Řepka David, Kurillová Antónia, Murtaja Yousef, Lapčík Lubomír
Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic.
Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic.
Foods. 2023 May 30;12(11):2189. doi: 10.3390/foods12112189.
Encapsulation is a valuable method used to protect active substances and enhance their physico-chemical properties. It can also be used as protection from unpleasant scents and flavors or adverse environmental conditions.
In this comprehensive review, we highlight the methods commonly utilized in the food and pharmaceutical industries, along with recent applications of these methods.
Through an analysis of numerous articles published in the last decade, we summarize the key methods and physico-chemical properties that are frequently considered with encapsulation techniques.
Encapsulation has demonstrated effectiveness and versatility in multiple industries, such as food, nutraceutical, and pharmaceuticals. Moreover, the selection of appropriate encapsulation methods is critical for the effective encapsulation of specific active compounds. Therefore, constant efforts are being made to develop novel encapsulation methods and coating materials for better encapsulation efficiency and to improve properties for specific use.
包封是一种用于保护活性物质并增强其物理化学性质的重要方法。它还可用于防止不愉快的气味和风味或不利的环境条件。
在这篇全面综述中，我们重点介绍了食品和制药行业常用的方法以及这些方法的最新应用。
通过对过去十年发表的大量文章进行分析，我们总结了包封技术中经常考虑的关键方法和物理化学性质。
包封已在食品、营养保健品和制药等多个行业中展现出有效性和多功能性。此外，选择合适的包封方法对于特定活性化合物的有效包封至关重要。因此，人们一直在不断努力开发新型包封方法和包衣材料，以提高包封效率并改善特定用途的性能。
