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

Link to the original source: http://www.msrjournal.com/article_23652.html

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

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

Article's DOI: 10.22079/jmsr.2017.23652

Entity: Universitat Rovira i Virgili

Journal publication year: 2017

Publication Type: Journal Publications