Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry

In this study, we have tried to present a comprehensive review on types and properties of PCMs, encapsulation techniques of micro/nano PCMs, and applications of PCMs in the food industry and future outlook.Key findings and conclusionsApplication of thermal energy storage through formulation and use of PCMs is a feasible solution for storage/release of energy. In order to apply PCMs more efficiently, it is necessary to encapsulate them before their application in the final process/product such as incorporating PCMs into packaging structures and refrigeration equipment because of the solid-liquid phase changes. Moreover, micro/nanoencapsulation methods of PCMs are classified into three categories; i.e., chemical (such as suspension polymerization, emulsion polymerization, mini-emulsion polymerization, in Situ polymerization, interfacial polymerization, etc.), physicochemical (such as coacervation, sol-gel encapsulation, etc.), and physicomechanical (such as spray drying, electrohydrodynamic processes, etc.) techniques. Also, the PCMs-assisted packaging is an innovative field of interest for energy storage/release systems to adequately coat or control temperature sensitive food products in various conditions, and could be applied in smart food packaging or pharmaceutical packaging.Graphical abstract
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research