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Microencapsulation in food science and biotechnology

Paper ID Volume ID Publish Year Pages File Format Full-Text
16029 42482 2012 5 PDF Available
Title
Microencapsulation in food science and biotechnology
Abstract

Microencapsulation can represent an excellent example of microtechnologies applied to food science and biotechnology. Microencapsulation can be successfully applied to entrap natural compounds, like essential oils or vegetal extracts containing polyphenols with well known antimicrobial properties to be used in food packaging. Microencapsulation preserves lactic acid bacteria, both starters and probiotics, in food and during the passage through the gastrointestinal tract, and may contribute to the development of new functional foods.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (233 K)Download as PowerPoint slideHighlights► Microencapsulation has a remarkable impact on food industry. ► Microencapsulation is used to entrap natural compounds with antimicrobial properties. ► By microencapsulation lactic acid bacteria are more resistant in food and gastrointestinal tract. ► Microencapsulation of probiotics may broaden the number of functional foods.

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Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 23, Issue 2, April 2012, Pages 182–186
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
You save - $31
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