Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 2
Written by Ece BÜYÜKGÜMÜŞ, Merve ÖZCAN, Selda BULCA
Encapsulation is a new technology known as packing of food components, enzymes, microorganisms, cells or different substances, which are found in solid, liquid and gas form, with coating materials such as proteins, hydrocolloids, polymers, polysaccharides and lipids. Encapsulation techniques have the high potential to protect the food systems. They are divided into three categories according to sizes of produced capsule: these are nanoencapsulation, microencapsulation and macroencapsulation. Microencapsulation is commonly used in pharmacy, agriculture, cosmetic industries for encapsulation of solid and liquid oils, vitamins, minerals, flavour components, enzymes, and colouring components used in dairy technology. Nanoencapsulation is especially used in packing systems to ensure food safety and to detect pathogen microorganisms. This review is focused on microencapsulation and nanoencapsulation, which maintain the controlled preservation of dairy products.
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