Nano- and Microencapsulation for Foods E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 938

Veröffentlichungsjahr: 2014

Beschreibung

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. 

This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods.

Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients.

Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products.

Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials.

Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation. 

Leseprobe

Table of Contents

Cover

Title Page

Copyright

List of Contributors

Preface

Chapter 1: Overview of Nano- and Microencapsulation for Foods

1.1 Introduction

1.2 Nano- or microencapsulation as a rich source of delivery of functional components

1.3 Wall materials used for encapsulation

1.4 Techniques used for the production of nano- or microencapsulation of foods

1.5 Characterization of nano- or microencapsulated functional particles

1.6 Fortification of foods through nano- or microcapsules

1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market

1.8 Overview of the book

Acknowledgments

References

Part I: Concepts and rationales of nano- and microencapsulation for foods

Chapter 2: Theories and Concepts of Nano Materials, Nano- and microencapsulation

2.1 Introduction

2.2 Materials used for nanoparticles, nano- and microencapsulation

2.3 Nano- and microencapsulation techniques

2.4 Pharmaceutical and nutraceutical applications

2.5 Food ingredients and nutraceutical applications

2.6 Conclusion

References

Chapter 3: Rationales of Nano- and Microencapsulation for Food Ingredients

3.1 Introduction

3.2 Factors affecting the quality loss of food ingredients

3.3 Case studies of food ingredient protection through nano- and microencapsulation

3.4 Conclusion

References

Chapter 4: Methodologies Used for the Characterization of Nano- and Microcapsules

4.1 Introduction

4.2 Methodologies used for the characterization of nano- and microcapsules

4.3 Conclusion

Acknowledgements

References

Chapter 5: Advanced Approaches of Nano- and Microencapsulation for Food Ingredients

5.1 Introduction

5.2 Nanoencapsulation based on the microencapsulation technology

5.3 Classification of the encapsulation system

5.4 Preparation methods for the encapsulation system

5.5 Application of the encapsulation system in food ingredients

5.6 Conclusion

References

Part II: Nano- and microencapsulations of food ingredients

Chapter 6: Nano- and Microencapsulation of Phytochemicals

6.1 Introduction

6.2 Classification of phytochemicals

6.3 Stability and solubility of phytochemicals

6.4 Microencapsulation of phytochemicals

6.5 Nanoencapsulation

6.6 Conclusion

References

Chapter 7: Microencapsulation for Gastrointestinal Delivery of Probiotic Bacteria

7.1 Introduction

7.2 The gastrointestinal (GI) tract

7.3 Encapsulation technologies for probiotics

7.4 Techniques for probiotic encapsulation

7.5 Controlled release of probiotic bacteria

7.6 Potential applications of encapsulated probiotics

7.7 Future trends and marketing perspectives

References

Chapter 8: Nano-Structured Minerals and Trace Elements for Food and Nutrition Applications

8.1 Introduction

8.2 Special characteristics of nanoparticles

8.3 Nano-structured entities in natural foods

8.4 Nano-structured minerals in nutritional applications

8.5 Uptake of nano-structured minerals

8.6 Conclusion

References

Chapter 9: Nano- and Microencapsulation of Vitamins

9.1 Introduction

9.2 Vitamins for food and nutraceutical applications

9.3 Colloidal encapsulation (nano and micro) in foods: principles of use

9.4 Conclusion and future trends

References

Chapter 10: Nano- and Microencapsulation of Flavor in Food Systems

10.1 Introduction

10.2 Flavor stabilization in food nano- and microstructures

10.3 Flavor retention and release in an encapsulated system

10.4 Nano- and microstructure processing

10.5 Conclusion

Acknowledgements

References

Chapter 11: Application of Nanomaterials, Nano- and Microencapsulation to Milk and Dairy Products

11.1 Introduction

11.2 Milk

11.3 Yogurt

11.4 Cheese

11.5 Others

11.6 Conclusion

References

Chapter 12: Application of Nano- and Microencapsulated Materials to Food Packaging

12.1 Introduction

12.2 Nanocomposite technologies

12.3 Intelligent and active packaging based on nano- and microencapsulation technologies

12.4 Conclusion

References

Part III: Bioactivity, toxicity, and regulation of nanomaterial, nano- and microencapsulated ingredients

