Encapsulation and controlled release technologies in food systems. (2016)

• Record Type: Book
• Further Information: Note: Edited by Jamileh M. Lakkis.
• Editors: Lakkis, Jamileh M
• Contents: List of contributors, xiii Foreword, xvii Preface to second edition, xix Preface to first edition, xxi 1 Introduction, 1 ; Jamileh M. Lakkis Wall-forming materials, 2 Core materials, 2 Release triggers, 2 Payload, 2 Current approaches to encapsulation and controlled release, 3 Entrapment in carbohydrate matrices, 3 Complexation into cyclodextrins, 6 Encapsulation in microporous matrices: physical adsorption, 6 Encapsulation in fats and waxes, 7 Encapsulation in emulsions and micellar systems, 7 Encapsulation in coacervated polymers, 8 Encapsulation using supercritical fluids, 9 Encapsulation into hydrogel matrices, 9 Encapsulation using flow-focusing technology, 10 Overview of controlled-release systems, 11 Matrix systems, 11 Reservoir systems, 12 Combination systems, 12 Release mechanisms, 13 References, 13 2 Encapsulation of edible active compounds using supercritical fluids, 16 ; Salima Varona, Ángel Martín and María José Cocero Supercritical fluid technology, 16 Properties of supercritical fluids, 16 Implementation of processes using SCFs: Basic considerations, 17 Current industrial applications, 18 Particle formation processes, 19 SCFs as solvents, 19 SCFs as antisolvents, 20 SCFs as solutes, 22 SCFs as propellants, 22 Products, 24 Single compound products, 24 Co-precipitation and encapsulation processes: Carrier materials, 25 Encapsulation of solid active compounds, 26 Encapsulation of liquid active compounds, 27 Case study: Encapsulation of lavandin essential oil, 29 Encapsulation in water-soluble carriers, 30 Encapsulation in water-insoluble carriers, 32 Impregnation, 33 Comparison with alternative encapsulation technologies, 34 References, 36 3 Encapsulation by complex coacervation, 41 ; Curt Thies Introductory comments, 41 Complex coacervation background and terminology, 42 Biopolymers and complex coacervation, 43 Biopolymer structure and properties, 43 Milk and vegetable protein denaturation, 48 Reproducibility issues, 49 Concluding biopolymer comments, 51 Stabilization and solidification of complex coacervate capsule shells, 52 Overview, 52 mTGase treatment of complex coacervate capsule shells, 53 Overview of current encapsulation protocols, 59 Concluding comments, 71 References, 71 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications, 78 ; Taise Toniazzo and Samantha C. Pinho Introduction, 78 Liposomes: Structure, production methods, and applications in foods, 79 Formulation factors affecting liposome integrity after lyophilization, 84 Influence of the lyophilization process parameters and technological factors on the lyophilized product, 89 Concluding remarks and future perspectives, 90 References, 91 5 Microencapsulation of probiotics, 97 ; Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li Introduction to probiotics, 97 Definitions, applications, and advantages of probiotics, 97 Introduction to microencapsulation, 99 Definition, 99 Purpose of microencapsulation, 100 Structural details of microcapsules, 100 Materials used in the microencapsulation of probiotics, 102 Factors affecting the microencapsulation effectiveness of probiotics, 114 Methods used in microencapsulating probiotics, 115 Extrusion technique for microencapsulation, 115 Emulsion technique, 115 Use of drying technology for microencapsulating Probiotics, 117 Interfacial polymerization and coacervation, 119 Co-crystallization method, 120 Molecular inclusion, 120 Centrifugal extrusion technique, 120 Conclusion and prospects, 121 References, 121 6 Emulsions as delivery systems in foods, 129 ; Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam Introduction, 129 Stabilization and destabilization of emulsion systems, 130 Emulsion stabilization, 130 Formulation design for food emulsions, 135 Release triggers for emulsions, 142 Delivery of water-soluble food actives via emulsions, 143 Water-in-oil emulsions for controlling water-soluble actives, 143 Effect of O/W emulsions on taste release and perception, 143 Double emulsions for controlling water-soluble actives, 145 Delivery of hydrophobic food actives via O/W emulsions, 149 Lipophilic health ingredients in O/W emulsions, 149 Aroma release from O/W emulsions, 149 Structured emulsions in hydrogels for controlled release of aromas, 153 Delivery of dietary fats as O/W emulsions and their protection against oxidation, 155 Future trends, 159 Nature-made emulsions, 159 Monodispersed emulsions, 163 References, 164 7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles, 173 ; Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath Introduction, 173 U-Type microemulsions, swollen micelles, and progressive and full dilution, 177 Solubilization of nonsoluble nutraceuticals, 179 Lycopene, 180 Phytosterols, 185 Lutein and lutein ester, 187 Oxidative stability, 191 Bioavailability, 192 CoQ10 and Improved Bioavailability, 192 Water binding, 195 Conclusions, 197 References, 198 8 Encapsulation and controlled release in bakery applications, 204 ; Jamileh M. Lakkis Introduction, 204 Encapsulation technologies for bakery applications, 205 Hot melt particle coating technology, 205 Spray congealing/chilling, 207 High pressure congealing (beta process), 209 Film-forming materials, 210 Waxes, 210 Resins, 212 Glycol polymers, 212 Fats and glycerides, 212 Lauric acid group, 212 Palmitic acid group, 213 Oleic/linoleic acid group, 213 Characteristics of wax and fat coating materials, 213 Ideal properties of encapsulated particles for bakery applications, 216 Good barrier properties, 216 Mechanical strength, 216 Surface morphology, 217 Adhesion and cohesiveness, 217 Particle size distribution, 217 Film thickness, 217 Melting properties, 217 Applications of encapsulated actives in bakery applications, 218 Leavening systems, 218 Encapsulated sweeteners, 222 Encapsulated antimicrobial agents, 224 Encapsulated minor ingredients, 229 Flavors, 229 Encapsulated nutrients, 229 References, 230 9 Encapsulation and controlled release applications in confectionery and oral care products, 236 ; Jamileh M. Lakkis Introduction, 236 Physiology and organization of the oral area, 237 Permeability and barrier functions of the oral cavity, 239 Membranes – physiology and transport routes (Plasma and Epithelial membranes), 239 Plasma membranes, 239 Epithelial membranes, 240 Oral mucosa, 240 Saliva, 242 Keratinization, 242 Polarity, 243 pH, 243 Transport mechanisms
• Edition: 2nd edition
• Publisher Details: Chichester, West Sussex : Wiley Blackwell
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 664.02; Food -- Packaging; Controlled release technology; Microencapsulation
• Languages: English
• ISBNs: 9781118946886; 9781118946879
• Related ISBNs: 9781118733523
• Notes: Note: Description based on CIP data; item not viewed.
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