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Microencapsulation: An overview on concepts, methods, properties and applications in foods

Food Frontiers, 2021
Microencapsulation is an advanced food processing technology, using which any compound can be encapsulated inside a particular material, making a tiny sphere of diameter ranging from 1 μm to several 100 μm.
Nitamani Choudhury, Murlidhar Meghwal, Kalyan Das   +2 more
doaj   +2 more sources

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

Applied Sciences, 2022
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better
Nitin Mehta, Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Yogesh Kumar, Om Prakash Malav, Awis Qurni Sazili, Rubén Domínguez, José M. Lorenzo   +8 more
doaj   +2 more sources

Microencapsulation protects the biological activity of sea buckthorn seed oil

Frontiers in Nutrition, 2023
IntroductionSea buckthorn (Hippophae rhamnoides) seed oil is rich in unsaturated fatty acids, and is thus susceptible to oxidation and rancidity. Microencapsulation technology allows the effective protection of active substances, thereby prolonging the ...
Huirong Zhang, Huirong Zhang, Guanjie Song, Guanjie Song, Wenrui Ma, Wenrui Ma, Miaomiao Guo, Miaomiao Guo, Xiao Ling, Dan Yu, Weiqiang Zhou, Li Li, Li Li   +12 more
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Optimization of a Microencapsulation Process Using Oil-in-Water (O/W) Emulsion to Increase Thermal Stability of Sulforaphane [PDF]

Foods, 2023
Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer.
Víctor Zambrano, Rubén Bustos, Yipsy Arozarena, Andrea Mahn   +3 more
doaj   +2 more sources

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Foods, 2022
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability.
Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera   +5 more
doaj   +2 more sources

The efficacy of three double-microencapsulation methods for preservation of probiotic bacteria

Scientific Reports, 2021
Lactic acid bacteria (LAB) are used as a probiotic alternative to antibiotics in livestock production. Microencapsulation technology is widely used for probiotic preservation.
Pawiya Pupa, Prasert Apiwatsiri, Wandee Sirichokchatchawan, Nopadon Pirarat, Nongnuj Muangsin, Asad Ali Shah, Nuvee Prapasarakul   +6 more
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Enhancement of Microencapsulation of Rapeseed Oil Bioactive Compounds in Alginate Through Sonication [PDF]

Foods
The microencapsulation of bioactive compounds from rapeseed oil using sodium alginate, in the presence and absence of an ultrasonic (US) field, is reported.
Cristina-Emanuela Enascuta, Elena-Emilia Sirbu, Diana Pasarin, Andra Ionela Ghizdareanu, Raluca Senin, Ioana Silvia Hosu, Ana-Mihaela Gavrilă, Bianca-Ana-Maria Burdusel, Vasile Lavric   +8 more
doaj   +2 more sources

Fermentation and Microencapsulation of Red Palm Oil as a Nutraceutical Source

Hayati Journal of Biosciences
Red palm oil (RPO) has various bioactive and nutritional components with high potential to be developed as a source of nutraceuticals in addition to its potential as a functional food.
Nuralang, Hertanti Dwi Ananda, Nelson, Nindita Clourisa Amaris Susanto, Indra Lasmana Tarigan   +4 more
doaj   +3 more sources

Taguchi and ANOVA analysis for the optimization of the microencapsulation of a volatile phase change material

Journal of Materials Research and Technology, 2021
The microencapsulation of volatile phase change materials is an important and challenging area for low-temperature thermal energy storage. Our previous studies have effectively addressed the challenge of long-term volatile core retention and also ...
Abdullah Naseer Mustapha, Yan Zhang, Zhibing Zhang, Yulong Ding, Qingchun Yuan, Yongliang Li   +5 more
doaj   +1 more source

MICROENCAPSULATION OF FUNCTIONAL COMPONENTS IN THE FOOD TECHNOLOGY: PARTIALLY OPTIMISTIC VIEW [PDF]

Journal of Engineering Science (Chişinău), 2021
This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC)
BAERLE, Alexei
doaj   +1 more source