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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
Ozkan, Gulay; Franco, Paola; De Marco, Iolanda; Xiao, Jianbo; Capanoglu, Esra
2019-01-30
Conference NameFOOD CHEMISTRY
Volume272
Pages494-506
Publication PlaceTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
PublisherELSEVIER SCI LTD
AbstractBioactivities 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, super-critical 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.
KeywordMicroencapsulation methods Food antioxidants Microparticle Food applications
DOI10.1016/j.foodchem.2018.07.205
URLView the original
Indexed BySCI ; CPCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000447304900062
The Source to ArticleWOS
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Cited Times [WOS]:8   [WOS Record]     [Related Records in WOS]
Document TypeConference paper
CollectionUniversity of Macau
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GB/T 7714
Ozkan, Gulay,Franco, Paola,De Marco, Iolanda,et al. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications[C]. THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND:ELSEVIER SCI LTD,2019:494-506.
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