Microencapsulation and microspheres for food applications:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier
2015
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 416 S. Ill., graph. Darst. |
| ISBN: | 9780128003503 |
Internformat
MARC
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| 245 | 1 | 0 | |a Microencapsulation and microspheres for food applications |c Ed. by Leonard M. C. Sagis |
| 264 | 1 | |a Amsterdam [u.a.] |b Elsevier |c 2015 | |
| 300 | |a XVII, 416 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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Datensatz im Suchindex
| _version_ | 1804174958927020032 |
|---|---|
| adam_text | Titel: Microencapsulation and microspheres for food applications
Autor: Sagis, Leonard
Jahr: 2015
Contents
List of Contributors...........................................................................................xv
SECTION I: MICROCAPSULES AND MICROSPHERES
PRODUCED FOR APPLICATION IN FOOD
Chapter 1: Microcapsules Produced from Zein.......................................................3
Graciela W. Padua and Lia V. Guardiola
1.1 Introduction..........................................................................................................3
1.2 Zein Structure and Properties..............................................................................4
1.3 Core-Shell Formation...........................................................................................7
1.4 Self-Assembly Phase Diagram...........................................................................10
1.5 Self-Assembly Mechanism................................................................................13
1.6 Kinetics of Microsphere Growth.......................................................................14
1.7 Stabilization of Zein Particles............................................................................16
1.8 Summary.............................................................................................................17
References...................................................................................................................17
Chapter 2: Microcapsules with Protein Fibril-Reinforced Shells.............................21
Leonard M.C. Sagis
2.1 Introduction........................................................................................................21
2.2 Protein Fibrils.....................................................................................................22
2.3 Polysaccharides and Polysaccharide—Protein Complexes................................24
2.4 LbL Adsorption Process for Microcapsules with
Nanocomposite Shell..........................................................................................24
2.5 Structure and Properties of Nanocomposite Shells...........................................27
2.6 Conclusions........................................................................................................35
References...................................................................................................................35
Chapter 3: Alginate Nanospheres Prepared by Internal or External
Gelation with Nanoparticles..............................................................39
Jerome P. Paques
3.1 Introduction........................................................................................................39
3.2 Alginate..............................................................................................................40
3.3 Macroscopic Alginate Hydrogels.......................................................................41
3.3.1 Ionic Alginate Gels...................................................................................41
3.3.2 Other Types of Alginate Gels...................................................................45
3.4 Formation of Alginate (Micro)Spheres..............................................................45
3.5 Alginate Nanoparticles.......................................................................................45
3.5.1 Formation of Alginate Nanospheres..........................................................46
3.5.2 Properties and Functions...........................................................................48
3.5.3 Applications..............................................................................................50
3.6 Concluding Remarks..........................................................................................51
References...................................................................................................................52
Chapter 4: Cationic Starch Nanoparticles...........................................................57
Jinlong Yang, Chunmei Gao, Shaoyu Lu, Mingzhu Liu, Xinyu Zhang
and Zhen Liu
4.1 Introduction........................................................................................................57
4.2 Preparation Methods of Cationic Starch Nanoparticles....................................59
4.2.1 The Wet Process.......................................................................................59
4.2.2 The Dry Process.......................................................................................60
4.2.3 The Semi-Dry Process..............................................................................61
4.2.4 The Extrusion Process..............................................................................61
4.2.5 The Microwave Irradiation Process..........................................................62
4.2.6 Other Processes........................................................................................62
4.3 Physicochemical Characterization of Cationic Starch Nanoparticles...............63
4.3.1 DS and RE................................................................................................63
4.3.2 *H NMR and 13C NMR Spectroscopy of Cationic Starch
Nanoparticles............................................................................................64
4.3.3 FTIR Spectroscopy of Cationic Starch Nanoparticles...............................65
4.3.4 XRD of Cationic Starch Nanoparticles.....................................................66
4.3.5 The Morphology of Cationic Starch Nanoparticles...................................67
4.4 The Properties of Cationic Starch Nanoparticles..............................................68
4.4.1 DS and RE of Cationic Starch Nanoparticles............................................68
4.4.2 Pasting Properties of Cationic Starch Nanoparticles.................................70
4.4.3 The Thermal Properties of Cationic Starch Nanoparticles........................70
4.4.4 Rheological Properties and Solubility of Cationic Starch Nanoparticles... 71
