Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Ciência Rural

Pablo Teixeira Da Silva¹  Leadir Lucy Martins Fries¹  Cristiano Ragagnin De Menezes¹  Augusto Tasch Holkem¹  Carla Luisa Schwan¹  Évelin Francine Wigmann¹  Juliana De Oliveira Bastos¹  Cristiane De Bona Da Silva¹ 

关键词: microcapsules;    microencapsulation;    controlled release;    microcápsulas;    microencapsulação;    liberação controlada;   

DOI  :  10.1590/0103-8478cr20130971

来源: SciELO

【 摘 要 】

Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License