Call for Papers:Vol.11 Issue.3

Submission
Last date		 28-Jun-2025
Acceptance Status In One Day
Paper Publish In Two Days
Submit ManuScript

News & Updates

Submit Article

Dear Authors, Article publish in our journal for Volume-11,Issue-3. For article submission on below link: Submit Manuscript


Join As Board

Dear Reviewer, You can join our Reviewer team without given any charges in our journal. Submit Details on below link: Join As Board


Paper Publication Charges

IJARIIE APP
Download Android App

For Authors

Archives

IJARIIE Board

Downloads

Android App

Download IJARIIE APP

Authors

Title: :  AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION
PaperId: :  22963
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 2 2024
DUI:    16.0415/IJARIIE-22963
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
HARIHARAN K BANNARI AMMAN INSTITUTE OF TECHNOLOGY
KEERTHANA SBANNARI AMMAN INSTITUTE OF TECHNOLOGY

Abstract

FOOD TECHNOLOGY
Microencapsulation, spices, herbal plant, culinary
Microencapsulation has emerged as a versatile technology with promising applications in the food and nutraceutical industries. This study focuses on the microencapsulation of spices and herbal plants to enhance their stability, bioavailability, and controlled release, ultimately revolutionizing both culinary and nutraceutical products. The encapsulation process involves the use of various biocompatible materials such as proteins, polysaccharides, and lipids, providing a protective barrier to volatile compounds and bioactive constituents found in spices and herbs. In the culinary domain, microencapsulation offers a novel approach to infuse intense flavors, aromas, and functional ingredients into food products. The controlled release of encapsulated compounds during cooking or consumption ensures a prolonged sensory experience, contributing to enhanced taste profiles and culinary creativity. Additionally, the technology addresses challenges associated with the degradation of volatile compounds during food processing and storage .In the nutraceutical sector, microencapsulation plays a crucial role in preserving the bioactivity of herbal extracts and essential oils, facilitating their incorporation into functional foods, dietary supplements, and pharmaceutical formulations. The enhanced stability and bioavailability of encapsulated bioactive compounds open avenues for developing innovative and convenient nutraceutical products that promote health and wellness. Furthermore, the potential health benefits associated with the consumption of microencapsulated spices and herbs, such as antioxidant and anti-inflammatory effects, are discussed. The microencapsulation of spices and herbal plants presents a promising avenue for the development of innovative culinary and nutraceutical products. This technology not only addresses stability and bioavailability challenges but also unlocks new possibilities for enriching the sensory experiences and health-promoting attributes of a wide range of consumer goods. As the demand for natural and functional ingredients continues to rise, microencapsulation stands out as a transformative tool in the pursuit of healthier and more flavorful culinary and nutraceutical options

Citations

Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.

IJARIIE HARIHARAN K , and KEERTHANA S. "AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 2 2024 Page 1729-1734
MLA HARIHARAN K , and KEERTHANA S. "AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION." International Journal Of Advance Research And Innovative Ideas In Education 10.2(2024) : 1729-1734.
APA HARIHARAN K , & KEERTHANA S. (2024). AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION. International Journal Of Advance Research And Innovative Ideas In Education, 10(2), 1729-1734.
Chicago HARIHARAN K , and KEERTHANA S. "AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 2 (2024) : 1729-1734.
Oxford HARIHARAN K , and KEERTHANA S. 'AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, 2024, p. 1729-1734. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/AROMICAP__MICROENCAPSULATION_OF_AROMATIC_PLANT_AND_SPICES_FOR_INNOVATIVE_CULINARY_AND_NUTRACETICAL_APPLICATION_ijariie22963.pdf (Accessed : ).
Harvard HARIHARAN K , and KEERTHANA S. (2024) 'AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION', International Journal Of Advance Research And Innovative Ideas In Education, 10(2), pp. 1729-1734IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/AROMICAP__MICROENCAPSULATION_OF_AROMATIC_PLANT_AND_SPICES_FOR_INNOVATIVE_CULINARY_AND_NUTRACETICAL_APPLICATION_ijariie22963.pdf (Accessed : )
IEEE HARIHARAN K , and KEERTHANA S, "AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, pp. 1729-1734, Mar-App 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/AROMICAP__MICROENCAPSULATION_OF_AROMATIC_PLANT_AND_SPICES_FOR_INNOVATIVE_CULINARY_AND_NUTRACETICAL_APPLICATION_ijariie22963.pdf [Accessed : ].
Turabian HARIHARAN K , and KEERTHANA S. "AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 2 ().
Vancouver HARIHARAN K , and KEERTHANA S. AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATION. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : ]; 10(2) : 1729-1734. Available from: https://ijariie.com/AdminUploadPdf/AROMICAP__MICROENCAPSULATION_OF_AROMATIC_PLANT_AND_SPICES_FOR_INNOVATIVE_CULINARY_AND_NUTRACETICAL_APPLICATION_ijariie22963.pdf
BibTex EndNote RefMan RefWorks

Number Of Downloads



Save in Google Drive

Similar-Paper

TitleArea of ResearchAuther NameAction
DEVELOPMENT AND STANDARDIZATION OF IRON RICH SORGHUM BASED CEREAL BARS MIXED WITH MANGO PEEL POWDERFood TechnologyDasari Praveen Download
The Role of Administrative Authority in Regulating Genetically Modified foodAdministrative law with genetic engineeringSheetal Varma Download
CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONSFisheriesAulia Andhikawati Download
CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOURFisheriesAulia Andhikawati Download
FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILKFOOD TECHNOLOGY PIDATHALA SAHITYA Download
OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERSFood TechnologySANJEEVI M Download
COMPARATIVE STUDY BETWEEN ANALYSIS USING CONVENTIONAL METHOD AND FT-NIR SPECTROPHOTOMETER FOR VARIOUS RAW MATERIALSFOOD ENGINEERINGPRATIKSHA V PAI Download
DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTSFOOD TECHNOLOGY AKASH A Download
DEVELOPMENT OF VEGAN PRODUCTS FROM EDIBLE OILFOOD TECHNOLOGYHARINI S J Download
NATURE'S HUES IN PRODUCT DESIGN : UNVEILING VIBRANT TONES FROM FRUITS AND VEGETABLESFOOD ENGINEERING SANCHITA MUKHERJEE Download
AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATIONFOOD TECHNOLOGY HARIHARAN K Download
"Nutritional profiling &Examination of packaging capability of value-added rice candy "Food and nutrition Abhay Nath Download
DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURESFood Engineering and TechnologyIshrat Jahan Download
EFFECT OF ULTRASOUND ON QUALITY PARAMETERS AND MICROBIAL LOAD OF MUSK MELON JUICEFOOD TECHNOLOGYIENAIYAA A Download
EDIBLE FILM DEVELOPMENT USING JACKFRUIT SEED POWDER BY INCORPORATING BIOACTIVE COMPOUNDS FROM ESSENTIAL OILSFOOD TECHNOLOGYDr.TNA ARUNASREE Download
12