The protection of bioactive compounds from higher
processing, storage conditions and stomach juices, enzymes is crucial to aid in
the absorption. The delicate flavour molecules, vitamins, and natural colours
are separated from the outer environment by the wall material and keeping the
molecules safe as a core material. A new and promising technology for
encapsulation of bioactive compounds, flavors, and probiotics has been
developed. The method is based on the disruption of electrostatic forces at the
tip of the needle and discharging the small droplets with a specific charge.
The extrusion encapsulation technique provides an opportunity for the food
processor to enhance the utilization and accessibility in the developed
functional foods. The shelf-life of the heat/ acid/oxygen labile compounds is
increased by the encapsulation process.
Author(s) Details:
Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology
University, Pune, Maharashtra, India.
Dr. Rinku Agrawal,
MIT School
of Food Technology, MIT Art, Design and Technology University, Pune,
Maharashtra, India.
Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14299
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