SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD

Authors

  • K. Trifković University of Belgrade, Faculty of Technology and Metallurgy, Belgrade, Serbia
  • G. Tadić University of East Sarajevo, Faculty of Technology, 75400 Zvornik, Republic of Srpska, B&H
  • B. Bugarski University of Belgrade, Faculty of Technology and Metallurgy, Belgrade, Serbia

Keywords:

encapsulation, bioactives, food applications

Abstract

Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, to improve their stability and to deliver their active forms to the targeted place. A number of bioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, food colourants, antioxidants, etc. Over the years various encapsulation technologies were employed in encapsulation of bioactive compounds intended to the application in food industry. This paper gives a short overview of commonly used technologies for the encapsulation of food bioactives.

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Published

2016-12-30

How to Cite

Trifković, K. ., Tadić, G. ., & Bugarski, B. . (2016). SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD. Journal of Engineering &Amp; Processing Management, 8(1), 103–111. Retrieved from https://jepm.tfzv.ues.rs.ba/index.php/pub/article/view/122