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Vol. 11, Issue 2 (2022)

Microencapsulation for food: An overview

Author(s):
Meenakshi Trilokia, Julie D Bandral, Ankita Chib and Preeti Choudhary
Abstract:
Microencapsulation signifies a tremendous example of micro-technologies used in food industry. Microencapsulation is a technique of packaging minute particles of solids, liquids, or gases within continuous individual shells having sizes in the order of microns designed to release their predictable manner under predetermined conditions. Microcapsules are small (1–1000 μm) in size with many morphologies. Due to the correct choice of the wall material, the core release form and the encapsulation method, this technology becomes successful. Various methods employed in formation of microcapsules, includes spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion, and rotational suspension separation. Currently, microencapsulation applied in food industry such as in microencapsulation of pepper oleoresin, beverages, meat and poultry, dairy products and baked goods. Here, we discussed an overview on the microencapsulation concept, methods and its major applications in food.
Pages: 1174-1180  |  484 Views  269 Downloads


The Pharma Innovation Journal
How to cite this article:
Meenakshi Trilokia, Julie D Bandral, Ankita Chib, Preeti Choudhary. Microencapsulation for food: An overview. Pharma Innovation 2022;11(2):1174-1180.

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