Related Experiment Video
Updated: May 28, 2026
10:54
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Microencapsulation in food science and biotechnology
Filomena Nazzaro1, Pierangelo Orlando, Florinda Fratianni
1Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma 64, 83100, Avellino, Italy. mena@isa.cnr.it
Current Opinion in Biotechnology
|October 26, 2011
Summary
Microencapsulation technology protects beneficial compounds and bacteria. This innovation enhances food packaging with antimicrobial properties and supports the development of new functional foods.
Area of Science:
- Food Science
- Biotechnology
- Microtechnology
Background:
- Microencapsulation is a key microtechnology in food science and biotechnology.
- Natural compounds like essential oils and polyphenols possess antimicrobial properties.
- Lactic acid bacteria (starters and probiotics) are vital in food applications.
Purpose of the Study:
- To explore the application of microencapsulation in food science.
- To investigate the entrapment of antimicrobial natural compounds for food packaging.
- To assess the preservation of lactic acid bacteria for functional foods.
Main Methods:
- Application of microencapsulation techniques.
- Entrapment of essential oils and vegetal extracts.
- Incorporation of lactic acid bacteria (starters and probiotics).
Main Results:
- Microencapsulation effectively entraps natural compounds with antimicrobial properties.
- Preservation of lactic acid bacteria viability in food and during gastrointestinal transit.
- Potential for enhanced food packaging solutions.
Conclusions:
- Microencapsulation is a versatile tool in food science and biotechnology.
- It offers a method to improve food safety and nutritional value.
- This technology facilitates the creation of innovative functional foods and packaging.
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