Microencapsulation methods for plants biologically active compounds: A review

Mudrić, Jelena; Ibrić, Svetlana; Đuriš, Jelena

doi:10.5937/leksir1838062m

Cited by 7 publications

(11 citation statements)

References 34 publications

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“…42 The significant advantage of fluid bed technology is its broad selection of coating materials, either hydrophilic or hydrophobic, solvent-mediated, or nonsolvent formulations. 43 Meanwhile, coating thickness is easily controlled by coating durations.…”

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

“…A major drawback of this technology is that it is challenging to make particles smaller than 20 μm and needs a large amount of shell materials. 43 2.6. Freeze-Drying.…”

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

“…Another advantage of this technique is that the shell materials may be used in several layers, and different materials can be used throughout the coating process. A major drawback of this technology is that it is challenging to make particles smaller than 20 μm and needs a large amount of shell materials …”

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

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Microencapsulation for Food Applications: A Review

Yan¹,

Kim²,

Ruiz³

et al. 2022

ACS Appl. Bio Mater.

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Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.

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Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

“…A major drawback of this technology is that it is challenging to make particles smaller than 20 μm and needs a large amount of shell materials. 43 2.6. Freeze-Drying.…”

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

Section: Microencapsulation Technology In the Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Microencapsulation for Food Applications: A Review

Yan¹,

Kim²,

Ruiz³

et al. 2022

ACS Appl. Bio Mater.

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“…Mikroenkapsulasi merupakan teknologi alternatif untuk meningkatkan penyimpanan dan stabilitas lingkungan dari bioaktif (30). Bisa digunakan untuk melindungi pada kulit manggis dengan pengeringan semprot bisa digunakan sebagai strategi untuk memperlambat oksidasi (31).…”

Section: Mikroenkapsulasiunclassified

Peningkatan Stabilitas Fitokonstituen melalui Pendekatan Mikroenkapsulasi

2022

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Mikroenkapsulasi adalah teknologi untuk menyalut atau melapisi suatu zat inti dengan suatu lapisan dinding polimer sehingga menjadi partikel-partikel berukuran mikro. Tujuan dari mikroenkapsulasi melindungi zat inti dari pengaruh lingkungan, menutupi rasa dan bau tidak enak, menyatukan zat-zat yang tidak tersatukan baik secara fisika maupun secara kimia, menurunkan sifat iritasi zat inti terhadap saluran cerna, mengatur pelepasan inti dan memperbaiki stabilitas bahan inti. Berdasarkan hasil dari para peneliti melalui pendekatan mikroenkapsulsi. Mikroenkapsulasi dapat melindungi senyawa dari berbagai faktor lingkungan seperti oksidasi, degradasi, suhu, kelembaban dan cahaya, dapat memperpanjang umur simpan produk menutupi rasa dan bau aromatik. Dapat meningkatkan stabilitas pada senyawa yang bersifat volatil dan meningkatkan bioavabilitas, sehingga mikroenkapsulasi ini dapat digunakan sebagai pilihan untuk sediaan bahan alam berupa ekstrak, karena bahan alam berupa ekstrak umumnya memiliki stabilitas yang tidak baik, seperti mudah teroksidasi, degradasi, dan fotolisis, selain itu memiliki kelarutan yang rendah dan bioavaibilitas yang rendah. Dengan demikian melalui pendekatan mikroenkapsulasi ini dapat meningkatkan stabilitas ekstrak, melindungi senyawa aktif, dan mencegah penurunan aktivitas. Metode yang digunakan menggunakan beberapa referensi yang didapatkan dari database dan dengan instrumen pencarian online yang diterbitkan secara internasional. Referensi yang didapatkan berasal dari database elektronik seperti google scholar, sciendirect, NCBI dari tahun 2010-2020.

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“…Among many various substances that can be incorporated in microparticles, we can distinguish plant extracts [ 24 , 25 ]. Microparticulate system enables to isolate and protect extracts that are sensitive to temperature, pH, light or oxidation, improve their physicochemical properties, as well as control and modify their release [ 26 ]. These advantages of encapsulation results in enhanced effectiveness of plant extracts.…”

Section: Introductionmentioning

confidence: 99%

Lyophilized Emulsions in the Form of 3D Porous Matrices as a Novel Material for Topical Application

Prus-Walendziak

Kozłowska

2021

Materials

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Researchers are constantly searching for innovations that can be applied to the cosmetic industry. Production of porous materials stored in a lyophilized form and swollen directly before use may be beneficial considering their facilitated packaging, transport and storage. In this study, we propose porous materials based on sodium alginate, gelatin, glycerol and lipids (cottonseed oil and beeswax) obtained by freeze-drying and cross-linking. Material composition with the most promising properties was modified by the addition of PLA microparticles with Calendula officinalis flower extract. The structure and properties of obtained porous materials were analyzed. ATR-FTIR, mechanical properties, residual moisture content, porosity and density were assessed, as well as swelling properties and degradation after their cross-linking. The loading capacity and in vitro release of Calendula officinalis flower extract were performed for samples with incorporated PLA microparticles containing plant extract. The modification of the composition and fabrication method of materials significantly influenced their physicochemical properties. The selected plant extract was successfully incorporated into polymeric microparticles that were subsequently added into developed materials. Prepared materials may be considered during designing new cosmetic formulations.

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Microencapsulation methods for plants biologically active compounds: A review

Cited by 7 publications

References 34 publications

Microencapsulation for Food Applications: A Review

Microencapsulation for Food Applications: A Review

Peningkatan Stabilitas Fitokonstituen melalui Pendekatan Mikroenkapsulasi

Lyophilized Emulsions in the Form of 3D Porous Matrices as a Novel Material for Topical Application

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