A short review on encapsulation of bioactive compounds using different drying techniques

被引：30

作者：

Mudalip, S. K. Abdul ^{[1
,2
]}

Khatiman, M. N. ^{[1
]}

Hashim, N. A. ^{[1
]}

Man, R. Che ^{[1
]}

Arshad, Z. I. M. ^{[3
]}

机构：

[1] Univ Malaysia Pahang, Coll Engn, Dept Chem Engn, Gambang 26300, Pahang, Malaysia

[2] Univ Malaysia Pahang, Ctr Excellence Adv Res Fluid Flow CARIFF, Gambang 26300, Pahang, Malaysia

[3] Univ Malaysia Pahang, Fac Chem & Proc Engn Technol, Gambang 26300, Pahang, Malaysia

来源：

MATERIALS TODAY-PROCEEDINGS | 2021年 / 42卷

关键词：

Encapsulation; Bioactive compounds; Powder quality; Spray drying; Freeze drying; SPRAY; MICROENCAPSULATION; STABILITY; MALTODEXTRIN; FOOD; OPTIMIZATION; ATOMIZATION; STORAGE; PHARMACEUTICALS; ANTHOCYANINS;

D O I：

10.1016/j.matpr.2021.01.543

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Bioactive compounds such as antioxidants and antimicrobial are found in food and herbal plant sources demonstrate great importance to human health. Drying techniques such as spray drying and freeze drying have been used to encapsulate the bioactive compounds from these sources for commercialization purposes. Encapsulation protects bioactive compounds from degradation and contribute to control release technology as well as development of better quality products. In this work, we reviewed the procedure as well as advantages and disadvantages of spray drying and freeze drying techniques to encapsulate the bioactive compounds extracted from the food and herbal plant sources. This review also provides insight into the latest research on encapsulation using both techniques, which is expected to offer significant information to those working in food and herbal products processing domain. (C) 2019 Elsevier Ltd. All rights reserved.

引用

页码：288 / 296

页数：9

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