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Microencapsulation technology: A review

OAR@ICRISAT

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Relation http://oar.icrisat.org/6375/
http://www.angrau.net/Documents/38(1&2)journal2010.pdf
 
Title Microencapsulation technology: A review
 
Creator Poshadri, A
Aparna, K
 
Subject Others
 
Description The development of new functional foods requires technologies for incorporating health promoting
ingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulation
can provide the necessary protection for these compounds. Microcapsules offer food processors a means to
protect sensitive food components, ensure protection against nutritional loss, utilize sensitive ingredients,
incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors/aromas and
transform liquids into easy to handle solid ingredients. Various techniques cab be employed to form
microcapsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating,
liposomal entrapment, lyophilization, coacervation, centrifugal suspension separation, cocrystallization and
inclusion complexation. This article describes the recent and advanced techniques of microencapsulation.
Controlled release of food ingredients at the right place and the right time is a key functionality that can be
provided by microencapsulation. Timely and targeted release improves the effectiveness of food additives,
broadens the application range of food ingredients, and ensures optimal dosage, thereby improving the cost
effectiveness for the food manufacturer
 
Publisher ANGRAU
 
Date 2010
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/6375/1/JR_ANGRAU_38_1_86-102_2010.pdf
Poshadri, A and Aparna, K (2010) Microencapsulation technology: A review. Journal of Research ANGRAU, 38 (1). pp. 86-102. ISSN 0970-0226