ENCAPSULATION TECHNOLOGIES FOR FOOD AND NUTRACEUTICALS
CONTENTS PART I REQUIREMENTS FOR FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS 1 REQUIREMENTS FOR FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS INTRODUCTION ACTIVE COMPONENTS AND THE NEED FOR ENCAPSULATION FABRICATION AND CHARACTERISTICS OF DELIVERY SYSTEMS PARTICLE CHARACTERISTICS, PHYSICOCHEMICAL PROPERTIES AND FUNCTIONAL PERFORMANCE FUTURE TRENDS REFERENCES 2 CHALLENGES IN DEVELOPING DELIVERY SYSTEMS FOR FOOD ADDITIVES, NUTRACEUTICALS AND DIETARY SUPPLEMENTS CLASSES OF FOOD INGREDIENTS FORMULATING AND DESIGNING MICROENCAPSULATION SYSTEMS FOR FOOD ADDITIVES, NUTRACEUTICALS AND DIETARY SUPPLEMENTS ENCAPSULATED INGREDIENTS AND APPLICATIONS THE MARKET FOR ENCAPSULATED INGREDIENTS AND NUTRACEUTICALS ACKNOWLEDGEMENT 3 INTERACTION OF FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS WITH THE HUMAN GASTROINTESTINAL TRACT MODEL SYSTEMS THE HUMAN GASTROINTESTINAL TRACT BIOACTIVE DELIVERY SYSTEM DESIGN IMPLICATIONS OF RESEARCH ON FUNCTIONAL FOOD DEVELOPMENT SOURCES OF FURTHER INFORMATION PART II PROCESSING TECHNOLOGY APPROACHES TO PRODUCE ENCAPSULATION AND DELIVERY SYSTEMS 4 SPRAY DRYING, FREEZE DRYING AND RELATED PROCESSES FOR FOOD INGREDIENT AND NUTRACEUTICAL ENCAPSULATION PRINCIPLES AND TECHNICAL CONSIDERATIONS OF SPRAY DRYING ENCAPSULATION APPLICATIONS OF SPRAY DRYING FOR FOOD INGREDIENT AND NUTRACEUTICAL ENCAPSULATION STORAGE STABILITY OF SPRAY DRIED ENCAPSULATED PRODUCTS AND LIMITATIONS OF SPRAY DRYING ENCAPSULATION PRINCIPLES AND TECHNICAL CONSIDERATIONS OF FREEZE DRYING ENCAPSULATION APPLICATIONS OF FREEZE DRYING FOR FOOD INGREDIENT AND NUTRACEUTICAL ENCAPSULATION STORAGE STABILITY OF FREEZE ENCAPSULATED PRODUCTS AND LIMITATIONS OF FREEZE DRYING ENCAPSULATION FUTURE TRENDS AND CONCLUSIONS 5 SPRAY COOLING AND SPRAY CHILLING FOR FOOD INGREDIENT AND NUTRACEUTICAL ENCAPSULATION INTRODUCTION: PRINCIPLES OF SPRAY CHILLING SPRAY COOLING AND SPRAY CHILLING TECHNOLOGIES FORMULATIONS AND APPLICATIONS 6 COEXTRUSION FOR FOOD INGREDIENTS AND NUTRACEUTICAL ENCAPSULATION: PRINCIPLES AND TECHNOLOGY PRINCIPLES OF COEXTRUSION COEXTRUSION TECHNOLOGIES 7 FLUID BED MICROENCAPSULATION AND OTHER COATING METHODS FOR FOOD INGREDIENT AND NUTRACEUTICAL BIOACTIVE COMPOUNDS INTRODUCTION: PRINCIPLES AND PURPOSES DE? NITION OF MICROENCAPSULATION AND ? UIDIZED BED COATING TECHNOLOGY