Recently, encapsulation with lipid materials has gained much attention.
Lipid-protected products rely on their resistance to enzymatic attack, which maintains the integrity of the protective coat in the rumen, while it is digested by intestinal enzymes where the active core components are released.
This review will briefly discuss some aspects of microencapsulation, such as the wall material, core ingredients, encapsulation techniques, and some of their uses in ruminants’ feed technology.
Originally, most methods related to encapsulation dealt with the protection of hydrophilic compounds such as choline, amino acids, proteins, vitamins, enzymes, carbohydrates, drugs, and hormones.
His main area of interest is improving the nutritional value of feeds for ruminants.
His doctoral thesis was about the encapsulation of soybean meal with fats and its use in high-yielding dairy cows’ rations.
As the particles spread on the disk, a thin film of shell material is applied.
When they move toward the edge of the rotating disk through centrifugal force, the particles leave apart from the fat film and microcapsules of core-shell are formed Various techniques are now available to protect single nutrients from ruminal degradation, some of which were briefly discussed above.
In this method, the active ingredient is coated with multiple layers including an inner coating such as zein or caseinate and an outer layer consisting of a delayed-release material such as gum arabic, gelatin, ethylcellulose, or hydroxypropyl methylcellulose.
Some of the major encapsulation techniques using fats are fluidized bed coating, spray cooling/chilling, and centrifugal suspension separation.