Microencapsulation in food biotechnology by a spray-drying process

• Type: Chapter or Part of a Book
• Date: 2015

Authors

Berta Nogueiro Estevinho (Author) FEUP; Fernando Rocha (Author) FEUP

Book

Title: Advances in Food Biotechnology

Pages: 593-606

ISBN: 9781118864463

Electronic ISBN: 9781118864555

Indexing

Scopus - 10 Citations

Other information

Authenticus ID: P-00S-RH3

DOI: 10.1002/9781118864463.ch36

Abstract (EN): Microencapsulation is used in several fields, particularly in the food industry (e.g. functional compounds, additives, dyes, flavours), and is one of the most important forms of controlled release of substances. Microencapsulation can be used to increase the effectiveness of many compounds in industry and allows the utilization of some that otherwise would be unfeasible. Spray drying is a relatively low-cost technology, rapid, reproducible and allows easy scale-up when compared with other microencapsulation methods, justifying the preference in industry. The process is flexible, offering substantial variation in microencapsulation matrix and produces particles of good quality. The operating conditions of the spray dryer are discussed here, namely those which affect the performance of the final product. Finally, some fundamental equations governing the controlled release of active compounds and the application of controlled-release technology in food systems are discussed. © 2016 by John Wiley & Sons Ltd.

Language: English

Type (Professor's evaluation): Scientific