Chapter 13: Controlled Release of Food Ingredients

13.1 Introduction

13.2 Fracturation

13.3 Diffusion

13.4 Dissolution

13.5 Biodegradation

13.6 External and internal triggering

13.7 Conclusion

References

Chapter 14: Bioavailability and Bioactivity of Nanomaterial, Nano- and Microencapsulated Ingredients in Foods

14.1 Introduction

14.2 Bioavailability of nano- and microencapsulated phytochemicals

14.3 Bioavailability of other nano- and microencapsulated nutraceuticals

14.4 Bioavailability of nano- and microencapsulated bioactive components

14.5 Conclusion

References

Chapter 15: Potential Toxicity of Food Ingredients Loaded in Nano- and Microparticles

15.1 Introduction

15.2 Factors influence the toxicity of nano- and microparticles

15.3 Behavior and health risk of nano- and microparticles in the gastrointestinal (GI) tract

15.4 Toxicity studies of nano- and microparticles

15.5 Risk assessment of micro- and nanomaterials in food applications

15.6 Conclusion

References

Chapter 16: Current Regulation of Nanomaterials Used as Food Ingredients

16.1 Introduction

16.2 The European Union (EU)

16.3 The United Kingdom (UK)

16.4 France

16.5 The United States of America (USA)

16.6 Canada

16.7 Korea

16.8 Australia and New Zealand

References

Index

End User License Agreement

Pages

xiii

xiv

xv

xvii

1

2

3

4

5

6

7

8

9

10

11

12

13

14

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50

51

52

53

54

55

56

57

58

59

60

61

62

63

64

65

66

67

68

69

70

71

72

73

74

75

76

77

78

79

80

81

82

83

84

85

86

87

88

89

90

91

92

93

94

95

96

97

98

99

100

101

102

103

104

105

106

107

108

109

110

111

112

113

114

115

116

119

120

121

122

123

124

125

126

127

128

129

130

131

132

133

134

135

136

137

138

139

140

141

142

143

144

145

146

147

148

149

150

151

152

153

154

155

156

157

158

159

160

161

162

163

164

165

167

168

169

170

171

172

173

174

175

176

177

178

179

180

181

182

183

184

185

186

187

188

189

190

191

192

193

194

195

196

197

199

200

201

202

203

204

205

206

207

208

209

210

211

212

213

214

215

216

217

218

219

220

221

222

223

224

225

226

227

228

229

230

231

232

233

234

235

236

237

238

239

240

241

242

243

244

245

246

247

248

15

249

250

251

252

253

254

255

256

257

258

259

260

262

261

263

264

265

266

267

268

269

270

271

273

274

275

276

277

278

279

280

281

282

283

284

285

286

287

288

289

290

291

292

293

294

295

296

297

298

299

300

301

302

303

304

305

306

307

308

309

310

311

312

313

314

315

316

317

318

319

320

321

322

323

327

328

329

330

331

332

333

334

335

336

337

338

339

340

341

342

343

345

346

347

348

349

350

351

352

353

354

355

356

357

358

359

360

361

362

363

364

365

366

367

368

369

370

371

372

373

374

375

376

377

378

379

380

381

383

384

385

386

387

388

389

390

391

392

393

394

117

325

395

396

397

398

399

400

401

402

403

404

405

406

407

408

409

Guide

Cover

Table of Contents

Preface

Chapter 1: Overview of Nano- and Microencapsulation for Foods

List of Illustrations

Figure 1.1

Figure 1.2

Figure 1.3

Figure 1.4

Figure 2.1

Figure 2.2

Figure 2.3

Figure 2.4

Figure 2.5

Figure 2.6

Figure 2.7

Figure 2.8

Figure 4.1

Figure 4.2

Figure 4.3

Figure 4.4

Figure 4.5

Figure 4.6

Figure 4.7

Figure 4.8

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 5.5

Figure 5.6

Figure 5.7

Figure 6.1

Figure 6.2

Figure 6.3

Figure 6.4

Figure 6.5

Figure 6.6

Figure 6.7

Figure 6.8

Figure 6.9

Figure 6.10

Figure 7.1

Figure 7.2

Figure 7.3

Figure 7.4

Figure 7.5

Figure 7.6

Figure 8.1

Figure 8.2

Figure 8.3

Figure 9.1

Figure 9.2

Figure 9.3

Figure 9.4

Figure 9.5

Figure 10.1

Figure 10.2

Figure 10.3

Figure 10.4

Figure 10.5

Figure 10.6

Figure 10.7

Figure 10.8

Figure 10.9

Figure 10.10

Figure 11.1

Figure 11.2

Figure 11.3

Figure 11.4

Figure 11.5

Figure 11.6

Figure 11.7

Figure 12.1

Figure 12.2

Figure 12.3

Figure 12.4

Figure 12.5

Figure 12.6

