State-of-the-art of encapsulation based on the spray-drying technique for carotenoids from plant material

Ano: 2021

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


Autores/as: A.G. Pereira, M. Fraga-Corral, C. Jiménez-López, M.A. Prieto and J. Simal-Gandara.


Encapsulation involves the incorporation of food ingredients, enzymes, cells, drugs, or other materials in small capsules. This process consists of surrounding tiny particles with a coating layer conformed of a homogeneous or heterogeneous matrix, to produce small capsules. Therefore, it is a useful tool to fortify foods with bioactive molecules and/or living cells that improve their intact delivery to the target organ, mostly the intestinal tract. Encapsulation goals are to protect, stabilize, and slow down the release of food ingredients. Materials used for designing the protective shell of encapsulates must be food-grade, biodegradable, and able to form a barrier between the internal phase and the external one. Various techniques are employed to form the capsules such as drying, extrusion, emulsification, fluidized bed coating, molecular inclusion, or liposome entrapment. This chapter focuses on reviewing the available spray-drying technique protocols for the specific purpose of encapsulating natural carotenoids.

Jesús Simal Gándara

Tipo de publicación:
Capítulos de libros