Spherification Techniques in Biotechnology: Innovative Applications and Benefits
Keywords:
biotechnology, spherification, alginate.Abstract
Spherification, a culinary technique from molecular gastronomy, is finding innovative applications in biotechnology. Originally used to create semi-solid spheres with liquid interiors for gourmet dishes, spherification involves sodium alginate and calcium ions to form a gel-like membrane around a liquid center. This technique has promising uses in drug delivery, where encapsulating medications within gel spheres allows for controlled release and targeted treatment. For tissue engineering, spherification can encapsulate cells, providing protection and controlled integration into tissues, useful in pharmaceutical and medical domains. Additionally, biocatalysis benefits from encapsulating enzymes or microorganisms, enhancing their activity and stability for industrial processes. In food biotechnology, spherification improves the stability and bioavailability of nutrients, creating functional foods with health benefits. Despite challenges in stability and scalability, spherification offers precise control and versatility, making it a valuable tool in modern biotechnology.
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