Nanoencapsulation in the food industry: manufacture, applications and characterization

ALEJANDRO JAVIER PAREDES, ; CLAUDIA MARIANA ASENCIO, ; LLABOT JUAN MANUEL, ; DANIEL ALBERTO ALLEMANDI; SANTIAGO DANIEL PALMA

Journal of Food Bioengineering and Nanoprocessing

AMG Transcend.

Año: 2016 vol. 1 p. 56 - 56

article encapsulation is a standard process in the food industry that consists of encapsulating particles in a protective layer, covering, or containment material to protect a sensitive ingredient or nucleus from adverse reactions. This consists of encapsulating small particle cores in a protective wall with the aim to preserve organoleptic and physico-chemical properties of the original products as well as to improve the palatability of volatile odorous ingredients. Encapsulation of flavors and aromas is a rapidly expanding process in the food industry. Many aroma compounds must to be converted into solid products before its use as flavoring agents. Nano and microencapsulation technology is a very promising area in food industry which will have a great impact on a wide variety of products including functional foods, packaging, preservatives, antioxidants, flavors and fragrances. S