The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully…mehr
The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.
Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico. Maira Rubi Segura Campos, Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.
Inhaltsangabe
List of contributors, xiii
Preface, xix
Topic 1: Characterization of modified polymers and their use in encapsulation processes, 1
1 Tailor-made novel polymers for hydrogel encapsulation processes, 3 Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos
1.1 Introduction, 3
1.2 Well-known and commonly used polymers, 16
1.3 Novel polymers, 16
Acknowledgments, 29
References, 29
2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35 Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro
2.1 Introduction, 35
2.2 Trends in nutraceutical foods, 36
2.3 Starch as a carrier for bioactive compounds, 40
2.4 Conclusions, 52
References, 53
3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59 Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago
3.1 General aspects of encapsulating lipophilic nutraceuticals, 59
4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73 Zheng Li
4.1 Overview, 73
4.2 Fabrication of protein-based nanoparticles, 75
4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles, 79
4.4 Surface modifications of protein-based nanoparticles for better delivery, 84
4.5 Summary, 92
References, 92
Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 97
5 Novel polymer systems and additives to protect bioactive substances applied in spray-drying, 99 Artur Bartkowiak, Wioletta Krawczynska, and Alicja Federowicz
5.1 Introduction, 99
5.2 Spray-drying process, 100
5.3 Nutraceuticals in the food industry, 107
5.4 Polymers and novel polymers used in the spray-drying process, 109
Acknowledgements, 115
References, 115
6 The use of encapsulation to guarantee the stability of phenolic compounds, 121 Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro
6.1 Introduction, 121
6.2 Phenolic compounds, 122
6.3 Microencapsulation process, 126
6.4 Concluding remarks and future perspectives, 135
References, 136
7 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145 Wissam Zam
7.1 Extraction procedure, 145
7.2 Formulation of pomegranate peels' polyphenol microbeads and their in vitro release, 146
7.3 Fortification of dairy products with polyphenol microcapsules, 153
References, 156
Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 159
8 Encapsulation technologies for resveratrol in functional food, 161 María Chávarri and María Carmen Villarán
8.1 Introduction, 161
8.2 Functional foods, 162
8.3 Resveratrol, 163
8.4 Encapsulation technology, 165
8.5 Microencapsulation, 168
8.6 Nanoencapsulation, 172
8.7 Conclusions, 182
References, 183
9 Nutraceutical compounds encapsulated by extrusion-spheronization, 195 Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme
9.1 Extrusion-spheronization process application for nutraceuticals, 195
Topic 1: Characterization of modified polymers and their use in encapsulation processes, 1
1 Tailor-made novel polymers for hydrogel encapsulation processes, 3 Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos
1.1 Introduction, 3
1.2 Well-known and commonly used polymers, 16
1.3 Novel polymers, 16
Acknowledgments, 29
References, 29
2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35 Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro
2.1 Introduction, 35
2.2 Trends in nutraceutical foods, 36
2.3 Starch as a carrier for bioactive compounds, 40
2.4 Conclusions, 52
References, 53
3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59 Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago
3.1 General aspects of encapsulating lipophilic nutraceuticals, 59
4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73 Zheng Li
4.1 Overview, 73
4.2 Fabrication of protein-based nanoparticles, 75
4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles, 79
4.4 Surface modifications of protein-based nanoparticles for better delivery, 84
4.5 Summary, 92
References, 92
Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 97
5 Novel polymer systems and additives to protect bioactive substances applied in spray-drying, 99 Artur Bartkowiak, Wioletta Krawczynska, and Alicja Federowicz
5.1 Introduction, 99
5.2 Spray-drying process, 100
5.3 Nutraceuticals in the food industry, 107
5.4 Polymers and novel polymers used in the spray-drying process, 109
Acknowledgements, 115
References, 115
6 The use of encapsulation to guarantee the stability of phenolic compounds, 121 Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro
6.1 Introduction, 121
6.2 Phenolic compounds, 122
6.3 Microencapsulation process, 126
6.4 Concluding remarks and future perspectives, 135
References, 136
7 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145 Wissam Zam
7.1 Extraction procedure, 145
7.2 Formulation of pomegranate peels' polyphenol microbeads and their in vitro release, 146
7.3 Fortification of dairy products with polyphenol microcapsules, 153
References, 156
Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 159
8 Encapsulation technologies for resveratrol in functional food, 161 María Chávarri and María Carmen Villarán
8.1 Introduction, 161
8.2 Functional foods, 162
8.3 Resveratrol, 163
8.4 Encapsulation technology, 165
8.5 Microencapsulation, 168
8.6 Nanoencapsulation, 172
8.7 Conclusions, 182
References, 183
9 Nutraceutical compounds encapsulated by extrusion-spheronization, 195 Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme
9.1 Extrusion-spheronization process application for nutraceuticals, 195
9.2 Nanoemulsions for nutraceu
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