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MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS

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MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS

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dc.contributor.advisor Lagaron Cabello, Jose Maria es_ES
dc.contributor.advisor López Rubio, María de los Desamparados es_ES
dc.contributor.author Pérez Masiá, Rocío es_ES
dc.date.accessioned 2014-09-03T06:58:30Z
dc.date.available 2014-09-03T06:58:30Z
dc.date.created 2014-07-18T10:00:26Z es_ES
dc.date.issued 2014-09-03T06:58:26Z es_ES
dc.identifier.uri http://hdl.handle.net/10251/39341
dc.description.abstract Micro- and nanoencapsulation have generated great interest over the last years in multiple fields. Particularly in the food industry, this technology presents potential applications for the development of smart packaging structures, as well as for the protection of sensitive ingredients and the production of novel healthy foods. Therefore, in this thesis, the development of different encapsulation structures of interest in the food area was carried out. Specifically, capsules were obtained through electrohydrodynamic processing, since this technology presents several advantages over other well-established encapsulation technologies. For instance, it does not require the use of high temperatures and encapsulation structures from some biopolymers can be attained by using aqueous solutions. Initially, microencapsulation for smart packaging applications was investigated. In this area novel heat management packaging structures were obtained through the encapsulation of phase change materials (PCMs) within different polymeric matrices. The morphology, thermal properties, molecular organization and thermal energy storage ability of these capsules were evaluated. Afterwards, the encapsulation of bioactive ingredients for functional food applications was studied. In this field, novel micro- and nanoencapsulation structures were initially obtained through electrospraying from food contact materials. Finally, a vitamin and an antioxidant were encapsulated within different hydrocolloid matrices through electrospraying. Capsules attained were characterized and compared to those obtained through other encapsulation techniques. Moreover, stability of the encapsulated bioactives was studied under adverse conditions. en_EN
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València es_ES
dc.rights Reserva de todos los derechos es_ES
dc.source Riunet es_ES
dc.subject Encapsulación es_ES
dc.subject Electrospinning es_ES
dc.subject Envases activos es_ES
dc.subject Alimentación es_ES
dc.subject Materiales de cambio de fase (PCMs) es_ES
dc.title MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS
dc.type Tesis doctoral es_ES
dc.identifier.doi 10.4995/Thesis/10251/39341 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Pérez Masiá, R. (2014). MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/39341 es_ES
dc.description.accrualMethod TESIS es_ES
dc.type.version info:eu-repo/semantics/acceptedVersion es_ES
dc.relation.tesis 7779 es_ES
dc.description.award Premiado es_ES


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