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Microencapsulation: concepts, mechanisms, methods and some applications in food technology Ciência Rural
Silva,Pablo Teixeira da; Fries,Leadir Lucy Martins; Menezes,Cristiano Ragagnin de; Holkem,Augusto Tasch; Schwan,Carla Luisa; Wigmann,Évelin Francine; Bastos,Juliana de Oliveira; Silva,Cristiane de Bona da.
Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microcapsules; Microencapsulation; Controlled release.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000701304
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