International Journal of Nutrition and Food Sciences

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Microencapsulation of Natural Food Colourants

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.

DOI 10.11648/j.ijnfs.20140303.13
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3, May 2014)
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), 2024. Published by Science Publishing Group

Keywords

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

References
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Author Information
  • 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://download.sciencepg.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
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    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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