de frutas e hortaliças são fontes potenciais de compostos fenólicos e estão sendo adicionados aos alimentos com objetivo de melhorar suas propriedades funcionais uma vez que a busca por alimentos saudáveis tem sido aumentada pelos consumidores atuais. Considerando-se a diversidade de compostos fenólicos presentes em vegetais a necessidade de oferta de alimentos práticos e nutritivos, o presente trabalho expoe uma revisão sobre os principais compostos fenólicos encontrados em frutas e hortaliças e a relevância da incoporação de bioativos, perpassando pelas diferentes formas e métodos encontrados para a incoporação destes em alimentos, além de apresententar as prinicipais classes de alimentos que têm sido adicionados de compostos bioativos.

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Published

2021-06-07

How to Cite

Machado, W. R. C., Filippin, A. P., Silva, L. M. da, Silva, H. D. M., & Hoffmann, R. M. M. (2021). Incorporação de compostos fenólicos em produtos alimentícios: uma revisão / Incorporation of phenolic compounds in food products: a review. Brazilian Journal of Development, 7(5), 46470–46499. https://doi.org/10.34117/bjdv.v7i5.29522

Issue

Section

Original Papers