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New Polymers for Encapsulation of Nutraceutical Compounds

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  • Edited By: Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos
  • ISBN: 9781119228790
  • Publisher: John Wiley
  • Edition: 1st
  • Publication Date: 2017
  • Format: Hardcover – 352 Pages
  • Language: English


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Description

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about

  • Characterization of novel polymers and their use in encapsulation processes.
  • Stability of nutraceutical compounds encapsulated with novel polymers.
  • Application of encapsulated compounds with novel polymers in functional food systems.

This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

Table of Contents
  1. List of contributors, xiii
  2. Preface, xix
  3. Topic 1: Characterization of modified polymers and their use in encapsulation processes, 1
  4. Tailor‐made novel polymers for hydrogel encapsulation processes, 3 – Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos
    1. Introduction, 3
    2. Well‐known and commonly used polymers, 16
    3. Novel polymers, 16
    4. Acknowledgments, 29
    5. References, 29
  5. High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35 – Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro
    1. Introduction, 35
    2. Trends in nutraceutical foods, 36
    3. Starch as a carrier for bioactive compounds, 40
    4. Conclusions, 52
    5. References, 53
  6. Protein‐based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59 – Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago
    1. General aspects of encapsulating lipophilic nutraceuticals, 59
    2. Polyunsaturated fatty acid encapsulation systems, 60
    3. Conclusions, 67
    4. Acknowledgments, 68
    5. References, 68
  7. Surface modifications that benefit protein‐based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73 – Zheng Li
    1. Overview, 73
    2. Fabrication of protein‐based nanoparticles, 75
    3. Obstacles to protein‐based nanoparticles as oral delivery vehicles, 79
    4. Surface modifications of protein‐based nanoparticles for better delivery, 84
    5. Summary, 92
    6. References, 92
  8. Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 97
  9. Novel polymer systems and additives to protect bioactive substances applied in spray‐drying, 99 – Artur Bartkowiak, Wioletta Krawczyńska, and Alicja Federowicz
    1. Introduction, 99
    2. Spray‐drying process, 100
    3. Nutraceuticals in the food industry, 107
    4. Polymers and novel polymers used in the spray‐drying process, 109
    5. Acknowledgements, 115
    6. References, 115
  10. The use of encapsulation to guarantee the stability of phenolic compounds, 121 – Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro
    1. Introduction, 121
    2. Phenolic compounds, 122
    3. Microencapsulation process, 126
    4. Concluding remarks and future perspectives, 135
    5. References, 136
  11. Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145 – Wissam Zam
    1. Extraction procedure, 145
    2. Formulation of pomegranate peels’ polyphenol microbeads and their in vitro release, 146
    3. Fortification of dairy products with polyphenol microcapsules, 153
    4. References, 156
  12. Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 159
  13. Encapsulation technologies for resveratrol in functional food, 161 – María Chávarri and María Carmen Villarán
    1. Introduction, 161
    2. Functional foods, 162
    3. Resveratrol, 163
    4. Encapsulation technology, 165
    5. Microencapsulation, 168
    6. Nanoencapsulation, 172
    7. Conclusions, 182
    8. References, 183
  14. Nutraceutical compounds encapsulated by extrusion–spheronization, 195 – Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme
    1. Extrusion–spheronization process application for nutraceuticals, 195
    2. Nanoemulsions for nutraceutical applications, 207
    3. Nano‐size nutraceutical emulsion encapsulated by extrusion–spheronization, 211
    4. Conclusion, 223
    5. References, 223
  15. Biopolymeric archetypes for the oral delivery of nutraceuticals, 231 – Mershen Govender, Miles C. Braithwaite, Pradeep Kumar, Yahya E. Choonara, and Viness Pillay
    1. Introduction, 231
    2. Monolithic matrix‐based systems, 232
    3. Encapsulated systems, 238
    4. Conclusion, 247
    5. Acknowledgments, 247
    6. References, 247
  16. Application of microencapsulated vitamins in functional food systems, 251 – Siew Young Quek and Cheng Peng
    1. Introduction, 251
    2. Common microencapsulation techniques for vitamins, 254
    3. Applications of incorporating encapsulated vitamins in dairy products, 255
    4. Application of microencapsulated vitamins in beverages, 259
    5. Application of encapsulated vitamins in bakery products, 263
    6. Conclusions, 264
    7. References, 265
  17. Application of encapsulated compounds in functional food systems, 269 – M. K. Tripathi and S. K. Giri
    1. Introduction, 269
    2. Microencapsulation technologies and bioactive food ingredients, 270
    3. Delivery of bioactive ingredients into foods and to the gastrointestinal tract, 272
    4. Techniques of microencapsulation, 275
    5. Materials used for encapsulation, 279
    6. Selection and safety evaluation of encapsulation materials, 279
    7. Nutritional and nutraceutical compounds and microencapsulation, 280
    8. Spray‐drying in microencapsulation of food ingredients, 287
    9. Nanoencapsulation of food ingredients using lipid‐based delivery systems, 290
    10. New techniques and ingredients that improve effectiveness of encapsulation, 292
    11. References, 294
  18. Encapsulation of polyunsaturated omega‐3 fatty acids for enriched functional foods, 301– Jorge Carlos Ruiz Ruiz and Maira Rubi Segura Campos
    1. Introduction, 301
    2. Functional effects of omega‐3 fatty acids, 303
    3. Susceptibility to oxidation, 304
    4. Methods for encapsulating oil, 304
    5. Nonconventional wall materials for encapsulating oil, 305
    6. Properties of oil as omega‐3 polyunsaturated fatty acids capsules, 309
    7. Oxidation stability and fatty acid composition of encapsulated vegetable oils, 311
    8. Incorporation of long‐chain omega‐3 polyunsaturated fatty acids in foods, 313
    9. Conclusion, 314
  19. Acknowledgments, 315
  20. References, 315
  21. Index, 321
Author Biography

Jorge Carlos Ruiz Ruiz, Professor-researcher, Division of Graduate Studies and Research, Instituto Tenologico de Merida, Yucatan, Mexico.

Maira Rubi Segura Campos, Professor-researcher. Faculty of Chemical Engineering, Autonomous University of Yucatan.

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