Materials Science and Engineering in Food Product Development

Name: Materials Science and Engineering in Food Product Development
Brand: Wiley
Price: 142.99 EUR
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Wing-Fu Lai(Herausgeber*in)

Wiley (Verlag)

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Erschienen am 10. Mai 2023

432 Seiten

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Inhalt

Intro
Materials Science and Engineering in Food Product Development
Contents
About the Editor
List of Contributors
Preface
List of Abbreviations
1 Overview of Different Materials Used in Food Production
1.1 Introduction
1.2 Advanced Materials Engineering for Food Product Development
1.2.1 Microstructured and Nanostructured Materials
1.2.2 Preparation Methods
1.2.2.1 Spray-Drying Technique
1.2.2.2 Electrospinning Technique
1.2.2.3 Coacervation Technique
1.2.2.4 Emulsion Technique
1.2.2.5 Ionic Gelation Technique
1.2.2.6 Liposome Formulations
1.3 Encapsulation of Food Ingredients for Food Product Development
1.3.1 Encapsulation Based on Polysaccharides
1.3.1.1 Chitosan
1.3.1.2 Starch
1.3.1.3 Alginate
1.3.1.4 Carrageenans
1.3.2 Encapsulation Based on Liposomes
1.3.3 Encapsulation Based on Proteins
1.4 Food Packaging Approach for Food Product Development
1.4.1 Polysaccharide-Based Food Packaging
1.4.1.1 Chitosan
1.4.1.2 Alginate
1.4.1.3 Starch
1.4.2 Protein-Based Food Packaging
1.4.2.1 Gelatin
1.4.2.2 Casein
1.5 Hydrogel Structures and Their Efficiency in Food Development
1.6 Conclusion
Glossary
References
2 Introduction to Food Properties and Techniques in Food Product Development
2.1 Introduction
2.2 Structural Impact on Properties
2.2.1 Food Materials Science
2.2.2 Food Matrix
2.2.3 Food Characterization and Study Standardization
2.3 Food Consumer Demands
2.4 Food Properties to Be Improved
2.4.1 Introduction to Food Properties
2.4.2 Functional Ingredients and Health Properties
2.4.3 Physiochemical and Sensory Properties
2.4.4 Physical Properties
2.4.5 Food Stability
2.4.6 Kinetic Properties
2.5 Food Materials Synthesis Techniques
2.5.1 Food Formulation
2.5.2 Food Processing
2.5.3 3D Printing
2.6 Concluding Remarks
Glossary
References
3 Basic Concepts of Bulk Rheology in Food Emulsions
3.1 Introduction
3.2 Emulsification Process
3.3 Rheology of Continuous Phase
3.4 Rheology of Emulsions
3.5 Microstructure
3.6 Destabilization Mechanisms
3.7 Concluding Remarks
Acknowledgments
Glossary
References
4 Understanding Interfacial Rheology in Food Emulsions
4.1 Introduction
4.2 Interfacial Engineering of Food Emulsifiers
4.3 Rheological Techniques for the Characterization of Interfacial Films
4.3.1 Interfacial Dilatational Rheology
4.3.1.1 Oscillating Droplet Techniques
4.3.1.2 Trough Methods
4.3.2 Interfacial Shear Rheology
4.3.2.1 Du Noüy Ring Tool
4.3.2.2 Bicone Tool
4.3.2.3 DWR Tool
4.3.2.4 Magnetic Rods Based Tools
4.3.3 Comparison Between Interfacial Dilatational and Shear Rheology
4.4 Concluding Remarks and Future Perspectives
Acknowledgments
Glossary
References
5 Overview of Types of Materials Used for Food Component Encapsulation
5.1 Introduction
5.2 Major Techniques Used for Food Component Encapsulation
5.3 Materials Used as Carrier Source for Encapsulation
5.4 Protein-Based Carriers
5.4.1 Soy Proteins
5.4.2 Cereal Proteins
5.4.3 Egg Proteins
5.4.4 Pulse Proteins
5.4.5 Silk Proteins
5.4.6 Meat Proteins
5.4.6.1 Milk Proteins
5.5 Carbohydrate-Based Carriers
5.5.1 Agar
5.5.2 Starch
5.5.3 Cellulose and Its Derivatives
5.5.4 Pectin
5.5.5 Gums
5.5.6 Chitin and Chitosan
5.5.7 Alginate
5.5.8 Carrageenan
5.5.9 Dextran
5.5.10 Cyclodextrins
5.6 Lipid-Based Carrier
5.6.1 Emulsions
5.6.2 Liposomes
5.6.3 Solid Lipid Nanoparticles (SLN)
5.6.4 Nanostructured Lipid Carriers (NLC)
5.7 Roles Played by Materials in Food Component Encapsulation
5.8 Improved Dispersibility
5.9 Addition of Inhibitors
5.10 Reducing the Interactions
5.11 Control of Light Scattering and Absorption
5.12 Increased Bioavailability
