Encapsulation and controlled release technologies in food systems / edited by Jamileh M. Lakkis.

Format:

Book

Contributor:

Lakkis, Jamileh M., editor.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Controlled release technology.

Microencapsulation.

Food--Analysis.

Food.

Physical Description:

1 online resource (411 p.)

Edition:

Second edition.

Place of Publication:

Chichester, England : Wiley Blackwell, 2016.

Language Note:

English.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Contents:

Cover; Title Page; Copyright; Dedication; Contents; List of contributors; Foreword; Preface to second edition; Preface to first edition; Chapter 1 Introduction; Wall-forming materials; Core materials; Release triggers; Payload; Current approaches to encapsulation and controlled release; Entrapment in carbohydrate matrices; Complexation into cyclodextrins; Encapsulation in microporous matrices: physical adsorption; Encapsulation in fats and waxes; Encapsulation in emulsions and micellar systems; Encapsulation in coacervated polymers; Encapsulation using supercritical fluids

Encapsulation into hydrogel matricesEncapsulation using flow-focusing technology; Overview of controlled-release systems; Matrix systems; Reservoir systems; Combination systems; Release mechanisms; References; Chapter 2 Encapsulation of edible active compounds using supercritical fluids; Supercritical fluid technology; Properties of supercritical fluids; Implementation of processes using SCFs: Basic considerations; Current industrial applications; Particle formation processes; SCFs as solvents; SCFs as antisolvents; SCFs as solutes; SCFs as propellants; Products; Single compound products

Co-precipitation and encapsulation processes: Carrier materialsEncapsulation of solid active compounds; Encapsulation of liquid active compounds; Case study: Encapsulation of lavandin essential oil; Encapsulation in water-soluble carriers; Encapsulation in water-insoluble carriers; Impregnation; Comparison with alternative encapsulation technologies; References; Chapter 3 Encapsulation by complex coacervation; Introductory comments; Complex coacervation background and terminology; Biopolymers and complex coacervation; Biopolymer structure and properties

Milk and vegetable protein denaturationReproducibility issues; Concluding biopolymer comments; Stabilization and solidification of complex coacervate capsule shells; Overview; mTGase treatment of complex coacervate capsule shells; Overview of current encapsulation protocols; Concluding comments; References; Chapter 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications; Introduction; Liposomes: Structure, production methods, and applications in foods; Formulation factors affecting liposome integrity after lyophilization

Influence of the lyophilization process parameters and technological factors on the lyophilized productConcluding remarks and future perspectives; References; Chapter 5 Microencapsulation of probiotics; Introduction to probiotics; Definitions, applications, and advantages of probiotics; Introduction to microencapsulation; Definition; Purpose of microencapsulation; Structural details of microcapsules; Materials used in the microencapsulation of probiotics; Factors affecting the microencapsulation effectiveness of probiotics; Methods used in microencapsulating probiotics

Extrusion technique for microencapsulation

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118946879

1118946871

9781118946886

111894688X

OCLC:

925355904