Encapsulation techniques of food bioproduct

El-Kader, Amal Abd; Hashish, Hassan Abu

doi:10.21608/ejchem.2019.16269.1993

Cited by 19 publications

(12 citation statements)

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“…Generally, the polymeric solution used in this technique contains maltodextrin, granulated starchy solution, alginate, guar gum, xanthan gum as coating materials to encapsulate the active materials ( 16 ). Spray drying method is economic method with minimum energy utilization as compared to any other methods of encapsulation, producing the microcapsules of size 10–150 μm ( 17 ). This method has been widely used to encapsulate the probiotic bacteria too ( Figure 3 ).…”

Section: Encapsulating Techniques: Properties Advantages and Disadvan...mentioning

confidence: 99%

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

et al. 2022

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Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.

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Section: Encapsulating Techniques: Properties Advantages and Disadvan...mentioning

confidence: 99%

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

et al. 2022

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“…Thus, microparticles with different essential oil concentrations were produced by dispersing them within a hydrogenated vegetable fat matrix [ 66 ]. In another study, peppermint essential oil-loaded hollow solid lipid microparticles were successfully formed using a novel “green” method based on atomization of CO 2 -expanded lipid mixture from fully hydrogenated soybean oil (FHSO) functioning as a carrier [ 82 , 83 , 84 , 85 , 86 , 87 ].…”

Section: Examples Of Encapsulated Bio-additivesmentioning

confidence: 99%

“…Encapsulated flavors are better protected against external oxidation yielding their greater stability. They also provide a dry version of what are usually liquid flavors, thus they can easily be worked into dry products [ 83 ].…”

Section: Examples Of Encapsulated Bio-additivesmentioning

confidence: 99%

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Nahum

Domb

2021

Foods

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Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.

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“…Furthermore, encapsulation technology can be grouped into two broad groups, i.e., true encapsulation where a liquid core is entrapped in a gelatinous capsule. The other one includes all the recent techniques where active ingredients are entrapped in the matrix encapsulant or wall material made up of various carriers (El-Kader and Abu Hashish, 2020).…”

Section: Understanding the Concept Of Encapsulationmentioning

confidence: 99%

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Chaudhary

Thakur

Kajla

et al. 2021

Front. Sustain. Food Syst.

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Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

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Encapsulation techniques of food bioproduct

Cited by 19 publications

References 0 publications

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

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