Innovative Applications of Microencapsulation in Food Packaging

Özdemir, Murat; Cevik, Tugba

doi:10.1002/9780470277881.ch9

Cited by 5 publications

(2 citation statements)

References 18 publications

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“…The high reduction in microbial load for MB‐0.50 and MB‐1 could be related to encapsulation technology and the presence of high dextrose content that maintained the original quality of the product while achieving a high reduction in microbial pathogens. In addition, the encapsulation process further enhanced the anti‐microbial activity by controlled release, which penetrated into the cell membrane and destroyed the cell walls of pathogens, eventually causing cell death (Ozdemir & Cevik, 2007; Vulić et al ., 2013). These findings were in line with the microbiological criteria set by an Indian Standards Institute (ISI, 1964) for bacterial count in frozen foodstuffs.…”

Section: Resultsmentioning

confidence: 99%

Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains

Kaur

Sridhar

et al. 2021

Int J of Food Sci Tech

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Fruit and vegetable waste valorisation has opened opportunities for the utilisation of food waste for extraction and development of valuable functional foods. Therefore, the study was designed to develop a functional Kulfi fortified with encapsulated betalains extracted from red beetroot (Beta vulgaris L.) pomace. Moreover, fortified functional Kulfi samples were studied for physico-chemical, antioxidant, microbiological and sensory analyses. Fortified functional Kulfi reported the higher antioxidant activity (64.88% and 75.27%) with reduced melting rate (1.84 mL min −1 and 2.08 mL min −1 ) and microbial profile (3.77 log CFU g −1 and 3.14 log CFU g −1 ) compared with control. Sensory analysis showed a no significant (P > 0.05) impact on the overall acceptability of functional Kulfi (7.25) compared with the commercial Kulfi (7.20), which was further confirmed by a bi-plot of principal component analysis. Overall, the encapsulated betalains improved the quality characteristics of functional Kulfi and could be used for the development of frozen dairy products.

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Section: Resultsmentioning

confidence: 99%

Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains

Kaur

Sridhar

et al. 2021

Int J of Food Sci Tech

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“…As consequence of the isolation of the active compound, the addition of these particles into the packaging open new possibilities for development of active packages, as it has been related to improvements in overall performance including enhanced mechanical, thermal, and barrier properties, beyond providing new functionalities to the packaging that previously they did not have (Echegoyen et al., 2017; Ozdemir & Cevik, 2007; Souza & Fernando, 2016; Yildirim et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Prospection of the use of encapsulation in food packaging

Fernandes

Paulo

Guimarães

et al. 2022

Comp Rev Food Sci Food Safe

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Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector.

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Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products

Aryee

Boye

2014

Nutraceutical and Functional Food Processing Technology

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Innovative Applications of Microencapsulation in Food Packaging

Cited by 5 publications

References 18 publications

Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains

Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains

Prospection of the use of encapsulation in food packaging

Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products

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