scholarly journals Microencapsulation: concepts, mechanisms, methods and some applications in food technology

2014 ◽  
Vol 44 (7) ◽  
pp. 1304-1311 ◽  
Author(s):  
Pablo Teixeira da Silva ◽  
Leadir Lucy Martins Fries ◽  
Cristiano Ragagnin de Menezes ◽  
Augusto Tasch Holkem ◽  
Carla Luisa Schwan ◽  
...  
Keyword(s):  
New Technology ◽  
Correct Choice ◽  
Wall Material ◽  
Food Technology ◽  
Capsule Wall ◽  
Food Industries ◽  
Encapsulation Method ◽  
Encapsulation Methods ◽  
Release Form ◽  
Active Substances

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.

Microencapsulation and Nanoencapsulation: A Review

2017 ◽  
Vol 9 (3) ◽  
Author(s):  
V. Suganya ◽  
V. Anuradha
Keyword(s):  
Drug Release ◽  
New Technology ◽  
Inert Material ◽  
Food Industries ◽  
Control Drug ◽  
Advantages And Disadvantages ◽  
Nano Scale ◽  
Pharmaceutical Industries ◽  
The Difference ◽  
Control Drug Release

Encapsulation is a process of enclosing the substances within an inert material which protects from environment as well as control drug release. Recently, two type of encapsulation has been performed in several research. Nanoencapsulation is the coating of various substances within another material at sizes on the nano scale. Microencapsulation is similar to nanoencapsulation aside from it involving larger particles and having been done for a greater period of time than nanoencapsulation. Encapsulation is a new technology that has wide applications in pharmaceutical industries, agrochemical, food industries and cosmetics. In this review, the difference between micro and nano encapsulation has been explained. This article gives an overview of different methods and reason for encapsulation. The advantages and disadvantages of micro and nano encapsulation technology were also clearly mentioned in this paper.

Microencapsulated Antidegradants for Extending Rubber Lifetime

1992 ◽  
Vol 65 (1) ◽  
pp. 201-210 ◽  
Author(s):  
Larry R. Evans ◽  
David A. Benko ◽  
James G. Gillick ◽  
Walter H. Waddell
Keyword(s):  
Cellulose Acetate ◽  
Migration Rate ◽  
Wall Material ◽  
Drying Process ◽  
Capsule Wall ◽  
Rubber Compounds ◽  
Process Studies ◽  
Lifetime Testing ◽  
Processing Properties ◽  
Rubber Article

Abstract Microcapsules containing rubber antidegradants were formed in a spray-drying process. Studies were carried out to select the proper wall material based on the processing properties, migration rate of the antidegradant through the capsule wall, thickness of the capsule wall, and overall capsule diameter. The resulting capsules were incorporated into a rubber article, providing a reservoir of antidegradant during the exposure lifetime. Testing of the rubber compounds with microcapsules having diameters less than 50 µm containing AN-(l,3-dimethylbutyl)-N′-phenyl-p-phenylenediamine in a matrix of cellulose acetate showed a significant increase in the crack-free lifetime of the rubber when flexed in exposure to ozone.

A review of Precision Agriculture as an aid to Nutrient Management in Intensive Grassland Areas in North West Europe

2017 ◽  
Vol 8 (2) ◽  
pp. 782-786 ◽  
Author(s):  
S. Higgins ◽  
J. Schellberg ◽  
J. S. Bailey
Keyword(s):  
Precision Agriculture ◽  
Nutrient Management ◽  
New Technology ◽  
Soil Nutrient ◽  
Data Interpretation ◽  
North West ◽  
Market Structures ◽  
Food Industries ◽  
Technological Advances ◽  
Made In

Great technological advances have been made in Precision Agriculture (PA) in the past decade, yet adoption of PA in intensive grassland areas in North West Europe is low. This is despite the fact that in these areas the market structures are suitable and there are highly developed agricultural and food industries offering great potential for the application of new technology. Specific inefficiencies in plant nutrient management in soil exist, which are not only limiting grass yields but are also causing environmental deterioration. Soil nutrient management efficiency could be greatly improved using PA techniques, but the complexity of grassland systems, coupled with a lack of calibration of sensors specific to grassland, together with local barriers, appear to be the reasons why PA adoption is poor in these areas. This paper reviews new and existing technology including soil and crop sensors, navigation devices, remote sensing and unmanned aerial vehicles. The suitability and readiness of these technologies for adoption in grassland areas is discussed, along with data interpretation issues, future perspectives and research opportunities.

