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Recent Developments in Particle Formation with Supercritical Fluid Extraction of Emulsions Process for Encapsulation

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Supercritical Antisolvent Precipitation Process

Part of the book series: SpringerBriefs in Applied Sciences and Technology ((BRIEFSAPPLSCIENCES))

Abstract

Efficient encapsulation techniques and development of special delivery systems enhance the stability of target compounds, enabling their processing and application. Supercritical fluid extraction of emulsions (SFEE) is a promising alternative to process natural target compounds, due to its suitability to encapsulate poorly water-soluble compounds in an aqueous suspension, providing products with controlled particle size, stability and without toxicity. This chapter provides technological aspects and recent data (2016–2018) on the application of SFEE delivery systems to encapsulate compounds of great interest to the food and non-food industry.

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Author information

Authors and Affiliations

  1. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Diego T. Santos

  2. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Ádina L. Santana

  3. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    M. Angela A. Meireles

  4. Process Improvement, EDTI, Campinas, Brazil

    Ademir José Petenate

  5. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Eric Keven Silva

  6. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Juliana Q. Albarelli

  7. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Júlio C. F. Johner

  8. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    M. Thereza M. S. Gomes

  9. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Ricardo Abel Del Castillo Torres

  10. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Tahmasb Hatami

Authors
  1. Diego T. Santos
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  2. Ádina L. Santana
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  3. M. Angela A. Meireles
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  4. Ademir José Petenate
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  5. Eric Keven Silva
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  6. Juliana Q. Albarelli
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  7. Júlio C. F. Johner
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  8. M. Thereza M. S. Gomes
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  9. Ricardo Abel Del Castillo Torres
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  10. Tahmasb Hatami
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Corresponding author

Correspondence to Diego T. Santos .

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Santos, D.T. et al. (2019). Recent Developments in Particle Formation with Supercritical Fluid Extraction of Emulsions Process for Encapsulation . In: Supercritical Antisolvent Precipitation Process. SpringerBriefs in Applied Sciences and Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-26998-2_4

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