Samah M. El-Sayed , Hoda S. El-Sayed , Ahmed M. Youssef
{"title":"创新型优质乳制品封装技术的最新发展:需求与挑战","authors":"Samah M. El-Sayed , Hoda S. El-Sayed , Ahmed M. Youssef","doi":"10.1016/j.bcdf.2024.100406","DOIUrl":null,"url":null,"abstract":"<div><p>The dairy industry is experiencing significant technological and societal changes, resulting in shifts in product availability and consumer preferences. Encapsulation technologies, such as nano/microencapsulation, are being used to increase ingredient efficiency and protect health components. Microencapsulation involves encapsulating substances in small, sealed capsules, preventing physical as well as chemical interactions, and maintaining core materials' functional, biological, and physicochemical abilities by generating a functional barrier among the wall material and core. Microencapsulation techniques like emulsification, extrusion, spray-drying, freeze-drying, coacervation, melt-extrusion, in situ polymerization, fluidized-bed coating, and supercritical fluid technology are used to encapsulate elements, vitamins, essential oils, and probiotics. The wall material selected is determined by the product's application and processing circumstances. Microencapsulation has the potential to revolutionize the manufacturing of dairy products. This review focuses on the expanding use of wall materials and diverse methods for protecting various nutraceutical components in encapsulation technology, as well as potential applications of encapsulation techniques in the dairy industry.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"31 ","pages":"Article 100406"},"PeriodicalIF":3.6000,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Recent developments in encapsulation techniques for innovative and high-quality dairy products: Demands and challenges\",\"authors\":\"Samah M. El-Sayed , Hoda S. El-Sayed , Ahmed M. Youssef\",\"doi\":\"10.1016/j.bcdf.2024.100406\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The dairy industry is experiencing significant technological and societal changes, resulting in shifts in product availability and consumer preferences. Encapsulation technologies, such as nano/microencapsulation, are being used to increase ingredient efficiency and protect health components. Microencapsulation involves encapsulating substances in small, sealed capsules, preventing physical as well as chemical interactions, and maintaining core materials' functional, biological, and physicochemical abilities by generating a functional barrier among the wall material and core. Microencapsulation techniques like emulsification, extrusion, spray-drying, freeze-drying, coacervation, melt-extrusion, in situ polymerization, fluidized-bed coating, and supercritical fluid technology are used to encapsulate elements, vitamins, essential oils, and probiotics. The wall material selected is determined by the product's application and processing circumstances. Microencapsulation has the potential to revolutionize the manufacturing of dairy products. This review focuses on the expanding use of wall materials and diverse methods for protecting various nutraceutical components in encapsulation technology, as well as potential applications of encapsulation techniques in the dairy industry.</p></div>\",\"PeriodicalId\":38299,\"journal\":{\"name\":\"Bioactive Carbohydrates and Dietary Fibre\",\"volume\":\"31 \",\"pages\":\"Article 100406\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2024-02-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioactive Carbohydrates and Dietary Fibre\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212619824000068\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioactive Carbohydrates and Dietary Fibre","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212619824000068","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Recent developments in encapsulation techniques for innovative and high-quality dairy products: Demands and challenges
The dairy industry is experiencing significant technological and societal changes, resulting in shifts in product availability and consumer preferences. Encapsulation technologies, such as nano/microencapsulation, are being used to increase ingredient efficiency and protect health components. Microencapsulation involves encapsulating substances in small, sealed capsules, preventing physical as well as chemical interactions, and maintaining core materials' functional, biological, and physicochemical abilities by generating a functional barrier among the wall material and core. Microencapsulation techniques like emulsification, extrusion, spray-drying, freeze-drying, coacervation, melt-extrusion, in situ polymerization, fluidized-bed coating, and supercritical fluid technology are used to encapsulate elements, vitamins, essential oils, and probiotics. The wall material selected is determined by the product's application and processing circumstances. Microencapsulation has the potential to revolutionize the manufacturing of dairy products. This review focuses on the expanding use of wall materials and diverse methods for protecting various nutraceutical components in encapsulation technology, as well as potential applications of encapsulation techniques in the dairy industry.