Microencapsulation of Natural Food Colourants
نویسندگان
چکیده
منابع مشابه
Microencapsulation of natural food colourants
Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling...
متن کاملCarotenoids as food colourants.
INTRODUCTION Carotenoids are one of the most important groups of natural pigments. It has been estimated that nature produces about 100 million tons of these pigments per year. They give brilliant yellow and red colours to many fruits, vegetables, roots, flowers and autumn leaves; they produce the colour of the egg yolk, of many algae, yeasts and mushrooms, Crustaceae as well as of the feathers...
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Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defned as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specifc conditions. Encapsulation involves the incorporation of ...
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The present work was carried out to produce a dry powder of red colour from roselle calyces for colouring some food products using microencapsulation technique. The stability of the encapsulated pigments was investigated during storage under different water activities. The results showed that ethanol acidified with 1.5N HCl (85:15) had the greatest efficiency in extracting roselle pigments foll...
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The encapsulation of living mammalian cells within a semi-permeable hydrogel matrix is an attractive procedure for many biomedical and biotechnological applications, such as xenotransplantation, maintenance of stem cell phenotype and bioprinting of three-dimensional scaffolds for tissue engineering and regenerative medicine. In this review, we focus on naturally derived polymers that can form h...
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ژورنال
عنوان ژورنال: International Journal of Nutrition and Food Sciences
سال: 2014
ISSN: 2327-2694
DOI: 10.11648/j.ijnfs.20140303.13