Technologie mikrokapsułkowania – nowe trendy

• Autorzy: Kawka D. , Dłużewska E. , Maszewska M.

Identyfikatory

DOI

10.15199/65.2018.4.3

Warianty tytułu

EN

Microencapsulation technologies – new trends

• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono kierunki rozwoju technologii mikrokapsułkowania składników i dodatków do żywności. Omówiono wyniki badań nad doborem właściwego nośnika, poprawą stabilności substancji aktywnych i wydajności procesów oraz nad modyfikacją sposobu uwalniania substancji aktywnych z mikrokapsułek. Przedstawiono nowości dotyczące m.in. suszenia rozpyłowego, mrożenia rozpyłowego, cyklodekstryn, liposomów. Zaprezentowano nowe technologie mikrokapsułkowania ze szczególnym uwzględnieniem tych metod, w których wykorzystuje się gazy w stanie nadkrytycznym. Technologie te pozwalają nie tylko na uzyskanie mikrokapsułek o lepszej jakości niż mikrokapsułki otrzymane metodami konwencjonalnymi, ale zaliczane są także do tzw. zielonych technologii, które umożliwiają większą ochronę środowiska.

EN

The article presents trends in technologies of microencapsulation of food ingredients and additives. The results of research on the choice of the proper carrier, the improvement of the stability of active substances and the efficiency of processes as well as on the modification of the method of release of active substances from microcapsules are shown. Also novelties concerning, among others, spray drying, spray freeze drying, cyclodextrins, liposomes are presented. New technologies of microencapsulation are described, with particular emphasis on those methods in which supercritical fluids are used. These technologies allow not only obtaining microcapsules with a better quality compared to microcapsules obtained by conventional methods, but also belonging to the so-called green technologies that allow for greater environmental protection.

Słowa kluczowe

PL

metody mikrokapsułkowania; suszenie rozpyłowe; cyklodekstryny; gaz w stanie nadkrytycznym

EN

microencapsulation methods; spray drying; cyclodextrins; supercritical

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2018
• Tom: T. 72, nr 4
• Strony: 24--27
• Opis fizyczny: Bibliogr. 90 poz.

Twórcy

autor

Kawka D.

• Katedra Technologii Żywności, Wydział Nauk o Żywności, SGGW w Warszawie

autor

Dłużewska E.

• Katedra Technologii Żywności, Wydział Nauk o Żywności, SGGW w Warszawie

autor

Maszewska M.

• Katedra Technologii Żywności, Wydział Nauk o Żywności, SGGW w Warszawie

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Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).