New polymers for encapsulation of nutraceutical compounds / edited by Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos.

Format:

Book

Author/Creator:

Broadhurst, Martin G.

Contributor:

Ruiz, José M. (José María), editor.

Segura-Campos, Maira Rubi, editor.

United States. National Bureau of Standards.

Series:

THEi Wiley ebooks.

NBSIR ; 75-798

THEi Wiley ebooks

Language:

English

Subjects (All):

Functional foods.

Microencapsulation--Technological innovations.

Microencapsulation.

Polymers.

Nutrition--Technological innovations.

Nutrition.

Physical Description:

1 online resource (352 pages) : illustrations, tables

Edition:

1st ed.

Place of Publication:

Chichester, England : Wiley, 2017.

System Details:

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

Summary:

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.

Contents:

Intro

Title Page

Copyright Page

Contents

List of contributors

Preface

Topic 1 Characterization of modified polymers and their use in encapsulation processes

Chapter 1 Tailor-made novel polymers for hydrogel encapsulation processes

1.1 Introduction

1.2 Well-known and commonly used polymers

1.2.1 Carbohydrate polymers

1.2.2 Proteins

1.3 Novel polymers

1.3.1 Zein

1.3.1.1 Origin and structure

1.3.1.2 Properties

1.3.1.3 Application of zein in the encapsulation process

1.3.2 Inulin

1.3.2.1 Origin and structure

1.3.2.2 Properties

1.3.2.3 Application in the encapsulation process

1.3.3 Angum gum

1.3.3.1 Origin and structure

1.3.3.2 Properties and application in the encapsulation process

1.3.4 Opuntia ficus-indica

1.3.4.1 Origin and structure of mucilage

1.3.4.2 Properties and application of mucilage in the encapsulation process

1.3.5 Shellac

1.3.5.1 Origin and structure

1.3.5.2 Properties

1.3.5.3 Application in the encapsulation process

Acknowledgments

References

Chapter 2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems

2.1 Introduction

2.2 Trends in nutraceutical foods

2.2.1 Natural antioxidants from yerba mate extracts

2.2.2 Micronutrients: Magnesium and zinc

2.3 Starch as a carrier for bioactive compounds

2.3.1 Starches treated by high-hydrostatic-pressure technology

2.3.2 Morphology of corn starch carriers

2.3.3 Porosity characteristics of treated starch granules

2.3.4 Gelatinization properties after high-hydrostatic-pressure treatment

2.3.5 Crystalline structure of starch granules affected by high pressure

2.3.6 Loading of active compounds in bioactive starches

2.4 Conclusions

References.

Chapter 3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals

3.1 General aspects of encapsulating lipophilic nutraceuticals

3.2 Polyunsaturated fatty acid encapsulation systems

3.2.1 Native globular proteins as carriers of polyunsaturated fatty acids

3.2.2 Protein aggregates as carriers of polyunsaturated fatty acids

3.2.3 Biopolymer nanoparticles as carriers of polyunsaturated fatty acids

3.3 Conclusions

Chapter 4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals

4.1 Overview

4.2 Fabrication of protein-based nanoparticles

4.2.1 Desolvation method

4.2.2 Heating gelation

4.2.3 Self-assembly

4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles

4.3.1 Physiology of the gastrointestinal tract

4.3.2 pH effect

4.3.3 Ionic strength effect

4.3.4 Digestive enzyme effect

4.3.5 Mucus barriers

4.4 Surface modifications of protein-based nanoparticles for better delivery

4.4.1 Noncovalent coating

4.4.1.1 Chitosan

4.4.1.2 Polylysine

4.4.1.3 d-α-Tocopheryl polyethylene glycol succinate

4.4.2 Covalent conjugation

4.4.2.1 Dextran

4.4.2.2 Polyethylene glycol

4.4.2.3 Folate

4.5 Summary

Topic 2 Stability of nutraceutical compounds encapsulated with modified polymers

Chapter 5 Novel polymer systems and additives to protect bioactive substances applied in spray-drying

5.1 Introduction

5.2 Spray-drying process

5.2.1 Preparation of feed solution

5.2.2 Carriers

5.2.3 Atomization

5.2.4 Drying medium, evaporation of solvent, and separation of product

5.2.5 Properties of the product

5.3 Nutraceuticals in the food industry

5.4 Polymers and novel polymers used in the spray-drying process.

5.4.1 Well-known polymers

5.4.1.1 Maltodextrins

5.4.1.2 Gum arabic

5.4.1.3 Skim milk powder and whey proteins

5.4.1.4 Modified starch

5.4.2 Novel polymers and mixtures of polymers

5.4.2.1 Natural fibers: Inulin and β-glucan

5.4.2.2 Pectin and its mixtures

Acknowledgements

Chapter 6 The use of encapsulation to guarantee the stability of phenolic compounds

