Encapsulation and Controlled Release Technologies in Food Systems E-Book
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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption.
This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization.
This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.
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Table of Contents
Cover
Title Page
Copyright
Dedication
List of contributors
Foreword
Preface to second edition
Preface to first edition
Chapter 1: Introduction
Wall-forming materials
Core materials
Release triggers
Payload
Current approaches to encapsulation and controlled release
Overview of controlled-release systems
Release mechanisms
References
Chapter 2: Encapsulation of edible active compounds using supercritical fluids
Supercritical fluid technology
Particle formation processes
Products
Case study: Encapsulation of lavandin essential oil
References
Chapter 3: Encapsulation by complex coacervation
Introductory comments
Complex coacervation background and terminology
Biopolymers and complex coacervation
Stabilization and solidification of complex coacervate capsule shells
Overview of current encapsulation protocols
Concluding comments
References
Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications
Introduction
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
References
Chapter 5: Microencapsulation of probiotics
Introduction to probiotics
Introduction to microencapsulation
Methods used in microencapsulating probiotics
Conclusion and prospects
References
Chapter 6: Emulsions as delivery systems in foods
Introduction
Stabilization and destabilization of emulsion systems
Release triggers for emulsions
Delivery of water-soluble food actives via emulsions
Delivery of hydrophobic food actives via O/W emulsions
Delivery of dietary fats as O/W emulsions and their protection against oxidation
Future trends
References
Chapter 7: Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles
Introduction
U-Type microemulsions, swollen micelles, and progressive and full dilution
Solubilization of nonsoluble nutraceuticals
Oxidative stability
Bioavailability
Water binding
Conclusions
References
Chapter 8: Encapsulation and controlled release in bakery applications
Introduction
Encapsulation technologies for bakery applications
Film-forming materials
Glycol polymers
Fats and glycerides
Ideal properties of encapsulated particles for bakery applications
Applications of encapsulated actives in bakery applications
Encapsulated minor ingredients
References
Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products
Introduction
Physiology and organization of the oral area
Permeability and barrier functions of the oral cavity
Membranes – physiology and transport routes (plasma and epithelial membranes)
Transport mechanisms across membranes
Delivery sites in the oral cavity
Dosage formulation
Confectionery products as delivery systems
Chewing gum as a delivery system
Effect of saliva flow rate on flavor release
Effect of non-sugar sweeteners (polyols)
Effect of sensates on flavor release from chewing gum
Oral and dental health (antimicrobials, dental caries prevention, xerostomia)
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
Oral thin films
Seamless capsules
References
Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals
Introduction
Assessing bioavailability and nutritional value of minerals for human use
Special considerations in evaluating the bioavailability of encapsulated minerals
Outlook and research questions
References
Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
Introduction
Chemistry of omega-3 fatty acids
Functional foods enriched with omega-3 fatty acids
Bioavailability of omega-3 fatty acids
Conclusions
References
Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging
Introduction
Antimicrobial food packaging materials and controlled release applications
Scented fragrance inserts and aroma-flavor releasing systems
Future perspective
References
Index
End User License Agreement
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Guide
Cover
Table of Contents
Foreword
Preface to second edition
Begin Reading
List of Illustrations
Chapter 1: Introduction
Figure 1.1 Typical hot-melt extrusion system
Figure 1.2 Molecular complexation with cyclodextrin.
Figure 1.3 Schematic diagram of (a) flow-focusing microfluidic process for making calcium alginate beads, (b) top view of the flow-focusing channels, C and D, as they pass through the orifice and the subsequent generation of microparticulates (from Hong et al., 2007, with permission).
Figure 1.4 Typical microencapsulation systems: matrix, reservoir, and their combination.
Figure 1.5 Principal modes of controlled release, burst, delayed, and sustained.
Chapter 2: Encapsulation of edible active compounds using supercritical fluids
Figure 2.1 Phase diagram pressure vs. temperature and volume vs. pressure. CP, critical point; TP, triple point.
