Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351924
Type: Artigo
Title: Hydrophilic food compounds encapsulation by ionic gelation
Author: Kurozawa, Louise Emy
Hubinger, Miriam Dupas
Abstract: Among the several methods for encapsulating active compounds, ionic gelation is an interesting technique, because it can be considered as low cost and does not require specialized equipment, high temperature and organic solvents. However, this method is more adequate for encapsulating hydrophobic materials. The current challenge for hydrophilic compounds is to increase encapsulation efficiency and enhance controlled release properties. This review focuses in some ways to encapsulate hydrophilic materials by ionic gelation. Using polymer filler into particle matrix, coating particles to create a barrier external layer, emulsification and internal ionic gelation or applying inverted solidification are some alternatives reported in the literature to contour the drawback of ionic gelation for hydrophilic compounds
Subject: Encapsulação
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.cofs.2017.06.004
Address: https://www.sciencedirect.com/science/article/pii/S2214799316301059
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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