Table 2.
Examples of microencapsulation techniques and their application in food.
| Microencapsulation Technique and Conditions | Wall Material | Core Material | Food System Application | Reference |
|---|---|---|---|---|
| Spray drying (150 °C inlet temperature; feed flow 7 mL/min and airflow 40 m3/h) | Maltodextrin and gum Arabic (50:50, w/w) | Artemide black rice extract (polyphenols 122 ± 4.6 mg/g extract) | Biscuit (0.32% microcapsules in formulation, total polyphenols 975 ± 13 µg/g biscuit) | [6] |
| Complex coacervation (Oil/water emulsion, 50 °C, pH 4, and lyophilized) | Gelatin and gum Arabic (1:3) | Omega-3 fish rich oil | Pomegranate juice (0.04, 0.07, 0.1% powder microcapsules, i.e., 50, 100 and 150 mg DHA + EPA/L) | [8] |
| Modified solvent evaporation (mix solution of core and coat material, sonication at 5 °C with 5-s pulse rate for 15 min, spray in chilled alcohol, and later evaporation) | Gum Arabic, maltodextrin, modified starch (4:1:1) | Ferrous sulphate hepta hydrate | Fresh cow and buffalo milk (1:1), iron salt 25 ppm | [20] |
| Coextrusion (coextrusion equipment with inner (150 µm) and outer nozzles (300 µm), vibration frequency of 300 Hz, pressure 600 mbar, and voltage of 1.5 kV) | Sodium alginate (1.5% w/w) with chitosan (0.1%) and CaCl2 (different concentrations | Lactobacullis plantarum 299v and oligofructose | Ambarella juice (more than 107 CFU/mL) and oligofructose (4%) | [12] |
| Electrospray + mineralization + freeze drying (equipment with stainless steel sterile needle and aluminium plate with collector dish, voltage 7.5 kV, flow 15 mL/h, followed by the addition of (3-aminopropyl)trimethoxysilane and tetramethyl orthosilicate) and freeze drying at −85 °C for 20 h. | Sodium alginate (1.0% w/w) and CaCl2 (1.5 wt%) | Lactobacillus rhamnosus GG | 5.2 × 106 CFU/mL in apple juice (pH 3.6) and 5.2 × 106 CFU/mL in beer (5 vt% alcohol content) | [19] |
| Liposomes + spray drying. Lecithin solution at high-pressure homogenization (25,000 psi) followed by deposition of chitosan layers. Spray dryer conditions: 90 °C outlet temperature, 160 °C inlet temperature, 2.5 cm3/min feed rate and 0.67 m3/min air flow | Lecithin (2% w/w) and Chitosan (0.2%) + maltodextrin (20%) + lecithin (0.05%) |
Sour cherry extract | Stirred-type yogurt (pH 4.5; 4 mg GAE/100 g) | [21] |
| Spray chilling + spray drying or spray drying + spray chilling (Spray dryer: 120 °C inlet air temperature and 50 °C outlet air temperature, feed rate 16.5 mL/min. For spray chilling: molten hydrogenated palm oil, homogenized, and spray chilled with nozzle fixed at 38 °C, compressed air at 0.3 bar, aspiration rate of 20 m3/h |
Gum arabic and β-cyclodextrin (9:1 w/w) and hydrogenated palm oil | Saccharomyces boulardii, Lactobacillus acidophilus, Bifidobacterium bifidum | Cakes (cream-filled, marmalade-filled, and chocolate-coated; around 1 and 4.3 Log CFU/g after baking) | [15] |
DHA—docosahexaenoic acid; EPA—eicosapenta-enoic acid; GAE—gallic acid equivalents.