Encapsulation Technologies for Active Food Ingredients and Food Processing (eBook)

Viktor Nedovic, N.J. Zuidam (Herausgeber)

eBook Download: PDF

2009 | 2010
XII, 400 Seiten
Springer New York (Verlag)
978-1-4419-1008-0 (ISBN)

Infos

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.

Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group 'Controlled Delivery of Food Actives' and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents.

Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of more than 70 peer-reviewed articles and book chapters. He has served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publishers, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005).

Inhalt

Contents 4
Contributors 6
Introduction 10
Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them 12
2.1 Definitions and Benefits of Microencapsulates in Food Products 12
2.2 Encapsulation Processes 14
2.2.1 Spray-Drying and Agglomeration 16
2.2.2 Fluid Bed Coating 18
2.2.3 Spray-Cooling or Spray-Chilling 19
2.2.4 Melt Injection and Melt Extrusion 20
2.2.5 Emulsification 22
2.2.6 Preparation of Emulsions with Protein and/or Biopolymer Multilayers 23
2.2.7 Coacervation 24
2.2.8 Preparation of Microspheres by Extrusion or Emulsification 25
2.2.9 Co-extrusion 27
2.2.10 Inclusion Complexation 28
2.2.11 Liposome Entrapment 29
2.2.12 Encapsulation by Using Supercritical Fluid Technology 30
2.2.13 Freeze-Drying and Vacuum Drying 31
2.3 Nanoparticles 31
2.4 Criteria to Select a Proper Encapsulation Technology 34
References 35
Abbreviations 39
Materials for Encapsulation 39
3.1 Introduction 40
3.2 Materials 42
3.3 Analytical and Characterization Methods 80
3.3.1 Isolation and Purification 82
3.3.2 Composition Analysis 82
3.3.3 Macromolecular Characterization 83
3.3.4 Rheological Characterization 84
3.4 Regulatory Aspects 86
3.5 Strategies for the Selection of Materials 87
3.5.1 Use of Established Materials 90
3.5.2 Identification and Definition of Criteria for Selection of a Material 95
3.5.3 Strategies 97
3.6 Concluding Remarks 98
References 99
Characterization Methods of Encapsulates 109
4.1 Introduction 109
4.2 Physical Characterization Techniques 110
4.3 Mass Transfer 121
4.3.1 Mass Transfer Mechanisms 121
4.3.2 Mass Transfer Properties 122
4.3.3 Characterizing Mass Transfer Properties 126
4.3.4 Modeling Release Kinetics 127
4.4 Conclusions 129
References 130
Encapsulation of Aroma 134
5.1 Introduction 134
5.2 Mechanisms of Aroma Release Out of Encapsulates 136
5.3 Encapsulation Technologies for Aroma 138
5.3.1 Spray-Drying 138
5.3.2 Agglomeration or Granulation 142
5.3.3 Fluid bed Coating 142
5.3.4 Spray-Chilling/Spray-Cooling 143
5.3.5 Melt Injection 144
5.3.6 Melt Extrusion 146
5.3.7 Coacervates 147
5.3.8 Microspheres 148
5.3.9 Co-extrusion 150
5.3.10 Yeast Cells 151
5.3.11 Cyclodextrins 153
5.3.12 Silica Particles 154
5.3.13 Co-crystallization/Co-precipitation 155
5.4 Applications of Aroma Encapsulates 156
5.4.1 Aroma Retention During Production and Storage in Food Products 156
5.4.2 Aroma Retention During Cooking 159
5.4.3 Aroma Release During Eating 161
5.5 Future Developments 162
References 163
Microencapsulation of Fish Oil 168
6.1 Introduction 168
6.2 Lipid Oxidation 171
6.2.1 Initiation Reaction 171
6.2.2 Propagation 172
6.2.3 Termination 173
6.2.4 Formation of Off-Flavor 173
6.2.5 Prevention of Lipid Oxidation 173
6.3 Microencapsulation Technologies of Fish Oil 174
6.4 Analytical Characterization of Fish Oil Microencapsulates 185
6.5 Selection of Fish Oil Microencapsulates 187
6.6 Future Developments 189
References 189
Encapsulation of Iron and Other Micronutrients for Food Fortification 193
7.1 Micronutrient Deficiencies 193
7.2 Encapsulation of Iron 193
7.3 Bioavailability 198
7.4 Food Fortification with Encapsulated Iron 200
7.4.1 Sensory Testing in Cereals 200
7.4.2 Ferrous Sulfate and Ascorbic Acid Encapsulated in Soy Lecithin Liposomes 201
7.4.3 Emulsifications of Ferric Pyrophosphate 202
7.4.4 Encapsulated Ferrous Fumarate Plus Ascorbic Acid As “ Sprinkles” in Ghana 202
7.4.5 Dual Fortified Salt with Encapsulated Ferrous Sulfate and Iodine 203
7.4.6 Fortification of Salt with Encapsulated Fe: Stability and Acceptability Testing 204
7.4.7 Fortification of Salt with Encapsulated Ferrous Fumarate 206
7.4.8 Triple Fortification of Salt with Iron, Iodine and Vitamin A 207
7.4.9 Dual Fortification of Wheat Flour with Encapsulated Ferrous Sulfate and Iodine 211
