Articles producció científica> Enginyeria Química

Microencapsulation in food chemistry

  • Identification data

    Identifier: imarina:6389298
    Handle: https://hdl.handle.net/20.500.11797/imarina6389298
    Authors:
    Trojanowska AGiamberini MTsibranska INowak MMarciniak ŁJatrzab RTylkowski B
    Abstract:
    © 2017 MPRL. All rights reserved. Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defined as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specific conditions. Encapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. Microcapsules offer food processors a means to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aromas, and transform liquids into easily handled solid ingredients. Various techniques are employed to form microcapsules, including: spray drying, extrusion coating, fluidized-bed coating, coacervation, layer-by-layer, and interfacial polymerization method. Recent developments in each of these techniques are discussed in this review, comprehensively.

  • Others:

    Author, as appears in the article.: Trojanowska A; Giamberini M; Tsibranska I; Nowak M; Marciniak Ł; Jatrzab R; Tylkowski B
    Department: Enginyeria Química
    URV's Author/s: Giamberini, Marta / Tylkowski, Bartosz
    Keywords: Spray drying Layer-by-layer Interfacial polymerization Coacervation Co-extraction
    Abstract: © 2017 MPRL. All rights reserved. Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defined as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specific conditions. Encapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. Microcapsules offer food processors a means to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aromas, and transform liquids into easily handled solid ingredients. Various techniques are employed to form microcapsules, including: spray drying, extrusion coating, fluidized-bed coating, coacervation, layer-by-layer, and interfacial polymerization method. Recent developments in each of these techniques are discussed in this review, comprehensively.
    Thematic Areas: Surfaces, coatings and films Materials science (miscellaneous) Filtration and separation
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 24765406
    Author's mail: bartosz.tylkowski@urv.cat marta.giamberini@urv.cat
    Author identifier: 0000-0002-4163-0178 0000-0001-8278-3552
    Record's date: 2023-03-11
    Papper version: info:eu-repo/semantics/publishedVersion
    Papper original source: Journal Of Membrane Science And Research. 3 (4): 265-271
    APA: Trojanowska A; Giamberini M; Tsibranska I; Nowak M; Marciniak Ł; Jatrzab R; Tylkowski B (2017). Microencapsulation in food chemistry. Journal Of Membrane Science And Research, 3(4), 265-271. DOI: 10.22079/jmsr.2017.23652
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications

  • Keywords:

    Filtration and Separation,Materials Science (Miscellaneous),Surfaces, Coatings and Films
    Spray drying
    Layer-by-layer
    Interfacial polymerization
    Coacervation
    Co-extraction
    Surfaces, coatings and films
    Materials science (miscellaneous)
    Filtration and separation

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