Microencapsulation of xylitol by double emulsion followed by complex coacervation

Nanostructuring Biopolymers for Improved Food Quality and Safety

Food-grade biopolymers, apart from their inherent nutritional properties, can be tailored designed for improving food quality and safety, either serving as delivery vehicles for bioactive molecules, or as novel packaging components, not only improving the transport properties of biobased packaging structures, but also imparting active antibacterial and antiviral properties. In this chapter, the potential of different food-grade biopolymers (mainly proteins and carbohydrates but also some biopolyesters) to serve as encapsulating matrices for the protection of sensitive bioactives or as nanostructured packaging layers to improve transport properties and control the growth of pathogenic bacteria and viruses are described based on some developments carried out by the authors, as well as the most prominent works found in literature in this area.

Research Advances of Microencapsulation and Its Prospects in the Petroleum Industry

Additives in the petroleum industry have helped form an efficient system in the past few decades. Nowadays, the development of oil and gas has been facing more adverse conditions, and smart response microcapsules with the abilities of self-healing, and delayed and targeted release are introduced to eliminate obstacles for further exploration in the petroleum industry. However, limited information is available, only that of field measurement data, and not mechanism theory and structural innovation data. Thus we propose that the basic type, preparation, as well as mechanism of microcapsules partly depend on other mature fields. In this review, we explore the latest advancements in evaluating microcapsules, such as X-ray computed tomography (XCT), simulation, and modeling. Finally, some novel microencapsulated additives with unparalleled advantages, such as flexibility, efficiency, and energy-conservation are described.

Design of experiments for microencapsulation applications: A review

Microencapsulation techniques have been intensively explored by many research sectors such as pharmaceutical and food industries. Microencapsulation allows to protect the active ingredient from the external environment, mask undesired flavours, a possible controlled release of compounds among others. The purpose of this review is to provide a background of design of experiments in microencapsulation research context. Optimization processes are required for an accurate research in these fields and therefore, the right implementation of micro-sized techniques at industrial scale. This article critically reviews the use of the response surface methodologies in pharmaceutical and food microencapsulation research areas. A survey of optimization procedures in the literature, in the last few years is also presented.

Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles

The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.

Facile fabrication of tea tree oil-loaded antibacterial microcapsules by complex coacervation of sodium alginate/quaternary ammonium salt of chitosan

In this study, flavoured tea tree oil (TTO)-loaded antibacterial microcapsules were developed based on the complex coacervation of sodium alginate (SA) and a quaternary ammonium salt of chitosan (HACC).