4.5 Applications........................................................................................................73
4.6 Conclusions........................................................................................................74
Acknowledgments.......................................................................................................74
References...................................................................................................................74
Chapter 5: Nanoemulsion-Based Delivery Systems...............................................79
Mariarenata Sessa and Francesco Donsi
5.1 The Delivery of Bioactive Compounds in the Food Industry...........................79
5.2 O/W Nanoemulsions..........................................................................................81
5.3 Fabrication of O/W Nanoemulsions..................................................................82
5.3.1 Top-Down Approaches.............................................................................83
5.3.2 Bottom-Up Approaches............................................................................87
5.3.3 Mixed Approaches....................................................................................88
5.4 Uses and Applications of Nanoemulsions as Delivery Systems.......................89
5.5 Conclusions and Perspectives............................................................................91
References...................................................................................................................92
Chapter 6: Water-in-Oil-in-Water Nanoencapsulation Systems..............................95
Victor M. Balcao, Cassia A. Glasser, Marco V. Chaud
and Marta M.D.C. Vila
6.1 Introduction........................................................................................................95
6.2 General Picture of a W/O/W Multiple Emulsion..............................................97
6.3 Major Production Processes and Phase Composition
of W/O/W Multiple Emulsions..........................................................................98
6.3.1 Production Processes................................................................................98
6.3.2 Phase Composition.................................................................................103
6.4 Spontaneous Destabilization of W/O/W Multiple Emulsions.........................107
6.4.1 Destabilization Phenomena of Simple Emulsions...................................107
6.4.2 Coalescence Between the Internal (Discrete, Inner Core)
and the External (Continuous) Aqueous Phases......................................109
6.5 Stability Enhancement in W/O/W Multiple Emulsions..................................110
6.5.1 Control of the Size of the Internal Aqueous Droplets.............................Ill
6.5.2 Modification of the Oily Phase...............................................................Ill
6.5.3 Solubilization of Macromolecules in the Internal Aqueous Phase...........112
6.5.4 Oily Droplet Stabilization in W/O/W Multiple Emulsions......................113
6.6 Physicochemical Characteristics of W/O/W Multiple Emulsions..................114
6.6.1 Hydrodynamic Size Distribution of Oily Droplets..................................114
6.6.2 Entrapment Efficiency............................................................................115
6.7 Kinetics of the Release of Water-Soluble Entities Entrapped
in the (Internal) Aqueous Core of a W/O/W Multiple Emulsion...................116
6.8 Potential Practical Applications of W/O/W Multiple Emulsions...................116
Acknowledgments.....................................................................................................119
References.................................................................................................................119
Chapter 7: Engineering Hydrogel Microspheres for Healthy
and Tasty Foods............................................................................131
Bi-Cheng Wu and David Julian McClements
7.1 Introduction......................................................................................................131
7.2 Hydrogel Microsphere Ingredients..................................................................132
7.2.1 Proteins...................................................................................................132
7.2.2 Polysaccharides......................................................................................135
7.3 Principles of Hydrogel Microsphere Formation..............................................137
7.3.1 Attractive Interactions............................................................................137
7.3.2 Repulsive Interactions.............................................................................140
7.3.3 Shaping of Hydrogel Particles by Shearing.............................................140
7.4 Applications of Hydrogel Particles..................................................................141
7.4.1 Texture Control......................................................................................141
7.4.2 Encapsulation of Functional Ingredients.................................................143
7.5 Conclusions......................................................................................................144
References.................................................................................................................145
Chapter 8: Progress in Applications of Liposomes in Food Systems......................151
Weilin Liu, Aiqian Ye and Harjinder Singh
i
8.1 Introduction......................................................................................................151
8.2 Definitions and Formation of Liposomes........................................................152
8.3 Preparation Methods........................................................................................154
8.4 Liposome Applications in Food Systems........................................................157
8.4.1 Anti-Oxidants.........................................................................................157
8.4.2 Proteins, Peptides, and Enzymes.............................................................159
8.4.3 Vitamins and Minerals............................................................................161
8.4.4 Essential Fatty Acids..............................................................................163
8.5 Current Problems and Future Challenges........................................................163
8.5.1 Storage Stability.....................................................................................163
8.5.2 Digestion Stability..................................................................................164
