Microencapsulation of Natural Food Colourants

Gülay Özkan; Seda Ersus Bilek

doi:doi:10.11648/j.ijnfs.20140303.13

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Microencapsulation of Natural Food Colourants

Gülay Özkan, Seda Ersus Bilek

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)

Received: 17 March 2014 Accepted: 25 April 2014 Published: 30 April 2014

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Abstract

Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)
DOI	10.11648/j.ijnfs.20140303.13
Page(s)	145-156
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Microencapsulation, Natural Food Colourant, Wall Material, Carotenoid, Anthocyanin, Chlorophyll

References

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Gülay Özkan, Seda Ersus Bilek. (2014). Microencapsulation of Natural Food Colourants. International Journal of Nutrition and Food Sciences, 3(3), 145-156. https://doi.org/10.11648/j.ijnfs.20140303.13

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Gülay Özkan; Seda Ersus Bilek. Microencapsulation of Natural Food Colourants. Int. J. Nutr. Food Sci. 2014, 3(3), 145-156. doi: 10.11648/j.ijnfs.20140303.13

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AMA Style

Gülay Özkan, Seda Ersus Bilek. Microencapsulation of Natural Food Colourants. Int J Nutr Food Sci. 2014;3(3):145-156. doi: 10.11648/j.ijnfs.20140303.13

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@article{10.11648/j.ijnfs.20140303.13,
  author = {Gülay Özkan and Seda Ersus Bilek},
  title = {Microencapsulation of Natural Food Colourants},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {3},
  pages = {145-156},
  doi = {10.11648/j.ijnfs.20140303.13},
  url = {https://doi.org/10.11648/j.ijnfs.20140303.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.13},
  abstract = {Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.},
 year = {2014}
}

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TY  - JOUR
T1  - Microencapsulation of Natural Food Colourants
AU  - Gülay Özkan
AU  - Seda Ersus Bilek
Y1  - 2014/04/30
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140303.13
DO  - 10.11648/j.ijnfs.20140303.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 145
EP  - 156
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140303.13
AB  - Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.
VL  - 3
IS  - 3
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Gülay Özkan
Seda Ersus Bilek

Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey

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Gülay Özkan, Seda Ersus Bilek. (2014). Microencapsulation of Natural Food Colourants. International Journal of Nutrition and Food Sciences, 3(3), 145-156. https://doi.org/10.11648/j.ijnfs.20140303.13

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Gülay Özkan; Seda Ersus Bilek. Microencapsulation of Natural Food Colourants. Int. J. Nutr. Food Sci. 2014, 3(3), 145-156. doi: 10.11648/j.ijnfs.20140303.13

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AMA Style

Gülay Özkan, Seda Ersus Bilek. Microencapsulation of Natural Food Colourants. Int J Nutr Food Sci. 2014;3(3):145-156. doi: 10.11648/j.ijnfs.20140303.13

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@article{10.11648/j.ijnfs.20140303.13,
  author = {Gülay Özkan and Seda Ersus Bilek},
  title = {Microencapsulation of Natural Food Colourants},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {3},
  pages = {145-156},
  doi = {10.11648/j.ijnfs.20140303.13},
  url = {https://doi.org/10.11648/j.ijnfs.20140303.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.13},
  abstract = {Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Microencapsulation of Natural Food Colourants
AU  - Gülay Özkan
AU  - Seda Ersus Bilek
Y1  - 2014/04/30
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140303.13
DO  - 10.11648/j.ijnfs.20140303.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 145
EP  - 156
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140303.13
AB  - Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.
VL  - 3
IS  - 3
ER  -

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