Speaker
Description
Abstract. During the past decade there has been a great expansion in the development of microencapsulated food ingredients. Microencapsulation is a process of entrapping solid particles, droplets of liquids and gases in thin polymer coats. Microcapsule contents are protected from environmental conditions. Several techniques have been used in the production of microparticles, such as: extrusion, spray drying, complex coacervation, fluidized bed, lyophilization, internal and external ionic gelatin, liposomes and molecular inclusion. Microencapsulation, in addition to increasing the performance and availability of active agents, has solved limitations in the use of food ingredients, since it can suppress or attenuate undesirable organoleptic characteristics (flavors, odors and color) of some compounds, reduce volatility and reactivity and increase their stability under adverse environmental conditions (oxygen, light, moisture, pH and incompatible agents).The present study presents a review of the encapsulation in food technology - history of encapsulation/microencapsulation, encapsulating agent, encapsulated agent, controlled release mechanisms and it's result, techniques used in microencapsulation and potential application in the food industry.
| Affiliation of speaker | Malika Assilova |
|---|---|
| Position of speaker | PhD sudent |
| Publication | IOP Conference Series: Earth and Environmental Science |