Figure 12.7

Figure 12.8

Figure 12.9

Figure 13.1

Figure 14.1

Figure 14.2

Figure 14.3

Figure 14.4

Figure 14.5

Figure 14.6

Figure 14.7

Figure 14.8

Figure 15.1

Figure 15.2

List of Tables

Table 1.1

Table 2.1

Table 2.2

Table 3.1

Table 3.2

Table 4.1

Table 4.2

Table 6.1

Table 6.2

Table 7.1

Table 7.2

Table 7.3

Table 7.4

Table 8.1

Table 8.2

Table 9.1

Table 9.2

Table 9.3

Table 13.1

Table 13.2

Table 15.1

Table 15.2

Table 16.1

Table 16.2

Nano- and Microencapsulation for Foods

Edited by

Hae-Soo Kwak

Sejong University, South Korea

This edition first published 2014 © 2014 by John Wiley & Sons, Ltd

Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK

The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

111 River Street, Hoboken, NJ 07030-5774, USA

For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.

The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.

Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book.

Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

Library of Congress Cataloging-in-Publication Data

Nano- and microencapsulation for foods / edited by Hae-Soo Kwak.

pages cm

Includes bibliographical references and index.

ISBN 978-1-118-29233-4 (cloth)

1. Food addititives. 2. Microencapsulation. 3. Functional foods. 4. Controlled release preparations. I. Kwak, Hae-Soo, editor of compilation.

TX553.A3N254 2014

641.3′08—dc23

2013045013

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover image: Food Background © iStock/ fcafotodigital

Healthy Oils © iStock/Rinelle

Cover design by www.hisandhersdesign.co.uk

1 2014

List of Contributors

Raid G. Alany

Department of Pharmaceutical Science, The School of Pharmacy, University of Auckland, Auckland, New Zealand

Nurul Fadhilah Kamalul Aripin

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea

Bhesh Bhandari

Food Processing Technology and Engineering, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia

Guanyu Chen

The School of Pharmacy, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand

Xi G. Chen

College of Marine Life Science, Ocean University of China, Qingdao, People's Republic of China

Mi-Jung Choi

Department of Bioresources and Food Science, College of Life and Environmental Science, Konkuk University, Seoul, South Korea

Soo-Jin Choi

Department of Food Science and Technology, Sejong Women's University, Seoul, South Korea

Palanivel Ganesan

Department of Food Technology, Universiti putra Malaysia, Serdang, Malaysia

Sundaram Gunasekaran

Department of Biological Systems Engineering and Food Science, University of Wisconsin-Madison, Madison, WI, USA

Florentine M. Hilty

Laboratory for Human Nutrition, Swiss Federal Institute of Technology Zurich, Zurich, Switzerland

Kasipathy Kailasapathy

School of Science and Health, University of Western Sydney, NSW, Australia and School of Biosciences, Taylor's University, Subang Jaya, Malaysia

Hyun-Kyung Kim

Korea Ministry of Food and Drug Administration, Chungcheongbuk-do, South Korea

Sanghoon Ko

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Hae-Soo Kwak

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Jong-Gu Lee

Korea Ministry of Food and Drug Administration, Chungcheongbuk-do, South Korea

Si-Young Lee

Korea Ministry of Food and Drug Administration, Chungcheongbuk-do, South Korea

Sung Je Lee

Institute of Food, Nutrition and Human Health, Massey University, Auckland, New Zealand

Loong-Tak Lim

Department of Food Science, University of Guelph, Ontario, Canada

Mohammad Al Mijan

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Kyuya Nakagawa

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan

Minh-Hiep Nguyen

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea

Hyun-Jin Park

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea

Ashok R. Patel

Vandemoortele Centre, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Gent University Gent, Belgium

Soon-Mi Shim

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Jingyuan Wen

The School of Pharmacy, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand

Marie Wong

Institute of Food, Nutrition and Human Health, Massey University, Auckland, New Zealand

