Nanoencapsulation in the food industry: manufacture, applications and characterization

Autores
Paredes, Alejandro Javier; Asensio, Claudia Mariana; Llabot, Juan Manuel; Allemandi, Daniel Alberto; Palma, Santiago Daniel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Particle encapsulation is a standard process in the food industry that consists of encapsulating particles in a protective layer, covering, or containment material to protect a sensitive ingredient or nucleus from adversereactions. This consists of encapsulating small particle cores in a protective wall with the aim to preserveorganoleptic and physico-chemical properties of the original products as well as to improve the palatability ofvolatile odorous ingredients. Encapsulation of flavors and aromas is a rapidly expanding process in the foodindustry. Many aroma compounds must to be converted into solid products before its use as flavoring agents.Nano and microencapsulation technology is a very promising area in food industry which will have a great impacton a wide variety of products including functional foods, packaging, preservatives, antioxidants, flavors andfragrances. Spray Drying is a widely used technique to eliminate water and other solvents from solutions, emulsionsand suspensions. Spray drying is a rapid, convenient and low cost method in comparison to other techniques aslyophilization. This technology is one of the most common encapsulation methods used in the food industrybecause of its advantages, such as the wide availability of equipment, large-scale production, simple continuousunit operation, ease of manipulation, and low process cost.
Fil: Paredes, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Llabot, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Allemandi, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Palma, Santiago Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Materia
NANOCAPSULES
NANOENCAPSULATION
NANOTECHNOLOGY
NANOPARTICLE
FOOD INDUSTRY
SPRAY DRYING
PRODUCTION TECHNIQUE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64263
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nanoencapsulation in the food industry: manufacture, applications and characterizationParedes, Alejandro JavierAsensio, Claudia MarianaLlabot, Juan ManuelAllemandi, Daniel AlbertoPalma, Santiago DanielNANOCAPSULESNANOENCAPSULATIONNANOTECHNOLOGYNANOPARTICLEFOOD INDUSTRYSPRAY DRYINGPRODUCTION TECHNIQUEhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Particle encapsulation is a standard process in the food industry that consists of encapsulating particles in a protective layer, covering, or containment material to protect a sensitive ingredient or nucleus from adversereactions. This consists of encapsulating small particle cores in a protective wall with the aim to preserveorganoleptic and physico-chemical properties of the original products as well as to improve the palatability ofvolatile odorous ingredients. Encapsulation of flavors and aromas is a rapidly expanding process in the foodindustry. Many aroma compounds must to be converted into solid products before its use as flavoring agents.Nano and microencapsulation technology is a very promising area in food industry which will have a great impacton a wide variety of products including functional foods, packaging, preservatives, antioxidants, flavors andfragrances. Spray Drying is a widely used technique to eliminate water and other solvents from solutions, emulsionsand suspensions. Spray drying is a rapid, convenient and low cost method in comparison to other techniques aslyophilization. This technology is one of the most common encapsulation methods used in the food industrybecause of its advantages, such as the wide availability of equipment, large-scale production, simple continuousunit operation, ease of manipulation, and low process cost.Fil: Paredes, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaFil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Llabot, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaFil: Allemandi, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaFil: Palma, Santiago Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaNanobiofoods2016-03-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64263Paredes, Alejandro Javier; Asensio, Claudia Mariana; Llabot, Juan Manuel; Allemandi, Daniel Alberto; Palma, Santiago Daniel; Nanoencapsulation in the food industry: manufacture, applications and characterization; Nanobiofoods; Journal of Food Bioengineering and Nanoprocessing; 1; 1; 3-3-2016; 56-792501-25682501-2568CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://nanobiofoods.com/all-issues/volume-1-2016/issue-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-01-14T12:11:07Zoai:ri.conicet.gov.ar:11336/64263instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-01-14 12:11:07.452CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nanoencapsulation in the food industry: manufacture, applications and characterization
title Nanoencapsulation in the food industry: manufacture, applications and characterization
spellingShingle Nanoencapsulation in the food industry: manufacture, applications and characterization
Paredes, Alejandro Javier
NANOCAPSULES
NANOENCAPSULATION
NANOTECHNOLOGY
NANOPARTICLE
FOOD INDUSTRY
SPRAY DRYING
PRODUCTION TECHNIQUE
