Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Herausgegeben:Garti, Nissim; McClements, D. Julian

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-16162-4
• Englisch
• Abmessung: 233mm x 155mm x 234mm
• Gewicht: 1100g
• ISBN-13: 9780857091246
• Artikelnr.: 35686609

Autorenporträt

Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

Inhaltsangabe

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Requirements for food ingredient and nutraceutical delivery systems

Chapter 1: Requirements for food ingredient and nutraceutical delivery systems

Abstract:

1.1 Introduction

1.2 Active components and the need for encapsulation

1.3 Fabrication and characteristics of delivery systems

1.4 Particle characteristics, physicochemical properties and functional performance

1.5 Future trends

Chapter 2: Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements

Abstract:

2.1 Introduction

2.2 Classes of food ingredients

2.3 Formulating and designing microencapsulation systems for food additives, nutraceuticals and dietary supplements

2.4 Encapsulated ingredients and applications

2.5 The market for encapsulated ingredients and nutraceuticals

2.6 Future trends

2.7 Acknowledgement

Chapter 3: Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract

Abstract:

3.1 Introduction

3.2 Model systems

3.3 The human gastrointestinal tract

3.4 Bioactive delivery system design

3.5 Implications of research on functional food development

3.6 Future trends

3.7 Sources of further information

Part II: Processing technology approaches to produce encapsulation and delivery systems

Chapter 4: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation

Abstract:

4.1 Introduction

4.2 Principles and technical considerations of spray drying encapsulation

4.3 Applications of spray drying for food ingredient and nutraceutical encapsulation

4.4 Storage stability of spray dried encapsulated products and limitations of spray drying encapsulation

4.5 Principles and technical considerations of freeze drying encapsulation

4.6 Applications of freeze drying for food ingredient and nutraceutical encapsulation

4.7 Storage stability of freeze encapsulated products and limitations of freeze drying encapsulation

4.8 Future trends and conclusions

Chapter 5: Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation

Abstract:

5.1 Introduction: principles of spray chilling

5.2 Spray cooling and spray chilling technologies

5.3 Formulations and applications

5.4 Future trends

5.5 Sources of further information

Chapter 6: Coextrusion for food ingredients and nutraceutical encapsulation: principles and technology

Abstract:

6.1 Introduction

6.2 Principles of coextrusion

6.3 Coextrusion technologies

6.4 Formulations and applications

6.5 Future trends

6.6 Sources of further information

Chapter 7: Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds

Abstract:

7.1 Introduction: principles and purposes

7.2 Definition of microencapsulation and fluidized bed coating

7.3 Technology and machine design

7.4 Particle characteristics, process parameters and applications of fluid bed microencapsulation

7.5 Future trends

Chapter 8: Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media

Abstract:

8.1 Introduction

8.2 Candidate biopolymer shell materials

8.3 Biopolymer solution properties and microcapsule formation

8.4 Encapsulation technology

8.5 Traditional versus emerging complex coacervation encapsulation procedures

8.6 Conclusions

Part III: Physicochemical approaches to produce encapsulation and delivery systems

Chapter 9: Micelles and mic

Rezensionen

"The two editors of the book are well known in this field and have successfully managed, together with the other contributing authors, to cover the subject in an interesting manner to the reader and demonstrate the many factors involved in this subject. The book provides an essential reading to researchers in this field and an interesting reading to all who would like to gain more information about this processing system. The book has a wealth of information with good referencing and could be recommended to researchers, technologist and students alike." --International Journal of Dairy Technology