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As a resource for those working in the microencapsulation field the following is a database of review articles including author details and full abstracts.

 

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2007

 
November 2007 - Applications of spray-drying in microencapsulation of food ingredients: An overview

Adem Gharsallaoui, Gaëlle Roudauta, Odile Chambin, Andrée Voilley and Rémi Saurel - Food Research International Volume 40, Issue 9, November 2007, Pages 1107-1121

Abstract
Spray-drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions. Likewise, if the encapsulated compound is of hydrophobic nature, the stability of the feed emulsion before drying should also be considered. Thus, spray-drying microencapsulation process must rather be considered as an art than a science because of the many factors to optimize and the complexity of the heat and mass transfer phenomena that take place during the microcapsule formation. This paper reports the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying. Besides, a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
 
May 2007 - Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

Anil Kumar Anal and Harjinder Singh - Trends in Food Science & Technology Volume 18, Issue 5, May 2007, Pages 240-251

Abstract
Because of their perceived health benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.
 
April 2007 - Microencapsulation for the improved delivery of bioactive compounds into foods

Claude P Champagne, and Patrick Fustier - Current Opinion in Biotechnology Volume 18, Issue 2, April 2007, Pages 184-190

Abstract
The development of functional foods through the addition of bioactive compounds holds many technological challenges. Microencapsulation is a useful tool to improve the delivery of bioactive compounds into foods, particularly probiotics, minerals, vitamins, phytosterols, lutein, fatty acids, lycopene and antioxidants. Several microencapsulation technologies have been developed for use in the food industry and show promise for the production of functional foods. Moreover, these technologies could promote the successful delivery of bioactive ingredients to the gastrointestinal tract. Future research is likely to focus on aspects of delivery and the potential use of co-encapsulation methodologies, where two or more bioactive ingredients can be combined to have a synergistic effect.
 
2007 - Review Paper - Microencapsulation of Vitamins

Wilson, N. and Shah, N.P. - ASEAN Food Journal 14 (1): 1-14 (2007)

No Abstract
Conclusions: The stability of vitamins, especially vitamin C,is greatly improved by microencapsulation.Different techniques of encapsulation produce the same results. Processes can be optimised by choosing the optimal wall material, core to wall ratios, additives and temperatures to give the most stable product possible with the most material encapsulated. Microencapsulated vitamins are used for nutritional purposes to fortify foods and as antioxidants. The increased stability in foods makes them ideal for use in breads, infant formulas, cereal bars and dairy products.
 
 

 

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