title_short Nanoencapsulation in the food industry: manufacture, applications and characterization
title_full Nanoencapsulation in the food industry: manufacture, applications and characterization
title_fullStr Nanoencapsulation in the food industry: manufacture, applications and characterization
title_full_unstemmed Nanoencapsulation in the food industry: manufacture, applications and characterization
title_sort Nanoencapsulation in the food industry: manufacture, applications and characterization
dc.creator.none.fl_str_mv Paredes, Alejandro Javier
Asensio, Claudia Mariana
Llabot, Juan Manuel
Allemandi, Daniel Alberto
Palma, Santiago Daniel
author Paredes, Alejandro Javier
author_facet Paredes, Alejandro Javier
Asensio, Claudia Mariana
Llabot, Juan Manuel
Allemandi, Daniel Alberto
Palma, Santiago Daniel
author_role author
author2 Asensio, Claudia Mariana
Llabot, Juan Manuel
Allemandi, Daniel Alberto
Palma, Santiago Daniel
author2_role author
author
author
author
dc.subject.none.fl_str_mv NANOCAPSULES
NANOENCAPSULATION
NANOTECHNOLOGY
NANOPARTICLE
FOOD INDUSTRY
SPRAY DRYING
PRODUCTION TECHNIQUE
topic NANOCAPSULES
NANOENCAPSULATION
NANOTECHNOLOGY
NANOPARTICLE
FOOD INDUSTRY
SPRAY DRYING
PRODUCTION TECHNIQUE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Particle encapsulation is a standard process in the food industry that consists of encapsulating particles in a protective layer, covering, or containment material to protect a sensitive ingredient or nucleus from adversereactions. This consists of encapsulating small particle cores in a protective wall with the aim to preserveorganoleptic and physico-chemical properties of the original products as well as to improve the palatability ofvolatile odorous ingredients. Encapsulation of flavors and aromas is a rapidly expanding process in the foodindustry. Many aroma compounds must to be converted into solid products before its use as flavoring agents.Nano and microencapsulation technology is a very promising area in food industry which will have a great impacton a wide variety of products including functional foods, packaging, preservatives, antioxidants, flavors andfragrances. Spray Drying is a widely used technique to eliminate water and other solvents from solutions, emulsionsand suspensions. Spray drying is a rapid, convenient and low cost method in comparison to other techniques aslyophilization. This technology is one of the most common encapsulation methods used in the food industrybecause of its advantages, such as the wide availability of equipment, large-scale production, simple continuousunit operation, ease of manipulation, and low process cost.
Fil: Paredes, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Llabot, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Allemandi, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Palma, Santiago Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
description Particle encapsulation is a standard process in the food industry that consists of encapsulating particles in a protective layer, covering, or containment material to protect a sensitive ingredient or nucleus from adversereactions. This consists of encapsulating small particle cores in a protective wall with the aim to preserveorganoleptic and physico-chemical properties of the original products as well as to improve the palatability ofvolatile odorous ingredients. Encapsulation of flavors and aromas is a rapidly expanding process in the foodindustry. Many aroma compounds must to be converted into solid products before its use as flavoring agents.Nano and microencapsulation technology is a very promising area in food industry which will have a great impacton a wide variety of products including functional foods, packaging, preservatives, antioxidants, flavors andfragrances. Spray Drying is a widely used technique to eliminate water and other solvents from solutions, emulsionsand suspensions. Spray drying is a rapid, convenient and low cost method in comparison to other techniques aslyophilization. This technology is one of the most common encapsulation methods used in the food industrybecause of its advantages, such as the wide availability of equipment, large-scale production, simple continuousunit operation, ease of manipulation, and low process cost.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64263
Paredes, Alejandro Javier; Asensio, Claudia Mariana; Llabot, Juan Manuel; Allemandi, Daniel Alberto; Palma, Santiago Daniel; Nanoencapsulation in the food industry: manufacture, applications and characterization; Nanobiofoods; Journal of Food Bioengineering and Nanoprocessing; 1; 1; 3-3-2016; 56-79
2501-2568
2501-2568
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64263
identifier_str_mv Paredes, Alejandro Javier; Asensio, Claudia Mariana; Llabot, Juan Manuel; Allemandi, Daniel Alberto; Palma, Santiago Daniel; Nanoencapsulation in the food industry: manufacture, applications and characterization; Nanobiofoods; Journal of Food Bioengineering and Nanoprocessing; 1; 1; 3-3-2016; 56-79
2501-2568
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://nanobiofoods.com/all-issues/volume-1-2016/issue-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Nanobiofoods
publisher.none.fl_str_mv Nanobiofoods
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.113929

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