Encapsulation Techniques for Food Purposes
Samo za registrovane korisnike
2022
Poglavlje u monografiji (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current cha...llenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation.
Izvor:
Encapsulation in Food Processing and Fermentation, 2022, 37-80Izdavač:
- CRC Press
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200135 (Univerzitet u Beogradu, Tehnološko-metalurški fakultet) (RS-MESTD-inst-2020-200135)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (RS-MESTD-inst-2020-200287)
Kolekcije
Institucija/grupa
Inovacioni centarTY - CHAP AU - Gómez-Mascaraque, Laura G. AU - Balanč, Bojana AU - Đorđević, Verica AU - Bugarski, Branko AU - Trifković, Kata PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6130 AB - Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current challenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation. PB - CRC Press T2 - Encapsulation in Food Processing and Fermentation T1 - Encapsulation Techniques for Food Purposes EP - 80 SP - 37 UR - https://hdl.handle.net/21.15107/rcub_technorep_6130 ER -
@inbook{ author = "Gómez-Mascaraque, Laura G. and Balanč, Bojana and Đorđević, Verica and Bugarski, Branko and Trifković, Kata", year = "2022", abstract = "Demand for functional food that offers health benefits beyond basic nutrition is increasing. However, challenges in development of nutritionally-enriched food are often limiting its wider production. Generally, the bioactivity losses during food processing, the immiscibility of active ingredients with the food matrix, the change in sensorial properties of the food products and the low bioavailability of some of the active ingredients are challenges faced when developing functional foods. This chapter reviews the state-of-the-art in microencapsulation techniques that can help to overcome aforementioned difficulties. Microencapsulation of sensitive food ingredients provides not only protection against detrimental effects of temperature, light, pH or oxygen, but also delayed/controlled release of actives, masking of unpleasant flavors and it can impact food structure. The most applicable microencapsulation techniques for food purposes are described, and the main advantages and current challenges, as well as the latest advances in application of these technologies are discussed. The microencapsulation techniques included in this chapter are spray and freeze drying, electrospraying, spray-chilling and spray-cooling, emulsification techniques, fluidized-bed coating, supercritical fluid techniques, production of microgels, coacervation, liposomal techniques and inclusion complexation.", publisher = "CRC Press", journal = "Encapsulation in Food Processing and Fermentation", booktitle = "Encapsulation Techniques for Food Purposes", pages = "80-37", url = "https://hdl.handle.net/21.15107/rcub_technorep_6130" }
Gómez-Mascaraque, L. G., Balanč, B., Đorđević, V., Bugarski, B.,& Trifković, K.. (2022). Encapsulation Techniques for Food Purposes. in Encapsulation in Food Processing and Fermentation CRC Press., 37-80. https://hdl.handle.net/21.15107/rcub_technorep_6130
Gómez-Mascaraque LG, Balanč B, Đorđević V, Bugarski B, Trifković K. Encapsulation Techniques for Food Purposes. in Encapsulation in Food Processing and Fermentation. 2022;:37-80. https://hdl.handle.net/21.15107/rcub_technorep_6130 .
Gómez-Mascaraque, Laura G., Balanč, Bojana, Đorđević, Verica, Bugarski, Branko, Trifković, Kata, "Encapsulation Techniques for Food Purposes" in Encapsulation in Food Processing and Fermentation (2022):37-80, https://hdl.handle.net/21.15107/rcub_technorep_6130 .