7.5 Final Considerations 212
References 213
Encapsulation of Carotenoids 216
8.1 Introduction 216
8.2 Processes to Encapsulate Carotenoids 218
8.2.1 O/W Emulsions 219
8.2.2 Liposomes 231
8.2.3 Production of Nanoparticles by Precipitation 233
8.2.4 Nanoparticles Produced by RESSAS Method 235
8.2.5 Carotenoid Formulation Using Cyclodextrins 236
8.2.6 Encapsulation of Carotenoids in Carbon Nanotubes 237
8.2.7 Encapsulation of Carotenoids in Microspheres 237
8.2.8 Production of Microcapsules by Drying Processes 238
8.3 Carotenoid Product Formulations 240
8.3.1 Chemical and Physical Stability of Carotenoids in Food Formulations 240
8.3.2 Stability of Carotenoid Formulations During Passage Through the In Vitro Gastro- Intestinal Tract 244
8.3.3 Bioavailability and Cellular Uptake of Carotenoids 248
8.4 Final Considerations 251
References 251
Encapsulation of Enzymes and Peptides 258
9.1 General Introduction 258
9.2 Types of Techniques Used to Encapsulate or Granulate 259
9.2.1 Spray-Drying and Combined Granulation 259
9.2.2 High Shear Granulation 261
9.2.3 Low Shear Granulation 264
9.2.4 Fluid Bed Agglomeration 266
9.2.5 Low Pressure Extrusion and Spheronization 266
9.2.6 Encapsulation in Gel Systems 270
9.2.7 Liposome Technologies 271
9.3 Conclusions 272
References 272
Encapsulation of Probiotics for use in Food Products 274
10.1 Probiotics From Research to Consumer 274
10.2 Isolation and Selection of Probiotic Strains 276
10.3 Microencapsulation Technology for Probiotics 277
10.3.1 Protection Needs of Probiotics 277
10.3.2 Spray-Drying 278
10.3.3 Freeze- or Vacuum-Drying 280
10.3.4 Fluid Bed Coating 282
10.3.5 Spray-Cooling 284
10.3.6 Encapsulation of Probiotics in Microspheres 284
10.3.7 Submerged Co-extrusion 290
10.3.8 Twin Screw Extrusion 291
10.3.9 Compression Coating 291
10.4 Food Applications 292
10.4.1 Challenges for Probiotics in Food Products 292
10.4.2 Yoghurt 294
10.4.3 Cheese 295
10.4.4 Frozen Desserts 296
10.4.5 Powdered Formulations 297
10.4.6 Meat Products 297
10.4.7 Fermented Plant-Based (Vegetarian) Probiotic Products 298
10.4.8 Mayonnaise 299
10.5 Future Perspectives 299
References 301
Bioprocess Intensification of Beer Fermentation Using Immobilised Cells 308
11.1 Introduction 308
11.2 Carrier Materials and Design 309
11.3 Bioreactor Design 315
11.4 The Impact of Immobilised Yeast Cell Systems on Beer Flavor 316
11.4.1 Secondary Fermentation Using Immobilised Yeast Cells 317
11.4.2 Alcohol-free or Low-alcohol Beer Using Immobilised Yeast Cells 318
11.4.3 Primary Fermentation with Immobilised Yeast 318
11.5 Conclusions 324
References 325
Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider 331
12.1 Introduction 331
12.2 Cell Immobilization Methods 332
12.3 Alcoholic Fermentation by Immobilized Cells 333
12.4 Cell Immobilization and Malolactic Fermentation 336
12.5 Cell Immobilization in Cider-Making 338
12.6 Bioreactors in Wine and Cider-Making 339
12.7 Conclusions 342
References 343
Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products 348
13.1 Introduction 348
13.2 For the Production/Inoculation of Lactic Cultures 350
13.3 For Shorter Fermentation Times 354
13.4 For Accelerated Flavor Development 356
13.5 For Protection During Food Processing 357
13.6 For Improved Stability of Cells During Storage 361
13.7 For the Inhibition of Undesirable Flora 361
13.8 Conclusions 362
References 364
Encapsulates for Food Bioconversions and Metabolite Production 369
14.1 Introduction 369
14.2 Reactor Design for Immobilized Biocatalysts 371
14.3 Sugar Conversions 374
14.3.1 Glucose Production 374
14.3.2 Fructose Production 377
14.3.3 Lactose Production 377
14.4 Use of Immobilized Cells for the Production of Organic Acids 379
14.5 Amino Acids 383
14.5.1 Production of Amino Acids Using Immobilized Whole Cells 384
14.5.2 Amino Acid Production Using Immobilized Enzymes 385
14.6 Hydrolysis of Triglycerides 14.6.1 Lipases in Food and Flavor Making 386
14.7 Conclusions 387
References 388
Index 392

Produkt-Details

• Erscheint lt. Verlag: 30.10.2009
• Zusatzinfo: XII, 400 p.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Technik ► Umwelttechnik / Biotechnologie
• Schlagworte: biochemical engineering • enzymes • Fermentation • food encapsulation • Food Processing • food science • Food Technology • metabolite • probiotic • Probiotics • proteins • Vitamin
• ISBN-10: 1-4419-1008-5 / 1441910085
• ISBN-13: 978-1-4419-1008-0 / 9781441910080