Alimentos Microencapsulados: Particularidades de los Procesos para la Microencapsulación de Alimentos para Larvas de Especies Acuícolas
Resumen
La microencapsulación se ha utilizado desde hace algunos años en la elaboración de dietas
para especies acuícolas, en la búsqueda de obtener alimentos que provean una calidad
nutritiva adecuada y controlable con el propósito último de sustituir el alimento vivo y de
favorecer el desarrollo de las fases larvarias. Se presenta una breve revisión de los procesos
más comunes y que se han aplicado en la elaboración de dietas así como las
consideraciones más importantes respecto de la funcionalidad de los ingredientes de las
dietas y los materiales que conforman la pared de las micro cápsulas.
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