کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2100078 1082970 2006 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Physical approaches for the delivery of active ingredients in foods
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Physical approaches for the delivery of active ingredients in foods
چکیده انگلیسی

Encapsulation systems in food applications are typically employed to solve formulation problems arising from a limited chemical or physical stability of the active ingredient, an incompatibility between active ingredient and food matrix, or to control the release of a sensorially active compound or the bioavailability of a nutrient. However, the use of encapsulation systems in complex food matrices often fails because their application is mostly based on trial and error. The present article introduces a conceptually new approach in which the target application is analyzed based on physical principles, including materials science, physical chemistry and biophysics in order to develop a range of solution strategies from which the most promising may be selected for final application. The approach is illustrated with two case studies on the stability of active ingredients in glassy carbohydrates.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 17, Issue 5, May 2006, Pages 244–254
نویسندگان
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