scholarly journals Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mingyi Yang ◽  
Ze Liang ◽  
Lei Wang ◽  
Ming Qi ◽  
Zisheng Luo ◽  
...  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Freeze Drying ◽  
Layer By Layer ◽  
Promising Technique ◽  
Advantages And Disadvantages ◽  
Food Animal ◽  
Fluidized Bed Coating ◽  
Targeting Delivery ◽  
Wall Materials

Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.

Basic Study on Pre-Processing by the Shock Wave for Freeze-Drying

2008 ◽  
Author(s):  
Toshiaki Watanabe ◽  
Hironori Maehara ◽  
Ayumi Takemoto ◽  
Shigeru Itoh
Keyword(s):  
Shock Wave ◽  
Food Processing ◽  
Food Industry ◽  
Freeze Drying ◽  
Performance Ratio ◽  
Experimental Result ◽  
Wave Loading ◽  
Basic Study ◽  
Cost Performance ◽  
The Cost

In the food industry, it is hoping high value-aided product and the increase in efficiency of food processing. On the other hand, we get an experimental result that the load of the shock wave improves an extraction of food, and soften food. We tried to examine the effectivity of the shock wave as pre-processing for freeze-drying from the result in permeation character seen in the radish and so on. In the case of freeze-drying, the object tends to be limited to the small or thin one with size, from the sublimability in processing, the performance in case of the restoration and the viewpoint of the cost performance ratio. We report the result that shock wave loading was done to various food as pre-processing of freeze-drying.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals A Review of 3D Food Printing Technology

2018 ◽  
Vol 213 ◽  
pp. 01012 ◽  
Author(s):  
Paphakorn Pitayachaval ◽  
Nattawut Sanklong ◽  
Anantapoom Thongrak
Keyword(s):  
Food Industry ◽  
3D Model ◽  
Layer By Layer ◽  
Printing Technique ◽  
Complicated Part ◽  
Food Printing ◽  
Binder Jetting ◽  
Printing Techniques ◽  
Food Model ◽  
3D Food Printing

The additive manufacturing technology has been applied to directly construct physical model from 3D model without mold and die. Several industries utilize this technology to manufacture a complicated part such as automobile, aerospace including food industry. The advantage 3D food printing are ability to produce complex food model and ability to design unique pattern. A 3D food printing technique is composed of an extrusion-based printing, binder jetting and inkjet printing. The food materials such as sugar, chocolate, and cheese are used to create designed shape based on layer-by-layer. This paper presents a review of 3D food printing techniques. This review is to categorize, printability, productivity, properties of material and mechanism of 3D food printing techniques, as well as to provide the direction of future development.

scholarly journals Development of bioactive/active additives based on essential oils: A review

2020 ◽  
Vol 3 (4) ◽  
pp. 60-67
Author(s):  
Jessica Alarcón-Moyano ◽  
◽  
Silvia Matiacevich ◽  
Keyword(s):  
Medicinal Plants ◽  
Essential Oil ◽  
Essential Oils ◽  
Freeze Drying ◽  
The Other ◽  
Wall Material ◽  
Oil Oxidation ◽  
Active Additive ◽  
Wall Materials ◽  
Selection For

The use of bioactive/active additives has been increasing in recent years, especially those derived from medicinal plants such as essential oils. However, due to essential oil oxidation it is necessary to protect it by encapsulation techniques such as: emulsion, spray- and/or freeze-drying as the most economical techniques. On the other hand, an important factor is to determine the appropriate wall material to obtain a prolonged or controlled release in the food or in the organism. Therefore, several factors affect the release of the compounds such as the type, amount of wall material and/or combination of wall materials. Therefore, the knowledge of all the aforementioned factors is important in order to make an adequate selection for the development of a bioactive/active additive based on essential oils.

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

Nanotechnology in the Food Industry

2015 ◽  
pp. 218-239
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

Nanotechnology in the Food Industry

2017 ◽  
pp. 1165-1181
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

scholarly journals How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
Author(s):  
Azarmidokht Gholamipour-Shirazi ◽  
Michael-Alex Kamlow ◽  
Ian T. Norton ◽  
Tom Mills
Keyword(s):  
Additive Manufacturing ◽  
Food Industry ◽  
Food Product ◽  
Great Promise ◽  
Advantages And Disadvantages ◽  
Nutritional Needs ◽  
Full Discussion ◽  
Printed Materials ◽  
Food Printing ◽  
3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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