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Encapsulation technologies and delivery systems for food ingredients and nutraceuticalsEdited by N Garti, The Hebrew University of Jerusalem, Israel and D J McClements, University of Massachusetts, Amherst, USA
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 239
- provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems
- chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems
- later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.
Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.
With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems.
ISBN 0 85709 124 7
ISBN-13: 978 0 85709 124 6
October 2012
640 pages 234 x 156mm hardback
£180.00 / US$305.00 / €215.00
Usually dispatched within 24 hours
About the editors
Nissim Garti is the multi-award winning Professor and Chair of Honour in Chemistry at The Hebrew University of Jerusalem, Israel. A member of many editorial boards, he has extensive experience as a consultant. Professor Garti has also published over 400 peer reviewed articles, been granted 95 patents, written over 80 review chapters and edited 9 books, all in the area of food and fats.
D. Julian McClements is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. As well as receiving many awards for his work, Professor McClements has published over 300 articles and contributed to more than 40 books on varied aspects of food chemistry.
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Contents
PART 1 REQUIREMENTS FOR FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS
PART 2 PROCESSING TECHNOLOGY APPROACHES TO PRODUCE ENCAPSULATION AND DELIVERY SYSTEMS
PART 3 PHYSICOCHEMICAL APPROACHES TO PRODUCE ENCAPSULATION AND DELIVERY SYSTEMS
PART 4 CHARACTERIZATION AND APPLICATIONS OF DELIVERY SYSTEMS
PART 1 REQUIREMENTS FOR FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS
Requirements for food ingredient and nutraceutical delivery systems
D J McClements, University of Massachusetts, USA
- Introduction
- Active components and the need for encapsulation
- Fabrication and characteristics of delivery systems
- Particle characteristics, physico-chemical properties and functional performance
- Future trends
- References
Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements
M A Augustin and L Sanguansri, CSIRO Food and Nutritional Sciences, Australia
- Introduction
- Classes of food ingredients
- Formulating and designing microencapsulation systems for food additives, nutraceuticals and dietary supplements
- Encapsulated ingredients and applications
- The market for encapsulated ingredients and nutraceuticals
- Future trends
- Acknowledgement
- References
Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract
A Mackie, Institute of Food Research, UK
- Introduction
- Model systems
- The human gastrointestinal tract
- Bioactive delivery system design
- Implications of research on functional food development
- Future trends
- Sources of further information
- References
PART 2 PROCESSING TECHNOLOGY APPROACHES TO PRODUCE ENCAPSULATION AND DELIVERY SYSTEMS
Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation
Z Fang and B Bhandari, The University of Queensland, Australia
- Introduction
- Principles and technical considerations of spray drying encapsulation
- Applications of spray drying for food ingredient and nutraceutical encapsulation
- Storage stability of spray dried encapsulated products and limitations of spray drying encapsulation
- Principles and technical considerations of freeze drying encapsulation
- Applications of freeze drying for food ingredient and nutraceutical encapsulation
- Storage stability of freeze encapsulated products and limitations of freeze drying encapsulation
- Future trends and conclusions
- References
Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation
J D Oxley, Southwest Research Institute, USA
- Introduction: principles of spray chilling
- Spray-cooling and spray-chilling technologies
- Formulations and applications
- Future trends
- Sources of further information
- References
Coextrusion for food ingredients and nutraceutical encapsulation: principles and technology
J D Oxley, Southwest Research Institute, USA
- Introduction
- Principles of coextrusion
- Coextrusion technologies
- Formulations and applications
- Future trends
- Sources of further information
- References
Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds
J A Meiners, Laboratoire Meiners Sàrl, Switzerland
- Introduction: principles and purposes
- Definition of microencapsulation and fluidized bed coating
- Technology and machine design
- Particle characteristics, process parameters and applications of fluid bed microencapsulation
- Future trends
- References
Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media
C Thies, Washington University, USA
- Introduction
- Candidate biopolymer shell materials
- Biopolymer properties and microcapsule formation
- Encapsulation technology
- Traditional versus emerging complex coacervation encapsulation procedures
- Conclusions
- References
PART 3 PHYSICOCHEMICAL APPROACHES TO PRODUCE ENCAPSULATION AND DELIVERY SYSTEMS
