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Book Sections Year : 2019

Encapsulation Technologies for Modifying Food Performance

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Abstract

The food industry faces serious challenges in the twenty-first century. Consumers are demanding more from the foods they eat. Encapsulation is a topic of interest in a wide range of scientific and industrial areas, varying from pharmaceutics to agriculture and from pesticides to enzymes. The demand for encapsulation technologies is growing at around 10% annually, driven by both increasing fortification with healthy ingredients and the consumer demand for novel products. Encapsulation involves the coating or entrapment of a desired component within a secondary material to prevent or delay the release of the active or core ingredient until a certain time or a set of conditions is achieved. Encapsulation can potentially offer numerous benefits to the materials being encapsulated. The release of the core material from a delivery device may be programmed to be immediate, delayed, pulsatile, or prolonged over an extended period of time.
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Dates and versions

hal-02371917 , version 1 (20-11-2019)

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Maria-Inês Ré, Maria Helena Andrade Santana, Marcos Akira d'Avila. Encapsulation Technologies for Modifying Food Performance. Applications of Encapsulation and Controlled Release, CRC Press, p. 267-307 (Chap.15), 2019, 9781138118782. ⟨10.1201/9780429299520⟩. ⟨hal-02371917⟩
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