Microencapsulation in Food Industry
Background: Microencapsulation is a technology for trapping food constituents, an enzyme in a membrane of authorized food within small capsules, which releases its contents at controlled rates with a particular stimulus at a specific time. This technology is used to reduce the rate of evaporation an...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Babol University of Medical Sciences
2018-03-01
|
| Series: | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul |
| Subjects: | |
| Online Access: | http://jbums.org/browse.php?a_code=A-10-3250-19&slc_lang=en&sid=1 |
| _version_ | 1818944605945593856 |
|---|---|
| author | M Rahdari |
| author_facet | M Rahdari |
| author_sort | M Rahdari |
| collection | DOAJ |
| description | Background: Microencapsulation is a technology for trapping food constituents, an enzyme in a membrane of authorized food within small capsules, which releases its contents at controlled rates with a particular stimulus at a specific time. This technology is used to reduce the rate of evaporation and transfer of core material to the outside, maintaining the taste of the core in the food industry and preventing the oxidation of substances during production and maintenance, creating odor and preventing the loss of nutritional value and its metabolism. This study was conducted for the purpose of microencapsulation in the food industry.
Methods: To collect information, articles containing the keyword Microencapsulation, Anthosyanine in the period 1993 to 2017 were investigated in Iran doc, Google scholar, Elsevier.
Findings: The materials used to form the capsule should have high emulsifier capability, low viscosity at high concentration, and easy release of core materials when dissolved in water, a relatively limited variety of these materials is one of the problems of this technique. Proteins , lipids and polysaccharides are among these materials , each of which has did advantages and advantages , and often used in conjunction with other coatings or modifying compounds , oxygen absorbers , antioxidants , clamping agents and surfactants. In the meantime, polysaccharides are most used because they have low viscosity and good solubility and have poor interplanetary properties, which is a good feature for high efficiency in microencapsulation process. Whey protein is widely used due to the proper surface activity. The bulk of whey proteins, beta-lactoglobulin, are capable of producing insoluble thermal gels in acidic conditions and anthocyanins stability, and are suitable matrices for the microencapsulation of water-soluble bioactive agents.
Conclusion: Therefore, the analysis of the potential properties of wall materials to predict product stability during storage is very important. |
| first_indexed | 2024-12-20T07:45:53Z |
| format | Article |
| id | doaj.art-777973d8b5d04ba6a1f2299091dc98fb |
| institution | Directory Open Access Journal |
| issn | 1561-4107 2251-7170 |
| language | English |
| last_indexed | 2024-12-20T07:45:53Z |
| publishDate | 2018-03-01 |
| publisher | Babol University of Medical Sciences |
| record_format | Article |
| series | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul |
| spelling | doaj.art-777973d8b5d04ba6a1f2299091dc98fb2022-12-21T19:47:59ZengBabol University of Medical SciencesMajallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul1561-41072251-71702018-03-0120Supplement 1-201800Microencapsulation in Food IndustryM Rahdari0 Department of food science and technology, Faculty of Agriculture, Payame-Noor-University Background: Microencapsulation is a technology for trapping food constituents, an enzyme in a membrane of authorized food within small capsules, which releases its contents at controlled rates with a particular stimulus at a specific time. This technology is used to reduce the rate of evaporation and transfer of core material to the outside, maintaining the taste of the core in the food industry and preventing the oxidation of substances during production and maintenance, creating odor and preventing the loss of nutritional value and its metabolism. This study was conducted for the purpose of microencapsulation in the food industry. Methods: To collect information, articles containing the keyword Microencapsulation, Anthosyanine in the period 1993 to 2017 were investigated in Iran doc, Google scholar, Elsevier. Findings: The materials used to form the capsule should have high emulsifier capability, low viscosity at high concentration, and easy release of core materials when dissolved in water, a relatively limited variety of these materials is one of the problems of this technique. Proteins , lipids and polysaccharides are among these materials , each of which has did advantages and advantages , and often used in conjunction with other coatings or modifying compounds , oxygen absorbers , antioxidants , clamping agents and surfactants. In the meantime, polysaccharides are most used because they have low viscosity and good solubility and have poor interplanetary properties, which is a good feature for high efficiency in microencapsulation process. Whey protein is widely used due to the proper surface activity. The bulk of whey proteins, beta-lactoglobulin, are capable of producing insoluble thermal gels in acidic conditions and anthocyanins stability, and are suitable matrices for the microencapsulation of water-soluble bioactive agents. Conclusion: Therefore, the analysis of the potential properties of wall materials to predict product stability during storage is very important.http://jbums.org/browse.php?a_code=A-10-3250-19&slc_lang=en&sid=1MicroencapsulationAnthocyanin |
| spellingShingle | M Rahdari Microencapsulation in Food Industry Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul Microencapsulation Anthocyanin |
| title | Microencapsulation in Food Industry |
| title_full | Microencapsulation in Food Industry |
| title_fullStr | Microencapsulation in Food Industry |
| title_full_unstemmed | Microencapsulation in Food Industry |
| title_short | Microencapsulation in Food Industry |
| title_sort | microencapsulation in food industry |
| topic | Microencapsulation Anthocyanin |
| url | http://jbums.org/browse.php?a_code=A-10-3250-19&slc_lang=en&sid=1 |
| work_keys_str_mv | AT mrahdari microencapsulationinfoodindustry |