Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. - Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy - Presents the use of microsphere immunoassay for mycotoxins detection - Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety

Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control. - Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material - Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging - Provides new testing tools to assess products containing microencapsulated actives

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.

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.

CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -filmcoating; liposomes in the food industry and centrifugal coextrusion encapsulation; Multiple core encapsulation- encapsulation materials; the spray drying of food ingredients; modified spray congealing/spray drying of aqueous dispersions; microencapsulation and alginate; extrusion technology and microencapsulation.

Microencapsulation has become a promising technology for new applications in fields like drug delivery, biosensing, biomaterials, catalysis, intelligent microstructures and microsystems, as well as in the field of consumer goods. This book is written by authors from academia and industry and aims to present industrial adoption of microcapsules as an innovative solution for problems concerning environmentally-friendly production methods, health protection, and increase of citizen daily life standard and decrease of its costs.

This book is intended to provide an overview and review of the latest developments in microencapsulation processes and technologies for various fields of applications. The general theme and purpose are to provide the reader with a current and general overview of the existing microencapsulation systems and to emphasize various methods of preparation, characterization, evaluation, and potential applications in various fields such as medicine, food, agricultural, and composites. The book targets readers, including researchers in materials science processing and/or formulation and microencapsulation science, engineers in the area of microcapsule development, and students in colleges and universities.

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. - Clarifies which nanoencapsulated ingredients can be applied for different food products - Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control