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New Polymers for Encapsulation of Nutraceutical Compounds

Standards Information Network (Verlag)

erschienen am 12. Dezember 2016
|
352 Seiten

E-Book

PDF mit Adobe-DRM

Systemvoraussetzungen

978-1-119-22881-3 (ISBN)

Weitere Details | Weitere Ausgaben

Systemvoraussetzungen

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 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) 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.

Auflage:	1. Auflage
Sprache:	Englisch
Verlagsort:	New York \| Großbritannien
Verlagsgruppe:	John Wiley & Sons Inc
Zielgruppe:	Für Beruf und Forschung
Dateigröße:	6,45 MB
Schlagworte:	Tailormade \| Gesundheits- u. Sozialwesen \| Lebensmittelforschung u. -technologie \| Functional Foods & Nutraceuticals \| Polymer Science & Technology \| Polymerwissenschaft u. -technologie \| carrier \| nutritional \| List \| Hydrogel \| Topic \| Nutrition - Technological innovations \| Microencapsulation - Technological innovations \| novel polymers \| Functional Food, Nutraceuticals \| highpressuretreated corn \| Food Science & Technology \| HEALTH & SOCIAL CARE \| starch \| functional foods \| Ernährungslehre \| Functional Food \| Biopolymere \| encapsulation \| Biopolymers \| characterization \| Molecules \| processes \| alternative \| nutrition \| Contributors \| Interest \| Polymers \| systems \| Food
ISBN-13:	978-1-119-22881-3 (9781119228813)

weitere Ausgaben werden ermittelt

Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico. Maira Rubi Segura Campos,Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.

