Microencapsulation: Applications in the Different Dairy Products

International Journal of Pharmacy and Biomedical Engineering
© 2019 by SSRG - IJPBE Journal
Volume 6 Issue 3
Year of Publication : 2019
Authors : Suchita Bhosale, R.J.Desale, Y.G.Fulpagare
How to Cite?

Suchita Bhosale, R.J.Desale, Y.G.Fulpagare, "Microencapsulation: Applications in the Different Dairy Products," SSRG International Journal of Pharmacy and Biomedical Engineering, vol. 6,  no. 3, pp. 7-11, 2019. Crossref, https://doi.org/10.14445/23942576/IJPBE-V6I3P102


Dairy and food industries are in a major technological and sociological revolution. There is no better example than dramatic changes occur in the availability of various products and consumer choice. There are various types of encapsulation technologies that can be employed in the food industry. The use of different encapsulation technologies for the protection of health ingredients achieved high ingredient efficiency. Microencapsulation is defined as a technology of packing solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specific conditions. The advantages of microencapsulation and nanotechnology have opened up new opportunities that can revolutionize dairy products processing. The present paper reviews the emerging trend and some of the potential applications of encapsulation technique in the field of agriculture with a precise exceptional pivot towards dairy science research interventions.


Nanotechnology, Microencapsulation, Nutraceuticals, Bioavailability, Viability


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