Handbook of Nanoencapsulation

Kour, Jasmeet; Haq, Raees Ul; Wani, Sajad Ahmad; Jyoti, Bhaskar

doi:10.1201/9781003259183

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is a suitable technique for dehydration of heat-sensitive foods and microencapsulation (Desai and Park, 2005), its operations stabilize the material through four stages, firstly freezing of the core and wall material, sublimation of the lodged water avoiding friction with oxygen, desorption and finally storage (Ezhilarasi et al, 2013). Some of its advantages are related to low water activity, inhibiting the proliferation of microorganisms and improving the firmness of the microcapsules (Figueiredo et al, 2022); the technique is feasible to microencapsulate compounds intolerant to high temperatures, in addition to having a low oxidation rate (Kour et al, 2023); however, its disadvantages include the operation time (up to 20 h) and the production of porous spherical structures that cause rehydration of the microcapsules and, consequently, increased moisture (Karthik and Anandharamakrishnan, 2012). Wang et al (2017) microencapsulated heme iron using maltodextrin, Although all five techniques indicate different advantages over microcapsule formation, spray drying is considered the leading technique for protecting any excipient, including minerals, with its main advantage being the formation of microcapsules that meet physical properties (efficiency, moisture, bioavailability, and performance) that are stable in processing, packaging, distribution and storage; this is achieved by properly optimizing dry powders in formulations prior to producing microcapsules.…”

Section: Lyophilizationmentioning

confidence: 99%

Dietary Change Strategies for Sustainable Diets and their Impact on Human Health, volume II

2024

Frontiers Research Topics

View full text Add to dashboard Cite

Frontiers is more than just an open access publisher of scholarly articles: it is a pioneering approach to the world of academia, radically improving the way scholarly research is managed. The grand vision of Frontiers is a world where all people have an equal opportunity to seek, share and generate knowledge. Frontiers provides immediate and permanent online open access to all its publications, but this alone is not enough to realize our grand goals. Frontiers journal seriesThe Frontiers journal series is a multi-tier and interdisciplinary set of openaccess, online journals, promising a paradigm shift from the current review, selection and dissemination processes in academic publishing. All Frontiers journals are driven by researchers for researchers; therefore, they constitute a service to the scholarly community. At the same time, the Frontiers journal series operates on a revolutionary invention, the tiered publishing system, initially addressing specific communities of scholars, and gradually climbing up to broader public understanding, thus serving the interests of the lay society, too. Dedication to qualityEach Frontiers article is a landmark of the highest quality, thanks to genuinely collaborative interactions between authors and review editors, who include some of the world's best academicians. Research must be certified by peers before entering a stream of knowledge that may eventually reach the public -and shape society; therefore, Frontiers only applies the most rigorous and unbiased reviews. Frontiers revolutionizes research publishing by freely delivering the most outstanding research, evaluated with no bias from both the academic and social point of view. By applying the most advanced information technologies, Frontiers is catapulting scholarly publishing into a new generation. What are Frontiers Research Topics?Frontiers Research Topics are very popular trademarks of the Frontiers journals series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area.

show abstract

Section: Lyophilizationmentioning

confidence: 99%

Dietary Change Strategies for Sustainable Diets and their Impact on Human Health, volume II

2024

Frontiers Research Topics

View full text Add to dashboard Cite

show abstract

“…It is a suitable technique for dehydration of heat-sensitive foods and microencapsulation (Desai and Park, 2005), its operations stabilize the material through four stages, firstly freezing of the core and wall material, sublimation of the lodged water avoiding friction with oxygen, desorption and finally storage (Ezhilarasi et al, 2013). Some of its advantages are related to low water activity, inhibiting the proliferation of microorganisms and improving the firmness of the microcapsules (Figueiredo et al, 2022); the technique is feasible to microencapsulate compounds intolerant to high temperatures, in addition to having a low oxidation rate (Kour et al, 2023); however, its disadvantages include the operation time (up to 20 h) and the production of porous spherical structures that cause rehydration of the microcapsules and, consequently, increased moisture (Karthik and Anandharamakrishnan, 2012). Wang et al (2017) microencapsulated heme iron using maltodextrin, carboxymethyl cellulose and sodium caseinate achieving an efficiency of 98.64%.…”

Section: Lyophilizationmentioning

confidence: 99%

Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review

Muñoz-More,

Nole-Jaramillo,

Valdiviezo-Marcelo

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Iron deficiency in children and vulnerable people requires the intervention of effective emerging technologies to incorporate minerals into food, iron is an important micronutrient required by the human body to develop different functions. It’s oxidation and susceptibility when added directly to food hinders its absorption, impairs sensory aspects, causing rejection by consumers. Currently, efficient, low cost, high productivity, better bioaccessibility and bioavailability, microencapsulation techniques have been developed. This review focuses on the study of the different methods and techniques of iron microencapsulation and its behavior in food fortification. The type of coating material, the efficiency, yield, bioaccessibility and bioavailability evaluated for each technique. It has been shown that the most used coating materials were maltodextrin, sodium alginate, gum arabic and whey protein; while the morphological characteristics and the release profile studied from 1995 to the present, on average were in the following order: Percentage of microencapsulation (85%), yield (76%), bioavailability (60%), and bioaccessibility (52%).; However, the sensory evaluations of some foods fortified with iron microcapsules denoted a metallic taste, color and smell were also detected, decreasing their level of acceptance. These findings suggest the need for further research to establish new protocols to fortify foods while maintaining their nutritional and sensory quality.

show abstract

Handbook of Nanoencapsulation

Cited by 2 publications

References 0 publications

Dietary Change Strategies for Sustainable Diets and their Impact on Human Health, volume II

Dietary Change Strategies for Sustainable Diets and their Impact on Human Health, volume II

Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review

Contact Info

Product

Resources

About