Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 33, 1993 - Issue 6
Submit an article Journal homepage
1,167
Views
603
CrossRef citations to date
0
Altmetric
Original Articles

Encapsulation of food ingredients

Fereidoon Shahidi Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
&
Xiao‐Qing Han Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
Pages 501-547 | Published online: 29 Sep 2009
 
Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

Abstract

Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related Research Data

Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration
Source: Wiley
Microencapsulation of extra‐virgin olive oil by spray‐drying: Influence of wall material and olive quality
Source: Wiley
Dependence of alcohol binding from aqueous dispersions on physicochemical properties of starch
Source: Pleiades Publishing Ltd
Sugar Captured Flavor Granules
Source: Elsevier BV
Using cyclodextrin aroma complexes in the catering
Source: Wiley
Approaches to protein hydration and water activity in food proteins by nuclear magnetic resonance relaxation and vapor pressure equilibration techniques
Source: American Chemical Society (ACS)
Coacervation of gelatin-XM6 mixtures and their use in microencapsulation
Source: Elsevier BV
The presence of oxidative polymeric materials in encapsulated fish oils
Source: Wiley
FLUID BED ENCAPSULATION OF PARTICLES: PRINCIPLES AND PRACTICE
Source: Informa UK Limited
Comparative Properties and Methods of Preparation of Lipid Vesicles (Liposomes)
Source: Annual Reviews
PRODUCTION OF METHANETHIOL IN MILK FAT-COATED MICROCAPSULES CONTAINING BREVIBACTERIUM-LINENS AND METHIONINE
Source: Cambridge University Press (CUP)
Action of gastric juice on microencapsulated invertase
Source: Elsevier BV
Diffusion characteristics and properties of chitosan coacervate capsules
Source: Elsevier BV
Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars
Source: SAGE Publications
STORAGE STABILITY OF MICROENCAPSULATED SEAL BLUBBER OIL
Source: Wiley
Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review
Source: Wiley
A Scanning Electron Microscopy Study of Microencapsulation
Source: Wiley
Formulating Drug Delivery Systems by Spray Drying
Source: Informa UK Limited
Molecular Encapsulation of Natural and Synthetic Coffee Flavor with β-Cyclodextrin
Source: Wiley
Spray-Drying Technology
Source: Springer New York
FREEZE‐DRIED CARBOHYDRATE CONTAINING OIL‐IN‐WATER EMULSIONS: MICROSTRUCTURE AND FAT DISTRIBUTION
Source: Wiley
Flavor Encapsulation with Alginates
Source: AMERICAN CHEMICAL SOCIETY
Energy Utilization, Feedlot Performance and Fatty Acid Composition of Beef Steers Fed Protein Encapsulated Tallow or Vegetable Oils
Source: Oxford University Press (OUP)
Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material
Source: Wiley
Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review
Source: Informa UK Limited
A review on polyphenols: Classification, beneficial effects and their application in dairy products
Source: Wiley
POTASSIUM SORBATE PERMEABILITY of POLYSACCHARIDE FILMS: CHITOSAN, METHYLCELLULOSE and HYDROXYPROPYL METHYLCELLULOSE
Source: Wiley
Encapsulation of vitamin E acetate to convert oil to powder microcapsule using different starch derivatives
Source: Springer Science and Business Media LLC
Omega-3 fatty acids as adjunctive therapeutics: prospective of nanoparticles in its formulation development
Source: Future Science Ltd
Enzyme-Resistant Starch Spherulites
Source: Wiley
Microencapsulated enzyme systems for the acceleration of cheese ripening.
Source: Informa UK Limited
Control of mean diameter and size distribution during formulation of microcapsules with cellulose nitrate membranes
Source: Elsevier BV
Recent Developments in Microencapsulation of Food Ingredients
Source: Informa UK Limited
Encapsulation and stimulated release of enzymes using lecithin vesicles
Source: Wiley
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin.
Source: Informa UK Limited
Bioaccessibility of nutrients and micronutrients from dispersed food systems: impact of the multiscale bulk and interfacial structures.
Source: Informa UK Limited
High-pressure continuous-flow system for drug entrapment in liposomes.
Source: Elsevier
Thermal analysis as screening technique to assess spray-drying process of encapsulated “yacon” juice
Source: Springer Science and Business Media LLC
Effect of Emulsion Size on Flavor Retention and Shelf Stability
Source: AMERICAN CHEMICAL SOCIETY
Cyclodextrin Inclusion Compounds in Research and Industry
Source: Wiley
Protecting probiotic bacteria by microencapsulation: challenges for industrial applications
Source: Springer Science and Business Media LLC
