The molecular characteristics of the food-grade polysaccharide gum acacia may vary depending on source, which could in turn significantly affect its behaviour as thickener, emulsifier and a wall material microencapsulation. In this study, five gums (GA) from different sources were screened with respect to weight distribution, interfacial tension, microencapsulation salmon oil by complex coacerv...

In recent years, textile materials have been found in applications in the cosmetics field. A new sector of cosmetic textiles is introduced and several commercial cosmetic textile products are currently available in the market. On contact with human body and skin, cosmetic textiles are designed to transfer an active substance for cosmetic purposes. The principle is achieved by simply imparting t...

The consumer interest in health-promoting foods is almost dramatically increasing because of the increased health consciousness of the modern people. Functional foods are fortified, enriched foods that contain specific health improving nutrients and prevent certain nutrition based disorders. Functional components are naturally present in certain foods (e.g. fruits, vegetables etc.,) and enrichm...

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...

Mineral processing, pyro- and hydrometallurgical processes of auriferous sulfide ores porphyry copper deposits (PCDs) generate arsenopyrite-rich wastes. These wastes are disposed into the tailings storage facilities (TSF) in which toxic arsenic (As) is leached out acid mine drainage (AMD) generated due to oxidation arsenopyrite (FeAsS). To suppress oxidation, this study investigated passivation...

The development of new functional foods requires technologies for incorporating health-promoting ingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulation can provide the necessary protection for these compounds, but in all cases bioavailability should be carefully studied. The present paper gives an overview of the application of various m...

A technology used to protect chia oil from lipid oxidation during processing and storage is microencapsulation. Thus, microcapsules containing could be applied as an ingredient develop enriched foods with ω-3 fatty acids. The objective of this achieve high microencapsulation efficiency provide greater oxidative stability the oil. This work compares obtained by different methods such spray-dryin...

Microencapsulation as a principle of creating systems for targeted delivery substances is widely used in the production various products and preparations. The scientific practical interest problems microencapsulation very high, evidenced by creation international community microencapsulation. preparations microencapsulated gel-like forms an innovative segment fields technical activity.