Microencapsulation is a technology that physically wraps sensitive
ingredients in a protective matrix. This may be required for several reasons, such as: 1)
to contain aromatic compounds that can be rapidly evaporated or aromas that may be
lost during storage, 2) to avoid undesirable interactions between the matrix and the
aromas, 3) to minimize interactions between volatile compounds (flavor/flavor), 4) to
protect substances against oxidative reactions, 5) to control and prolong the release of
probiotics, drugs and/or flavor. Materials that have been microencapsulated include:
enzymes, probiotics and microorganisms, acids, bases, oils, vitamins, antioxidants,
salts, gases, pharmacologically active peptides and amino acids, flavorings and
colorings. Several materials have been employed as microencapsulants, such as: gums
(carrageenan, alginate and gum arabic), carbohydrates (starch, maltodextrin, β-cyclodextrin
and chitosan), celluloses (cellulose acetate phthalate) and proteins (gelatin and
dairy protein isolates). In this chapter we discuss some of the variables, such as the
concentrations of the reactants used, that affect the formation of microencapsulation
materials.
Keywords: Biopolymers, Food, Microencapsulation.
