Encapsulation Techniques in Food Science

<p>Flavor compounds (B)</p> Signup and view all the answers

<p>Ineffective release rates from microspheres (A)</p> Signup and view all the answers

<p>Modulates packing of phospholipids (B)</p> Signup and view all the answers

<p>Nanolamellar vesicles (NLVs) (A)</p> Signup and view all the answers

<p>Low encapsulation efficiency (B)</p> Signup and view all the answers

<p>Reduces the size of liposomes (B)</p> Signup and view all the answers

<p>High Pressure Extrusion Method (D)</p> Signup and view all the answers

<p>Clean labeling requirements (A)</p> Signup and view all the answers

<p>Gelatin (C)</p> Signup and view all the answers

<p>They improve textural properties. (B)</p> Signup and view all the answers

<p>They require denaturation for capsule making. (D)</p> Signup and view all the answers

<p>It enhances the stability and solubility of poorly water-soluble compounds. (A)</p> Signup and view all the answers

<p>Soy protein (D)</p> Signup and view all the answers

<p>Their water solubility (A)</p> Signup and view all the answers

<p>To create shear and inertia stress. (C)</p> Signup and view all the answers

<p>They were determined to be suitable wall materials. (D)</p> Signup and view all the answers

<p>Hydrophobic regions exposure. (D)</p> Signup and view all the answers

<p>Improving the stability of vitamins. (A)</p> Signup and view all the answers

<p>Increased dispersibility and reactivity (B)</p> Signup and view all the answers

<p>Antioxidant and cell growth assays (C)</p> Signup and view all the answers

<p>Lipophilic bioactive compounds (D)</p> Signup and view all the answers

<p>Hydrophobic interactions and hydrogen bonding (A)</p> Signup and view all the answers

<p>They facilitate better adsorption in the gastrointestinal tract. (B)</p> Signup and view all the answers

<p>Quercetin and resveratrol (A)</p> Signup and view all the answers

<p>Improved delivery and bioactivity of curcumin. (C)</p> Signup and view all the answers

<p>Overall health and wellness of consumers (D)</p> Signup and view all the answers

<p>It is a simple approach that can be widely applied. (C)</p> Signup and view all the answers

<p>Pea protein isolate (PPI) (C)</p> Signup and view all the answers

<p>It avoids residual solvents in the microspheres. (B)</p> Signup and view all the answers

<p>Hydrogel Microsphere Production (A)</p> Signup and view all the answers

<p>Calcium chloride solution (C)</p> Signup and view all the answers

<p>Soybean (B)</p> Signup and view all the answers

<p>To act as a delivery mechanism for active ingredients. (C)</p> Signup and view all the answers

<p>High Hydrostatic Pressure (HHP) (D)</p> Signup and view all the answers

<p>Shear rate during extrusion (A)</p> Signup and view all the answers

<p>To identify chemical structures (C)</p> Signup and view all the answers

<p>Spray Cooling/Chilling (C)</p> Signup and view all the answers

<p>Increased antioxidant activity (D)</p> Signup and view all the answers

Cholesterol plays a crucial role in liposome structure by regulating the arrangement and movement of phospholipid molecules.

Liposomes are tiny spherical structures that can encapsulate and deliver various substances. They are classified based on their size and number of lipid bilayers.

High pressure extrusion forces liposomes through tiny pores, reducing their size and creating a more uniform distribution.

Sonication uses high-frequency sound waves to break down liposomes into smaller sizes.

Microfluidization uses high-pressure collisions to create very tiny liposomes. It involves forcing liposomes through a small channel.

Pickering emulsions are stabilized by solid particles instead of traditional surfactants, offering advantages like natural origin and biodegradability.

Gelatin is a protein obtained from collagen and is commonly used as a versatile material in food technology.

A method of encapsulating substances using a mixture of protein and carbohydrate, often used for oily substances.

A source of protein used in encapsulation, often found in insect meals.

The ability of a material to absorb and hold water.

The ability of a material to absorb and hold oil.

A high-pressure processing technique used in food processing.

A technique used to extract oil from materials.

A technique used to analyze the chemical structure of materials.

A technique used to measure the relaxation of water molecules in materials.

The amount of protein in a sample.

The ability of a material to protect against damage caused by oxidation.

The ability of a substance to disperse evenly in a liquid, like how well curcumin mixes in water.

Tiny capsules made of casein protein that can hold other substances. They are used to deliver things like curcumin to the body.

A type of protein found in milk. It can be isolated and used to make capsules.

A natural compound found in turmeric. It has antioxidant and anti-inflammatory properties.

A process that measures how fast cells grow and divide. It can be used to assess how a substance affects cell growth.

A protein found in peas. It can be used to make nanoparticles for delivering substances like curcumin.

A type of chemical interaction where molecules stick together due to their different charges.

A type of chemical bond where a hydrogen atom acts as a bridge between two molecules.

Compounds that have many benefits for health and well-being.

Whey protein, a soluble protein from milk, needs to be denatured to form a stable capsule. Denaturation alters the protein's structure, making it suitable for capsule formation.

Whey protein is highly stable, meaning it retains its structure and properties over time, making it a reliable component for capsules.

Crosslinking is a process where whey protein molecules are linked together, creating a stronger network. This enhances the structural integrity and stability of the capsule.

Soy protein, a plant-based protein, is commonly used for encapsulation. It can effectively encapsulate and mask the taste and texture of fish oil, making it easier to incorporate into food products.

Curcumin, a colorful pigment found in turmeric, can benefit from encapsulation techniques. Sodium caseinate (NaCas), a milk protein, can be used as a wall material for encapsulating curcumin.

Sodium caseinate (NaCas), a milk protein, acts as a barrier for curcumin, protecting it from degradation and environmental factors. This improves the stability and effectiveness of curcumin.

Ultraturrax and ultrasound are methods used in creating microcapsules. Ultraturrax uses shear and inertia stress to break down materials, while ultrasound applies acoustic cavitation and power dissipation.

Microcapsules made from whey protein are often mixed with other polysaccharides to enhance their properties and create more complex structures. This combination improves the capsule's ability to encapsulate and protect the desired ingredient.

Spray drying is a common technique used in producing microcapsules. It involves spraying a liquid mixture into hot air, which evaporates the water and leaves behind the microcapsules.

The particle size of microspheres, which are tiny spheres used in various applications, can be controlled by adjusting the size of the extruders used to create them or by modifying the flow rate of the polymer solution being processed.

This method for encapsulating heat-sensitive substances involves creating two immiscible liquid phases in a solution: one rich in the substance being encapsulated, the other poor. This separation happens due to specific environmental conditions.

A double emulsion involves encapsulating one substance (e.g. an oil) inside another substance (e.g. water), which is then enclosed inside a third substance (e.g. oil). This creates a layered structure ideal for encapsulating certain types of materials.

Spray drying is a technique used to create dry, stable powders from various materials. It works by rapidly evaporating water from a solution or suspension using hot air. It's widely used in the food industry to preserve flavors and ingredients.

Mayonnaise, a popular condiment, is an example of a double emulsion. Oil droplets are dispersed within an emulsion of water and egg yolks. This unique structure gives mayonnaise its creamy texture and flavor.