Freeze-drying encapsulation as mechanism of choice in oils

Ano: 2021

en Anderson Sant'Ana. Methods and Protocols in Food Science.


Autores/as: M. Carpena, P. García-Oliveira, C. Lourenço-Lopes, A. G. Pereira, M. Fraga-Corral, M.A. Prieto and J. Simal-Gandara.


Freeze-drying–based encapsulation involves the generation of an emulsion solution formed by the target compound and the encapsulating materials to later convert them into microcapsules applying the freeze-drying technique. Microcapsules are aimed to contain diverse ingredients such as active biomolecules, cells, or other materials. Later, the microcapsules containing the molecules of interest may be incorporated to different food matrixes to fortify them and provide functional or nutritionally improved products. Microcapsules represent a useful tool to perform and control delivery of bioactive molecules and living cells into the target organ, mostly the intestinal tract. Therefore, encapsulation goals are to protect, stabilize, and slow down the release of food ingredients. The wall materials need to comply few features since they have to be food-grade, biodegradable, and able to form a protective barrier to separate the core from the external medium in which it will be embedded and thus prevent the degradation of the core. There are many different techniques to create capsules: freeze-drying, spray-drying, extrusion, emulsification, fluidized bed coating, molecular inclusion, or liposome entrapment. This chapter focuses on reviewing the available freeze-drying technique protocols with the purpose of encapsulating different kinds of oils

Jesús Simal Gándara

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