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Microencapsulation by Complex Coacervation: Methods, Techniques, Benefits, and Applications - A Review
Current Issue
Volume 3, 2016
Issue 6 (November)
Pages: 188-192   |   Vol. 3, No. 6, November 2016   |   Follow on         
Paper in PDF Downloads: 97   Since Oct. 10, 2016 Views: 1458   Since Oct. 10, 2016
Authors
[1]
Hitabatuma Aloys, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[2]
Sameh A. Korma, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
[3]
Tuyishime Marie Alice, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[4]
Nyinawumuntu Chantal, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[5]
Abdelmoneim H. Ali, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
[6]
Sherif M. Abed, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Food and Dairy Sciences and Technology Department, Faculty of Environmental Agricultural Science, Suez Canal University, El Arish, Egypt.
[7]
Habinshuti Ildephonse, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Abstract
Complex coacervation is old method which has been used in different industrial applications. It plays an important role to protect and to control nature of active agent of a product. In this present review we tried to discuss about Complex coacervation by introducing it and Principles of making complex Coacervation, we talk also on its application in Food industry and nutrition specially in Oils and Essentials oils encapsulation and Encapsulation of Probiotic Bacteria.
Keywords
Microencapsulation, Complex Coacervation, Probiotics, Essential Oils and Oils
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