2017
DOI: 10.1016/j.foodres.2017.09.054
|View full text |Cite
|
Sign up to set email alerts
|

Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1

Citation Types

0
59
0
5

Year Published

2018
2018
2023
2023

Publication Types

Select...
6
2

Relationship

0
8

Authors

Journals

citations
Cited by 124 publications
(64 citation statements)
references
References 67 publications
0
59
0
5
Order By: Relevance
“…[3]. However, in recent years, the effective delivery of desired specific nutrients, sensitive-and functional-food ingredients, microorganisms, enzymes, and other biologically-active compounds has become a major objective for microencapsulation in food applications [2,4,7,9,[14][15][16][17][18][19][20]. Information about the potential health-promoting properties of different natural biologically-active compounds, such as phytochemicals and constituents of different botanical extracts, calls for enhancing their consumption through foods [2].…”
mentioning
confidence: 99%
“…[3]. However, in recent years, the effective delivery of desired specific nutrients, sensitive-and functional-food ingredients, microorganisms, enzymes, and other biologically-active compounds has become a major objective for microencapsulation in food applications [2,4,7,9,[14][15][16][17][18][19][20]. Information about the potential health-promoting properties of different natural biologically-active compounds, such as phytochemicals and constituents of different botanical extracts, calls for enhancing their consumption through foods [2].…”
mentioning
confidence: 99%
“…The temperature of the drying inlet air used is usually between 110 and 220 • C, and the exposure time of the feed solution at these high temperatures is only a few milliseconds. The temperature inside the microparticles, where the core material is present, is normally below 80 • C, which helps to minimize the thermal degradation of the material [1,2,62].…”
Section: Stabilization Of Active Ingredientmentioning
confidence: 99%
“…One phase is rich in colloid/polymer (coacervate) and the other phase, called the equilibrium solution, is poor in polymer. This phase separation may be induced by changing the ionic strength, temperature, pH, or solubility of the dissolving medium [20,62].…”
Section: Stabilization Of Active Ingredientmentioning
confidence: 99%
See 1 more Smart Citation
“…Micro‐ and nanoencapsulation processes, in which a compound is embedded within a protective matrix, have attracted increasing research interest for the protection of these sensitive compounds (Gómez‐Mascaraque, Ambrosio‐Martín, Fabra, Pérez‐Masiá, & López‐Rubio, ; Gómez‐Mascaraque & Lopez‐Rubio, ; Pérez‐Masiá, Lagaron, & López‐Rubio, ). Many studies have focused on the development of micro‐ or nanoparticle‐based systems for increased antimicrobial stability and activity but, to date, information about their potential use in food products is rather limited (Castro‐Rosas et al., ). For instance, encapsulation of antimicrobial compounds has demonstrated to enhance their stability during food‐processing treatments, such as electron beam irradiation (Gomes, Moreira, & Castell‐Perez, ), and the usefulness of these techniques to generate natural additives (Ko, Kim, & Park, ) or to formulate antibacterial disinfectants (Krogsgard Nielsen et al., ).…”
Section: Development Of Food‐grade Polymers and Biopolymers With Antimentioning
confidence: 99%