Encapsulation of micronutrients by whey protein concentrate

The development of new functional foods requires technologies for incorporating health-promoting ingredients into food without reducing their bioavailability or functionality. In many cases,encapsulation can provide the necessary protection for these compounds, but in all cases bioavailability should be carefully studied.The objective of this study was to explain encapsulation techniques in the food industry, introduction the whey protein concentrate (WPC) and its Modified type.and generally review several articles about encapsulation micronutrients such as folic acid,vitamins and other nutrients like riboflavin,peptides and bioactives that use in functional foods.

کلیدواژه ها:

encapsulation ، whey protein ، micronutrients ، spray drying