Figure 2.2 Flowsheet of the RESS process.
Figure 2.3 Flowsheet of the SAS process.
Figure 2.4 Flowsheet of the PGSS process: (a) batch and (b) continuous.
Figure 2.5 Schematic diagram of a CPF process.
Figure 2.6 Case study: Formulation of lavandin essential oil.
Figure 2.7 Experimental apparatus for the production of dry liposomes by PGSS-drying.
Figure 2.8 Multivesicular and multilamellar lavandin oil liposomes.
Figure 2.9 Operation region in experiments of supercritical impregnation of lavandin essential oil in OSA starch, enabling complete miscibility between the essential oil and CO
2
.
Chapter 3: Encapsulation by complex coacervation
Figure 3.1 Schematic diagram of reactions catalyzed by mTGase
Figure 3.2 Optical photomicrographs of orange oil capsules suspended in water. (a) Orange oil emulsion formed by magnetic stirrer; (b) orange oil emulsion formed by homogenization. Shell: WPI–gum arabic complex coacervate not chemically cross-linked
Figure 3.3 Optical photomicrograph of microcapsules loaded with sunflower oil suspended in water. Shell: Fish gelatin–gum arabic complex coacervate cross-linked with glutaraldehyde
Figure 3.4 Scanning electron photomicrograph of exterior surface of freeze-dried microcapsules loaded with tuna oil–containing antioxidant. Shell: Type A pigskin gelatin–sodium hexametaphosphate complex coacervate cross-linked with mTGase
Figure 3.5 Scanning electron photomicrograph showing cross section of spray-dried microcapsule loaded with fish oil. Shell: thermally denatured WPI
Figure 3.6 Optical photomicrograph of microcapsules loaded with an olive oil solution of allyl isothiocyanate. Shell Type B bovine gelatin–gum arabic complex coacervate cross-linked with tannic acid
Figure 3.7 Scanning electron photomicrograph of cross section of spray-dried capsule loaded with a soybean oil solution of paprika oleoresin. Shell: Type B gelatin–gum arabic complex coacervate cross-linked with glutaraldehyde
Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications
Figure 4.1 Schematic representation of different types of lipossomes (with permission from Mozafari et al., 2008. Copyright 2008 Taylor and Francis) ULV, unilamellar vesicles.
Figure 4.2 Schematic representation of water replacement during lyophilization and rehydration (with permission from Chen et al., 2010. Copyright 2010 Elsevier).
Figure 4.3 Schematic representation of the forces acting in a liposome bilayer.
y
is the separation between the density-weighted lipid–water interface, and
a
is the área per lipid in the lamella. Removal of water from the interlamellar layer results in reduction of
y
or
a
. Reductions in
y
are balanced by an increasingly large hydration repulsion between the lamellae. Reductions in
a
are associated with increasingly large lateral compressive in the lamellae (with permission from Wolfe and Bryant, 1999. Copyright 1999 Elsevier).
Figure 4.4 Representation of the interaction of a trehalose molecule with two phospholipid molecules. The dashed lines are hydrogen bonds between trehalose and lipid headgroups (with permission from Sum et al., 2003 Copyright 2003 Biophysical Society).
Chapter 5: Microencapsulation of probiotics
Figure 5.1 Morphologies of the different polymeric microparticles.
Figure 5.2 Alginate monomer (a) and chain (b) conformations and a schematic alginate chain sequence (c) (
Krasaekoopt, W.,
2013a).
Figure 5.3 Structural units of different types of carrageenans.
Figure 5.4 Typical structures of various carrageenans.
Figure 5.5 Structure of xanthan gum.
Figure 5.6 Chemical structures of (a) amylose and (b) amylopectin.
Figure 5.7 Chemical structure of gelatin.
Figure 5.8 Chemical structure of cellulose acetate phthalate.
