Uv light combination treatment with food processing methods

This portion of scientific reports conducted on related to encapsulation and control release in food application. Therefore, the objective of this material is to Provide brief overview to the basic understanding and common process to encapsulate food active agent and control release system in food processing. A wide range of cores (encapsulants), wall-forming materials (encapsulating agents), and technologies for controlling the interactions of ingredients in a given food system and for manufacturing microcapsules and microparticles of different size, shape, and morphological properties are commercially viable.

Examples of this release pattern include encapsulating flavors and sweeteners for chewing gum applications so that their rate of release is reduced to maintain a desired flavor effect throughout the time of chewing. Sustained release is a mechanism designed to maintain constant concentration of an active at its target site. Examples of this category include encapsulating probiotic bacteria for their protection from gastric acidity and further release in the lower intestine, flavor release upon microwave heating of ready-meals or the release of encapsulated sodium bicarbonate upon baking of a dough or cake batter. The two principal modes of controlled release are delayed and sustained release.Дelayed release is a mechanism whereby the release of an active substance is delayed from a finite вЂњlag timeвЂќ up to a point when/where its release is favored and is no longer hindered. Different types of controlled-release systems have been formulated to overcome these challenges and to provide a wide range of release requirements. Examples of such nutrients include fortification with calcium, vitamins, polyunsaturated fatty acids, and so on, and the associated grittiness, medicinal and oxidized taste, respectively. Addition of small amounts of nutrients to a food system, for example, may not affect its properties significantly however, incorporating high levels of the nutrient either to meet certain requirements or to treat an ailment will most often result in unstable and often unpalatable foods. Also, controlled release defined according to the European Directive (3AQ19a) as a вЂњmodification of the rate or place at which an active substance is released.вЂќ Such a modification can be made using materials with specific barrier properties for manipulating the release of an active and to provide unique sensory and/or functional benefits. The substance that is encapsulating is referred to as the coating, membrane, shell, capsule, carrier material, external phase, or matrix.

Uv light combination treatment with food processing methods