Michael B. Zimmermann

Laboratory for Human Nutrition, Swiss Federal Institute of Technology Zurich, Zurich, Switzerland

Preface

Nano- or microencapsulation technology is a very innovative and emerging technology which will have a great impact on bioactive food product development in the coming years. The technologies are already well known in the fields of medicinal, pharmaceutical, and cosmetic product development. For the last 30 years, food science text books have been written about chemistry or microbiology of food. Now nano and medical science are joining with food science to increase the nano food market value and open up a new focus on the delivery of functional ingredients with high activity. These functional ingredients provide additional benefit to the consumers, aged from infants to senior citizens, by providing healthy enhancement of bodily functions.

This book contributes important information to world food science by detailing what nano- or microencapsulation of foods is, the bioactive ingredients of which contribute significantly to human health. There has not been such a comprehensive book published on nano- or microencapsulation previously, and this text covers the whole principle of encapsulation, the technologies involved in encapsulation, the characterization of encapsulation, the functional products containing vitamins, minerals, probiotics, and its regulations for its development in the world.

This book will be of interest to students, academics, and scientists who are involved in the development of functional food using encapsulation technologies. Nano- or microencapsulation of functional compounds provides an alternative technology in the protection of these compounds and offers efficient delivery to the target site. Uniquely this book covers the encapsulated products from nano- to microsize with significant bioactive functions. Thus, this work will be an important reference book on microencapsulation and is intended to present up-to-date information on the state of the art as the contributors are world authorities in this field.

Only a few books discuss nano- or microencapsulation and deal with the production, characterization, and toxicity of capsules. However, most books deal with the fragment information of encapsulation and none of them cover the micro- or nanoencapsulation for foods. I hope that this book will be unique in offering in-depth knowledge of nano- or microencapsulation, particularly with a focus on foods.

It has been quite challenging to produce a book with the broad scope covering the scientists all over the world. A special thanks to the publisher for giving me the chance to publish the work. My special thanks goes to Dr. Palanivel Ganesan, as well as the lab students involved in editing of this publication. Finally, I am deeply indebted to my wife and sons for their strong support in the completion of this work.

Hae-Soo KwakEditor

Chapter 1Overview of Nano- and Microencapsulation for Foods

Hae-Soo Kwak

Department of Food Science and Technology, Sejong University, Seoul, South Korea

1.1 Introduction

Nano- or microencapsulation technology is a rapidly expanding technology offering numerous beneficial applications in the food industries. Nano- or microencapsulation technology is the process by which core materials enriched with bioactive compounds are packed within wall materials to form capsules. This method helps to protect many functional core compounds, such as antioxidants, enzyme, polyphenol, and micronutrients, to deliver them to the controlled target site and to protect them from an adverse environment (Gouin, 2004; Lee et al., 2013). Based on the capsule size, the name and the technology of the encapsulation are different: the capsules which range from 3 to 800 µm in size are called microcapsules and the technology is called microencapsulation technology (Ahn et al., 2010). If the particle size ranges from 10 to 1,000 nm, these are called nanospheres and the technology involved to encapsulate the bioactive compounds within the nano size range is termed nanoencapsulation technology (Lopez et al., 2006). Nanocapsules differ from nanospheres when the bioactive systems are dispersed uniformly (Couvreur et al., 1995). The development of the nanotechnology on the nanometer scale has led to the development of many technological, commercial, and scientific opportunities for the industry (Huang et al., 2010).

Application of nanotechnology in the food industry involves many characteristic changes on the macroscale, such as texture, taste, and color, which have led to the development of many new products. This also improves many functions, such as oral bioavailability, water solubility, and the thermal stability of functional compounds (McClements et al., 2009). It is claimed that the functional compounds provide many health benefits in the prevention and treatment of many diseases, and these compounds can easily be seen on the market in various forms. However, the sustainability of the delivery of functional bioactive compounds to the target site is very low, particularly lipophilic compounds. Improving the availability of the functional compounds enhances the absorption of the functional compounds in the gastrointestinal tract, which is a critical requirement. The development of nano- or microencapsulation technologies offers possible solutions to improve the bioavailability of many functional compounds (Chau ., 2007). The methods used to develop the encapsulation technologies, to enclose the functional compound encapsulated along with its applications in food, and its regulatory framework are described in various chapters in this volume.