AND MACHINE DESIGN PARTICLE CHARACTERISTICS, PROCESS PARAMETERS AND APPLICATIONS OF ? UID BED MICROENCAPSULATION 8 MICROENCAPSULATION METHODS BASED ON BIOPOLYMER PHASE SEPARATION AND GELATION PHENOMENA IN AQUEOUS MEDIA CANDIDATE BIOPOLYMER SHELL MATERIALS BIOPOLYMER SOLUTION PROPERTIES AND MICROCAPSULE FORMATION ENCAPSULATION TECHNOLOGY TRADITIONAL VERSUS EMERGING COMPLEX COACERVATION ENCAPSULATION PROCEDURES CONCLUSIONS PART III PHYSICOCHEMICAL APPROACHES TO PRODUCE ENCAPSULATION AND DELIVERY SYSTEMS 9 MICELLES AND MICROEMULSIONS AS FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS MICROEMULSIONS: DE? NITIONS AND TERMINOLOGY WATER-IN-OIL (W/O) AND OIL-IN-WATER (O/W) MICROEMULSIONS SOLUBILIZATION OF NUTRACEUTICALS IN U-TYPE MICROEMULSIONS MICROEMULSION PROCESSES AND APPLICATIONS 10 BIOPOLYMERIC AMPHIPHILES AND THEIR ASSEMBLIES AS FUNCTIONAL FOOD INGREDIENTS AND NUTRACEUTICAL DELIVERY SYSTEMS CLASSI? CATION, COMPOSITION, STRUCTURE, PROPERTIES AND SELF-ASSEMBLY OF POLYMERIC AMPHIPHILES: PROTEINS AND PEPTIDES CLASSI? CATION, COMPOSITION, STRUCTURE, PROPERTIES AND SELF-ASSEMBLY OF POLYMERIC AMPHIPHILES: POLYSACCHARIDES, OLIGOSACCHARIDES AND POLYSACCHARIDE-PROTEIN CONJUGATES BINDING AND CO-ASSEMBLY OF BIOPOLYMERIC AMPHIPHILES AND NUTRACEUTICALS MECHANISMS OF SOLUBILIZATION AND PROTECTION OF HYDROPHOBIC NUTRACEUTICALS BY BIOPOLYMERIC AMPHIPHILES APPLICATIONS AND FUTURE TRENDS OF BIOPOLYMERIC AMPHIPHILES FOR ENCAPSULATION AND DELIVERY OF FOOD INGREDIENTS AND NUTRACEUTICALS SOURCES OF FURTHER INFORMATION AND ADVICE 11 LIPOSOMES AS FOOD INGREDIENTS AND NUTRACEUTICAL DELIVERY SYSTEMS FORMATION AND STRUCTURES OF LIPOSOMES LIPOSOME PREPARATION METHODS CHARACTERIZATION OF LIPOSOMES ENCAPSULATION BY LIPOSOMES LIPOSOME STABILITY LIPOSOME APPLICATIONS IN FOOD SYSTEMS STABILITY OF LIPOSOMES TO GASTROINTESTINAL ENVIRONMENT 11 10 REFERENCES 12 COLLOIDAL EMULSIONS AND PARTICLES AS MICRONUTRIENT AND NUTRACEUTICAL DELIVERY SYSTEMS PHYSICO-CHEMICAL STABILITY, TEXTURE, TASTE AND ? AVOUR APPEARANCE OF DISPERSIONS IN FOOD PRODUCTS BIOAVAILABILITY OF FUNCTIONAL INGREDIENTS APPLICATIONS: OVERVIEW OF MINERALS AND VITAMINS APPLICATIONS: VITAMIN A APPLICATIONS: VITAMINS D, E AND K NUTRACEUTICALS: CAROTENOIDS NUTRACEUTICALS: WATER-SOLUBLE POLYPHENOLS 12 10 NUTRACEUTICALS: WATER-INSOLUBLE POLYPHENOLS 12 11 ALKALOIDS AND OTHER PHOTOCHEMICALS 12 12 CONCLUSIONS AND FUTURE TRENDS 12 13 ACKNOWLEDGMENTS 12 14 REFERENCES 13 STRUCTURED OILS AND FATS (ORGANOGELS) AS FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS RESEARCH INTO ORGANOGELATION AS FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS NUTRACEUTICALS AND THEIR USE IN ORGANOGELS DELIVERY OF CAROTENOIDS: LYCOPENE AND ?