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

Silva, Pablo Teixeira da; Fries, Leadir Lucy Martins; Menezes, Cristiano Ragagnin de; Holkem, Augusto Tasch; Schwan, Carla L.; Wigmann, Évelin Francine; Bastos, Juliana de Oliveira; Silva, Cristiane de Bona da

doi:10.1590/0103-8478cr20130971

Cited by 141 publications

(94 citation statements)

References 39 publications

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“…The encapsulation technique can be used for solid, liquid, or gaseous material packaging using fine polymer coatings to form macrocapsules (>5000 μm), microcapsules (0.2-5000 μm), or nanocapsules (<0.2 μm) [63,64]. Nanoencapsulation is the coating of one or more substances within another material at the nanoscale.…”

Section: Methodsmentioning

confidence: 99%

“…In this situation, various particles of the compound are within the layer of the encapsulating agent, with the capsule formation, which may be microcapsules and/or microspheres, for example [66]. The encapsulating agent protects the core by isolating it and allows release through a specific stimulus at the time and place desired [64]. Figure 1 shows a schematic picture of microcapsules and microspheres.…”

Section: Methodsmentioning

confidence: 99%

“…The microspheres may be homogeneous or heterogeneous depending on whether the core is in the molecular state (dissolved) or in particle form (suspended), respectively [64,68].…”

Section: Methodsmentioning

confidence: 99%

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β-Cyclodextrins as Encapsulating Agents of Essential Oils

Capelezzo¹,

Mohr²,

Dalcanton³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Many scientific studies have made advances in the ability to encapsulate natural extracts by cyclodextrins. These studies have addressed the physical and chemical conditions of the encapsulation reactions, employed several types of essential oils and characterized the microcapsules as to their ability to release encapsulated active principles. The essential oils studies with cyclodextrin encapsulation processes have been highly varied. However, the most studied are the essential oils with antimicrobial and antioxidant capacities. The essential antimicrobial and antioxidant oils are easily degraded. In the presence of oxygen, they are oxidized, and at low temperatures, they are volatilized and decomposed. Thus, cyclodextrins are coatings capable of protecting these essential oils from environmental conditions and agents capable of promoting oil degradation, in addition to controlling their release. In this chapter of the book, we review scientific papers that examine the encapsulation of antimicrobial essential oils and antioxidant essential oils with β-cyclodextrins.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

β-Cyclodextrins as Encapsulating Agents of Essential Oils

Capelezzo¹,

Mohr²,

Dalcanton³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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“…A microencapsulação por spray drying envolve a dispersão das células em uma solução polimérica que é atomizada na câmara de secagem (SILVA et al, 2014). Isso leva a evaporação do solvente e, consequentemente, a formação das microcápsulas (MARTÍN et al, 2015).…”

Section: Técnicas Empregadas Na Microencapsulação De Probióticosunclassified

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

2017

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A microencapsulação consiste na técnica de envolver materiais sólidos, líquidos ou gasosos em pequenas cápsulas que liberam seu conteúdo sob condições controladas. Esta tecnologia tem sido utilizada para manter a estabilidade de probióticos durante o processamento e estocagem dos alimentos, além de aumentar a resistência no decorrer do trato digestório, possibilitando que estes cheguem ao intestino grosso com condições de sobrevivência e colonização. Durante o processo de microencapsulação, a escolha do material encapsulante é uma etapa de grande importância e deve se basear nas características do composto bioativo, na aplicação pretendida e no método de formação das partículas. Existem diversas técnicas que têm sido empregadas na elaboração de microcápsulas e a seleção do método mais adequado deve ser realizada com base nas propriedades físicas e químicas do material que será encapsulado e do agente encapsulante, analisando-se a finalidade de aplicação do ingrediente alimentício. O presente trabalho visa à revisão dos principais métodos e agentes encapsulantes utilizados na microencapsulação de micro-organismos probióticos. PALAVRAS-CHAVE:bactérias ácidos láticos; encapsulação; estabilidade.

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“…This technique is widely used in food industry as it is able to delay potential oxidation and degradation processes of bioactive molecules during prolonged food processing (da Silva et al 2014). Controlling the release rate of reactive or catalytic compounds during thermal treatment is expected to transform the reaction process and reduce the amount of undesired MRPs formed (Troise and Fogliano 2013).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine–glucose model system

et al. 2017

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Inhibiting the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) during food heating processes has attracted considerable investigative efforts due to potential health concerns associated with these compounds. The main purpose of this work is to demonstrate a strategy to simultaneously inhibit the formation of AA and HMF with sodium glutamate microcapsules selected to confirm the efficacy of this strategy. An asparagine-glucose aqueous model system was prepared containing free sodium glutamate and sodium glutamate microcapsules. Compared to adding free sodium glutamate, the maximum inhibition efficiency for AA and HMF was found to increase by addition of sodium glutamate microcapsules to 19.07 and 84.32%, respectively. Moreover, the kinetics of AA and HMF formation were studied in this model system. The AA inhibition efficiency significantly increased from 6.75 to 60.35% and the HMF inhibition efficiency significantly increased from 5.98 to 79.72% with increasing the reaction time from 25 to 40 min, indicating that the sodium glutamate microcapsules strategy proves to be far superior at prolonged heating times. These findings suggested that this inhibition strategy may provide promising characteristics for a variety of applications in food processing.

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

Abstract: Microencapsulation is a process in which active

Cited by 141 publications

References 39 publications

β-Cyclodextrins as Encapsulating Agents of Essential Oils

β-Cyclodextrins as Encapsulating Agents of Essential Oils

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine–glucose model system

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