Rationales of Nano‐ and Microencapsulation for Food Ingredients

Gunasekaran, Sundaram; Ko, Sanghoon

doi:10.1002/9781118292327.ch3

Cited by 10 publications

(7 citation statements)

References 109 publications

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“…Milk and dairy products are considered as suitable iron‐fortifying vehicles because they contain a negligible amount of iron but are rich in other essential nutritional elements (Gunasekaran and Ko ). Among dairy products that can be used as a fortification medium, yoghurt is particularly interesting because, women, children and adolescents are primary consumers who are at high risk of iron deficiency.…”

Section: Introductionmentioning

confidence: 99%

Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

Bagci

Gunasekaran

2016

Int J of Dairy Tech

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Iron was incorporated at 20–60 mg/kg of yoghurt using iron‐encapsulated cold‐set whey protein isolate gel powder (WPI‐Fe) and by direct addition of ferrous sulphate solution. The changes in physicochemical and sensory qualities of the yoghurt samples were determined over 14 days of storage. Quality attributes of the yoghurt fortified using WPI‐Fe particles at up to 60 mg iron/kg were similar to those of unfortified control samples, especially in terms of colour and flavour, while the samples fortified by direct addition of ferrous sulphate exhibited noticeable adverse effects even at 20 mg iron/kg.

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Section: Introductionmentioning

confidence: 99%

Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

Bagci

Gunasekaran

2016

Int J of Dairy Tech

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“…Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.2 of 15 among different compounds in a given food formulation and it is aimed at protecting different constituents of food systems against deterioration or loss during processing and throughout the shelf life of the product, pending consumption [4][5][6][7][8]. Many different physical and chemical microencapsulation methods have been developed and allow for preparing a broad array of different microcapsules [4,[9][10][11][12][13]. Microcapsules for food applications differ in their composition, dimensions, geometry, microstructure, physico-chemical, and textural properties, as well as in their core-release-and functional-properties [1,3,4,6].…”

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confidence: 99%

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Rosenberg

Zhang

2018

Applied Sciences

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Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.

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“…Nanoencapsulation techniques are more complex than those normally used in the microencapsulation. The techniques which can produce capsules in the nanorange are coacervation, nanoprecipitation, inclusion complexation and supercritical fluid extraction techniques (Gunasekaran, 2014).…”

Section: Encapsulation Processesmentioning

confidence: 99%

“…The material encapsulating the core is referred to as the coating, membrane, shell or wall material. The core may be composed of one or more ingredients and the wall may be single or double layered (Poshadri & Aparna 2010;Pillai et al 2012; Gunasekaran 2014). The core can be of a spherical or irregular shape, and its composition can be liquid droplets, solid particles or even gas bubbles (Umer et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…In particular, nanocapsules are vesicular systems in which the bioactive compound is surrounded by a unique polymer membrane, while nanospheres are matrix systems where the bioactive compound is uniformly dispersed (Figure 2) (Ezhilarasi et al 2013b). If the particle size ranged from 3 to 800 lm, these are called microspheres and the technology involved is termed microencapsulation (Gunasekaran 2014). According to their morphology, microspheres can be classified such as mononuclear, polynuclear or matrix types.…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of health-promoting ingredients: applications in foodstuffs

Tolve

Galgano

Caruso

et al. 2016

International Journal of Food Sciences and Nutrition

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Many nutritional experts and food scientists are interested in developing functional foods containing bioactive agents and many of these health-promoting ingredients may benefit from nano/micro-encapsulation technology. Encapsulation has been proven useful to improve the physical and the chemical stability of bioactive agents, as well as their bioavailability and efficacy, enabling their incorporation into a wide range of formulations aimed to functional food production. There are several reviews concerning nano/micro-encapsulation techniques, but none are focused on the incorporation of the bioactive agents into food matrices. The aim of this paper was to investigate the development of microencapsulated food, taking into account the different bioactive ingredients, the variety of processes, techniques and coating materials that can be used for this purpose.

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Rationales of Nano‐ and Microencapsulation for Food Ingredients

Cited by 10 publications

References 109 publications

Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Encapsulation of health-promoting ingredients: applications in foodstuffs

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