6.1 Introduction

6.2 Phenolic compounds

6.2.1 Stability and bioavailability of free phenolic compounds

6.2.2 Factors leading to degradation of phenolic compounds

6.3 Microencapsulation process

6.3.1 Techniques and materials used to encapsulate phenolic compounds

6.3.2 Controlled release and targeted delivery

6.4 Concluding remarks and future perspectives

Chapter 7 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels

7.1 Extraction procedure

7.1.1 Determining total polyphenol content

7.1.2 DPPH radical-scavenging activity

7.2 Formulation of pomegranate peels' polyphenol microbeads and their in vitro release

7.2.1 Capsule formulation

7.2.2 Loading efficiency

7.2.3 Optimization of loading efficiency

7.2.3.1 Sodium alginate concentration

7.2.3.2 Calcium chloride concentration

7.2.3.3 Calcium chloride exposure time

7.2.3.4 Gelling bath time

7.2.4 Preparation of beads with sodium alginate and pectin blend

7.2.5 In vitro dissolution studies

7.3 Fortification of dairy products with polyphenol microcapsules

7.3.1 Shelf life of milk beverages

7.3.2 In vitro digestibility assay

Topic 3 Application of encapsulated compounds with modified polymers in functional food systems

Chapter 8 Encapsulation technologies for resveratrol in functional food

8.1 Introduction

8.2 Functional foods

8.3 Resveratrol.

8.4 Encapsulation technology

8.5 Microencapsulation

8.5.1 Single-emulsion droplet

8.5.2 Double-emulsion droplets

8.5.3 Cyclodextrins

8.5.4 Niosomes

8.6 Nanoencapsulation

8.6.1 Solid-based nanoparticle delivery systems

8.6.1.1 Solid lipid nanoparticles

8.6.1.2 Nanostructured lipid carriers

8.6.1.3 Lipid-core nanocapsules

8.6.1.4 Polymeric nanoparticles

8.6.1.5 Cyclodextrins

8.6.2 Liquid-based nanoparticle delivery systems

8.6.2.1 Liposomes

8.6.2.2 Niosomes

8.6.2.3 Nanoemulsions

8.7 Conclusions

Chapter 9 Nutraceutical compounds encapsulated by extrusion-spheronization

9.1 Extrusion-spheronization process application for nutraceuticals

9.1.1 Pellets

9.1.2 General description of the extrusion-spheronization process (wet-mass extrusion)

9.1.3 Process and equipment

9.1.3.1 Dry mixing and wet granulation

9.1.3.2 Extrusion

9.1.3.3 Spheronization

9.1.3.4 Drying

9.1.3.5 Screening

9.1.4 Formulation

9.1.4.1 Microcrystalline cellulose as a spheronization aid

9.1.4.2 Alternative excipients for microcrystalline cellulose

9.1.4.3 Use of other excipients in the extrusion-spheronization process

9.1.5 Evaluation of pellets

9.2 Nanoemulsions for nutraceutical applications

9.2.1 Introduction

9.2.2 Method

9.2.2.1 High-energy approaches

9.2.2.2 Low-energy approaches

9.2.3 Materials used in nanoemulsions production

9.3 Nano-size nutraceutical emulsion encapsulated by extrusion-spheronization

9.3.1 Objective of experimental design

9.3.2 Daily dosage of nutraceuticals

9.3.3 Material and methods to prepare nano‐size nutraceutical emulsions encapsulated by extrusion-spheronization

9.3.3.1 Materials and methods

9.3.3.2 Results and discussion

9.4 Conclusion

Chapter 10 Biopolymeric archetypes for the oral delivery of nutraceuticals

10.1 Introduction

10.2 Monolithic matrix-based systems

10.2.1 Compressed tablet systems

10.2.2 Hydrogels

10.2.3 Protein films

10.2.4 Formulation coatings

10.3 Encapsulated systems

10.3.1 Bead-like conformations

10.3.2 Microencapsulated systems

10.3.3 Nanoencapsulated systems: Nanoparticles and nanocapsules

10.4 Conclusion

Chapter 11 Application of microencapsulated vitamins in functional food systems

11.1 Introduction

11.2 Common microencapsulation techniques for vitamins

11.3 Applications of incorporating encapsulated vitamins in dairy products

11.3.1 Application in cheese

11.3.2 Application in yogurt

11.3.3 Application in ice cream

11.4 Application of microencapsulated vitamins in beverages

11.5 Application of encapsulated vitamins in bakery products

11.6 Conclusions

Chapter 12 Application of encapsulated compounds in functional food systems

12.1 Introduction

12.2 Microencapsulation technologies and bioactive food ingredients

12.2.1 Nonmicrobial products

12.2.2 Microbial products

12.3 Delivery of bioactive ingredients into foods and to the gastrointestinal tract

12.3.1 Microbial-containing products

12.3.2 Nonmicrobial products

12.4 Techniques of microencapsulation

12.4.1 Emulsion polymerization

12.4.2 Interfacial polycondensation

12.4.3 Suspension cross-linking

12.4.4 Solvent extraction

12.4.5 Phase separation

12.4.6 Emulsification

12.4.7 Coacervation

12.4.8 Spray-drying

12.4.9 Spray-cooling

12.4.10 Fluid-bed coating

12.4.11 Extrusion technologies

12.5 Materials used for encapsulation

12.6 Selection and safety evaluation of encapsulation materials.

12.7 Nutritional and nutraceutical compounds and microencapsulation.

Notes:

1975.

Contributed record: Metadata reviewed, not verified. Some fields updated by batch processes.

Title from PDF title page.

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

Description based on print version record.

ISBN:

9781119227694

1119227690

9781119228813

1119228816

9781119227625

1119227623

OCLC:

960445829

Publisher Number:

GOVPUB-C13-9966fa207cc8f4fc38f692da2d8d2817