BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||9|
|Section||Food Chemistry, Microbiology and Biotechnology|
|Published online||04 February 2022|
Microencapsulation in food industry – an overview
1 Department of Biotechnology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Analytical Chemistry and Physical Chemistry, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: firstname.lastname@example.org
In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances. Usually, the latter are sensitive molecules; they are unstable in processing and consumption. In addition, problems with unpleasant organoleptic characteristics clean labelling and high production costs can occur. To overcome these problems, a solution can be sought in microencapsulation techniques. Although these techniques have been known for a long time, nowadays their meaning and significance are gaining new dimensions. In this regard, this review aims to provide up-to-date information on currently used microencapsulation techniques, limitations, and prospects.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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