Microencapsulation of Natural Food Colourants
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 145-156
Received: Mar. 17, 2014; Accepted: Apr. 25, 2014; Published: Apr. 30, 2014
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Gülay Özkan, Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
Seda Ersus Bilek, Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey
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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.
Microencapsulation, Natural Food Colourant, Wall Material, Carotenoid, Anthocyanin, Chlorophyll
To cite this article
Gülay Özkan, Seda Ersus Bilek, Microencapsulation of Natural Food Colourants, International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 145-156. doi: 10.11648/j.ijnfs.20140303.13
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