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Microencapsulation d'ingrédients alimentaires.

Microencapsulação de ingredientes alimentícios.

Auteurs : FAVARO-TRINDADE C. S., PINHO S. C. de, ROCHA G. A.

Type d'article : Article, Synthèse

Résumé

Microencapsulation is defined as a technology for packaging solids, liquids, or gaseous materials in minute, sealed capsules that can release their contents at controlled rates under specific conditions. It is an innovative technology that has been used with considerable success in the pharmaceutical, cosmetic and food industries. Various techniques have been employed to form the microcapsules, including spray drying, spray chilling or spray cooling, coacervation, extrusion coating, fluidised-bed coating, liposome entrapment, inclusion complexation and centrifugal extrusion. This technique has solved limitations in the use of food ingredients, since it can overcome undesirable flavours, reduce volatility and reactivity and increase their stability under adverse environmental conditions such as in the presence of light, oxygen and extreme pH values.

Détails

  • Titre original : Microencapsulação de ingredientes alimentícios.
  • Identifiant de la fiche : 2009-1695
  • Langues : Portugais
  • Source : Braz. J. Food Technol. - vol. 11 - n. 2
  • Date d'édition : 04/2008

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