Figure 5.9 Viable counts of SDMC and FDMC microcapsules of LGG, as a function of storage time at 25 °C and (A)
a
w
0.32, (B)
a
w
0.57, and (C)
a
w
0.70
Figure 5.10 Stability of
Lactobacillus acidophilus
LA14 and
Bifidobacterium lactis
BI07 in freeze dried powders and formulated within microcapsules during storage at 5°C and at room temperature (r.t.) (
n
= 3, SD <0.2 log/g)
Chapter 6: Emulsions as delivery systems in foods
Figure 6.1 Schematic representation of mechanisms for droplet stabilisation and instability.
Figure 6.2 Effect of oil phase volume in o/w emulsions on salty taste perception for constant salt concentration on product or on aqueous phase.
Figure 6.3 Confocal scanning light microscopic images of an intact pine tree seed cell (left) in the presence of Nile Blue. The dotted line represents the cell wall. Purified oil bodies could be isolated from these cells (right). The light grey spheres in both images depict the oil core of the oil bodies. The white colour represents the protein containing cell structures (hardly visible in the right picture). These pictures have been kindly provided by our colleagues C.M. Beindorff and E. Drost of Unilever R&D Vlaardingen, The Netherlands.
Figure 6.4 Emulsion production via microfluidic technology. Here a so-called psi-junction is used. Other geometries are possible as well. (a) shows the schematic overview and (b) is a microscopic “real” picture that has been kindly provided by Conchi Pulido de Torres, Unilever R&D Colworth, UK.
Chapter 7: Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles
Figure 7.1 Typical phase diagram made with water, emulsifiers, and oil phase. Four types of isotropic regions have been identified. Note that the dilution lines traverse via a two-phase region and full dilution to the far corner of the water phase is not possible.
Figure 7.2 Typical novel U-type phase diagram composed of selected combinations of cosmetic-grade emulsifiers with progressive full dilution.
Figure 7.3 (a) Droplet size distribution of various dilution points along dilution line 73 in phase diagram depicted in Figure 7.2. (b) Photomicrograph of typical o/w droplets derived from a concentrate of w/o after dilution to 90 wt% water content (AP refers to aqueous phase) (Adapted from Garti, with permission from the publisher).
Figure 7.4 A schematic illustration of the loading process of various nutraceuticals onto the o/w microemulsion droplets after inversion (Adapted from Nutralease and Garti, 2003, with permission from the publisher).
Figure 7.5 Molecular structure of lycopene.
Figure 7.6 Pseudoternary phase diagram (25°C) of water/PG/R(+)-limonene/ethanol/Tween 60 system with a constant weight ratio of water/PG (1:1) and a constant weight ratio of R(+)-limonene/ethanol (1:1). Solubilization of lycopene was studied along dilution line T64 (Adapted from Yaghmur and Garti, 2001, with permission from the publisher).
Figure 7.7 Solubilization capacity of lycopene along dilution line T64 as per phase diagram in Figure 7.6 (Adapted from Garti, with permission from the publisher).
Figure 7.8 Relative diffusion coefficient of water (•) and (▴) in microemulsions without (a) and with (b) lycopene, as calculated from SD-NMR results at 25°C.
D
0
w
was measured in a solution containing water/PG (1:1), and determined to be . the pure diffusion coefficient of was determined to be (Adapted from Garti, with permission from the publisher).
Figure 7.9 Molecular structure of cholesterol and some abundant phytosterols (; ; and additional double bond at C
22
-stigamsterol; ; and additional double bond at C
22
-brassicasterol (Adapted from Garti, 2004, with permission from the publisher).
Figure 7.10 Solubilization capacity (SC) of cholesterol (x) and phytosterols (o) along dilution line T64 at 25°C.
Figure 7.11 Competitive solubilization of (a, b) cholesterol alone and (c, d) combined phytosterols and cholesterol in bile salt micelles (wt ratio of 1/1) in U-type microemulsions as a function of water dilution (Adapted from Garti, with permission from the publisher).
