Encapsulation Techniques of Food Bioproduct | ||||
| Egyptian Journal of Chemistry | ||||
| Article 23, Volume 63, Issue 5, May 2020, Page 1881-1909 PDF (4.84 MB) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/ejchem.2019.16269.1993 | ||||
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| Authors | ||||
Amal Abd El-Kader1; Hassan Abu Hashish   2
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| 1Chemicals Engineering and Pilot Plant Department, Engineering Research Division, National Research Centre | ||||
| 2Mechanical Engineering Department, Engineering Research Division, National Research Centre,Giza, Egypt | ||||
| Abstract | ||||
| Encapsulation is a technique in which the liquid droplets individual shells can be packed with solid particles by the continuous system. Shells may be called wall, the shells are designed to protect the material from factors that may cause deterioration. The wall design controls the release of encapsulation material core under the required conditions. The applications of encapsulation in the food industry have their importance. Sensitive materials such as essential oils and oleoresins protect from chemical reactions, oxidation and evaporation, by encapsulation in the dry form. Encapsulation of aromatic compounds preserve the organoleptic profile of the product until use and this can ensure the high quality and commercial value of the product. In this review article, several encapsulation techniques that are used commercially or are being applied in the food industry are discussed. This includes spray drying, spray cooling, spray chilling, fluid bed, extrusion, co-crystallization, co-acervation, molecular inclusions and liposome. | ||||
| Keywords | ||||
| Encapsulation; Shells; Food industry; Bio product; Encapsulation techniques | ||||
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