Abstract The encapsulation of food active compounds (lipids, vitamins, peptides, antioxidants) and its addition in foods may result in preventing its degradation, increasing its stability and bioavailability, and delivering to specific sites of the gastrointestinal tract. The objective of the present work was to propose and validate a mathematical model for predicting the release of an encapsulated active compound (active) considering simultaneously the diffusion of active through the encapsulating matrix (matrix), erosion and swelling of matrix. The proposed model describes the transport and transformation of the main species of the encapsulation system (water, polymer, non-dissolved active and dissolved active). The model was validated with data of in vitro release of encapsulated astaxanthin (active) in calcium alginate beads (matrix) (mean absolute percentage error

中文翻译：

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食品活性化合物从粘弹性基质中释放的数学模型

摘要 食品活性化合物（脂质、维生素、肽、抗氧化剂）的封装及其在食品中的添加可能会阻止其降解，增加其稳定性和生物利用度，并输送到胃肠道的特定部位。本工作的目的是提出并验证一个数学模型，用于预测封装的活性化合物（活性物质）的释放，同时考虑到活性物质通过封装基质（基质）的扩散、基质的侵蚀和膨胀。所提出的模型描述了封装系统主要物质（水、聚合物、非溶解活性物质和溶解活性物质）的传输和转化。