Microencapsulation techniques used for bioactive food ingredients: An overview
Soumya, SB Swami, AA Sawant and YP Khandetod
Microencapsulation is a process of coating of small particles of solid or liquid material (core) with protective coating material (matrix) to produce microcapsules in the micrometer to millimeter range. It is one of the methods of protecting sensitive substances and producing active ingredients with improved properties. Many different active materials like lipids, proteins, vitamins and minerals, enzymes and flavours have been successfully encapsulated. A variety of encapsulation techniques are used in the food and pharmaceutical industry. These techniques include spray drying, spray chilling and cooling, coacervation, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. This chapter will provide an overview of these techniques. Encapsulation is used to protect ingredients, to convert liquid components into solid particles and to provide a means for controlled release. Research is continuing to improve the methods used and to find new applications. This review paper highlighted the various microencapsulation methods and microencapsulation of bioactive food ingredients.
How to cite this article:
Soumya, SB Swami, AA Sawant, YP Khandetod. Microencapsulation techniques used for bioactive food ingredients: An overview. Pharma Innovation 2020;9(7):40-49.