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 proceedingChapter

1 Citation (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 languageEnglish
Title of host publicationApplication of Nano/Microencapsulated Ingredients in Food Products
PublisherElsevier
Pages105-169
Number of pages65
ISBN (Electronic)9780128157268
DOIs
Publication statusPublished - 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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