Start time: 
Wednesday, 10 December 2014, 15:00 CET
Presenter name: 
Tuyen Chan Kha
Presenter institution: 
Nong Lam University, Viet Nam

Extraction and isolation of bioactive compound(s) from food wastes are important steps to achieve the high content of the target compound(s). Next important step is to effectively preserve the bioactive compounds in the extract and to enable desired applications, including food, pharmaceutical and agricultural. Encapsulation is one of the most effective techniques, which can be employed to protect, stabilise, and release the compounds while also enabling their solubility in an aqueous medium. During recent years, increasing attention has been given to the application of encapsulation of bioactive compounds. The degradation of the compounds can be prevented by applying the encapsulation technique. A prerequisite for successful encapsulation is high stability of the emulsion (or solution) over a certain period of time. As a result, an appropriate choice of wall materials (encapsulating agent) and ratio of core material to wall material are a very important step to effectively encapsulate the target compound. Various materials have been reported for effectively encapsulating core material in terms of good protection against heat, light and oxidation. The encapsulating agents are classified as carbohydrates, cellulose, gum, lipids and protein, which have been thoroughly reviewed. Several properties of encapsulating agents including viscosity, solubility, stabilisation, reactivity and cost need to be considered and have been reviewed by several authors. Numerous encapsulation technologies, including physical, chemical and physicochemical methods, have been developed to achieve the desired functionalities of the resultant product. The key criteria in selecting a suitable encapsulation technology are to select a process that can meet the product specifications at the minimum cost, reproducibility, available facilities, and high throughput. Therefore, this talk will present the two main processing steps of encapsulation: preparation of the formulation and encapsulation technique.The full presentation and the recording of the session can only be accessed by IFA-members. Non IFA-members can ask for access against a small handling fee of 30 € at office [AT] iseki-food [dot] net


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