Fungi-Mediated Detoxification of Heavy Metals

2021 ◽  
pp. 205-219
Author(s):  
Suchhanda Ghosh
Keyword(s):  
Public Health ◽  
Heavy Metals ◽  
Heavy Metal ◽  
Fungal Biomass ◽  
Heavy Metal Ions ◽  
Industrial Wastes ◽  
Wall Material ◽  
Cell Wall Material ◽  
Food Industries ◽  
Removal And Recovery

Heavy metal pollution is one of the major environmental problems today. Therefore, the elimination of heavy metal ions from wastewater is important to protect public health. The use of biological material in the removal and recovery of toxic metals from industrial wastes has gained important credibility during recent years. Several microorganisms including bacteria, algae, yeast, and fungi have been reported to effectively accumulate or adsorb heavy metals through biosorption. Fungal biomaterial has been proved to be efficient as a biosorbent. High percentage of the cell wall material and availability of fungal biomass as a by-product of various antibiotic and food industries makes it an obvious choice. Thus, the chapter deals with detoxification of heavy metals from contaminated sources using biomaterials with special reference to fungi.

Probiotic Microorganisms and Encapsulation Method Approaches

2018 ◽  
pp. 132-151
Author(s):  
Seydi Yıkmış ◽  
Harun Aksu ◽  
Mehmet Alpaslan ◽  
Osman Şimşek
Keyword(s):  
Shelf Life ◽  
Human Health ◽  
Food Processing ◽  
Healthy Life ◽  
Processing Technologies ◽  
Beneficial Effects ◽  
Encapsulation Method ◽  
And Storage ◽  
Encapsulation Methods ◽  
Milk And Dairy Products

Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts to prevent cancer, which has been anticipated, has increased the interest in probiotics and therefore synbiotics. Encapsulation methods are one of the most important protection methods currently used to ensure the viability of probiotics and their effectiveness. Especially milk and dairy products are used for many purposes such as increasing the shelf life, increasing the nutritional value, providing digestibility, shortening the ripening period, improving taste and aroma substances. The use of the microencapsulation technique alone can improve probiotic vitality. Combining microencapsulation with various food processing technologies is thought to help improve the vitality of probiotics in production and storage. In this chapter, probiotic microorganisms and encapsulation applications are explored.

scholarly journals A Review of Blockchain in Internet of Things and AI

2020 ◽  
Vol 4 (4) ◽  
pp. 28 ◽  
Author(s):  
Hany F. Atlam ◽  
Muhammad Ajmal Azad ◽  
Ahmed G. Alzahrani ◽  
Gary Wills
Keyword(s):  
Internet Of Things ◽  
New Technology ◽  
Single Point ◽  
Correct Choice ◽  
Future Research ◽  
Iot Applications ◽  
Blockchain Technology ◽  
Distributed Ledger ◽  
Future Research Directions ◽  
The Impact

The Internet of Things (IoT) represents a new technology that enables both virtual and physical objects to be connected and communicate with each other, and produce new digitized services that improve our quality of life. The IoT system provides several advantages, however, the current centralized architecture introduces numerous issues involving a single point of failure, security, privacy, transparency, and data integrity. These challenges are an obstacle in the way of the future developments of IoT applications. Moving the IoT into one of the distributed ledger technologies may be the correct choice to resolve these issues. Among the common and popular types of distributed ledger technologies is the blockchain. Integrating the IoT with blockchain technology can bring countless benefits. Therefore, this paper provides a comprehensive discussion of integrating the IoT system with blockchain technology. After providing the basics of the IoT system and blockchain technology, a thorough review of integrating the blockchain with the IoT system is presented by highlighting benefits of the integration and how the blockchain can resolve the issues of the IoT system. Then, the blockchain as a service for the IoT is presented to show how various features of blockchain technology can be implemented as a service for various IoT applications. This is followed by discussing the impact of integrating artificial intelligence (AI) on both IoT and blockchain. In the end, future research directions of IoT with blockchain are presented.

scholarly journals Horizontal Integration with Emphasize on IoT: from Tropical Functional Food Research to Teaching Excellence

