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Microencapsulation Technology and It’s Application in Dairy Industry: A Review
Abstract
Microencapsulation of bioactive compound or nutrient is one of the important applications in dairy and food industry. Microencapsulation is an attractive technique to enhance the stability of bioactive compounds with controlled release. This article provides an overview of various encapsulation techniques such as spray drying, fluidized-bed drying, solvent evaporation, coacervation and extrusion method, and different encapsulated bioactive compounds or nutrient which have been used for the fortification of dairy products like milk, yoghurt, ice-cream, cheese, powder. In milk encapsulated iron, vitamin C, chitosan, isoflavone, conjugated linoleic acid, and peanut sprout extract have been carried out to further improve its nutritional value. Encapsulated probiotics have been used in yoghurt, ice-cream, cheese and milk powder.
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References
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