Figure 7.12 Chemical structures of (a) free lutein and (b) lutein ester.
Figure 7.13 Schematic model of lutein solubilization.
Figure 7.14 Chemical structures of (a) α-tocopherol and (b) α-tocopherol acetate.
Figure 7.15 Solubilization capacities of free tocopherol (•) and tocopherol acetate (▴) in U-type microemulsions at several dilutions along dilution line 64 (60% surfactant phase and 40 wt% oil phase (Adapted from Garti, 2002, with permission from the publisher).
Figure 7.16 Oxidative stability to air and light of 23 mg lycopene emulsified in 10 g of o/w emulsion versus in the NSSL (modified microemulsion) vehicles.
Figure 7.17 Chemical structure of CoQ
10
.
Figure 7.18 Schematic functionality of CoQ
10
in mitochondria.
Figure 7.19 Bioavailability of CoQ
10
in humans given a total of 150 mg of active matter in two daily doses in two types of formulations, in best commercial formulation in the market place (entitled 275% more bioavailable, filled bar) versus the CoQ
10
solubilized in NSSL vehicles (white bar).
Figure 7.20 Ratio of CoQ
10
(TQ) to total cholesterol (TC) in human blood when given 150 mg of CoQ
10
in two daily doses in two types of formulations, in best commercial formulation in the market place (entitled 275% more bioavailable, filled bar) versus the CoQ
10
solubilized in NSSL vehicles (white bar).
Figure 7.21 Ratio of vitamin E (VE) to total cholesterol in human blood given a total of 150 mg of CoQ
10
in two daily doses in two types of formulations, in best commercial formulation in the market place (entitled 275% more bioavailable, filled bar) versus the CoQ
10
solubilized in NSSL vehicles (white bar).
Figure 7.22 Schematic representation of the microemulsion droplet approaching the membrane and releasing the nutraceutical molecules. The surfactant does not cross the membrane.
Figure 7.23 The amounts (weight percent of free and bound) of interphasal water in microemulsions based on sugar esters along dilution line 64 (60% surfactant and 40% oil phase). (o) Bulk (free) water and (•) interphasal (bound) water (Adapted from Garti, 1995, with permission from the publisher).
Chapter 8: Encapsulation and controlled release in bakery applications
Figure 8.1 Various configurations of fluid bed coating systems. (a) top spray, (b) bottom spray (Wurster), and (c) tangential spray
Figure 8.2 Film formation principle in a fluid bed coating system
Figure 8.3 Typical spray-chilling unit
Figure 8.4 Effect of temperature and pressure on polymorphic profile of stearine. (a) native, (b) melted and resolidified, and (c) treated at 145
o
C and 4400 Lb/inch
2
Figure 8.5 Typical appearance of lipid-coated particles using fluid bed coating: (a) low melting fat, 42
o
C and (b) its blend with carnauba wax, 72
o
C.
Figure 8.6 Typical temperature/time profile of a cake batter during baking cycle in a conventional oven.
Figure 8.7 Correlation between thickness of fat coating (melting point 64
o
C) and release of CO
2
from microencapsulated sodium bicarbonate.
Figure 8.8 Release of carbon dioxide from refrigerated dough package made with un-encaspulated and two encapsulated soda samples (E-soda 1 and E-soda 2) and stored at 45
o
F for 6 weeks
Figure 8.9 Fourier transform infrared (FTIR) of encapsulated and unencapsulated sucralose showing peaks in 1500–1640 cm
-1
range
Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products
Figure 9.1 Cross-section of the human oral area.
Figure 9.2 Anatomical location and extent of masticatory, lining and specialized mucosa in the oral cavity
Figure 9.3 Structure of the oral mucosae
Figure 9.4 The four mechanisms of transport across mucosal cells.
