SUITABILITY FOR URBAN AGRICULTURE AND PERMACULTURE OF SOME BIOTYPES AND NEW VARIETIES OF SPECIES WITH SANOGENE CHARACTERISTICS AND QUALITIES

摘要

In the food industry, encapsulation process greatly contributed to the development of functional foods. Functional foodsare defined as being the foods that in addition to nutrients, supply the organism with components that contribute to curethe diseases, or to reduce the risk of developing them. Thus, functional foods can contain bioactive components such as:vitamins, peptides, minerals, fatty acids, poly-unsaturated fatty acids, phytosterols, lycopene, antioxidants, enzymes andliving cells such as probiotics. The extreme sensitivity of many of these desired compounds leads to their deterioration,at conditions prevailing during food processing and storage, and thus significantly compromises our capability toincorporate them into foods. In this context, encapsulation of food ingredients are made: to protect the bioactivecomponents against the some physical-chemical agents (temperature, pH, moisture, enzymes, oxygen, redox potential,UV light) during the storage; to prevent the reaction of bioactive componentsonents with other components in foodproducts; for masking the bad tasting or smelling; to prevent the evaporation and degradation of volatile activecomponents; to promote the conversion of liquid active compounds into a powder; to assure the controlled release ofbiocompounds etc. This paper aims to provide a short overview of commonly used processes to encapsulate food activecomponents.