Nanoencapsulation in the food industry: manufacture, applications and characterization

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

Journal of Food Bioengineering and Nanoprocessing

Nanobiofoods

Lugar: Bucarest; Año: 2016 vol. 1 p. 56 - 79

Particle 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. Spray Drying is a widely used technique to eliminate water and other solvents from solutions, emulsions and suspensions. Spray drying is a rapid, convenient and low cost method in comparison to other techniques as lyophilization. This technology is one of the most common encapsulation methods used in the food industry because of its advantages, such as the wide availability of equipment, large-scale production, simple continuous unit operation, ease of manipulation, and low process cost