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Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food

2026Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorRezende, Stephany
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorDias, Madalena M.
dc.contributor.authorBarreiro, Filomena
dc.date.accessioned2026-03-10T16:58:18Z
dc.date.available2026-03-10T16:58:18Z
dc.date.issued2026
dc.description.abstractSolid dispersion (SD) is a technique used to improve the solubility of poorly water-soluble compounds by dispersing them in a solid water-friendly carrier. Current trends indicate that natural-based alternatives are increasingly replacing synthetic carriers, benefiting the pharmaceutical industry, where they were first adopted, and paving the way for broader use in nutraceuticals and food applications, as regulations and consumer preferences drive the adoption of eco-friendly alternatives. In the food industry, SDs can address key challenges, such as enhancing water compatibility and stabilizing sensitive compounds, thereby facilitating the effective use of natural-based ingredients. Exploring natural carriers enables SDs to align with food industry priorities, enabling the development of functional ingredients, stable natural colorants, products with increased flavor retention, innovative packaging materials, and healthier, structured food analogues through Pickering emulsion technology. In this context, the review examines the path of SDs from pharma to food, beginning with a detailed examination of SD systems using both synthetic and natural carriers across the pharmaceutical, nutraceutical, and food sectors. The review concludes with an in-depth discussion of emerging applications in the food industry, highlighting the potential of SDs to address formulation challenges and to foster sustainable, consumer-oriented innovations in modern food systems. To advance SD applications in food systems, future research should integrate sensory evaluation and address technical, regulatory, and formulation-performance gaps to ensure consumer-acceptable, high-quality innovations.eng
dc.description.sponsorshipThis work was financially supported by Fundação para a Ciência e a Tecnologia, I.P./MECI through national funds: CIMO UID/00690/2025 (DOI: 10.54499/UID/00690/2025) and UID/PRR/00690/2025 (DOI: 10.54499/UID/PRR/00690/2025); SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); LSRE-LCM, UID/50020/2025 (DOI: 10.54499/UID/50020/2025); and ALiCE,LA/P/0045/2020 (DOI: 10.54499/LA/P/0045/2020). Stephany Cunhade Rezende acknowledges her FCT individual research grant (DOI:10.54499/SFRH/BD/147326/2019), and Arantzazu Santamaria-Echarther institutional scientific employment program contract (DOI:10.54499/2022.00798.CEECIND/CP1733/CT0009). Financial support byPromove Programme through Fundação “La Caixa,” in collaborationwith the BPI and FCT, under the project Naturing is also acknowledged.Open access publication funding provided by FCT (b-on).
dc.identifier.citationRezende, Stephany; Santamaria-Echart, Arantzazu; Dias, Madalena M.; Barreiro, Filomena (2026). Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food. Journal of Food Science. ISBN 0022-1147. 91:2, 1-19
dc.identifier.doi10.1111/1750-3841.70917
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.urihttp://hdl.handle.net/10198/36014
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationLaboratory of Separation and Reaction Engineering
dc.relationALICE - Associate Laboratory in Chemical Engineering
dc.relationSolid dispersions as a technology to tailor made natural colorants-based formulations
dc.relation.ispartofJournal of Food Science
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFood innovation
dc.subjectFood products
dc.subjectNutraceuticals
dc.subjectPharmaceutical
dc.subjectSolid dispersion
dc.titleSolid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Foodeng
dc.typejournal article
dspace.entity.typePublication
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oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleLaboratory of Separation and Reaction Engineering
oaire.awardTitleALICE - Associate Laboratory in Chemical Engineering
oaire.awardTitleSolid dispersions as a technology to tailor made natural colorants-based formulations
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
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oaire.citation.endPage19
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titleJournal of Food Science
oaire.citation.volume91
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
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oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRezende
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person.givenNameStephany
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person.givenNameFilomena
person.identifier.ciencia-id9117-631B-A197
person.identifier.ciencia-id0C17-1E1F-2621
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0002-9265-636X
person.identifier.orcid0000-0003-0107-7301
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-9802-2014
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