The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
Abstract
Bioactivities and numerous health benefits against a number of oxidative stress related diseases have been attributed to the role of dietary antioxidants. The development of physical (spray drying, lyophilization, supercritical fluid precipitation and solvent evaporation), physico-chemical (coacervation, liposomes and ionic gelation) and chemical encapsulation techniques (interfacial polymerization and molecular inclusion complexation) enable to obtain healthier and acceptable bioactive compounds. This review focuses on the impacts of microencapsulation techniques on the encapsulation characteristics of food antioxidants. Additionally, this study also provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques.
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Cites
Complete glutaraldehyde elimination during chitosan hydrogel drying by SC-CO2 processing
Baldino, L., Concilio, S., Cardea, S., De Marco, I., & Reverchon, E. (2015) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2015.04.020 · Cited by 103
Cited by
Phenolic compounds: Current industrial applications, limitations and future challenges
Albuquerque, B. R., Heleno, S. A., Oliveira, M. B. P. P., Barros, L., & Ferreira, I. C. F. R. (2021) · Food & Function · doi:10.1039/d0fo02324h · Cited by 716
Razavi, S., Janfaza, S., Tasnim, N., Gibson, D. L., & Hoorfar, M. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106882 · Cited by 263
Pattnaik, M., Pandey, P., Martin, G. J. O., Mishra, H. N., & Ashokkumar, M. (2021) · Foods · doi:10.3390/foods10020279 · Cited by 146
Containers for Encapsulation of Aroma/Flavour for Food Applications
Quintero-Borregales, L. M., Goyanes, S., & Famá, L. (2022) · Composites Science and Technology · doi:10.1007/978-981-16-8146-2_16 · Cited by 2
Taste masking using microencapsulation in food and pharmaceutical application
Soma, S., & Jayanth, C. C. (2024) · World Journal of Advanced Research and Reviews · doi:10.30574/wjarr.2024.24.2.3455 · Cited by 2
“By-products such as proteins derived from food waste provide an additional potential path for encapsulants, allowing the food industry to reduce waste while enhancing encapsulation technology [41, 53].”
Metadata
- Authors
- Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-01
- Volume
- 272
- Pages
- 494-506
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2887906518
- Cited by
- 534
- References
- 1
- FWCI
- 42.47
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.07.205
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
