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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
Ozkan G.2; Franco P.1; De Marco I.1; Xiao J.3; Capanoglu E.2
2019-01-30
Source PublicationFood Chemistry
ISSN18737072 03088146
Volume272Pages:494-506
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, 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.
KeywordFood antioxidants Food applications Microencapsulation methods Microparticle
DOI10.1016/j.foodchem.2018.07.205
URLView the original
Language英語
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Cited Times [WOS]:8   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Affiliation1.Università di Salerno
2.Istanbul Teknik Üniversitesi
3.Universidade de Macau
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GB/T 7714
Ozkan G.,Franco P.,De Marco I.,et al. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications[J]. Food Chemistry,2019,272:494-506.
APA 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,272,494-506.
MLA Ozkan G.,et al."A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications".Food Chemistry 272(2019):494-506.
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