Microencapsulation and Microspheres for Food Applications

1st Edition

Editors: Leonard Sagis
Hardcover ISBN: 9780128003503
eBook ISBN: 9780128004180
Imprint: Academic Press
Published Date: 12th August 2015
Page Count: 434
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Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules.

Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.

Key Features

  • Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy
  • Presents the use of microsphere immunoassay for mycotoxins detection
  • Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety


Food Engineers and Bioengineers; Researchers and Professionals in microencapsulation industries and food biochemistry; grad students

Table of Contents

  • List of Contributors
  • Section I: Microcapsules and Microspheres Produced for Application in Food

    • Chapter 1. Microcapsules Produced from Zein

      • 1.1 Introduction
      • 1.2 Zein Structure and Properties
      • 1.3 Core-Shell Formation
      • 1.4 Self-Assembly Phase Diagram
      • 1.5 Self-Assembly Mechanism
      • 1.6 Kinetics of Microsphere Growth
      • 1.7 Stabilization of Zein Particles
      • 1.8 Summary
      • References
    • Chapter 2. Microcapsules with Protein Fibril-Reinforced Shells

      • 2.1 Introduction
      • 2.2 Protein Fibrils
      • 2.3 Polysaccharides and Polysaccharide–Protein Complexes
      • 2.4 LbL Adsorption Process for Microcapsules with Nanocomposite Shell
      • 2.5 Structure and Properties of Nanocomposite Shells
      • 2.6 Conclusions
      • References
    • Chapter 3. Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles

      • 3.1 Introduction
      • 3.2 Alginate
      • 3.3 Macroscopic Alginate Hydrogels
      • 3.4 Formation of Alginate (Micro)Spheres
      • 3.5 Alginate Nanoparticles
      • 3.6 Concluding Remarks
      • References
    • Chapter 4. Cationic Starch Nanoparticles

      • 4.1 Introduction
      • 4.2 Preparation Methods of Cationic Starch Nanoparticles
      • 4.3 Physicochemical Characterization of Cationic Starch Nanoparticles
      • 4.4 The Properties of Cationic Starch Nanoparticles
      • 4.5 Applications
      • 4.6 Conclusions
      • Acknowledgments
      • References
    • Chapter 5. Nanoemulsion-Based Delivery Systems

      • 5.1 The Delivery of Bioactive Compounds in the Food Industry
      • 5.2 O/W Nanoemulsions
      • 5.3 Fabrication of O/W Nanoemulsions
      • 5.4 Uses and Applications of Nanoemulsions as Delivery Systems
      • 5.5 Conclusions and Perspectives
      • References
    • Chapter 6. Water-in-Oil-i


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About the Editor

Leonard Sagis

Leonard M. C. Sagis obtained a PhD degree in Chemical Engineering from Texas A&M University, in 1994. After postdoctoral positions at the University of Leiden, and University of Amsterdam, he joined the faculty in the Department of Agrotechnology and Food Sciences of Wageningen University, in 1998. His research interests are in the field of structure-function relationships in soft interface dominated materials, such as foam, emulsions, and microencapsulation systems.

Affiliations and Expertise

Wageningen University, Food Physics Group, WG Wageningen, The Netherlands