1 Introduction
Jamileh M. Lakkis
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
Enca[...]
1 Introduction
Jamileh M. Lakkis
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 matrices
Encapsulation using flow-focusing technology
Overview of controlled-release systems
Matrix systems
Reservoir systems
Combination systems
Release mechanisms
2 Encapsulation of edible active compounds using supercritical fluids
Salima Varona, Ángel Martín and María José Cocero
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 materials
Encapsulation 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
3 Encapsulation by complex coacervation
Curt Thies
Introductory comments
Complex coacervation background and terminology
Biopolymers and complex coacervation
Biopolymer structure and properties
Milk and vegetable protein denaturation
Reproducibility 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
4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications
Taise Toniazzo and Samantha C. Pinho
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 product
Concluding remarks and future perspectives
5 Microencapsulation of probiotics
Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li
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
Emulsion technique
Use of drying technology for microencapsulating Probiotics
Interfacial polymerization and coacervation
Co-crystallization method
Molecular inclusion
Centrifugal extrusion technique
Conclusion and prospects
6 Emulsions as delivery systems in foods
Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam
Introduction
Stabilization and destabilization of emulsion systems
Emulsion stabilization
Formulation design for food emulsions
Release triggers for emulsions
Delivery of water-soluble food actives via emulsions
Water-in-oil emulsions for controlling water-soluble actives
Effect of O/W emulsions on taste release and perception
Double emulsions for controlling water-soluble actives
Delivery of hydrophobic food actives via O/W emulsions
Lipophilic health ingredients in O/W emulsions
Aroma release from O/W emulsions
Structured emulsions in hydrogels for controlled release of aromas
Delivery of dietary fats as O/W emulsions and their protection against oxidation
Future trends
Nature-made emulsions
Monodispersed emulsions
7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles
Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath
U-Type microemulsions, swollen micelles, and progressive and full dilution
Solubilization of nonsoluble nutraceuticals
Lycopene
Phytosterols
Lutein and lutein ester
Oxidative stability
Bioavailability
CoQ10 and Improved Bioavailability
Water binding
8 Encapsulation and controlled release in bakery applications
Jamileh M. Lakkis
Encapsulation technologies for bakery applications
Hot melt particle coating technology
Spray congealing/chilling
High pressure congealing (beta process)
Film-forming materials
Waxes
Resins
Glycol polymers
Fats and glycerides
Lauric acid group
Palmitic acid group
Oleic/linoleic acid group
Characteristics of wax and fat coating materials
Ideal properties of encapsulated particles for bakery applications
Good barrier properties
Mechanical strength
Surface morphology
Adhesion and cohesiveness
Particle size distribution
Film thickness
Melting properties
Applications of encapsulated actives in bakery applications
Leavening systems
Encapsulated sweeteners
Encapsulated antimicrobial agents
Encapsulated minor ingredients
Flavors
Encapsulated nutrients
9 Encapsulation and controlled release applications in confectionery and oral care products
Jamileh M. Lakkis
Physiology and organization of the oral area
Permeability and barrier functions of the oral cavity
Membranes – physiology and transport routes (Plasma and Epithelial membranes)
Plasma membranes
Epithelial membranes
Oral mucosa
Saliva
Keratinization
Polarity
pH
Transport mechanisms across membranes
Delivery sites in the oral cavity
Advantages of the oral route for drug delivery
Disadvantages of oral route delivery
Dosage formulation
Physico-chemical properties of the active and dosage
Confectionery products as delivery systems
Chewing gum as a delivery system
Typical gum composition and manufacture
Chewing gums for delivering flavors and non-medicated actives
Effect of saliva flow rate on flavor release
Effect of non-sugar sweeteners (Polyols)
Effect of sensates on flavor release from chewing gum
Chewing gum for delivering cosmetic and medicated actives
Oral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia)
Antimicrobials
Chewing gums for delivering actives for minor pains, diabetes and weight management
Chewing gum for delivering caffeine
Chewing gums for delivering nicotine
Chewing gum for delivering acetyl salicylic acid
Chewing gum for delivering insulin
Lozenges as delivery systems
Lozenges for delivering flavors and sensates
Lozenges for delivering relief from cough and sore throat
Lozenges as delivery systems for oral care
Lozenges for delivering nicotine (Smoking Cessation)
Oral thin films
Seamless capsules
10 Assessing bioavailability and nutritional value of microencapsulated minerals
Diego Moretti and Michael Zimmermann
Assessing bioavailability and nutritional value of minerals for human use
In vitro methods
Animal studies
Studies in human subjects using tracers
Intervention studies in humans
Special considerations in evaluating the bioavailability of encapsulated minerals
Solubility of the coating material in the GI tract
Coating material as a functional ingredient
11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
Philip Christophersen, Mingshi Yang and Huiling Mu
Chemistry of omega-3 fatty acids
Functional foods enriched with omega-3 fatty acids
Bioavailability of omega-3 fatty acids
Effect of chemical structure
Effect of microencapsulation on bioavailability of omega-3 fatty acids
12 Innovative applications of micro and nanoencapsulation in food packaging
Murat Ozdemir and Tansel Kemerli
Antimicrobial food packaging materials and controlled release applications
Antimicrobials-organic acids, peptides, essential oils
Antimicrobial essential oils
Metals and metal oxides
Insect and rodent repellents
Scented fragrance inserts and aroma-flavor releasing systems
Encapsulated pigments and fillers
Encapsulated inks and time-temperature indicators
Future perspective
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