Stabilization, encapsulation and purification

Raw materials and derivative and / or processed products can be stabilized using drying, seasoning, lyophilization, smoking and microencapsulation techniques.

There are modern systems that allow the dehydration of the products in order to guarantee a long-term shelf life and to preserve their quality. Additives, bioactive compounds or dyes can be treated with Spray-drying and microencapsulation technologies in special formulations for better stability and ease of use.
The recovery or purification of nutritional and nutraceutical components from raw materials or waste is made possible thanks to a prototype micro-filtration system.

CAISIAL
Centro di Ateneo per l'innovazione e
lo Sviluppo dell'Industria Alimentare

Via Università 133 – Parco Gussone  80055 – Portici (NA)
caisial@unina.it