Factors and Mechanisms in Microencapsulation

Vasisht, Niraj

doi:10.1016/b978-0-12-404568-2.00002-9

Cited by 14 publications

(16 citation statements)

References 4 publications

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“…In other words, the process rate over time t is independent of the released concentration, and increment or reduction of the concentration does not speed up or slow down the diffusion (Figure 4a). This assumption is based on that the concentration of bioactive agents is always or in most times of the process around or higher than the saturation point during the diffusion process, or the concentration of releasing bioactive agents is infinite (Manca & Rovaglio, 2003; Vasisht, 2014a). It is also assumed that there are no changes in the area and equilibrium conditions.…”

Section: Empirical and Semiempirical Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Comp Rev Food Sci Food Safe

139

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The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.

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Section: Empirical and Semiempirical Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Comp Rev Food Sci Food Safe

139

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“…Upon incorporation, various configurations or arrangements of a core material within an encapsulant can result. Several common types of internal microstructures include mononuclear, polynuclear, matrix, and hollow microstructures (Figure 1) (Jaskulski, Kharaghani, & Tsotsas, 2018; Vasisht, 2014; Zuidam & Shimoni, 2010). Mononuclear structure is sometimes called single core or monocore structure as it exhibits only a single core surrounded by a single encapsulant.…”

Section: Encapsulation Principlesmentioning

confidence: 99%

“…Schematics of various internal microstructures (adapted from Handscomb et al., 2009; Vasisht, 2014; Zuidam & Shimoni, 2010)…”

Section: Encapsulation Principlesmentioning

confidence: 99%

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Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co‐extrusion; emulsion‐, micelle‐, and liposome‐based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low‐surface tension and low‐viscosity encapsulants, high‐stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow‐hole or porous microstructures resulted from the use of high‐viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.

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“…Depending on the nature of the active ingredient and encapsulating material used in the encapsulation process and the method of microencapsulation applied, microcapsules can be obtained in different structures (Vasisht 2014). As shown in Figure 2, the microcapsules can be of a very different structure, such as single, multi-wall, multi-core, irregular and matrix.…”

Section: Figurementioning

confidence: 99%

Encapsulation Methods and Use in Animal Nutrition

Temiz

Öztürk²

2018

SJAFS

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Encapsulation is a technology based on coating an active compound with one or more coating material and keeping it in the capsule. Encapsulation is a system can be used for increased stability and bioavailability, protecting the form and controlled secretion to target tissues of bioactive compounds. Coating materials are can be ranged as starch, analogs of starch, proteins, gums, lipids or their mixtures. Encapsulation is a technology based on coating an active compound with one or more coating material and keeping it in the capsule. Encapsulation is a system can be used for increased stability and bioavailability, protecting the form and controlled secretion to target tissues of bioactive compounds. Coating materials are can be ranged as starch, analogs of starch, proteins, gums, lipids or their mixtures.

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Factors and Mechanisms in Microencapsulation

Cited by 14 publications

References 4 publications

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Encapsulation Methods and Use in Animal Nutrition

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