Fabrication of nanoparticles for encapsulation of food bioactive ingredients by Nano-spray dryer
محل انتشار: پنجمین کنفرانس ملی توسعه فناوری نانو
سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 170
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شناسه ملی سند علمی:
NANOTEC05_005
تاریخ نمایه سازی: 28 خرداد 1400
چکیده مقاله:
Spray drying is a usual encapsulation method to protect bioactive compounds and many manufacturers are using it. This method has advantages such as fastness and convenience, which protects sensitive compounds to environmental parameters and increases their shelf life and stability. Another type of it called nano-spray dryer has been considered in recent years, which has led to the production of nanoparticles and there is hope for progress in the food industry. In this review paper, the spray-drying process, process parameters and application of nano-spray dryer are described. There are trends in the encapsulation of bioactive compounds and the previous research are approved it.
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نویسندگان
Zahra Khoshdouni Farahani
PhD student, Department of Food Science and Technology, Faculty of Agriculture and Food Science University of Science and Research Tehran, Iran
Fatemeh Khoshdouni Farahani
M.sc, Department of Food Science and Technology, Faculty of Agriculture and Food Science, University of Science and Research Tehran, Iran