Microencapsulation of Natural Food Colourants
Makaleler > Tam Makale · 2014
Yazarlar: GÜLAY ÖZKAN, Seda ERSUS
International Journal of Nutrition and Food Sciences, Diğer Kurumların Hakemli Dergileri, Uluslararası, Scopus, 2014, cilt 3, ss 145-145
DOI: 10.11648/j.ijnfs.20140303.13
Özet
Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.