The potential of Bioinicia´s new disruptive encapsulation technology Capsultek®
13 Feb The potential of Bioinicia´s new disruptive encapsulation technology Capsultek®
Omega-3 fatty acids are becoming popular ingredients due to their well-documented health benefits. However in many cases, these ingredients that are contained in fortified foods get degraded and oxidized even before they arrive to the shelf in the store.
At Institute of Agrochemistry and Food Technology (IATA-CSIC), our colleagues Cristina Prieto and José María Lagarón researched the possibility to encapsulate at room temperature some of these ingredients with Bioinicia´s patented room temperature encapsulation technology Capsultek®.
Results obtained and shown in the paper below “Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas” demonstrate the potential of this disruptive encapsulation technology to prevent degradation.