ReviewFoods (Basel, Switzerland)2020
Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed, 63 citations in OpenAlex.
- Postbiotics in Functional Foods: Production, Delivery, Preservation, and Regulation.Foods (Basel, Switzerland) · 2026Review
- Green Recovery of Bioactive Compounds from Bergamot (Foods (Basel, Switzerland) · 2026Review
- Synergistic Integration of Liposomes with Emerging Technologies for Food Applications.Molecules (Basel, Switzerland) · 2026Review
- Encapsulation Techniques of Carotenoids and Their Multifunctional Applications in Food and Health: An Overview.Food science & nutrition · 2025Review
- Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils.Foods (Basel, Switzerland) · 2025Review
- Emerging encapsulation strategies for vitamin A fortification in food sector: an overview.Food science and biotechnology · 2024Review
- Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability.Foods (Basel, Switzerland) · 2022Review
- Review
- Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds.Foods (Basel, Switzerland) · 2022Article
- Pharmaceutical Applications of Supercritical Fluid Extraction of Emulsions for Micro-/Nanoparticle Formation.Pharmaceutics · 2021Review
- Preparation and Characterization of Instant Casein Phosphopeptide by Supercritical Fluid Assisted Atomization.Foods (Basel, Switzerland) · 2021Article
- Biopesticide Encapsulation Using Supercritical COMolecules (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest to the food industry.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.