Microencapsulation: concepts, mechanisms, methods and some applications in food technology
| Autor: | Évelin Francine Wigmann, Leadir Lucy Martins Fries, Juliana de Oliveira Bastos, Carla Luisa Schwan, Pablo Teixeira da Silva, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes, Augusto Tasch Holkem |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Engineering
media_common.quotation_subject Food technology microcápsulas Raw material Wall material Cosmetics lcsh:Agriculture Food science lcsh:Agriculture (General) media_common liberação controlada microencapsulação General Veterinary business.industry lcsh:S lcsh:S1-972 Controlled release microcapsules Food processing microencapsulation Animal Science and Zoology Biochemical engineering controlled release business Agronomy and Crop Science |
| Zdroj: | Ciência Rural v.44 n.7 2014 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM Ciência Rural, Vol 44, Iss 7, Pp 1304-1311 (2014) |
| ISSN: | 0103-8478 |
| DOI: | 10.1590/0103-8478cr20130971 |
| Popis: | Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|