Autor según el artículo: Trojanowska A; Giamberini M; Tsibranska I; Nowak M; Marciniak Ł; Jatrzab R; Tylkowski B

Departamento: Enginyeria Química

Autor/es de la URV: Giamberini, Marta / Tylkowski, Bartosz

Palabras clave: Spray drying Layer-by-layer Interfacial polymerization Coacervation Co-extraction

Resumen: © 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.

Áreas temáticas: Surfaces, coatings and films Materials science (miscellaneous) Filtration and separation

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 24765406

Direcció de correo del autor: bartosz.tylkowski@urv.cat marta.giamberini@urv.cat

Identificador del autor: 0000-0002-4163-0178 0000-0001-8278-3552

Fecha de alta del registro: 2023-03-11

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: http://www.msrjournal.com/article_23652.html

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Journal Of Membrane Science And Research. 3 (4): 265-271

Referencia de l'ítem segons les normes 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

DOI del artículo: 10.22079/jmsr.2017.23652

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Tipo de publicación: Journal Publications