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Microencapsulation Technologies

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Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

Abstract

Microencapsulation involves the packaging of a gaseous, liquid or solid substance (i.e., the core or active) within a secondary material in small capsules in the range of about 0.5−2000 μm. Microencapsulation protects and stabilizes the encapsulated substance until it is released at a desired site and time by conditions that trigger its release from the microcapsule. By appropriate formulation and processing, microencapsulated ingredients may be designed to achieve the desired properties that make them superior to the neat bioactive core in the intended application. The design of a microencapsulated ingredient requires a multidisciplinary approach that includes considering the physico-chemical properties of the core and the materials to be used as encapsulants, the design and formulation of the microencapsulated ingredient, and the choice of technology for processing the microcapsules. The technologies available for the microencapsulation of various food bioactives and the properties of selected microencapsulated ingredients are discussed.

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  1. Agriculture & Food, CSIRO, 671 Sneydes Road, Werribee, VIC, 3030, Australia

    Mary Ann Augustin & Luz Sanguansri

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  1. Mary Ann Augustin
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  2. Luz Sanguansri
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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Augustin, M.A., Sanguansri, L. (2017). Microencapsulation Technologies. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_4

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