2020 ◽  
Vol 14 (12) ◽  
pp. 82
Author(s):  
Anton Rahmadi ◽  
Miftakhur Rohmah ◽  
Unis Sagena
Keyword(s):  
Functional Food ◽  
New Technology ◽  
Food Technology ◽  
Horizontal Integration ◽  
Teaching Excellence ◽  
Food Material ◽  
Laboratory Manual ◽  
Technology Adaptation ◽  
Open Hardware ◽  
Food Research

The laboratory is a research powerhouse being a transportation membrane to propagate new and proven knowledge. This paper aims to descriptively disseminate the concept of horizontal integration from research in tropical functional food resources to teaching excellence framework with an emphasize on IoT Technology. The five-stage framework includes (1) vision internalization, (2) persistence propagation, (3) new technology adaptation, (4) extending collaboration, and (5) outcome integration. The vision internalization stage produces a better understanding of the big picture and systematic approach required, including the division of experiments to research attendance. The experience is then brought to Research Methodology and Research Design classes. In the second stage, persistence propagation may be better translated to relentlessly solving the problem and to increase the laboratory power. The persistence propagation also includes providing fail-safe and verification procedures of possibly dubious results produced in the laboratory. In the end, it may improve operating procedures or methods in a laboratory manual. The movement of open hardware makes it possible for faster technology adaptation to food-laboratory. For example, measuring functional food material drying kinetics is now quickly adopted as a result of recent IoT technology. In a later stage, IoT is integrated into the closest courses, i.e., Introduction to Computer or Programming in Food Technology. The research may reach a milestone that requires expansion and sophisticated equipment beyond the capacity of the laboratory. Therefore, collaboration is needed between laboratories within the university or greater. Students are prepared to conduct functional food research in partner laboratories; hence, the requisite bench skills are better taught. The last stage happens when new and related knowledge is accumulated, i.e., umbrella research in functional food produces several publications and theses. Researchers may visit and align the current curriculum in the subject of Functional Food Technology. In summary, the horizontal integration with an emphasize on IoT Technology results in a unique set of research-teaching excellence framework that is incrementally developed.

scholarly journals Food, Technology and Culture in the Late Bronze Age of Southern Britain: Perforated Clay Plates of the Lower Thames Valley

2014 ◽  
Vol 80 ◽  
pp. 279-298 ◽  
Author(s):  
TIMOTHY CHAMPION
Keyword(s):  
Material Culture ◽  
Bronze Age ◽  
New Technology ◽  
Food Preparation ◽  
Late Bronze Age ◽  
Food Technology ◽  
Perforated Plates ◽  
Technology And Culture ◽  
Social Authority ◽  
New Evidence

Perforated plates of fired clay have long been recognised as a component of Late Bronze Age material culture in south-eastern England, but recent developer-funded excavations have produced a wealth of new evidence. These artefacts, showing a considerable degree of standardisation, are now known from more than 70 sites, which show a markedly riverine and estuarine distribution along the lower Thames. Their function is still uncertain, but it is suggested that they were parts of ovens for baking bread, a new technology for food preparation in the later Bronze Age. Some of the largest assemblages of such plates are found at strongly defended sites, and it is further suggested that the baking and consumption of bread was particularly associated with such sites of social authority. The estuarine distribution is discussed in this paper, and it presents further evidence for the regionally distinctive nature of food consumption in later prehistory.

scholarly journals Encapsulation of plant and animal oils used in dairy industry: A review

2016 ◽  
Vol 20 (1) ◽  
pp. 21-40
Author(s):  
Georgi Kostov ◽  
Vesela Shopska ◽  
Rositsa Denkova ◽  
Mihaela Ivanova ◽  
Tatyana Balabanova ◽  
...  
Keyword(s):  
Food Product ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Food Science ◽  
Food Matrix ◽  
Active Components ◽  
Natural Oils ◽  
The Impact ◽  
Encapsulation Methods ◽  
Active Substances

Abstract The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on the possibilities to stabilize them before use. Encapsulation of biologically active substances is a method which provides stability of the substance in the food product. The principles for implementing encapsulation of biologically active substances, especially natural oils, the matrices and the encapsulation methods are discussed in the present review. Data on the impact of key process parameters of encapsulation, the biological value of oils and the opportunities for application of the encapsulated systems in different groups of dairy products are presented.

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