Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading-Reference-Cited by-同舟云学术

Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading

Published:2019-02-07 Issue:8 Volume:60 Page:1290-1301
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Rojas Adrián¹²,Torres Alejandra²,José Galotto María²,Guarda Abel²,Julio Romero¹

Affiliation:

1. Laboratory of Membrane Separation Processes (LabProSeM) Department of Chemical Engineering, University of Santiago de Chile, Santiago, Chile;

2. Food Packaging Laboratory Department of Food Science and Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile, Santiago, Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Program for Scientific and Technological Centers of Excellence

Program of Insertion of Advanced Human Capital

Comisión Nacional de Investigación Científica y Tecnológica

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1567459

Reference56 articles.

1. Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology

2. Supercritical impregnation of thymol in poly(lactic acid) filled with electrospun poly(vinyl alcohol)-cellulose nanocrystals nanofibers: Development an active food packaging material

3. Supercritical impregnation of antioxidant mango polyphenols into a multilayer PET/PP food-grade film

4. Influence of natamycin loading methods on the physical characteristics of alginate active films

5. Oxygen scavengers impregnated in porous activated carbon matrix for food and beverage packaging applications

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