Ultrasonic encapsulation – A review |
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| Institution: | 1. School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia;2. Department of Chemical & Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia;3. ARC Dairy Innovation Hub, University of Melbourne, Parkville, Victoria 3010, Australia;1. Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;2. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;1. LCME/CISM, Université de Savoie Mont-Blanc, 73376 Le Bourget-du-Lac cedex, France;2. Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, 32610 Tronoh, Seri Iskandar, Perak, Malaysia;3. Laboratoire de Géologie de l’Ecole Normale Supérieure de Paris, UMR CNRS 8538, 24 rue Lhomond, 75231-Paris Cedex 5, France;4. Graduate School of Human and Environmental Studies, Kyoto University, Sakyo-ku, Kyoto 606-8501, Japan;5. Institut Jean Lamour, UMR7198, Université de lorraine, BP 70239, 54506 Vandoeuvre-les-Nancy, France;6. Manufacturing and Industrial Processes Research Division, Faculty of Engineering, Univ. of Nottingham Malaysia Campus, 43500 Semenyih, Selangor, Malaysia;7. Department of Chemistry, Shiga University of Medical Science, 520-2192 Seta, Otsu, Shiga, Japan;1. Chemical Engineering Department, Laxminarayan Institute of Technology, Nagpur 440033, MS, India;2. Chemical Engineering Department, National Institute of Technology, Warangal 506004, AP, India;1. School of Food and Bioloical Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China;3. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China;4. Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Ag/For Centre, University of Alberta, Edmonton T6G 2P5, Alberta, Canada |
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| Abstract: | Encapsulation of materials in particles dispersed in water has many applications in nutritional foods, imaging, energy production and therapeutic/diagnostic medicine. Ultrasonic technology has been proven effective at creating encapsulating particles and droplets with specific physical and functional properties. Examples include highly stable emulsions, functional polymeric particles with environmental sensitivity, and microspheres for encapsulating drugs for targeted delivery. This article provides an overview of the primary mechanisms arising from ultrasonics responsible for the formation of these materials, highlighting examples that show promise particularly in the development of foods and bioproducts. |
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| Keywords: | Ultrasound Encapsulation Functional foods Bioproducts Emulsions Sonoprocessing Responsive polymers |
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