References.................................................................................................................165
SECTION II: METHODS TO ANALYSE STRUCTURE,
RELEASE PROPERTIES, WD STABILITY
Chapter 9: Stability and Permeability of Microcapsules for Controlled
Drug Delivery from Magnetic Resonance Microscopy.........................173
Dieter Suter, Patrick Degen, Daniel Edelhoff and Stefan Henning
9.1 Introduction...............:......................................................................................173
9.2 Investigated Systems........................................................................................174
9.2.1 Alginate..................................................................................................174
9.2.2 Pectin.....................................................................................................174
9.2.3 Shellac....................................................................................................175
9.3 Capsule Preparation..........................................................................................175
9.3.1 Materials.................................................................................................175
9.3.2 Preparation Procedures...........................................................................175
9.4 MRI Techniques...............................................................................................176
9.5 Structural Details of Capsule Membranes.......................................................178
9.5.1 Membrane Thickness..............................................................................178
9.5.2 Capsule Shape........................................................................................179
9.6 Water Content and Dynamics within the Hydrogel........................................180
9.6.1 Diffusion of Water within the Hydrogel.................................................180
9.6.2 Interaction Between Water and the Polysaccharide Framework..............181
9.7 Permeability of the Capsules...........................................................................183
9.7.1 Principle of Measurement.......................................................................183
9.7.2 Calibration of the Molecular Concentration............................................184
9.7.3 Numerical Solution of Diffusion Equation..............................................185
9.7.4 Diffusion Constants................................................................................186
9.8 Stability of the Capsules..................................................................................189
9.8.1 Methods..................................................................................................189
9.8.2 Results....................................................................................................189
9.9 Conclusion and Discussion..............................................................................191
Acknowledgment......................................................................................................192
References.................................................................................................................192
Chapter 10: Determination of Mechanical Properties of Microcapsules..............195
Leonard M.C. Sagis
10.1 Introduction....................................................................................................195
10.2 Colloidal Probe AFM......................................................................................196
10.3 Fluid Mechanics—Based Mechanical Characterization................................198
10.4 Osmotic Pressure Method..............................................................................201
10.5 Thermal Expansion—Based Method..............................................................202
10.6 Summary.........................................................................................................203
References................................................................................................................204
Chapter 11: Theoretical Modeling of Mechanical Behavior and Release
Properties of Microcapsules........................................................207
Leonard M.C. Sagis
11.1 Introduction....................................................................................................207
11.2 Models for Microcapsule Shells....................................................................208
11.3 Modeling of Microcapsule Dynamics............................................................210
11.3.1 Three-Dimensional Homogeneous Film Model...................................210
11.3.2 Diffuse Interface Modeling.................................................................212
11.3.3 Sharp Interface Modeling....................................................................213
11.4 Basic Principles of Sharp Interface Modeling...............................................214
11.4.1 Surface Excess Variables....................................................................214
11.4.2 Surface Balances.................................................................................216
11.4.3 Constitutive Equations for Fluxes Along and Across
Simple Interfaces................................................................................220
11.4.4 Constitutive Models for Complex Interfaces.......................................224
11.5 Examples of 2D Sharp Interface Modeling of Multiphase Systems.............227
11.6 Future Trends.................................................................................................229
References................................................................................................................229
SECTION III: MICROENCAPSULATION OF FOOD COMPONENTS
Chapter 12: Microencapsulation of Essential Oils Using Spray
Drying Technology.....................................................................235
Diego Alvarenga Botrel, Regiane Victoria de Barros Fernandes
and Soraia Vilela Borges
12.1 Introduction....................................................................................................235
12.2 Essential Oils..................................................................................................235
12.3 Spray Drying Process.....................................................................................238
12.4 Microencapsulation by Spray Drying............................................................240
12.5 Wall Material Properties................................................................................242
12.6 Volatile Component Retention......................................................................245
12.7 Controlled Release of Microencapsulated Essential Oils.............................246
