<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062021000100014</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol22num1art:1899</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Technological aspects of the microencapsulation bioactive food compounds by spray-drying]]></article-title>
<article-title xml:lang="es"><![CDATA[Aspectos tecnológicos de la microencapsulación de compuestos bioactivos en alimentos mediante secado por aspersión]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cardona Tangarife]]></surname>
<given-names><![CDATA[Diana Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Patiño Arias]]></surname>
<given-names><![CDATA[Lina Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ormaza Zapata]]></surname>
<given-names><![CDATA[Angela María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Caldas  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Caldas  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Caldas. Manizales  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<volume>22</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062021000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062021000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062021000100014&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Spray-drying is widely used in the food industry for obtaining powdered products from the formation of small droplets inside a drying chamber at a high temperature. This drying technique has been applied to the formation of microcapsules with functional compounds to supplement food by adding one or more essential ingredients that can benefit human health. This review collects information on the principle and operating conditions involved in microencapsulation by spray-drying: the wall materials used, its influence on the physicochemical and functional properties of the microcapsules obtained, quality problems in microcapsules, and the release of bioactive compounds. It also includes studies related to microencapsulation of vitamins, minerals, oily substances, antioxidants, and probiotic microorganisms. We searched for scientific information published between 2010 and 2020 in high impact databases in the scientific community, for a total of 78 related studies. We observed that some combinations of bioactive compounds, with defined physicochemical and functional properties, give rise to new functional foods that massively improve the health of frequent consumers. The advances in microencapsulation by spray-drying are numerous and related to the new development and innovation trends in the food field.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El secado por aspersión es una técnica de amplio uso en la industria de alimentos para la obtención de productos en polvo a partir de la formación de gotas pequeñas dentro de una cámara de secado a temperatura elevada. Esta técnica de secado se ha aplicado a la formación de microcápsulas que albergan compuestos funcionales con el objetivo de suplementar un alimento mediante la adición de uno o varios ingredientes esenciales que pueden proporcionar beneficios para la salud humana. En esta revisión, se recopiló información sobre el proceso de microencapsulación de secado por aspersión: el principio y las condiciones de operación, los materiales pared utilizados, su influencia sobre las propiedades fisicoquímicas y funcionales de las microcápsulas obtenidas, los problemas de calidad en las microcápsulas, los aspectos de liberación de los compuestos bioactivos y los estudios relacionados con la microencapsulación de vitaminas, minerales, sustancias oleosas, antioxidantes y microorganismos probióticos. En total, se consultaron 78 estudios publicados entre los años 2010 y 2020 en bases de datos de alto impacto en la comunidad científica. Se observó que algunas combinaciones de compuestos bioactivos, con propiedades fisicoquímicas y funcionales definidas, dan origen a nuevos alimentos funcionales que mejoran en alto grado la salud de quienes los consumen con frecuencia. Los adelantos en el área de la microencapsulación mediante secado por aspersión son numerosos y coinciden con las nuevas tendencias de desarrollo e innovación en el ámbito alimentario.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[biocomposites]]></kwd>
<kwd lng="en"><![CDATA[drying]]></kwd>
<kwd lng="en"><![CDATA[encapsulation]]></kwd>
<kwd lng="en"><![CDATA[food technology]]></kwd>
<kwd lng="en"><![CDATA[stability]]></kwd>
<kwd lng="es"><![CDATA[biocompuestos]]></kwd>
<kwd lng="es"><![CDATA[encapsulación]]></kwd>
<kwd lng="es"><![CDATA[estabilidad]]></kwd>
<kwd lng="es"><![CDATA[secado]]></kwd>
<kwd lng="es"><![CDATA[tecnología de alimentos]]></kwd>
</kwd-group>
</article-meta>
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