-CAROTENE HEALTH EFFECTS AND DELIVERY OF PHYTOSTEROLS 14 HYDROGEL PARTICLES AND OTHER NOVEL PROTEIN-BASED METHODS FOR FOOD INGREDIENT AND NUTRACEUTICAL DELIVERY SYSTEMS FOOD GRADE POLYSACCHARIDES AND PROTEINS FOR HYDROGEL FORMATION DEVELOPMENT OF POLYSACCHARIDE- AND PROTEIN-BASED HYDROGELS: PHYSICAL CROSSLINKING APPROACH DEVELOPMENT OF POLYSACCHARIDE- AND PROTEIN-BASED HYDROGELS: CHEMICAL CROSSLINKING APPROACH POLYSACCHARIDE- AND PROTEIN-BASED HYDROGELS DIFFUSION AS A CONTROLLED-RELEASE MECHANISM DEGRADATION AS A CONTROLLED-RELEASE MECHANISM OTHER CONTROLLED-RELEASE MECHANISMS APPLICATIONS IN FOOD SCIENCE 14 10 FUTURE TRENDS 14 11 REFERENCES PART IV CHARACTERIZATION AND APPLICATIONS OF DELIVERY SYSTEMS 15 AN INDUSTRY PERSPECTIVE ON THE ADVANTAGES AND DISADVANTAGES OF DIFFERENT ? AVOR DELIVERY SYSTEMS PHYSICAL CHEMISTRY OF ? AVOR DELIVERY SYSTEMS: INTERFACES IN EMULSION-BASED DELIVERY SYSTEMS BARRIER PROPERTIES AND PERMEATION IN CORE/SHELL DELIVERY SYSTEMS MOLECULAR WEIGHT DISTRIBUTIONS IN GLASSY SYSTEMS CONCLUSIONS AND FUTURE TRENDS REFERENCES AND FURTHER READING 16 AN INDUSTRY PERSPECTIVE ON THE ADVANTAGES AND DISADVANTAGES OF DIFFERENT ? SH OIL DELIVERY SYSTEMS HEALTH BENE? TS ASSOCIATED WITH LONG CHAIN OMEGA-3S FISH OIL DELIVERY SYSTEMS USED IN INDUSTRY FUTURE TRENDS: EMERGING STRATEGIES AND TECHNOLOGIES 17 AN INDUSTRY PERSPECTIVE ON THE ADVANTAGES AND DISADVANTAGES OF IRON MICRONUTRIENT DELIVERY SYSTEMS DELIVERY SYSTEMS OF IRON CRITERIA FOR SELECTION OF FOOD PRODUCT, IRON COMPOUND AND DELIVERY SYSTEM APPLICATION OF IRON DELIVERY SYSTEMS IN DRY FOOD PRODUCTS APPLICATION OF IRON DELIVERY SYSTEMS AS SIMULATED RICE AND FOOD SPRINKLES APPLICATION OF IRON DELIVERY SYSTEMS IN DAIRY PRODUCTS AND AQUEOUS FOOD PRODUCTS 18 PROPERTIES AND APPLICATIONS OF DIFFERENT PROBIOTIC DELIVERY SYSTEMS MICROENCAPSULATION TECHNIQUES: PHYSICAL METHODS MICROENCAPSULATION TECHNIQUES: CHEMICAL METHODS (HYDROCOLLOID GEL METHODS) SUPPORTING MATERIALS SPECIAL TREATMENT APPLICATION OF MICROENCAPSULATED PROBIOTICS IN FOOD PRODUCTS