Functional properties of milk constituents: application for microencapsulation of oils in spray-dried emulsions - a minireview.

摘要

Microencapsulation is the entrapment of a component (i.e. the 'core') within a secondary material (encapsulant matrix) to protect the core against degradation during storage or processing. Encapsulation can be used to prevent/decrease the oral release of components that have undesirable flavour, and has the potential to enable targeted delivery of bioactive compounds within the gastrointestinal tract. Food-grade cores and encapsulant matrices are desired for designing encapsulated ingredients that are intended for incorporation into foods. Milk constituents are widely used as encapsulant matrices because they possess many of the properties that are required to make encapsulated ingredients functional. This includes their ability to increase viscosity, gel and emulsify. This review discusses the functional properties of milk constituents that are capitalized upon in the design of ingredients that contain encapsulated components. Selected examples of the application of milk constituents for the encapsulation of oils are used to demonstrate the effect on encapsulation efficiency of the type of milk protein(s) used and the use of glycation to modify the functional properties of milk proteins intended for the encapsulation of rapeseed oil. [This paper was presented at the 4th International Symposium on Spray Dried Dairy Products, held on 15-17 April 2009 in Melbourne, Australia.]