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

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