Microencapsulation of bioactive compounds

Mikrokapsuliranje je relativno nova tehnologija koja omogućuje čuvanje, stabilnost i sporo otpuštanje sastojaka hrane. Materijal za oblikovanje mikrokapsula uglavnom čine ugljikohidrati (škrob, celuloza, gume), proteini (proteini mlijeka - kazeini i proteini sirutke, gluten, želatina) i lipidi (masne kiseline, alkoholi, gliceridi, voskovi, fosfolipidi) ili njihova kombinacija.Tehnike mikrokapsuliranja bioaktivnih sastojaka hrane obuhvaćaju koacervaciju, mikrokapsuliranje raspršivanjem u struji toplog zraka, mikrokapsuliranje fluidiziranih čestica, mikrokapsuliranje ekstruzijom i superkritičnim fluidima, emulgiranjem i kokristalizacijom.Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating materials used generally consist of carbohydrates (starch, starch derivatives, gums), proteins (milk proteins -caseinate and whey proteins, gluten, gelatin) and lipids (fatty acids, alcohols, glycerides, waxes, phospholipids) or any combination of them. Methods of encapsulation of food ingredients include coacervation, spray drying, spray cooling, fluidized bed‐coating, extrusion, encapsulation by rapid expansion of supercritical fluid (RESS), emulsification and cocrystallization