Figure 9.5 Perceived breath freshening intensity of chewing gum containing encapsulated cooling agent (continuous line) and control (dotted line) (Wolf et al., 2005).
Figure 9.6 Effect of chewing gum containing sorbitol on interproximal plaque pH
Figure 9.7 Release of nicotine from a chewing gum, lozenge and tobacco sachet
Figure 9.8 Effect of pectin concentration on perceived warming sensation in the esophageal area
Figure 9.9 Cross-section of a typical seamless capsule showing solid shell and a liquid center.
Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals
Figure 10.1 Schematic representation of the main methodologies that can be used to estimate and quantify the bioavailability and nutritional impact of iron fortification compounds. The methods can be differentiated with respect to their suitability for high throughput screening, to be used for product development, or to measure and assess nutritional value and quantify bioavailability.
Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
Figure 11.1 Simplified structures of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) containing lipids.
Figure 11.2 The change in mean EPA serum level over time obtained from the ethyl ester of EPA with and without exines (redrawn from Wakil et al. 2010, with permission).
Figure 11.3 Summarized concentration of EPA and DHA (g/100 g lipids) in plasma and organs of hamsters after 6 weeks of feeding of ordinary hamster chow supplemented with 10 g/100 g of either a commercial butter blend, an interesterified butter product, or an interesterified butter product with added fish oil. Values (means ± SEM, n = 10), not sharing a common superscript letter, were significantly different (P < 0.001) (redrawn from Porsgaard et al. 2007, with permission).
Figure 11.4 Concentration of EPA and DHA (g/100g lipids) in chylomicrons before and 2, 3, 4, and 6 h after intake of meal containing reference oil or fish oil in either oil capsules, fitness bar or yoghurt drink (modified from Schram et al. 2007. with permission).
Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging
Figure 12.1 Food packaging related areas of application for micro- and nanoencapsulation.
Figure 12.2 Migration of active substance from (a) plastic film, and (b) edible coating.
Figure 12.3 Production of encapsulants by extrusion process.
Figure 12.4 Description of the action of a system composed of microcapsules containing a repellant material: (a) microcapsule core containing a repellent, and (b) diffusion and evaporation of the repellent material through the wall.
Figure 12.5 Release of insect repellent agent triggered by humidity of the environment or temperature.
Figure 12.6 Application of insect repellent agent in a secondary packaging material: (a) insect repellent agent embedded in a cardboard with insect repellent impermeable layer, (b) encapsulated insect repellent agent directly embedded in a cardboard, and (c) cardboard and polymer matrix containing encapsulated insect repellent agent.
Figure 12.7 Release of microencapsulated flavors from flavor- incorporated plastics.
Figure 12.8 Premix masterbatch process.
Figure 12.9 Split-feed masterbatch process.
Figure 12.10 Electronic ink system containing two pigments: (a) positively charged white particles and negatively charged black particles suspended in a clear fluid, (b) negative electric field is applied at bottom electrode, white and black particles come to the middle part of system, (c) white and black particles are mixed under negative electric field at bottom, (d) corresponding particles move to the microcapsule, where they become visible to the user; this makes the surface appear white or black at that spot, (e) the charge to each microcapsule may also be bifurcated, resulting in a half white/a half black surface, and (f) the split charge maximizes resolution and creates crisp images similar to printed paper.
Figure 12.11 Microbial time-temperature indicator made by screen printing method.
