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|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|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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