Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins
The direct fortification of minerals and vitamins into food may induce chemical degradation, change the level of bioavailability or decrease the sensory quality of food products. The strategy to solve these problems is encapsulation technology. Numerous investigations described the use of water-in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2014-12-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/36-6/36-6-8.pdf |
| _version_ | 1818130976370327552 |
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| author | Nattapong Prichapan Utai Klinkesorn |
| author_facet | Nattapong Prichapan Utai Klinkesorn |
| author_sort | Nattapong Prichapan |
| collection | DOAJ |
| description | The direct fortification of minerals and vitamins into food may induce chemical degradation, change the level of
bioavailability or decrease the sensory quality of food products. The strategy to solve these problems is encapsulation
technology. Numerous investigations described the use of water-in-oil-in-water (W/O/W) emulsions as encapsulation system.
The properties and encapsulation efficiency of W/O/W emulsions are influenced by emulsion components, the emulsification
processes, and environmental conditions. The recently published results of research done on the factors affecting the
properties of W/O/W emulsions for encapsulation of minerals and vitamins including form and concentration of core
materials, concentration of inner water phase and lipophilic emulsifier, type and concentration of oil phase, type and concentration
of hydrophilic emulsifier and stabilizer and the pH of the outer water phase have been reviewed in this article. |
| first_indexed | 2024-12-11T08:13:36Z |
| format | Article |
| id | doaj.art-ad125ee7852f408683d6ed6241ce6a25 |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-12-11T08:13:36Z |
| publishDate | 2014-12-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-ad125ee7852f408683d6ed6241ce6a252022-12-22T01:14:50ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952014-12-01366651661Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitaminsNattapong Prichapan0Utai Klinkesorn1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, 10900 Thailand.Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, 10900 Thailand.The direct fortification of minerals and vitamins into food may induce chemical degradation, change the level of bioavailability or decrease the sensory quality of food products. The strategy to solve these problems is encapsulation technology. Numerous investigations described the use of water-in-oil-in-water (W/O/W) emulsions as encapsulation system. The properties and encapsulation efficiency of W/O/W emulsions are influenced by emulsion components, the emulsification processes, and environmental conditions. The recently published results of research done on the factors affecting the properties of W/O/W emulsions for encapsulation of minerals and vitamins including form and concentration of core materials, concentration of inner water phase and lipophilic emulsifier, type and concentration of oil phase, type and concentration of hydrophilic emulsifier and stabilizer and the pH of the outer water phase have been reviewed in this article.http://rdo.psu.ac.th/sjstweb/journal/36-6/36-6-8.pdfwater-in-oil-in-water emulsionsencapsulationmineralsvitamins |
| spellingShingle | Nattapong Prichapan Utai Klinkesorn Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins Songklanakarin Journal of Science and Technology (SJST) water-in-oil-in-water emulsions encapsulation minerals vitamins |
| title | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins |
| title_full | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins |
| title_fullStr | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins |
| title_full_unstemmed | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins |
| title_short | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins |
| title_sort | factor affecting the properties of water in oil in water emulsions for encapsulation of minerals and vitamins |
| topic | water-in-oil-in-water emulsions encapsulation minerals vitamins |
| url | http://rdo.psu.ac.th/sjstweb/journal/36-6/36-6-8.pdf |
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