Background Encapsulation of flavor and aroma in an appropriate form is an important
concern for a long time. Encapsulation is the most successful way not only to preserve or …

Microencapsulation is a process of building a functional barrier between the core and wall
material to avoid chemical and physical reactions and to maintain the biological, functional …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Microencapsulation techniques have been intensively explored by many research sectors
such as pharmaceutical and food industries. Microencapsulation allows to protect the active …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

The microencapsulation of essential oils by complex coacervation continues to attract
considerable attention due to high payload, increased thermal stability and sustained …

Protein–polysaccharide interactions offer opportunities for designing the new functional
foods with applications in the food and pharmaceutical industries. In this work, we …

Biopolymer microgels have considerable potential for their ability to encapsulate, protect,
and release bioactive components. Biopolymer microgels are small particles (typically 100 …

Bioactive oils are commonly used for their pharmaceutical, cosmetic and nutritional
properties. Generally, these are volatile substances sensitive to oxygen, light, moisture, and …

This study developed the multinuclear microcapsules by the complex coacervation between
gelatin (G) and high methyl pectin (HMP), low methyl pectin (LMP) as a delivery system for …