MICROENCAPSULATION TECHNOLOGY: A REVIEW

86 MICROENCAPSULATION TECHNOLOGY: A REVIEWA. POSHADRI and APARNA KUNAN utriplus, International Crops Research Institute for Semi-Arid Tropics, HyderabadPost Graduate & Research Centre,ANGR Agricultural University, ANGRAU 38(1)86-102, 2010 ABSTRACTThe development of new functional foods requires technologies for incorporating health promotingingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulationcan provide the necessary protection for these compounds. Microcapsules offer food processors a means toprotect sensitive food components, ensure protection against nutritional loss, utilize sensitive ingredients,incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors/aromas andtransform liquids into easy to handle solid ingredients. Various techniques cab be employed to formmicrocapsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating,liposomal entrapment, lyophilization, coacervation, centrifugal suspension separation, cocrystallization andinclusion complexation.

microcapsules and microspheres are produced from a wide range of wall materials like monomers and/or polymers (King, 1995; Shahidi and Han, 1993). Depending on the physico-chemical properties of the core, the wall composition and the microencapsulation technique

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