Microencapsulation: concepts, mechanisms, methods and some applications in food technology

被引：93

作者：

da Silva, Pablo Teixeira ^{[1
]}

Martins Fries, Leadir Lucy ^{[1
]}

de Menezes, Cristiano Ragagnin ^{[1
]}

Holkem, Augusto Tasch ^{[1
]}

Schwan, Carla Luisa ^{[1
]}

Wigmann, Evelin Francine ^{[1
]}

Bastos, Juliana de Oliveira ^{[1
]}

da Silva, Cristiane de Bona ^{[2
]}

机构：

[1] Univ Fed Santa Maria, Dept Tecnol & Ciencia Alimentos, BR-97105900 Santa Maria, RS, Brazil

[2] Univ Fed Santa Maria, Dept Farm Ind, Santa Maria, RS, Brazil

来源：

CIENCIA RURAL | 2014年 / 44卷 / 07期

关键词：

microcapsules; microencapsulation; controlled release; COMPLEX COACERVATION; STARCH; OIL; MALTODEXTRIN; PROTECTION; PROBIOTICS; STABILITY; CHEESE; MATRIX; STATE;

D O I：

10.1590/0103-8478cr20130971

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.

引用

页码：1304 / 1311

页数：8

共 50 条

[21] Concepts and applications of the technology of presence
Riva, Giuseppe
Vatalaro, Francesco
Zaffiro, Gianluca
Mondo Digitale, 2009, 8 (03): : 32 - 45
[22] Psychobiotics: Mechanisms of Action, Evaluation Methods and Effectiveness in Applications with Food Products
Del Toro-Barbosa, Mariano
Hurtado-Romero, Alejandra
Eduardo Garcia-Amezquita, Luis
Garcia-Cayuela, Tomas
NUTRIENTS, 2020, 12 (12) : 1 - 31
[23] Applications of spray-drying in microencapsulation of food ingredients: An overview
Gharsallaoui, Adem
Roudaut, Gaelle
Chambin, Odile
Voilley, Andree
Saurel, Remi
FOOD RESEARCH INTERNATIONAL, 2007, 40 (09) : 1107 - 1121
[24] Microencapsulation of the green pigment of alfalfa and its applications on heated food
Raei, Afsaneh
Ardakani, Seyed Ali Yasini
Daneshi, Mohammad
JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (05)
[25] SOME APPLICATIONS OF FOOD TECHNOLOGY TO THE DEFINITIONS OF LABEL TERMS FOR CANNED FOODS
PAYNE, H
FOOD TECHNOLOGY, 1949, 3 (10) : 344 - 347
[26] Microencapsulation technology and applications in added-value functional textiles
Bojana, Boh Podgornik
Marica, Staresinic
PHYSICAL SCIENCES REVIEWS, 2016, 1 (01)
[27] Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications
Hinds, Laura M.
O'Donnell, Colm P.
Akhter, Mahbub
Tiwari, Brijesh K.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, 56
[28] Recent progress in microencapsulation technology and its applications in petroleum industry
Zhu, Jingyi
He, Jiayu
Zhou, Jie
Yang, Zhaozhong
Li, Xiaogang
Li, Ying
You, Zhenjiang
JOURNAL OF MOLECULAR LIQUIDS, 2024, 407
[29] APPLICATIONS AND EXTENSIONS OF NAEP CONCEPTS AND TECHNOLOGY
ROCK, DA
NELSON, J
JOURNAL OF EDUCATIONAL STATISTICS, 1992, 17 (02): : 219 - 232
[30] FOOD SYSTEMS TRANSFORMATION: CONCEPTS,MECHANISMS AND PRACTICES
Shenggen FAN
Ting MENG
Frontiers of Agricultural Science and Engineering, 2023, 10 (01) : 1 - 3

← 1 2 3 4 5 →