References................................................................................................................248
Chapter 13: Microencapsulation of Plant Oils Rich in Alpha-Linolenic Acid:
Effect of Processing Parameters..................................................253
Ismail Tontul and Ayhan Topuz
13.1 Introduction....................................................................................................253
13.2 Health Benefits of Omega-3 Fatty Acids......................................................253
13.3 Microencapsulation........................................................................................254
13.4 Spray Drying..................................................................................................255
13.4.1 Role of Emulsion Properties...............................................................255
13.4.2 Role of Drying Parameters..................................................................263
13.4.3 Packaging and Storage........................................................................266
13.5 Conclusions....................................................................................................266
References................................................................................................................267
Chapter 14: Food Applications of Microencapsulated Omega-3 Oils..................271
Laura G. Hermida and Gabriela Gallardo
List of Abbreviations...............................................................................................271
14.1 Omega-3 Polyunsaturated Fatty Acids and Their Health Impact.................271
14.2 Omega-3 PUFAs: Animal and Vegetable Sources........................................272
14.3 Oxidation of Omega-3 PUFAs.......................................................................274
14.4 Microencapsulation of u 3 PUFAs: General Criteria...................................275
14.5 Technologies for Microencapsulation of w-3 PUFAs...................................277
14.6 Food Applications of Microencapsulated w-3 PUFAs..................................283
14.6.1 Dairy Products....................................................................................284
14.6.2 Bread and Cereals...............................................................................286
14.6.3 Other Food Categories........................................................................288
14.6.4 Animal Feed.......................................................................................290
14.7 Bioavailability of Microencapsulated PUFAs...............................................291
References................................................................................................................294
Chapter 15: Use of Microencapsulated Ingredients in Bakery Products:
Technological and Nutritional Aspects..........................................301
Paola Vitaglione, Antonio Dario Troise, Anna Chiara De Prisco,
Gian Luigi Mauriello, Vural Gokmen and Vincenzo Fogliano
15.1 Introduction....................................................................................................301
15.2 Omega-3 Fatty Acids as Encapsulated Ingredients.......................................302
15.3 Use of Encapsulated Sodium Chloride Reduces HMF Formation
in Bread..........................................................................................................304
15.4 Curcumin Encapsulation................................................................................306
15.5 Microencapsulated Probiotics in Bakery Products........................................307
15.6 Encapsulation in Bakery Products: Opportunities and Bottleneck...............309
References................................................................................................................310
Chapter 16: Lipid Nanoparticles: Delivery System for Bioactive Food
Compounds...............................................................................313
Ziortza Cruz, Carlos Garcia-Estrada, Idoia Olabarrieta and Sandra Rainieri
16.1 Introduction....................................................................................................313
16.2 Characteristics of SLN...................................................................................314
16.2.1 Solid Lipid Nanoparticles....................................................................314
16.2.2 Nanostructure Lipid Carriers...............................................................316
16.3 SLN Production..............................................................................................316
16.3.1 Formulation: Lipid Carrier and Emulsifier Composition.....................316
16.3.2 Processing Methods............................................................................319
16.4 Bioavailability and Toxicity Aspects.............................................................320
16.4.1 Bioavailability of Lipid NPs...............................................................320
16.4.2 Safety Evaluation of NPs in the Food Sector......................................322
16.4.3 Toxicity of Lipid NPs.........................................................................322
16.4.4 NP Toxicity Determination.................................................................324
16.5 Application in Food Products........................................................................325
References................................................................................................................327
Chapter 17: Microencapsulation of Sweeteners...............................................333
Carmen Silvia Favaro-Trindade, Glaucia Aguiar Rocha-Selmi
and Milla Gabriela dos Santos
17.1 Introduction....................................................................................................333
17.2 Microencapsulation of Intense Sweeteners....................................................335
17.2.1 Acesulfame-K.....................................................................................335
17.2.2 Aspartame...........................................................................................336
17.2.3 Neotame..............................................................................................339
17.2.4 Saccharin............................................................................................339
17.2.5 Stevioside............................................................................................340
17.2.6 Sucralose.............................................................................................340
17.2.7 Thaumatin...........................................................................................341
17.3 Microencapsulation of Bulk Sweeteners.......................................................342
