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Application of physical-chemical approaches for encapsulation of active substances in pharmaceutical and food industries

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dc.title Application of physical-chemical approaches for encapsulation of active substances in pharmaceutical and food industries en
dc.contributor.author Řepka, David
dc.contributor.author Kurillová, Antónia
dc.contributor.author Murtaja, Yousef
dc.contributor.author Lapčík, Lubomír
dc.relation.ispartof Foods
dc.identifier.issn 2304-8158 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2023
utb.relation.volume 12
utb.relation.issue 11
dc.type review
dc.language.iso en
dc.publisher MDPI
dc.identifier.doi 10.3390/foods12112189
dc.relation.uri https://www.mdpi.com/2304-8158/12/11/2189
dc.subject encapsulation en
dc.subject food en
dc.subject pharmaceutical en
dc.subject physico-chemical properties en
dc.description.abstract 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1011572
utb.identifier.obdid 43884492
utb.identifier.scopus 2-s2.0-85163115063
utb.identifier.wok 001005372700001
utb.identifier.pubmed 37297434
utb.source j-scopus
dc.date.accessioned 2023-09-05T23:17:35Z
dc.date.available 2023-09-05T23:17:35Z
dc.description.sponsorship Univerzita Palackého v Olomouci, UP
dc.description.sponsorship Internal Student Grant Agency of the Palacky University in Olomouc, Czech Republic [IGA_PrF_2023_024]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Foodstuff Technology
utb.contributor.internalauthor Lapčík, Lubomír
utb.fulltext.sponsorship This research was funded by project number IGA_PrF_2023_024 of Internal Student Grant Agency of the Palacký University in Olomouc, Czech Republic.
utb.wos.affiliation [Repka, David; Kurillova, Antonia; Murtaja, Yousef; Lapcik, Lubomir] Palacky Univ Olomouc, Fac Sci, Dept Phys Chem, 17 Listopadu 12, Olomouc 77146, Czech Republic; [Lapcik, Lubomir] Tomas Bata Univ Zlin, Fac Technol, Dept Foodstuff Technol, Nam TG Masaryka 275, Zlin 76272, Czech Republic
utb.scopus.affiliation Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, Olomouc, 771 46, Czech Republic; Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, Zlin, 762 72, Czech Republic
utb.fulltext.projects IGA_PrF_2023_024
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International