Application of Biopolymers in Microencapsulation Processes (Chapter 7)

• Type: Chapter or Part of a Book
• Date: 2018

Authors

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

Book

Title: Handbook of Food Bioengineering (Multi Volume Set - Biopolymers for Food Design)

Pages: 191-222

ISBN: 9780128114490

Publisher: Elsevier

Indexing

Scopus

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

DOI: 10.1016/B978-0-12-811449-0.00007-4

Abstract (EN): Currently, biopolymers, such as chitosan, alginate, whey proteins, gelatines, and gum arabic have attracted the interest of the scientific community as matrices for the microencapsulation, immobilization, or controlled release of numerous active compounds and have been applied in the pharmaceutical, food, biomedical, chemical, and waste-treatment industries.On the other hand, microencapsulation has become a challenging approach to design new materials with biotechnological applications and can be used to increase the effectiveness of many compounds in the industry allowing the reformulation of a large number of products, improving and giving them better and new properties.In this chapter, it is intended to discuss the applicability of the microencapsulation in different systems with food and technological interest using biopolymers as encapsulating agents. The main microencapsulation methods, the most used biopolymers, the controlled release mechanisms and models to evaluate the release are presented.Finally, some of the potential applications of biopolymer particles in food are discussed. © 2018 Elsevier Inc. All rights reserved.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 32