Encapsulation of food ingredients |
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Authors: | Fereidoon Shahidi Xiao‐Qing Han |
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Affiliation: | Department of Biochemistry , Memorial University of Newfoundland , St. John's, Newfoundland, A1B 3X9, Canada |
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Abstract: | Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented. |
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Keywords: | capsules microencapsulation microcapsules food ingredients release retention inclusion coating core wall material diffusion extrusion matrix cyclodextrins coacervation cocrystallization liposome |
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