List of Tables
Chapter 2: Encapsulation of edible active compounds using supercritical fluids
Table 2.1 Comparison between the orders of magnitude of the properties of liquids, gases, and supercritical fluids
Table 2.2 Some common particle formation technologies using supercritical fluids
Table 2.3 Comparison of the lavandin oil encapsulation efficiency and oil load using different supercritical techniques
Table 2.4 Characteristics of the particles tested, process conditions applied to obtain them, and lavandin oil, linalool, and linalyl acetate concentrations reached in antimicrobial assays with a concentration of particles of 0.2 mg/mL, and inhibition caused by these formulations in 10
6
CFU/mL inoculums of tested bacterial strains
Chapter 3: Encapsulation by complex coacervation
Table 3.1 Biopolymer combinations able to produce complex coacervates potentially suiTable for microcapsule formation
Table 3.2 Several structural features that affect the use of biopolymers in complex coacervation encapsulation protocols
Table 3.3 Candidate protein replacements for mammalian gelatins
Table 3.4 Composition and DSC denaturation temperatures of commercial milk and vegeTable protein products often cited as candidate replacements for bovine and porcine gelatin in complex coacervation encapsulation procedures
Table 3.5 Representative candidate polysaccharides for use in complex coacervation encapsulation protocols
Table 3.6 Representative examples of variations in properties of commercial biopolymer products
Table 3.7 Summary of mTGase properties that affect their use in producing microcapsules for food use
Table 3.8 Description of selected mTGase products sold by two major producers
Table 3.9 Table that illustrates variations in procedures used to produce a variety of microcapsules by complex coacervation
Table 3.10 Representative examples of microcapsules produced by complex coacervation without chemical cross-linking
Table 3.11 Representative examples of microcapsules produced by complex coacervation with chemical cross-linking by mTGase and other agents
Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications
Table 4.1 Liposome encapsulating bioactives of interest for application in food
Chapter 5: Microencapsulation of probiotics
Table 5.1 Examples of strains currently used in probiotic applications according to the world gastroenterology organization, May 2008
Chapter 6: Emulsions as delivery systems in foods
Table 6.1 Examples of typical food emulsions and their relative concentration of fat
Table 6.2 Examples of aqueous phase structuring ingredients
Table 6.3 Examples of common food fats and oils and their melting points (MP) and fat composition (in %). Saturated fatty acid chains of a given chain length are given the suffix Cxx:0, whilst unsaturated fatty acid chains are given the suffice Cxx:1/2/3 depending on the degree of unsaturation
Table 6.4 Summary of some food emulsifiers available for stabilization of oil-in-water and water-in-oil food emulsions, including application
Chapter 8: Encapsulation and controlled release in bakery applications
Table 8.1 Effect of particle size on wall thickness (adopted from Madan et al. 1974 with permission)
Table 8.2 Source and melting temperatures of selected group of waxes, lipids and resin compounds used in particle coating applications (adapted from various sources)
Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products
Table 9.1 Epithelia thickness in various regions of the human oral cavity (various sources)
Table 9.2 Blood Flow (ml/min/100 cc) in various regions of the oral mucosa of the rhesus monkey (Veillard et al., 1987, with permission)
Table 9.3 Permeability of the human skin and oral mucosa to water Kp values (× 10
−7
± cm/min) (n = 58) (from Squire, 1991)
Table 9.4 Typical composition of chewing gum formulation
Table 9.5 Partial list of commercially-available functional (medicated) chewing gums. (Donbrow and Friedman 1974. Reproduced with permission from John Wiley & Sons)
Table 9.6 Transfer rate of caffeine as a function of film thickness, caffeine concentration and PEG concentration in film (Donbrow and Freidman, 1974, with permission)
Table 9.7 Partial list of some marketed products available as fast dissolving strips
Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals
Table 10.1 Overview of definitions and terminology used to define and characterize bioavailability and transfer of minerals, here with the example of iron, from dietary sources to bodily compartments (modified from Fairweather-Tait et al., 2007)
Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
Table 11.1 Some of omega-3 fatty acid enriched products on the market
Table 11.2 Examples of wall materials used for encapsulation of fish oils using spray-drying
Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging
Table 12.1 Examples of micro- and nanoencapsulated antimicrobial food packaging systems
Encapsulation and Controlled Release Technologies in Food Systems
EDITED BY
Jamileh M. Lakkis
Expert in encapsulation and controlled release technologiesBarcelonaSpain
SECOND EDITION
This edition first published © 2016 by John Wiley & Sons Ltd
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Cover image: © Getty Images
To my family
List of contributors
Ingrid, A.M. Appleqvist
CSIRO, Sydney, Australia
Abraham Aserin
Casali Institute of Applied Chemistry, The Institute of Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel
Philip C.B. Christophersen
Department of Pharmacy, Faculty of Health and Medicinal Sciences, University of Copenhagen, Denmark
María José Cocero
Department of Chemical Engineering and Environmental Technology, University of Valladolid (Spain), Valladolid, Spain
Nissim Garti
Casali Institute of Applied Chemistry, The Institute of Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel, Nutralease Ltd, Mishor Adumim, Israel
Gildas K. Gbassi
Université Felix Houphouët Boigny, Département of de Chimie Analytique, Chimie Générale et Minérale, Abidjan, Cote d'Ivoire
Matt Golding
Massey University, Palmerston North, New Zealand
Nicolaas Jan Zuidam
Unilever Food and Health Research Institute, Unilever R&D Vlaardingen, The Netherlands
Tansel Kemerli
Department of Chemical Engineering, Section of Food Technology, Gebze Institute of Technology, Turkey
Jamileh M. Lakkis
Expert in encapsulation and controlled release technologies, Barcelona, Spain
Xiang Li
Université de Strasbourg, Faculté de pharmacie, Laboratoire de Conception et d'Application de Molécules Bioactives, Illkirch Cedex, France
Ángel Martín
Department of Chemical Engineering and Environmental Technology, University of Valladolid, Valladolid, Spain
Diego Moretti
ETH Zürich, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, aboratory of Human Nutrition Schmelzbergstrasse, Zürich, Switzerland
Huiling Mu
Department of Pharmacy, Faculty of Health and Medicinal Sciences, University of Copenhagen, Denmark
Trinh Lan Nguyen
Université de Strasbourg, Faculté de pharmacie, Laboratoire de Conception et d'Application de Molécules Bioactives, Illkirch Cedex, France
Murat Ozdemir
Department of Chemical Engineering, Section of Food Technology, Gebze Institute of Technology, Turdey
Samantha C. Pinho
Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Brazil
Eli Pinthus
Nutralease Ltd, Mishor Adumim, Israel, Adumim Food Ingredients, Mishor Adumim, Israel
Aviram Spernath
Casali Institute of Applied Chemistry, The Institute of Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel
Curt Thies
Thies Technologies, Henderson, Nevada
Taise Toniazzo
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Brazil
Thierry F. Vandamme
Université de Strasbourg, Faculté de pharmacie, Laboratoire de Conception et d'Application de Molécules Bioactives, Illkirch Cedex, France
Salima Varona
Department of Chemical Engineering and Environmental Technology, University of Valladolid, Valladolid, Spain
Rob Vreeker
Unilever Food and Health Research Institute, Unilever R&D Vlaardingen, The Netherland
Mingshi Yang
Department of Pharmacy, Faculty of Health and Medicinal Sciences, University of Copenhagen, Denmark
Michael Zimmermann
ETH Zürich, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, Zürich, Switzerland
Foreword
The biggest threat to the wider utilization of encapsulated ingredients in food formulations is the use of MIRAGE ENCAPSULATION. This unfortunate practice used by a few marginal suppliers, who resort to dry blending actives with excipients and label them as “encapsulated” ingredients, results in low-quality products which cast doubts on the benefits of true encapsulation.
Preface to second edition
The emergence of the discipline of encapsulation and controlled release has undoubtedly had a great impact on the food and dietary supplements sectors. However, a large gap still exists between the theoretical aspects of encapsulation and controlled release technologies and their potential applications.
