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Ciência Rural

Print version ISSN 0103-8478

Abstract

SILVA, Pablo Teixeira da et al. Microencapsulation: concepts, mechanisms, methods and some applications in food technology. Cienc. Rural [online]. 2014, vol.44, n.7, pp.1304-1311. ISSN 0103-8478.  https://doi.org/10.1590/0103-8478cr20130971.

Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.

Keywords : microcapsules; microencapsulation; controlled release.

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