Application of Nanomaterials, Nano‐ and Microencapsulation to Milk and Dairy Products

The Potential of Chitosan and Its Derivatives in Prevention and Treatment of Age-Related Diseases

“…The use of chitosan in dairy products has been reported in a number of publications [ 164 , 178 , 179 , 180 , 181 , 182 , 183 , 184 , 185 , 186 , 187 , 188 , 189 , 190 ]. Microencapsulation with chitosan coating enhanced the survival of probiotic bacteria significantly in ice cream during storage compared to free cells [ 181 ].…”

Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

“…According to the National Institute of Health (NIH), the average daily iron requirements for adult men and women are 8 and 18 mg, respectively, while the requirements for children and pregnant women are 8 and 27 mg, respectively (NIH ; Kwak et al . ).…”

Untitled

“…The low level of Vitamin C content is found in milk and due to its heat lability, the major content of it is lost during heat treatment of milk. To achieve the fallibility regarding the instability of ascorbic acid during its addition to milk, microencapsulation has been proposed as a suitable approach [8,31] proved that fortified milk products can be prepared with microencapsulated ascorbic acid and iron.…”

“…Recently, various studies have been conducted on the incorporation of bioactive compounds in milk and dairy products. As a result of this, dairy product manufacturer is introducing new products with specific nutrients or bioactive components [8]. Although several studies has been conducted on the encapsulation of bioactive compounds and its applications in milk and milk products with the commercialization of products has been made, the knowledge between the industry and academic should be exchanged.…”