Application of nano/microencapsulated ingredients in drinks and beverages

Sadia Aslam; Rao Sanaullah Khan; Sajid Maqsood; Nauman Khalid

doi:10.1016/B978-0-12-815726-8.00003-9

Application of nano/microencapsulated ingredients in drinks and beverages

Sadia Aslam, Rao Sanaullah Khan, Sajid Maqsood, Nauman Khalid

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Citations (Scopus)

Abstract

Micro/nanoencapsulation is a promising technique to encapsulate/protect sensitive ingredients during various processing conditions and to enhance product value. Various techniques and additives are used for encapsulation such as emulsification, melt dispersion technology, extrusion, hydrogels, membrane and microchannel emulsification, and others. Important additives include natural and synthetic emulsifiers, different hydrocolloids, and minerals. Playing with techniques and additives either enhances the nutritional values or improves the physicochemical properties of final products. This chapter explores the encapsulation techniques and additives used in the fortification of drinks and beverages.

Original language	English
Title of host publication	Application of Nano/Microencapsulated Ingredients in Food Products
Publisher	Elsevier
Pages	105-169
Number of pages	65
ISBN (Electronic)	9780128157268
DOIs	https://doi.org/10.1016/B978-0-12-815726-8.00003-9
Publication status	Published - Jan 1 2020

Keywords

Drinks
Emulsification
Micro/nanoencapsulation
Minerals
Nanoparticles
Phytochemicals
Vitamins

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

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10.1016/B978-0-12-815726-8.00003-9

Cite this

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title = "Application of nano/microencapsulated ingredients in drinks and beverages",

abstract = "Micro/nanoencapsulation is a promising technique to encapsulate/protect sensitive ingredients during various processing conditions and to enhance product value. Various techniques and additives are used for encapsulation such as emulsification, melt dispersion technology, extrusion, hydrogels, membrane and microchannel emulsification, and others. Important additives include natural and synthetic emulsifiers, different hydrocolloids, and minerals. Playing with techniques and additives either enhances the nutritional values or improves the physicochemical properties of final products. This chapter explores the encapsulation techniques and additives used in the fortification of drinks and beverages.",

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author = "Sadia Aslam and Khan, {Rao Sanaullah} and Sajid Maqsood and Nauman Khalid",

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T1 - Application of nano/microencapsulated ingredients in drinks and beverages

AU - Aslam, Sadia

AU - Khan, Rao Sanaullah

AU - Maqsood, Sajid

AU - Khalid, Nauman

PY - 2020/1/1

Y1 - 2020/1/1

N2 - Micro/nanoencapsulation is a promising technique to encapsulate/protect sensitive ingredients during various processing conditions and to enhance product value. Various techniques and additives are used for encapsulation such as emulsification, melt dispersion technology, extrusion, hydrogels, membrane and microchannel emulsification, and others. Important additives include natural and synthetic emulsifiers, different hydrocolloids, and minerals. Playing with techniques and additives either enhances the nutritional values or improves the physicochemical properties of final products. This chapter explores the encapsulation techniques and additives used in the fortification of drinks and beverages.

AB - Micro/nanoencapsulation is a promising technique to encapsulate/protect sensitive ingredients during various processing conditions and to enhance product value. Various techniques and additives are used for encapsulation such as emulsification, melt dispersion technology, extrusion, hydrogels, membrane and microchannel emulsification, and others. Important additives include natural and synthetic emulsifiers, different hydrocolloids, and minerals. Playing with techniques and additives either enhances the nutritional values or improves the physicochemical properties of final products. This chapter explores the encapsulation techniques and additives used in the fortification of drinks and beverages.

KW - Drinks

KW - Emulsification

KW - Micro/nanoencapsulation

KW - Minerals

KW - Nanoparticles

KW - Phytochemicals

KW - Vitamins

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M3 - Chapter

AN - SCOPUS:85125972723

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EP - 169

BT - Application of Nano/Microencapsulated Ingredients in Food Products

PB - Elsevier

ER -

Application of nano/microencapsulated ingredients in drinks and beverages

Abstract

Keywords

ASJC Scopus subject areas

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