کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8428022 | 1546101 | 2018 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The functional properties of a microcapsule are encapsulation efficiency, size, morphology, stability, and release characteristics. Several microencapsulation strategies include the use of double emulsions, hybrid wall materials and crosslinkers, increasing intermolecular attraction between shell and core, physical shielding of shell materials, and the addition of certain ions. Other approaches such as the use of hardening agents, nanoencapsulation, or secondary core materials, and the choice of shell materials possessing specific interactions with the core may be used to achieve targeted release of active ingredients. The physicochemical properties of shell materials influence where the active ingredients will be released in vivo. A suitable microencapsulation strategy of active ingredients will therefore expand their applications in the functional foods industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 78, August 2018, Pages 167-179
Journal: Trends in Food Science & Technology - Volume 78, August 2018, Pages 167-179
نویسندگان
Qianyu Ye, Nicolas Georges, Cordelia Selomulya,