Shahidi F, Han X Q
Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
Crit Rev Food Sci Nutr. 1993;33(6):501-47. doi: 10.1080/10408399309527645.
Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spray-drying, freeze-drying, fluidized bed-coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/stabilization of encapsulated food ingredients are also presented.
微胶囊化是一种相对较新的技术，用于保护、稳定食品成分并使其缓慢释放。所使用的包囊材料或壁材通常由淀粉、淀粉衍生物、蛋白质、树胶、脂质或它们的任何组合组成。食品成分的微胶囊化方法包括喷雾干燥、冷冻干燥、流化床包衣、挤压、共结晶、分子包合和凝聚。本文综述了微胶囊化食品成分的制备技术和包衣材料的选择。还介绍了微胶囊的表征、控释机制以及包囊食品成分的保护/稳定效率。
