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Review article
https://doi.org/10.17508/CJFST.2019.11.1.17

Micro- and nano-encapsulation in food industry

AMRA BRATOVCIC   ORCID icon orcid.org/0000-0002-7579-3725 ; University of Tuzla, Faculty of Technology, Department of Physical Chemistry and Electrochemistry, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
JASMIN SULJAGIC   ORCID icon orcid.org/0000-0003-2618-6475 ; University of Tuzla, Faculty of Technology, Department of Organic Chemistry, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina

Fulltext: english, pdf (545 KB) pages 113-121 downloads: 190* cite
APA 6th Edition
BRATOVCIC, A. & SULJAGIC, J. (2019). Micro- and nano-encapsulation in food industry. Croatian journal of food science and technology, 11 (1), 113-121. https://doi.org/10.17508/CJFST.2019.11.1.17
MLA 8th Edition
BRATOVCIC, AMRA and JASMIN SULJAGIC. "Micro- and nano-encapsulation in food industry." Croatian journal of food science and technology, vol. 11, no. 1, 2019, pp. 113-121. https://doi.org/10.17508/CJFST.2019.11.1.17. Accessed 19 Jan. 2020.
Chicago 17th Edition
BRATOVCIC, AMRA and JASMIN SULJAGIC. "Micro- and nano-encapsulation in food industry." Croatian journal of food science and technology 11, no. 1 (2019): 113-121. https://doi.org/10.17508/CJFST.2019.11.1.17
Harvard
BRATOVCIC, A., and SULJAGIC, J. (2019). 'Micro- and nano-encapsulation in food industry', Croatian journal of food science and technology, 11(1), pp. 113-121. https://doi.org/10.17508/CJFST.2019.11.1.17
Vancouver
BRATOVCIC A, SULJAGIC J. Micro- and nano-encapsulation in food industry. Croatian journal of food science and technology [Internet]. 2019 [cited 2020 January 19];11(1):113-121. https://doi.org/10.17508/CJFST.2019.11.1.17
IEEE
A. BRATOVCIC and J. SULJAGIC, "Micro- and nano-encapsulation in food industry", Croatian journal of food science and technology, vol.11, no. 1, pp. 113-121, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.17

Abstracts
Encapsulation can be defined as a process of entrapping one substance within another substance producing particles with diameters of a few nm to a few mm. The entrapped material is usually a liquid, but may be a solid or a gas. The main reason of using encapsulation is the fact that some nutrients do not remain in the food for a significant amount of time or may react with the other food components causing undesirable effects. It is possible to use micro- and nanoencapsulation techniques. The first one, microencapsulation, is a technology that can improve the retention time of the nutrient in the food and allow controlled release at specific times, during food consumption or in the intestinal gut (microencapsulation of vitamin). Nanoencapsulation has the potential to protect sensitive bioactive food ingredients from unfavourable environmental conditions, enhance solubilisation, improve taste and odour masking, and enhance bioavailability of poorly absorbable function ingredients. In this review, some relevant aspects of encapsulation methodologies, coating materials and their uses in food technology were discussed.

Keywords
microencapsulation; nanoencapsulation; food industry

Hrčak ID: 220692

URI
https://hrcak.srce.hr/220692

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