Open AccessA systematic review of encapsulation and control release technology in food application
Author(s) -
Melaku Tafese Awulachew
Publication year - 2021
Publication title -
international journal of agricultural science and food technology
Language(s) - English
Resource type - Journals
ISSN - 2455-815X
DOI - 10.17352/2455-815x.000122
Subject(s) - encapsulation (networking) , nutraceutical , business , stakeholder , shelf life , controlled release , computer science , knowledge management , nanotechnology , risk analysis (engineering) , food science , chemistry , materials science , economics , computer security , management
This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.