5.13 Controlled or Targeted Release
5.14 Conclusions
Glossary
Reference
6 Design and Use of Microcarriers for the Delivery of Nutraceuticals
6.1 Introduction
6.2 Protection Against Environmental Conditions
6.3 Controlled Release by Responsive Carrier Material
6.4 Active Enhancement of M&Ns' Bioavailability Through Microencapsulation
6.5 Conclusion
Glossary
Reference
7 Design and Use of Lipid-Based Systems for Food Component Encapsulation
7.1 Introduction
7.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation
7.2.1 Nanoemulsions
7.2.2 Liposome
7.2.3 Solid Lipid Nanoparticles
7.2.4 Nanostructured Lipid Carriers
7.3 Mechanism of Action of Encapsulated Food Components
7.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems
7.4.1 Essential Oils
7.4.2 Antioxidants
7.4.3 Natural Colorants
7.4.4 Flavors
7.4.5 Vitamins
7.4.6 Probiotics
7.4.7 Fatty Acids
7.5 Conclusion and Future Perspectives
Glossary
Reference
8 Working Principles and Use of Gelatin for Food Component Encapsulation
8.1 Introduction
8.2 Why Use Gelatin in Encapsulation Technology?
8.3 Techniques for Food Encapsulation Using Gelatin
8.3.1 Coacervation
8.3.2 Extrusion
8.3.3 Fluid-Bed Coating System
8.3.4 Spray Drying
8.4 Microencapsulation Using Gelatin
8.5 Nanoencapsulation of Food Components Using Gelatin
8.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components
8.7 Conclusion
Glossary
Reference
9 Working Principles and Use of Chitosan for Food Component Encapsulation
9.1 Introduction
9.2 Encapsulation Technologies
9.3 Agent Encapsulation Using Chitosan as Polymeric Matrix
9.3.1 Encapsulation of Vitamins and Omega Fatty Acids
9.3.2 Encapsulation of Peptides and Proteins
9.3.3 Encapsulation of Probiotics, Prebiotics, and Enzymes
9.3.4 Encapsulation of Essential Oils
9.3.5 Encapsulation of Phenolic Compounds
9.3.6 Encapsulation of Carotenoids
9.4 Potential Applications of Microencapsulated Materials in Food Packaging
9.4.1 3D Food Printing
9.4.2 Spinning Technology
9.5 Market for Chitosan Uses in Food Application
9.6 Concluding Remarks
Glossary
Reference
10 Design and Use of Hydrogels for Food Component Encapsulation
10.1 Introduction
10.2 Classification of Hydrogels
10.3 Hydrogel Formation
10.4 Recent Advances in Hydrogel Development
10.4.1 3D Printed Hydrogels
10.4.2 Superabsorbent Hybrid Hydrogels
10.4.3 Conducting Polymer Hydrogels
10.5 Retention and Release Properties
10.6 Applications of Hydrogels in Food Production
10.6.1 Encapsulation of Bioactive Compounds
10.6.2 Encapsulation of Fats and Oils
10.7 Conclusions
Glossary
References
11 Optimization of Pasting and Textural Properties of Food Products
11.1 Introduction
11.2 Physical and Chemical Modification of Starch Structures
11.3 Manipulation of Starch Properties Using Hydrocolloids
11.4 Enzymatic Modification of Starch Properties
11.5 Use of Starch Modification in Food Production
11.6 Concluding Remarks
Glossary
References
12 Phase Change Materials in Food Dryers
12.1 Introduction
12.2 Phase Change Materials and Their Properties
12.2.1 Basic Mechanism
12.2.2 Classification
12.2.2.1 Based on Melting Temperature
12.2.2.2 Based on the Mode of Phase Change
12.2.2.3 Based on Chemical Composition
12.2.3 Key Properties
12.2.3.1 Thermal Properties
12.2.3.2 Physical Properties
12.2.3.3 Kinetic and Chemical Properties
12.3 Potential of PCMs in Food Drying
12.3.1 Energy Potential of the Upgrade
12.3.2 Economy of PCM Integration
12.3.3 Safety Concerns Related to Food and PCMs
12.4 Current Status of Utilizing PCMs for Food Drying
12.5 Recommendation for Optimization of PCM for Use in Solar Dryers
12.5.1 Thermal Conductivity
12.5.2 Long-Term Stability
12.5.3 Environmental Impact
12.6 Concluding Remarks and Future Perspectives
Glossary
References
13 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security
13.1 Overview
13.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial
13.2.1 Halloysite as Nanofillers in Packaging Matrix
