5. Microencapsulation in Food

The microencapsulation consists in the entrapment of some active compounds (flavours, glue, vitamin, drug, biological cells …) in microparticles to immobilization, protection, controlled release, structuration or functionalization. It is used in most domain of our daily life (food, cosmetics, pharmacy, building, petroleum …). The introduction overviews the definition, objectives, classification, methods and some industrial aspects of microencapsulation. To follow future web seminar, register on https://bioencapsulation.net​

TOPIC : Microencapsulation in Food application
SPEAKER : María Victoria Defain Tesoriero (INTI, Argentina)
Objectives and motivations: protection against degradation, bioavailability, stability, taste masking, technology transfer challenges locally.
Ingredients: matrix materials, actives
Techniques used in food
Applied research at lab scale with scalable processes which involve micro and nanotechnologies

SPEAKER : Ramiro Andrés Iturralde (INTI, Argentina)
• Development of antimelanosic microemulsion to extend shelf life of prawns

Moderator : Andre Brodkorb (Teagasc Food Research Cente Moorepark, Ireland)

Organized by the Bioencapsulation Research Group (https://bioencapsulation.net)
Supported by European Union's Horizon 2020 ENCAP4HEALTH project (https://encap4health.eu)
Supported by Symrise (Germany) and Fluid Air (USA)