Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63561858" target="_blank" >RIV/70883521:28110/23:63561858 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15310/23:73619169

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/11/2189" target="_blank" >https://www.mdpi.com/2304-8158/12/11/2189</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12112189" target="_blank" >10.3390/foods12112189</a>

Result language

angličtina

Original language name

Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries

Original language description

Background: Encapsulation is a valuable method used to protect active substances and enhance their physico-chemical properties. It can also be used as protection from unpleasant scents and flavors or adverse environmental conditions. Methods: In this comprehensive review, we highlight the methods commonly utilized in the food and pharmaceutical industries, along with recent applications of these methods. Results: Through an analysis of numerous articles published in the last decade, we summarize the key methods and physico-chemical properties that are frequently considered with encapsulation techniques. Conclusion: Encapsulation has demonstrated effectiveness and versatility in multiple industries, such as food, nutraceutical, and pharmaceuticals. Moreover, the selection of appropriate encapsulation methods is critical for the effective encapsulation of specific active compounds. Therefore, constant efforts are being made to develop novel encapsulation methods and coating materials for better encapsulation efficiency and to improve properties for specific use.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

12

Issue of the periodical within the volume

11

Country of publishing house

CH - SWITZERLAND

Number of pages

17

Pages from-to

2189

UT code for WoS article

001005372700001

EID of the result in the Scopus database

2-s2.0-85163115063