Recent Developments in Microencapsulation of Food Ingredients

Desai, Kashappa Goud H.; Park, Hyun Jin

doi:10.1081/drt-200063478

Cited by 992 publications

(577 citation statements)

References 66 publications

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“…Spray drying is the most commonly used microencapsulation technique in food industry. Modified and hydrolyzed starch, maltodextrin (MD), and gum acacia (GA) are common wall materials for use in spray drying encapsulation of food ingredients (Desai and Park 2005). The shelf lives of α and β-carotene were reportedly increased by spray drying using MD with different dextrose equivalent values (Wagner and Warthesen 1995;Desobry et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

et al. 2012

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The strain bacterium Dietzia natronolimnaea has propounded as a source for biological production of canthaxanthin. Because of sensitivity of this pigment, examine on its stability is important. In this study, stability of encapsulated canthaxanthin from D. natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS), gum acacia (GA), and maltodextrin (MD) as wall materials was investigated at 4, 25, and 45°C in light and dark conditions during 4 months of storage. It was shown that the type of walls influenced the size of emulsion droplets; spray dried particles, microencapsulation efficiency (ME), and retention of canthaxanthin in microcapsules. SSPS and MD produced the smallest and the biggest emulsion droplets and spray dried particles, respectively. Microcapsules made with SSPS resulted in better ME and higher stability for canthaxanthin. Samples were degraded in all conditions, especially in light and 45°C. Degradation of microencapsulated canthaxanthin with SSPS and GA proceeded more slowly than did with MD. Regardless of the type of wall materials, total canthaxanthin contents of the microencapsulated products decreased by an increase in time or temperature. Also, samples exposed to light indicated less stability at 4 and 25°C when compared to the storage at dark conditions. According to the results of this study, SSPS can be considered as potential wall material for the encapsulation of carotenoids.

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Section: Introductionmentioning

confidence: 99%

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

et al. 2012

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“…In practice, a combination of more than one mechanism is used (DESAI & PARK, 2005). Diffusion occurs especially when the microcapsule wall is intact; the release rate is governed by the chemical properties of the core and the wall material and some physical properties of the wall.…”

Section: Wall Materialsmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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“…These are discussed and reviewed in the 288 following topics, as well as the respective encapsulating agents used. In fact, the 289 selection of encapsulation agents and microencapsulating techniques is an 290 interdependent choice (Desai & Park, 2005). 291 292…”

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confidence: 99%