An overview of encapsulation technologies for food applications
Abstract
Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation te...chnology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.
Keywords:
Encapsulation / food application / bioactive compoundsSource:
11th International Congress on Engineering and Food (ICEF11), 2011, 1, 1806-1815Publisher:
- Elsevier Science Bv, Amsterdam
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Nedović, Viktor AU - Kalušević, Ana AU - Manojlović, Verica AU - Lević, Steva AU - Bugarski, Branko PY - 2011 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1879 AB - Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives. PB - Elsevier Science Bv, Amsterdam T2 - 11th International Congress on Engineering and Food (ICEF11) T1 - An overview of encapsulation technologies for food applications EP - 1815 SP - 1806 VL - 1 DO - 10.1016/j.profoo.2011.09.265 ER -
@article{ author = "Nedović, Viktor and Kalušević, Ana and Manojlović, Verica and Lević, Steva and Bugarski, Branko", year = "2011", abstract = "Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.", publisher = "Elsevier Science Bv, Amsterdam", journal = "11th International Congress on Engineering and Food (ICEF11)", title = "An overview of encapsulation technologies for food applications", pages = "1815-1806", volume = "1", doi = "10.1016/j.profoo.2011.09.265" }
Nedović, V., Kalušević, A., Manojlović, V., Lević, S.,& Bugarski, B.. (2011). An overview of encapsulation technologies for food applications. in 11th International Congress on Engineering and Food (ICEF11) Elsevier Science Bv, Amsterdam., 1, 1806-1815. https://doi.org/10.1016/j.profoo.2011.09.265
Nedović V, Kalušević A, Manojlović V, Lević S, Bugarski B. An overview of encapsulation technologies for food applications. in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1806-1815. doi:10.1016/j.profoo.2011.09.265 .
Nedović, Viktor, Kalušević, Ana, Manojlović, Verica, Lević, Steva, Bugarski, Branko, "An overview of encapsulation technologies for food applications" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1806-1815, https://doi.org/10.1016/j.profoo.2011.09.265 . .