Micelles and microemulsions as food ingredient and nutraceutical delivery systems
N Garti and A Aserin, The Hebrew University of Jerusalem, Israel
- Introduction
- Microemulsions: definitions and terminology
- Water-in-oil(W/O) and oil-in-water(O/W) microemulsions
- Solubilization of nutraceuticals in U-type microemulsions
- Microemulsion processes and applications
- Conclusions
- References
Biopolymeric amphiphiles as food ingredient and nutraceutical delivery systems
Y D Livney, Technion - Israel Institute of Technology, Israel
- Introduction
- Classification, composition, structure, properties and self-assembly of polymeric amphiphiles: Proteins and peptides
- Classification, composition, structure, properties and self-assembly of polymeric amphiphiles: Polysaccharides, oligosaccharides and polysaccharide-protein conjugates
- Binding and co-assembly of biopolymeric amphiphiles and nutraceuticals
- Mechanisms of solubilization and protection of hydrophobic nutraceuticals by biopolymeric amphiphiles
- Applications and future trends of biopolymeric amphiphiles for encapsulation and delivery of food ingredients and nutraceuticals
- Sources of further information and advice
- References
Liposomes as food ingredients and nutraceutical delivery systems
H Singh, Massey University, New Zealand, A Thompson, Pepsico UK, UK, W Liu, Nanchang University, China and M Corredig, University of Guelph, Canada
- Introduction
- Formation and structures of liposomes
- Liposome preparation methods
- Characterisation of liposomes
- Encapsulation by liposomes
- Liposome stability
- Liposome applications in food systems
- Stability of liposomes to gastrointestinal environment
- Conclusions
- References
Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems
K P Velikov, Unilever R&D Vlaardingen, The Netherlands and Utrecht University, The Netherlands
- Introduction
- Physico-chemical stability, texture, taste and flavour
- Appearance of dispersions in food products
- Bioavailability of functional ingredients
- Applications: overview of minerals and vitamins
- Applications: vitamin A
- Applications: vitamins D, E and K
- Nutraceuticals: carotenoids
- Nutraceuticals: water soluble polyphenols
- Nutraceuticals: water insoluble polyphenols
- Alkaloids and other photochemicals
- Conclusions and future trends
- Acknowledgments
- References
Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems
A K Zetzl and A G Marangoni, University of Guelph, Canada
- Introduction
- Research into organogelation as food ingredient and nutraceutical delivery systems
- Nutraceuticals and their use in organogels
- Delivery of carotenoids: lycopene and β-carotene
- Health effects and delivery of phytosterols
- Conclusions
- References
Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems
Y Wang, F Bamdad, Y Song and L Chen, University of Alberta, Canada
- Introduction
- Food grade polysaccharides and proteins for hydrogel formation
- Development of polysaccharide and protein based hydrogels: physical crosslinking approach
- Development of polysaccharide and protein based hydrogels: chemical crosslinking approach
- Polysaccharide and protein based hydrogels
- Diffusion as a controlled-release mechanism
- Degradation as a controlled-release mechanism
- Other controlled-realease mechanisms
- Applications in food science
- Future trends
- References
PART 4 CHARACTERIZATION AND APPLICATIONS OF DELIVERY SYSTEMS
An industry perspective on the advantages and disadvantages of different flavour delivery systems
P–E Bouquerand, G Dardelle, P Erni, Firmenich SA, Switzerland, V Normand Firmenich Inc, USA
- Introduction
- Physical chemistry of flavor delivery systems: interfaces in emulsion-based delivery systems
- Barrier properties and permeation in core/shell delivery systems
- Molecular weight distributions in glassy systems
- biopolymers
- Conclusions and future trends
- References
An industry perspective on the advantages and disadvantages of different fish oil delivery systems
S Drusch, Technical University of Berlin, Germany
- Introduction
- Health benefits associated with long chain omega-s
- Fish oil delivery systems used in industry
- Future trends: emerging strategies and technologies
- Sources of further information and advice
- References
An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems
N J Zuidam, Unilever R&D Vlaardingen, The Netherlands
- Introduction
- Delivery systems of iron
- Criteria for selection of food product, iron compound and delivery system
- Application of iron delivery systems in dry food products
- Application of iron delivery systems as simulated rice and food sprinkles
- Application of iron delivery systems in dairy products and aqueous products
- Conclusions and future trends
- References
Properties and applications of different probiotic delivery systems
W Krasaekoopt, Assumption University, Thailand and B Bhandari, The University of Queensland, Australia
- Introduction
- Microencapsulation techniques: physical methods
- Microencapsulation techniques: chemical methods (hydrocolloid gel methods)
- Supporting materials
- Special treatment
- Application of microencapsulated probiotics in food products
- Future trends
- References