MICROENCAPSULATION OF FUNCTIONAL COMPONENTS IN THE FOOD TECHNOLOGY: PARTIALLY OPTIMISTIC VIEW

Abstract

This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC) are considered. Biopolymer materials, suitable for MCs production, are outlined. Some technological solutions, suitable for microencapsulation and successfully used in other industries, present interest only for laboratory researches in the food science, but are not suitable for industrial scale food production. It is discussed why the methods of simple and complex coacervation, liposomal entrapment are thermodynamically advantageous for obtaining microcapsules in comparison with others. To achieve further progresses of microencapsulation in food technologies, the direct integration of the microencapsulation into the food production technological cycle is necessary. Products should initially have a texture and consistency that allow microcapsules to be resistant to premature aggregation. MCs should not exfoliate or break down, while execute their functions of protection and targeted delivery of biologically active compounds. Only high viscous colloidal systems, as traditional fermented dairy products (kefir, yoghurts, ice cream, curd and cheese) and fruit juices with pulp, are mostly suitable for supplementation of them by BACs using microencapsulation.

Keywords

• biopolymers
• biologically active compounds (bac)
• coacervation
• complex coacervation
• fermented dairy products
• microencapsulation’s thermodynamic