Toxic organic solvent residues and the active substances of thermal degradation (such as anthocyanin and polyphenols) are always a concern with the liposomes produced by traditional techniques. The present study focuses on a new approach for the micr...
This study investigated the microencapsulation process of natural taro essence and characterized its physicochemical properties. The effects of core-to-wall ratio, T-20/β-CD mass ratio, and ultrasonic time on encapsulation efficiency were system...
Omega-3 polyunsaturated fatty acids (PUFAs) are widely recognized for their nutritional and health benefits, yet their high susceptibility to oxidative degradation remains a major challenge in the development of stable food-grade delivery systems. Pr...
Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food...
Mezcal vinasse contains potentially valuable compounds but also 5-(hydroxymethyl)furfural (HMF), which limits its utilization as a food ingredient. This study evaluated a sequential process comprising HMF mitigation with activated carbon and laccase...
A scalable low-shear membrane emulsification process was used to produce microencapsulated Escherichia coli-phages in a solid oral dosage form. Uniform pH-responsive composite microparticles (mean size ~100 µm) composed of Eudragit® S100 an...
The microencapsulation of bioactive compounds from rapeseed oil using sodium alginate, in the presence and absence of an ultrasonic (US) field, is reported. A Box–Behnken experimental design is used to investigate the influence of process param...
Microencapsulation by spray-drying is a process used in the stabilization of active compounds from various natural sources, such as tomato by-products, with the purpose to be used as additives in the food industry. The aim of this work was to study t...
Euterpe precatoria Mart. (açaí) is a superfruit with high nutritional and functional value; however, its high perishability accelerates the degradation of its bioactive compounds. Therefore, technologies such as microencapsulation allow...
During microencapsulation, agitation is typically required to achieve the homogeneous dispersion of the reaction mixture, with the mixing and dispersion efficiency within the reactor being predominantly determined by the rotational speed. However, wh...
This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and a...
Aqueous and ethanolic extracts of tomato pomace were examined with the aim of optimizing the extraction process of compounds with cardioprotective activity. Once the results of the ORAC response variables, total polyphenols, °Brix, and antiplatel...
Computational fluid dynamics (CFD) modeling has emerged as a valuable tool for investigating complex processes like microencapsulation. This paper aims to validate the ability of CFD simulations to predict particle size distribution in a polymer micr...
Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in...
Several health benefits are associated with the consumption of probiotic foods. Lyophilized probiotic cultures are commonly used to manufacture probiotic-containing products. Spray drying (SDR) is a cost-effective process to microencapsulate probioti...
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and...
Microencapsulation is a fundamental technology for protecting active compounds from environmental degradation by factors such as light, heat, and oxygen. This process significantly improves their stability, bioavailability, and shelf life by entrappi...
The objective of the present work was to optimize the microencapsulation conditions of neem (Azadirachta indica A. Juss) leaf extracts for the biocontrol of Tenebrio molitor. The complex coacervation method was used for the encapsulation of the extra...
Complex coacervation using proteins and polysaccharides enables efficient microencapsulation with high thermal stability, facilitating continuous core component release and yielding coacervates with superior properties for diverse applications. This...
This work concerns the spray drying of probiotic bacteria Lacticaseibacillus rhamnosus GG suspended in a solution of starch, whey protein concentrate, soy lecithin, and ascorbic acid, with additional selected natural plant-origin liquid oils. The aim...
Due to its high-protein content of 60–70% on dry weight, Arthrospira platensis, has been considered as one of the most sought-after protein alternatives. However, the processing of Arthrospira platensis extract (spirulina, SP) in food is usuall...
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consume...
Biomineralized self-healing concrete is a type of concrete that, during its service life, induces the generation of calcium carbonate through the participation of microorganisms or active enzymes, thereby achieving self-repair of cracks at different...
Confining a phase-change material (PCM) within a polymer shell yields leak-proof, mechanically robust latent-heat storage media, but selecting a shell chemistry and polymerization route requires balancing competing targets: latent-heat storage densit...
Due to the beneficial health effects of polyphenolics and their limited stability during inadequate processing conditions, there is an increasing interest in their microencapsulation in order to improve the stability. As previous publications do not...
Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the p...
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. Howev...
Background: Microencapsulation improves the storage, handling, and administration of probiotics by protecting them from environmental factors and adverse conditions in the gastrointestinal tract. This process facilitates their controlled delivery in...
Synbiotics, which combine probiotics and prebiotics, represent an innovative approach to developing functional foods with enhanced health benefits compared to their individual components. This study focuses on the production of synbiotics through the...
Microencapsulation of phase change materials (PCMs) remain a suitable option within building materials, as they contribute to the thermal mass and provide an energy buffer, an added benefit. This paper presents a novel method for the rapid fabricatio...
Cells of the probiotic strain Limosilactobacillus reuteri DSM 17938 and of the non-probiotic strain Lactiplantibacillus plantarum 48M were microencapsulated in alginate matrix by emulsion technique. Survival of microorganisms in the microcapsules was...
The progress of medical therapies, which rely on the transplantation of microencapsulated living cells, depends on the quality of the encapsulating material. Such material has to be biocompatible, and the microencapsulation process must be simple and...
Anthocyanins, widely recognized for their antioxidant properties and potential health benefits, are highly susceptible to degradation due to environmental factors such as light, temperature, and pH leading to reduced bioavailability and efficacy. Mic...
Spent coffee is rich in bioactive compounds, including chlorogenic acid, caffeic acid, and caffeine, which offer health benefits. However, digestive processes can degrade these compounds; therefore, microencapsulation within Saccharomyces cerevisiae...
Objectives: This study investigates the biological activities of microencapsulated anthocyanins extracted from two Andean ancestral edible plants, Solanum tuberosum, and Zea mays, with a focus on their potential applications in functional foods and t...
Most liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used p...
The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material thro...
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with be...
Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susc...
Açai (Euterpe precatoria Mart.) is a fruit with tremendous bioactive potential, but its high perishability necessitates the use of technologies to improve its stability and further enhance its bioactivity, such as microencapsulation by spray d...
The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring materi...
Background/Objectives: In recent years, increasing attention has been paid to the stabilization of natural biologically active compounds in order to expand their application in the food, pharmaceutical, and cosmetic industries. Such compounds, such a...
The objectives of this research were to microencapsulate tangeretin, and to evaluate the basic characteristics of the microcapsule products. Tangeretin is a polymethoxyflavone (PMF) which has been revealed to possess various health benefits and is ab...
Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating hand...
Thermal energy storage (TES) using phase change materials (PCMs) is an innovative approach to meet the growth of energy demand. Microencapsulation techniques lead to overcoming some drawbacks of PCMs and enhancing their performances. This paper prese...
This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), mal...
Oils with high omega-3 fatty acids are known for their multiple health benefits. For this reason, new strategies have been developed to protect these fatty acids from lipid oxidation to incorporate them into foods. Microencapsulation is an attractive...
Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Malto...
A technology used to protect chia oil from lipid oxidation during processing and storage is microencapsulation. Thus, microcapsules containing chia oil could be applied as an ingredient to develop enriched foods with ω-3 fatty acids. The object...
Using microencapsulation technology and the natural antimicrobial properties of aloe-emodin, the antimicrobial microcapsules were prepared by in situ polymerization using urea-formaldehyde resin as the wall material and aloe-emodin as the core materi...
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