Microencapsulation in food science and biotechnology

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• 作者：Filomena Nazzaro¹ ; ^{mena@isa.cnr.it} ; Pierangelo Orlando² ; Florinda Fratianni¹ ; Raffaele Coppola¹
• 刊名：Current Opinion in Biotechnology
• 出版年：2012
• 出版时间：April, 2012
• 年：2012
• 卷：23
• 期：2
• 页码：182-186
• 全文大小：430 K

文摘

Microencapsulation can represent an excellent example of microtechnologies applied to food science and biotechnology. Microencapsulation can be successfully applied to entrap natural compounds, like essential oils or vegetal extracts containing polyphenols with well known antimicrobial properties to be used in food packaging. Microencapsulation preserves lactic acid bacteria, both starters and probiotics, in food and during the passage through the gastrointestinal tract, and may contribute to the development of new functional foods.