Description

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.

Key Features

  • Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems
  • Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems
  • Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Readership

Researchers in both industry and academia; Those in R&D at companies which specialize in delivery of food compounds via encapsulation

Table of Contents

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 p

Details

No. of pages:
640
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9780857091246
Electronic ISBN:
9780857095909

About the editors

Nissim Garti

(FROM EDIBLE OLEOGELS) Nissim Garti obtained his B.Sc., M.Sc., and Ph.D. from the Hebrew University of Jerusalem. He has been a full professor since 1990 and holds the Ratner Chair of Chemistry in the Department of Chemistry and Applied Chemistry. He also serves as a Board Member Elect and Director of the Hebrew University Governors Executive Board since January 2011. Nissim is the recipient of numerous prestigious awards including the Rockefeller Award, the Israel President Award for one of the most innovative inventions in 60 years of the existence of the country, Life-Time Achievement Award of the Food Society, the Chang Award of the AOCS, the Corporate Research Achievement Award of the AOCS for 2011, and many others. His achievements include publishing over 380 original (research) refereed papers in peer reviewed journals; writing over 60 review chapters in scientific books; granted over 80 patents; edited 7 books and additional 4 in preparation; invited to over 180 conferences as keynote, session, and invited speaker; and educated and tutored 38 Ph.D. students and 84 M.Sc. students. Nissim is a member of the board of directors of several academic institutions in Israel and consults for several Israeli and global industries. Nissim’s expertise, competence, and active research is in colloid chemistry, emulsion technology, dispersed systems, delivery new vehicles, microemulsions and lyotropic liquid crystals, crystallization phenomena, interfacial reactions and reactivity, amphiphilic proteins, hydrocolloids, dendrimers, nutraceuticals, and food science. OR (FROM COCOA BUTTER) Nissim Garti is Professor of Chemistry at The Hebrew University of Jerusalem. One of the founders of Adumim Chemicals Ltd., NutraLease Ltd.—a company focused on a nano-encapsulation technology for nutraceuticals, and LDS (Lyotropic Delivery Systems). He received B.Sc., M.Sc. and Ph.D. degrees from The Hebrew University of Jerusalem, Israel, in 1969, 1971 and 1974 respectively. Gart

Affiliations and Expertise

Professor, Ratner Chair of Chemistry, Department of Chemistry and Applied Chemistry, The Hebrew University of Jerusalem, Israel

D. Julian McClements

Professor 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.

Affiliations and Expertise

University of Massachusetts, USA

Reviews

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