13.2.2 Halloysite as Nano-Carrier in Active Packaging Systems
13.2.3 Halloysite as a Colorimetric Indicator in Intelligent Packaging Systems
13.2.4 Halloysite in Food Coatings, Capsules, and Fibrous Films
13.2.5 Halloysite in Plant and Animal Agriculture
13.3 Toxicity and Migration Associated with Halloysite
13.4 Future Perspectives
13.5 Conclusive Remarks
Glossary
References
14 Electrospinning Technologies for Encapsulation of Probiotics
14.1 Introduction
14.2 Major Methods for Encapsulation of Probiotics
14.2.1 Freeze Drying
14.2.2 Spray Drying
14.2.3 Electrospinning
14.2.4 Our Approach to Encapsulate L. Rhamnosus CRD11 by Electrospinning
14.2.4.1 Determining the Viability and Properties of Encapsulated L. Rhamnosus
14.2.4.2 Determining the Effect of Prebiotics on the Electrospinning of L. Rhamnosus
14.2.5 Comparisons of Electrospinning with Other Encapsulation Methods
14.3 Conclusions
Glossary
References
15 Three-Dimensional Printing in Food Manufacturing and Mechanics
15.1 Introduction
15.2 Print Process
15.3 Material Preparation
15.4 Printing Parameters
15.5 Food Mechanics
15.6 Consumer Validation
15.7 Concluding Remarks
Glossary
References
16 Techniques for Characterization of Food-Packaging Materials
16.1 Introduction
16.2 Characterization of Food-Packaging Material
16.2.1 Microstructure of Food-Packaging Material
16.2.1.1 Scanning Electron Microscope
16.2.1.2 Transmission Electron Microscopy
16.2.1.3 Atomic Force Microscopy
16.2.2 Optical Properties of Food-Packaging Material
16.2.2.1 Ultraviolet-Visible Spectroscopy
16.2.2.2 ColorQuest XE Spectrophotometer
16.2.2.3 Dynamic Light Scattering Spectroscopy
16.2.2.4 Zeta Potential Spectroscopy
16.2.3 Chemical Properties of Food-Packaging Material
16.2.4 Thickness of Food-Packaging Material
16.2.5 Oxygen Barrier Properties of Food-Packaging Material
16.2.6 Mechanical Properties of Food-Packaging Material
16.2.7 Thermal Properties of Food-Packaging Material
16.2.7.1 Thermogravimetric Analysis
16.2.7.2 Differential Scanning Calorimetry
16.2.8 Permeation Properties of Food-Packaging Material
16.2.8.1 Water Contact Angle
16.2.8.2 Water Vapor Permeability
16.2.9 Biodegradability of Food-Packaging Material
16.3 Conclusion and Prospects
Glossary
References
17 Development and Use of Edible Materials for Food Protection and Packaging
17.1 Introduction
17.2 Antimicrobial and Antioxidant Active Agents Used in the Field of Food Packaging
17.2.1 EOs Used as AMA and AOA in Food Packaging
17.2.2 Peptides and Organic Acids Used as AMA and AOA in Food Packaging
17.2.3 Natural Extracts and Other Agents Used as AMA and AOA in Food Packaging
17.3 Carriers Applied in Food-Packaging Applications
17.3.1 Starch and Chitosan
17.3.2 Cellulose and Edible Bioplastics
17.3.3 Other Materials Used as Carriers in Food Packaging
17.4 Methods of Fabrication or the Enhancement Activity of Edible Packaging Films
17.4.1 Coacervation
17.4.2 Electrospinning
17.4.3 Liposomes
17.5 Controlled Release of the BACs from Encapsulation Materials
17.6 Conclusion
Glossary
References
18 Packaging Design as Part of a Holistic Food Quality Assurance Process
18.1 Introduction
18.2 Essence of Quality-Oriented Product Designing and Its Role in Quality Assurance
18.3 Quality-Oriented Product-Designing Process
18.4 Integrated Product Designing as the New Approach to Packaged Product Designing Process
18.5 Methods to Aid Shaping of Quality of Products Being Designed
18.6 Concluding Remarks and Future Perspectives
Acknowledgments
Glossary
References
19 Determinants of the Quality and Safety of Food Packaging
19.1 Introduction
19.2 Literature Review Concerning Food-Packaging Safety
19.3 Packaging Safety Hazards
19.4 Legal Requirements for the Safety of Food Packaging
19.5 The Process of Ensuring Security - the Supply Chain
19.6 Packaging Safety Features and Attributes of Food Packaging
19.7 Concluding Remarks
Acknowledgments
Glossary
References
Index
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