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Encapsulation Systems in the Food Industry

Authorized Users Only
2013
Authors
Nedović, Viktor
Kalušević, Ana
Manojlović, Verica
Petrović, Tanja
Bugarski, Branko
Book part (Published version)
Metadata
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Abstract
Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in th...e food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.

Keywords:
Cider Production / Encapsulation Technique / Immobilise Biocatalyst / Olive Leaf Extract / Probiotic Strain
Source:
Food Engineering Series, 2013, 229-253
Publisher:
  • Springer

DOI: 10.1007/978-1-4614-7906-2_13

ISSN: 1571-0297

Scopus: 2-s2.0-85017986509
[ Google Scholar ]
36
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/3181
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - CHAP
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Petrović, Tanja
AU  - Bugarski, Branko
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3181
AB  - Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.
PB  - Springer
T2  - Food Engineering Series
T1  - Encapsulation Systems in the Food Industry
EP  - 253
SP  - 229
DO  - 10.1007/978-1-4614-7906-2_13
ER  - 
@inbook{
author = "Nedović, Viktor and Kalušević, Ana and Manojlović, Verica and Petrović, Tanja and Bugarski, Branko",
year = "2013",
abstract = "Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes. This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.",
publisher = "Springer",
journal = "Food Engineering Series",
booktitle = "Encapsulation Systems in the Food Industry",
pages = "253-229",
doi = "10.1007/978-1-4614-7906-2_13"
}
Nedović, V., Kalušević, A., Manojlović, V., Petrović, T.,& Bugarski, B.. (2013). Encapsulation Systems in the Food Industry. in Food Engineering Series
Springer., 229-253.
https://doi.org/10.1007/978-1-4614-7906-2_13
Nedović V, Kalušević A, Manojlović V, Petrović T, Bugarski B. Encapsulation Systems in the Food Industry. in Food Engineering Series. 2013;:229-253.
doi:10.1007/978-1-4614-7906-2_13 .
Nedović, Viktor, Kalušević, Ana, Manojlović, Verica, Petrović, Tanja, Bugarski, Branko, "Encapsulation Systems in the Food Industry" in Food Engineering Series (2013):229-253,
https://doi.org/10.1007/978-1-4614-7906-2_13 . .

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