18Dec 2018

POTENTIAL APPLICATION OF MICROENCAPSULATION IN THE FOOD INDUSTRY.

  • Mestre em Saude Humana e Meio Ambiente ? Centro Academico de Vitoria, Universidade Federal de Pernambuco, CAV/UFPE ? Pernambuco.
  • Doutora em Nutricao ? Universidade Federal de Pernambuco ? Pernambuco.
  • Discente de bacharelado em Nutricao ? Centro Academico de Vitoria, Universidade Federal de Pernambuco, CAV/UFPE- Pernambuco.
  • Mestre em Bioquimica e Fisiologia ? Universidade Federal de Pernambuco ? Pernambuco.
  • Doutor em Ciencias Biologicas ? Universidade Federal de Pernambuco ? Pernambuco.
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In the food sector, encapsulation is a process of coating one or more food ingredients through an edible capsule. This is a relatively new technology that has been used successfully in the food industry. Several techniques have been used in the production of microparticles, such as: extrusion, spray drying, complex coacervation, fluidized bed, lyophilization, internal and external ionic gelation, 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 literature on encapsulation in food technology - history of encapsulation/microencapsulation, encapsulating agent, encapsulated agent, controlled release mechanisms, techniques used in microencapsulation and potential application in the food industry.

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[Dayane de Melo Barros, Erilane de Castro Lima Machado, Danielle Feijo de Moura, Maria Heloisa Moura de Oliveira, Tamiris Alves Rocha, Silvio Assis de Oliveira Ferreira, Roberta de Albuquerque Bento da Fonte and Ranilson de Souza Bezerra. (2018); POTENTIAL APPLICATION OF MICROENCAPSULATION IN THE FOOD INDUSTRY. Int. J. of Adv. Res. 6 (Dec). 956-976] (ISSN 2320-5407). www.journalijar.com

Dayane de Melo Barros
Mestre em Saúde Humana e Meio Ambiente – Centro Acadêmico de Vitória, Universidade Federal de Pernambuco, CAV/UFPE – Pernambuco

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Article DOI: 10.21474/IJAR01/8222      
DOI URL: https://dx.doi.org/10.21474/IJAR01/8222

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