Encapsulation Technologies for Food Industry

Đorđević, Verica; Paraskevopoulou, Adamantini; Mantzouridou, Fani Th.; Lalou, Sofia; Pantić, Milena; Bugarski, Branko; Nedović, Viktor

doi:10.1007/978-3-319-24040-4_18

Cited by 19 publications

(11 citation statements)

References 335 publications

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“…Lipid transporters have exceptional properties that widely used in emulsification, film formation, and encapsulation of active compounds thereby providing many potential applications in the food industry [ 33 ]. Polar lipids, such as biocompatible phospholipids, are good surface-active compounds suitable for the stabilization, protection, and controlled release of active compounds [ 34 ]. Therefore, lipid-based encapsulation techniques can certainly offer a number of important benefits as a shield system for sensitive food bioactives.…”

Section: Solid Lipid Encapsulationmentioning

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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Section: Solid Lipid Encapsulationmentioning

confidence: 99%

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Nahum

Domb

2021

Foods

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“…Another application in which the micro- and nanoencapsulation of fragrances and flavours research has been focused on is related to food [ 143 ]. As for the other active ingredients, the encapsulation of fragrances and flavours has been exploited in food processing and for the design of active food packaging [ 40 ].…”

Section: Applications Of Micro-/nanoencapsulated Fragrances and Flmentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

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Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

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“…Starch and its derivatives are said to be good carriers in spray-drying. They are characterized by high molecular weight [ 10 , 11 ] and high glass transition temperature; unfortunately, starches are characterized by a low ability to create membranes [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

et al. 2022

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Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.

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Encapsulation Technologies for Food Industry

Cited by 19 publications

References 335 publications

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

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