This book edition represents a continued effort to bridge this gap. It is designed as an improvement and a complement to the first edition which was published in 2007. This edition differentiates itself in two main aspects. First, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and second, it incorporates an elaborate discussion on the impact of encapsulation and controlled release technologies on the bioavailability of a select group of health ingredients. Similar to the first edition, this book includes chapters written by distinguished authors and researchers in their respective areas of specialization.
Chapters in this edition, except for two of them, are either entirely new or have been appropriately expanded:
Chapter 1
provides a general introduction to microencapsulation and controlled release technologies, mainly those adaptable to food applications. It also discusses briefly the concept of release kinetics and modes of release.
Chapter 2
authored by Dr. Cocero and co-workers discusses a novel approach to microencapsulation using supercritical fluid (SCF) technology. The chapter provides an elaborate discussion on particle formation processes using CO
2
-SCFs along with a case study highlighting the benefits and challenges of microencapsulating essential oils using such novel technologies.
Chapter 3
by Dr. Curt Thies presents an expanded version of the original chapter on encapsulation via complex coacervation. It provides a critical assessment of formulations on yield and stability of encapsulated food grade oils (orange, omega-3 fatty acids).
Chapter 4
by Dr. Pinho and Dr. Toniazzo introduces the reader to a new approach to microencapsulation via dried liposomes. The authors also discuss the potential of dried liposome microcapsules as a safer alternative to wet systems, especially for food applications.
Chapter 5
by Dr. Thierry Vandamme and his collaborators presents an overview of the role of excipients and encapsulating agents in preserving the stability and viability of encapsulated probiotic bacteria.
Chapters 6
by Dr. Klaas Jan Zuidam et al. dealing with emulsions as delivery systems and
Chapter 7
by Professor Garti et al. on Nanosized Self-Assembled Liquid Vehicles have not been updated but are included in this edition due to the importance of the subject matters to the concepts of microencapsulation and controlled release.
Chapter 8
written by the editor of this book (Dr. Lakkis) on encapsulation and controlled release applications in bakery products has been updated to include broader discussions and additional illustrations.
Chapter 9
also authored by the book editor has been rewritten to highlight novel approaches for delivering flavors, health as well as oral care actives via confectionery products.
Chapter 10
is written by two leading experts on bioavailability of minerals, Dr. Diego Moretti and Dr. Michael Zimmermann. This chapter presents an in-depth discussion on methods for assessing bioavailability and nutritional value of microencapsulated minerals.
Chapter 11
by Dr. Mu and collaborators presents a critical overview of current advances in assessing the impact of microencapsulation techniques on stabilizing omega-3 fatty acids and preserving their bioavailability.
Chapter 12
by Dr. Murat Ozdemir and Dr. Tansel Kemerli includes an expanded update on novel technologies for controlling the release of scents and fragrances, pigments, inks and time-temperature indicators in food packaging applications.
It is my hope that this new edition proves itself to be a useful source of information on microencapsulation and controlled release technologies, mainly for those involved in using them in the development of new products. A special effort was made to keep the text accurate, clear, and easy-to-read.
This new edition would not have been possible without the commitment and cooperation of the contributing authors who I am deeply indebted to. Thank you.
I also would like to acknowledge David McDade (excutive editor), Audrie Tan (project manager), and Anupama Kumari (project manager) and the editorial staff at Wiley-Blackwell, and also Jo Egré (freelance copy editor) for their continued support, advice, and patience throughout this project
As always I am very grateful for the readers of the first edition and welcome their continued feedback on this book.
Jamileh M. Lakkis
Preface to first edition
Encapsulation and controlled release technologies have enjoyed their fastest growth in the last two decades. These advances, pioneered by pharmaceutical companies, were a result of: (1) the rapid change in drug development strategies to target specific organs or even cells, (2) physicians' growing concern about patient non-compliance, and (3) pharmaceutical companies desire to extend their market monopoly on new drugs for a certain period of time, as provided by the US and international patent laws.
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
