Nanoencapsulation Techniques in Food Industry
Encapsulation is a technology applied to cover an active material with various materials. In the food industry, encapsulation techniques are applied to protect sensitive components against environmental factors, increase bioavailability of nutrients, controlled release and mask flavor and odor. Nano...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2019-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2205 |
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| _version_ | 1850257421519290368 |
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| author | İsmail Tontul |
| author_facet | İsmail Tontul |
| author_sort | İsmail Tontul |
| collection | DOAJ |
| description | Encapsulation is a technology applied to cover an active material with various materials. In the food industry, encapsulation techniques are applied to protect sensitive components against environmental factors, increase bioavailability of nutrients, controlled release and mask flavor and odor. Nanocapsules are obtained when the size of the obtained encapsulated materials is less than 1 μm. There are many methods for the production of nanocapsules, which are classified as lipid formulation-based nanoencapsulation technologies, natural nanocarrier-based nanoencapsulation technologies, specialized equipment based nanoencapsulation technologies, biopolymer nanoparticle-based nanoparticle technologies and other nanoencapsulation technologies. In this review, information on these technologies used in the nanoencapsulation of food components in accordance with this classification is presented. |
| format | Article |
| id | doaj-art-3f09961417ba4e35b8cfabef1f9945bd |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-02-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-3f09961417ba4e35b8cfabef1f9945bd2025-08-20T01:56:25ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-02-017222023310.24925/turjaf.v7i2.220-233.22051072Nanoencapsulation Techniques in Food Industryİsmail Tontul0Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, 42090 KonyaEncapsulation is a technology applied to cover an active material with various materials. In the food industry, encapsulation techniques are applied to protect sensitive components against environmental factors, increase bioavailability of nutrients, controlled release and mask flavor and odor. Nanocapsules are obtained when the size of the obtained encapsulated materials is less than 1 μm. There are many methods for the production of nanocapsules, which are classified as lipid formulation-based nanoencapsulation technologies, natural nanocarrier-based nanoencapsulation technologies, specialized equipment based nanoencapsulation technologies, biopolymer nanoparticle-based nanoparticle technologies and other nanoencapsulation technologies. In this review, information on these technologies used in the nanoencapsulation of food components in accordance with this classification is presented.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2205nanoenkapsülasyonnanoparçacıklargıda endüstrisinanoemülsiyonlarbiyopolimer |
| spellingShingle | İsmail Tontul Nanoencapsulation Techniques in Food Industry Turkish Journal of Agriculture: Food Science and Technology nanoenkapsülasyon nanoparçacıklar gıda endüstrisi nanoemülsiyonlar biyopolimer |
| title | Nanoencapsulation Techniques in Food Industry |
| title_full | Nanoencapsulation Techniques in Food Industry |
| title_fullStr | Nanoencapsulation Techniques in Food Industry |
| title_full_unstemmed | Nanoencapsulation Techniques in Food Industry |
| title_short | Nanoencapsulation Techniques in Food Industry |
| title_sort | nanoencapsulation techniques in food industry |
| topic | nanoenkapsülasyon nanoparçacıklar gıda endüstrisi nanoemülsiyonlar biyopolimer |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2205 |
| work_keys_str_mv | AT ismailtontul nanoencapsulationtechniquesinfoodindustry |