Acknowledgments....................................................................................................345
References................................................................................................................345
Chapter 18: Microencapsulation of Crape Seed Extracts..................................351
Gabriel Davidov-Pardo, lnigo Arozarena, Montserrat Navarro
and Maria R. Marin-Arroyo
18.1 Introduction....................................................................................................351
18.2 Phenolic Compounds and Oil from Grape Seeds..........................................353
18.3 Microencapsulation: General Concepts.........................................................356
18.4 GSE Microencapsulation................................................................................358
18.5 Conclusions and Future Trends.....................................................................363
Acknowledgments....................................................................................................364
References................................................................................................................364
Chapter 19: Microencapsulation of Natural Anti-Oxidant Pigments...................369
Marta M.D.C. Vila, Marco V. Chaud and Victor M. Balcao
19.1 Introduction....................................................................................................369
19.2 Microencapsulation........................................................................................370
19.2.1 Coating or Wall Materials...................................................................371
19.2.2 Process of Microencapsulation............................................................372
19.3 Natural Anti-Oxidant Pigments.....................................................................375
19.3.1 Anthocyanins......................................................................................375
19.3.2 Carotenoids.........................................................................................378
19.3.3 Betalains.............................................................................................379
19.3.4 Chlorophyll.........................................................................................381
19.3.5 Curcuminoids......................................................................................382
19.4 Conclusions....................................................................................................384
Acknowledgments....................................................................................................384
References................................................................................................................384
Chapter 20: Encapsulation ofProbiotics in Milk Protein Microcapsules..............391
Jennifer Burgain, Magda Corgneau, Joel Seller and Claire Gaiani
20.1 Introduction....................................................................................................391
20.2 Encapsulation Techniques..............................................................................391
20.2.1 Spray Drying......................................................................................393
20.2.2 Extrusion............................................................................................394
20.2.3 Emulsification.....................................................................................395
20.3 Microcapsule Characterization.......................................................................396
20.3.1 Structure.............................................................................................397
20.3.2 Size and Shape....................................................................................398
20.3.3 Encapsulation Rate.............................................................................399
20.4 Influence of Dairy Matrix Nature on Processing and Storage......................399
20.4.1 Casein-Based Microcapsules...............................................................400
20.4.2 Whey Protein-Based Microcapsules....................................................400
20.5 Influence of Dairy Matrices on Gastric and Intestinal Release....................402
20.6 Conclusion......................................................................................................403
References.................................................................................................................404
Index............................................................................................................407
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| physical | XVII, 416 S. Ill., graph. Darst. |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Elsevier |
| record_format | marc |
| spelling | Microencapsulation and microspheres for food applications Ed. by Leonard M. C. Sagis Amsterdam [u.a.] Elsevier 2015 XVII, 416 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Mikrokapsel (DE-588)4169826-5 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Mikrosphäre (DE-588)4232091-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Mikrokapsel (DE-588)4169826-5 s Mikrosphäre (DE-588)4232091-4 s b DE-604 Sagis, Leonard 1966- Sonstige (DE-588)1037804325 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028176604&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Microencapsulation and microspheres for food applications Mikrokapsel (DE-588)4169826-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Mikrosphäre (DE-588)4232091-4 gnd |
| subject_GND | (DE-588)4169826-5 (DE-588)4167045-0 (DE-588)4232091-4 (DE-588)4143413-4 |
| title | Microencapsulation and microspheres for food applications |
| title_auth | Microencapsulation and microspheres for food applications |
| title_exact_search | Microencapsulation and microspheres for food applications |
| title_full | Microencapsulation and microspheres for food applications Ed. by Leonard M. C. Sagis |
| title_fullStr | Microencapsulation and microspheres for food applications Ed. by Leonard M. C. Sagis |
| title_full_unstemmed | Microencapsulation and microspheres for food applications Ed. by Leonard M. C. Sagis |
| title_short | Microencapsulation and microspheres for food applications |
| title_sort | microencapsulation and microspheres for food applications |
| topic | Mikrokapsel (DE-588)4169826-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Mikrosphäre (DE-588)4232091-4 gnd |
| topic_facet | Mikrokapsel Lebensmittelverarbeitung Mikrosphäre Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028176604&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT sagisleonard microencapsulationandmicrospheresforfoodapplications |