Nanoencapsulation in the food industry: manufacture, application and characterization

ALEJANDRO JAVIER PAREDES; CLAUDIA MARIANA ASENSIO; JUAN MANUEL LLABOT; 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 adversereactions. This consists of encapsulating small particle cores in a protective wall with the aim to preserveorganoleptic and physico-chemical properties of the original products as well as to improve the palatability ofvolatile odorous ingredients. Encapsulation of flavors and aromas is a rapidly expanding process in the foodindustry. 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 impacton a wide variety of products including functional foods, packaging, preservatives, antioxidants, flavors andfragrances. Spray Drying is a widely used technique to eliminate water and other solvents from solutions, emulsionsand suspensions. Spray drying is a rapid, convenient and low cost method in comparison to other techniques aslyophilization. This technology is one of the most common encapsulation methods used in the food industrybecause of its advantages, such as the wide availability of equipment, large-scale production, simple continuousunit operation, ease of manipulation, and low process cost.