Revisão: características de nanopartículas e potenciais aplicações em alimentos
Source: FapUNIFESP (SciELO)
Water Vapor Permeability of Edible Bilayer Films
Source: Wiley
Stabilization of Flavors by Cyclodextrins
Source: AMERICAN CHEMICAL SOCIETY
Applications of Chitosan in the Seafood Industry and Aquaculture: A Review
Source: Springer Science and Business Media LLC
Properties of encapsulated wasabi flavour and its application in canned food
Source: Wiley
しょう油成分による油脂可溶化現象　ＩＸ　　糖とたんぱく質による油性物質の被覆安定化
Source: Japanese Society for Food Science and Technology
Encapsulation of vitamin C in tripolyphosphate cross-linked chitosan microspheres by spray drying
Source: Informa UK Limited
Canadian beeswax: Analytical values and composition of hydrocarbons, free acids and long chain esters
Source: Wiley
Microencapsulation in the food industry
Source: Informa UK Limited
Recent Trends and Applications of Encapsulating Materials for Probiotic Stability
Source: Informa UK Limited
Interactions of Low Molecular Weight Adsorbates on Lactose
Source: American Dairy Science Association
Effect of electrolytes, stirring and surfactants in the coacervation and microencapsulation processes in presence of gelatin.
Source: Informa UK Limited
Fish oil microencapsulation as influenced by spray dryer operational variables
Source: Wiley
Immobilization of enzyme by microencapsulation and application of the encapsulated enzyme in the catalysis.
Source: Informa UK Limited
Microencapsulation of Cell-Free Extracts to Demonstrate the Feasibility of Heterogeneous Enzyme Systems and Cofactor Recycling for Development of Flavor in Cheese
Source: American Dairy Science Association
Application of encapsulated enzyme dispersed in a continuous stirred tank reactor.
Source: Informa UK Limited
Feeding encapsulated oils to increase the polyunsaturation in milk and meat fat.
Source: Wiley
Retention of organic volatiles in freeze-dried solutions of carbohydrates
Source: American Chemical Society (ACS)
Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film
Source: Wiley
Effects of Encapsulation by Spray-Drying, Extrusion, and Molecular Inclusion
Source: AMERICAN CHEMICAL SOCIETY
An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation
Source: Wiley
The effect of cholesterol content of phospholipid vesicles on the encapsulation and acid resistance of β‐galactosidase from E. coli
Source: Wiley
Accelerated ripening of cheese using liposome‐encapsulated enzyme
Source: Wiley
Flavor encapsulation
Source: Informa UK Limited
Storage studies of freeze dried lemon crystals
Source: Wiley
Secondary Processing Techniques
Source: AMERICAN CHEMICAL SOCIETY
Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage
Source: Wiley
Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
Source: Wiley
EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE-DRYING
Source: Wiley
Transport through polymer films
Source: Wiley
Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment
Source: Wiley
An investigation into the application of konjac glucomannan as a flavor encapsulant
Source: Springer Science and Business Media LLC
Flavour encapsulation and controlled release - a review.
Source: Wiley
MICROENCAPSULATION BY SPRAY DRYING
Source: Informa UK Limited
Physical studies of phospholipids. VI. Thermotropic and lyotropic mesomorphism of some 1,2-diacyl-phosphatidylcholines (lecithins)
Source: Elsevier BV
Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types
Source: Wiley
Interfacial Tension Behavior of Citrus Oils Against Phases Formed by Complex Coacervation of Gelatin
Source: AMERICAN CHEMICAL SOCIETY
Novel liposome microencapsulation techniques for food applications
Source: Elsevier BV
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract
Source: Springer Science and Business Media LLC
Spray Drying of Casein Aggregates Loaded with β-Carotene: Influences of Acidic Conditions and Storage Time on Surface Structure and Encapsulation Efficiencies
Source: Informa UK Limited
The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders
Source: Springer Science and Business Media LLC
Potassium Sorbate Permeability of Methylcellulose and Hydroxypropyl Methylcellulose Coatings: Effect of Fatty Acids
Source: Wiley
Microencapsulation of Bacterial Cell‐Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor
Source: Wiley
I. Evaluation of analytical methods
Source: Wiley
Food Coatings, Permeability of Acetostearin Products to Water Vapor
Source: American Chemical Society (ACS)
Freeze drying encapsulation of water soluble citrus aroma
Source: Wiley
Molekulare Struktur und physikalischchemische Eigenschaften von löslichen Stärken und Dextrinen
Source: Wiley
