Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351924
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampKurozawa, Louise Emy-
dc.contributor.authorunicampHubinger, Miriam Dupas-
dc.typeArtigopt_BR
dc.titleHydrophilic food compounds encapsulation by ionic gelationpt_BR
dc.contributor.authorKurozawa, Louise Emy-
dc.contributor.authorHubinger, Miriam Dupas-
dc.subjectEncapsulaçãopt_BR
dc.subject.otherlanguageEncapsulationpt_BR
dc.description.abstractAmong 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 compoundspt_BR
dc.relation.ispartofCurrent opinion in food sciencept_BR
dc.relation.ispartofabbreviationCurr. opin. food sci.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2017-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume15pt_BR
dc.description.firstpage50pt_BR
dc.description.lastpage55pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn2214-7993pt_BR
dc.identifier.eissn2214-8000pt_BR
dc.identifier.doi10.1016/j.cofs.2017.06.004pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S2214799316301059pt_BR
dc.date.available2020-11-05T14:16:16Z-
dc.date.accessioned2020-11-05T14:16:16Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-05T14:16:16Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-05T14:16:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351924-
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000417076500009pt_BR
dc.creator.orcid0000-0001-9023-4393pt_BR
dc.creator.orcid0000-0002-9933-3969pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.