i3L proudly presents another episode from the i3L Power Talk event series. i3L Power Talk gives a unique opportunity for students and the public to actively engage in discussions with national and international experts on topics related to education, research, science, and business. This month we are inviting guest lecturer from UCSI Malaysia
In the upcoming Power Talk, Asst. Prof. Dr. Pui Liew Phing – Faculty of Applied Sciences, UCSI Malaysia, will share her insights in ‘Microencapsulation of Probiotic and Its Incorporation in Non-Dairy Beverages
Details of the event are as follows:
Online Platform : Zoom [Meeting ID and password will be delivered to registered email 1 day prior to the event]
Day/Date : Wednesday, 9 June, 2021
Time : 13:00 – 14:00 WIB
Registration link: bit.ly/PowerTalki3L
This event is open to the public and free of charge. We strongly encourages all participants to join 30 minutes before the webinar starts to prevent any unwanted missing information.
i3L looks forward to seeing you on Wednesday! And do not forget to share this with your friends.
Microencapsulation is a group of technologies aiming to produce small particles called microcapsules that can be released at a specific speed under certain conditions. Microencapsulation technology is used in the pharmaceutical, agrochemical, and food industries; however, microcapsule production is most challenging for applications in the food industry owing to the high costs of the technique, which may make the final product too expensive. Common methods for microencapsulation include spray-drying and coacervation, and different wall materials and filling materials can be used for both techniques. In this review, we summarize current methodologies used for microencapsulation, with a focus on applications in the food industry.
The techniques for producing microcapsules are significantly more challenging in the food industry than in other industries because the sensory qualities of foods cannot be compromised by the addition of encapsulated components. Furthermore, food matrices are more complex than those used in pharmaceutical and cosmetic industries. Moreover, in the food industry, microcapsules must be ingested orally, resist the adverse conditions of the gastrointestinal tract, and exhibit mucoadhesive properties . Several different methods for microcapsule production have been developed, and microcapsules can be fabricated using various materials, which are chosen depending on the function of the microcapsules.
Microencapsulation is used to reduce adverse aromas, volatility, and reactivity of food products and to provide food products with greater stability when exposed to adverse conditions (e.g., light, O2, and pH). Favaro-Trindade et al. stated that microencapsulation is used in the food industry to reduce the reactivity of the active material in the external environment, reduce the speed of losses and evaporation of the core material into the medium, improve food handling, provide controlled release of the active product, mask unpleasant odor and taste, and allow the encapsulated material to be distributed in a food formulation homogeneously. However, microencapsulation is associated with dramatically increased costs of production, which may limit the economic viability of the method.
Notably, consumers are becoming increasingly aware of the importance of consuming meals that benefit health. Thus, products are being developed to provide health benefits to consumers; microencapsulation of various active compounds, such as vitamins, minerals, essential oils, and omega-3 polyunsaturated fat acids, among others, may be used to protect these compounds from nutrient loss and oxidation reactions and to hide sensory characteristics. Therefore, while there are a wide range of applications of microencapsulation in the food industry, more studies are needed to determine the effectiveness of microencapsulation and the consumer acceptance of products manufactured using microencapsulation