Rheological characterization of commercial highly viscous alginate solutions in shear and extensional flows
Source: Springer Science and Business Media LLC
Chitosan immobilization and permeabilization of Amaranthus tricolor cells
Source: American Chemical Society (ACS)
Controlled Release of Food Additives
Source: AMERICAN CHEMICAL SOCIETY
Microencapsulating Properties of Whey Protein Concentrate 75
Source: Wiley
Encapsulation of vitamin A.
Source: Informa UK Limited
Permeability of Pectinate Films to Water Vapor.
Source: American Chemical Society (ACS)
The Nutritional Significance of Lipids
Source: Springer Netherlands
Physicochemical properties and antioxidant stability of microencapsulated marjoram extract prepared by co-crystallization method
Source: Wiley
Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract
Source: American Dairy Science Association
Encapsulation of proteins and peptides in milkfat: encapsulation efficiency and temperature and freezing stabilities.
Source: Informa UK Limited
Ultrasonic synthesis of stable oil filled microcapsules using thiolated chitosan and their characterization by AFM and numerical simulations
Source: Royal Society of Chemistry (RSC)
Effects of Water Activity and Water Content on Mobility of Food Components, and their Effects on Phase Transitions in Food Systems
Source: Springer Netherlands
A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)
Source: Elsevier BV
Microencapsulation using starch as wall material: A review
Source: Informa UK Limited
Spray Drying for the Production of Nutraceutical Ingredients—A Review
Source: Springer Science and Business Media LLC
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food
Source: Wiley
Restructured Pork from Hot Processed Sow Meat: Effect of Encapsulated Food Acids.
Source: International Association for Food Protection
Barrier Properties and Surface Characteristics of Edible, Bilayer Films
Source: Wiley
Characterization of selected materials for lemon oil encapsulation by spray drying
Source: Wiley
糖とたん白質による油溶性色素の被覆安定化
Source: Japanese Society for Food Science and Technology
Effect of spray dried microencapsulates on bread quality characteristics
Source: Wiley
Nano and Microencapsulation Using Food Grade Polymers
Source: Springer International Publishing
The composition of beeswax and other waxes secreted by insects
Source: Wiley
Microencapsulation of sweet orange oil
Source: Wiley
Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing
Source: Informa UK Limited
Characterization of liposomes prepared using a microemulsifier.
Source: Elsevier BV
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Source: Informa UK Limited
Functional Milk Proteins: Production and Utilization
Source: Springer US
Characterization of Powdered Yacon (Smallanthus sonchifolius) Juice and Pulp
Source: Springer Science and Business Media LLC
糖とたんぱく質による新規被覆技術
Source: Japanese Society for Food Science and Technology
Development of slow release formulations of β-carotene employing amphiphilic polymers and their release kinetics study in water and different pH conditions.
Source: Springer Science and Business Media LLC
High‐resolution proton, carbon‐13 and nitrogen‐15 nuclear magnetic resonance studies of wheat proteins at high magnetic fields: Spectral assignments, changes with concentration and heating treatments of flinor gliadins in solution—comparison with gluten spectra
Source: Wiley
Fragrance and Flavor Microencapsulation Technology
Source: Trans Tech Publications
Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate
Source: Informa UK Limited
Improved flavor of navel orange and grapefruit juices by removal of bitter components with beta-cyclodextrin polymer.
Source: American Chemical Society (ACS)
Flavor Retention During Drying
Source: American Dairy Science Association
The roles of bile acids and applications of microencapsulation technology in treating Type 1 diabetes mellitus
Source: Future Science Ltd
Calcium Fortification of Soy Milk with Calcium-Lecithin Liposome System
Source: Wiley
Unique hydration behavior of potato starch as determined by deuterium nuclear magnetic resonance.
Source: Wiley
Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched Spaghetti
Source: Wiley
PRODUCTION OF FLAVOR COMPOUNDS: ALDEHYDES AND ALCOHOLS FROM LEUCINE BY MICROENCAPSULATED CELL‐FREE EXTRACTS OF STREPTOCOCCUS LACTIS VAR. MALTIGENES
Source: Wiley
Immobilization of invertase by encapsulation in polyelectrolyte complexes.
Source: Elsevier BV
Effect of Particle Size and Microstructure Properties on Encapsulated Orange Oil
Source: AMERICAN CHEMICAL SOCIETY

Linking provided by 

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.