Intro
Title Page
Copyright Page
Contents
List of contributors
Preface
Topic 1 Characterization of modified polymers and their use in encapsulation processes
Chapter 1 Tailor-made novel polymers for hydrogel encapsulation processes
1.1 Introduction
1.2 Well-known and commonly used polymers
1.2.1 Carbohydrate polymers
1.2.2 Proteins
1.3 Novel polymers
1.3.1 Zein
1.3.1.1 Origin and structure
1.3.1.2 Properties
1.3.1.3 Application of zein in the encapsulation process
1.3.2 Inulin
1.3.2.1 Origin and structure
1.3.2.2 Properties
1.3.2.3 Application in the encapsulation process
1.3.3 Angum gum
1.3.3.1 Origin and structure
1.3.3.2 Properties and application in the encapsulation process
1.3.4 Opuntia ficus-indica
1.3.4.1 Origin and structure of mucilage
1.3.4.2 Properties and application of mucilage in the encapsulation process
1.3.5 Shellac
1.3.5.1 Origin and structure
1.3.5.2 Properties
1.3.5.3 Application in the encapsulation process
Acknowledgments
References
Chapter 2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems
2.1 Introduction
2.2 Trends in nutraceutical foods
2.2.1 Natural antioxidants from yerba mate extracts
2.2.2 Micronutrients: Magnesium and zinc
2.3 Starch as a carrier for bioactive compounds
2.3.1 Starches treated by high-hydrostatic-pressure technology
2.3.2 Morphology of corn starch carriers
2.3.3 Porosity characteristics of treated starch granules
2.3.4 Gelatinization properties after high-hydrostatic-pressure treatment
2.3.5 Crystalline structure of starch granules affected by high pressure
2.3.6 Loading of active compounds in bioactive starches
2.4 Conclusions
References
Chapter 3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals
3.1 General aspects of encapsulating lipophilic nutraceuticals
3.2 Polyunsaturated fatty acid encapsulation systems
3.2.1 Native globular proteins as carriers of polyunsaturated fatty acids
3.2.2 Protein aggregates as carriers of polyunsaturated fatty acids
3.2.3 Biopolymer nanoparticles as carriers of polyunsaturated fatty acids
3.3 Conclusions
Acknowledgments
References
Chapter 4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals
4.1 Overview
4.2 Fabrication of protein-based nanoparticles
4.2.1 Desolvation method
4.2.2 Heating gelation
4.2.3 Self-assembly
4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles
4.3.1 Physiology of the gastrointestinal tract
4.3.2 pH effect
4.3.3 Ionic strength effect
4.3.4 Digestive enzyme effect
4.3.5 Mucus barriers
4.4 Surface modifications of protein-based nanoparticles for better delivery
4.4.1 Noncovalent coating
4.4.1.1 Chitosan
4.4.1.2 Polylysine
4.4.1.3 d-a-Tocopheryl polyethylene glycol succinate
4.4.2 Covalent conjugation
4.4.2.1 Dextran
4.4.2.2 Polyethylene glycol
4.4.2.3 Folate
4.5 Summary
References
Topic 2 Stability of nutraceutical compounds encapsulated with modified polymers
Chapter 5 Novel polymer systems and additives to protect bioactive substances applied in spray-drying
5.1 Introduction
5.2 Spray-drying process
5.2.1 Preparation of feed solution
5.2.2 Carriers
5.2.3 Atomization
5.2.4 Drying medium, evaporation of solvent, and separation of product
5.2.5 Properties of the product
5.3 Nutraceuticals in the food industry
5.4 Polymers and novel polymers used in the spray-drying process
5.4.1 Well-known polymers
5.4.1.1 Maltodextrins
5.4.1.2 Gum arabic
5.4.1.3 Skim milk powder and whey proteins
5.4.1.4 Modified starch
5.4.2 Novel polymers and mixtures of polymers
5.4.2.1 Natural fibers: Inulin and ß-glucan
5.4.2.2 Pectin and its mixtures
Acknowledgements
References
Chapter 6 The use of encapsulation to guarantee the stability of phenolic compounds
6.1 Introduction
6.2 Phenolic compounds
6.2.1 Stability and bioavailability of free phenolic compounds
6.2.2 Factors leading to degradation of phenolic compounds
6.3 Microencapsulation process
6.3.1 Techniques and materials used to encapsulate phenolic compounds
6.3.2 Controlled release and targeted delivery
6.4 Concluding remarks and future perspectives
References
Chapter 7 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels
7.1 Extraction procedure
7.1.1 Determining total polyphenol content
7.1.2 DPPH radical-scavenging activity
7.2 Formulation of pomegranate peels' polyphenol microbeads and their in vitro release
7.2.1 Capsule formulation
7.2.2 Loading efficiency
7.2.3 Optimization of loading efficiency
7.2.3.1 Sodium alginate concentration
7.2.3.2 Calcium chloride concentration
7.2.3.3 Calcium chloride exposure time
7.2.3.4 Gelling bath time
7.2.4 Preparation of beads with sodium alginate and pectin blend
7.2.5 In vitro dissolution studies
7.3 Fortification of dairy products with polyphenol microcapsules
7.3.1 Shelf life of milk beverages
7.3.2 In vitro digestibility assay
References
Topic 3 Application of encapsulated compounds with modified polymers in functional food systems
Chapter 8 Encapsulation technologies for resveratrol in functional food
8.1 Introduction
8.2 Functional foods
8.3 Resveratrol
8.4 Encapsulation technology
8.5 Microencapsulation
8.5.1 Single-emulsion droplet
8.5.2 Double-emulsion droplets
8.5.3 Cyclodextrins
8.5.4 Niosomes
8.6 Nanoencapsulation
8.6.1 Solid-based nanoparticle delivery systems
8.6.1.1 Solid lipid nanoparticles
8.6.1.2 Nanostructured lipid carriers
8.6.1.3 Lipid-core nanocapsules
8.6.1.4 Polymeric nanoparticles
8.6.1.5 Cyclodextrins
8.6.2 Liquid-based nanoparticle delivery systems
8.6.2.1 Liposomes
8.6.2.2 Niosomes
8.6.2.3 Nanoemulsions
8.7 Conclusions
References
Chapter 9 Nutraceutical compounds encapsulated by extrusion-spheronization
9.1 Extrusion-spheronization process application for nutraceuticals
9.1.1 Pellets
9.1.2 General description of the extrusion-spheronization process (wet-mass extrusion)
9.1.3 Process and equipment
9.1.3.1 Dry mixing and wet granulation
9.1.3.2 Extrusion
9.1.3.3 Spheronization
9.1.3.4 Drying
9.1.3.5 Screening
9.1.4 Formulation
9.1.4.1 Microcrystalline cellulose as a spheronization aid
9.1.4.2 Alternative excipients for microcrystalline cellulose
9.1.4.3 Use of other excipients in the extrusion-spheronization process
9.1.5 Evaluation of pellets
9.2 Nanoemulsions for nutraceutical applications
9.2.1 Introduction
9.2.2 Method
9.2.2.1 High-energy approaches
9.2.2.2 Low-energy approaches
9.2.3 Materials used in nanoemulsions production
9.3 Nano-size nutraceutical emulsion encapsulated by extrusion-spheronization
9.3.1 Objective of experimental design
9.3.2 Daily dosage of nutraceuticals
9.3.3 Material and methods to prepare nano-size nutraceutical emulsions encapsulated by extrusion-spheronization
9.3.3.1 Materials and methods
9.3.3.2 Results and discussion
9.4 Conclusion
References
Chapter 10 Biopolymeric archetypes for the oral delivery of nutraceuticals
10.1 Introduction
10.2 Monolithic matrix-based systems
10.2.1 Compressed tablet systems
10.2.2 Hydrogels
10.2.3 Protein films
10.2.4 Formulation coatings
10.3 Encapsulated systems
10.3.1 Bead-like conformations
10.3.2 Microencapsulated systems
10.3.3 Nanoencapsulated systems: Nanoparticles and nanocapsules
10.4 Conclusion
Acknowledgments
References
Chapter 11 Application of microencapsulated vitamins in functional food systems
11.1 Introduction
11.2 Common microencapsulation techniques for vitamins
11.3 Applications of incorporating encapsulated vitamins in dairy products
11.3.1 Application in cheese
11.3.2 Application in yogurt
11.3.3 Application in ice cream
11.4 Application of microencapsulated vitamins in beverages
11.5 Application of encapsulated vitamins in bakery products
11.6 Conclusions
References
Chapter 12 Application of encapsulated compounds in functional food systems
12.1 Introduction
12.2 Microencapsulation technologies and bioactive food ingredients
12.2.1 Nonmicrobial products
12.2.2 Microbial products
12.3 Delivery of bioactive ingredients into foods and to the gastrointestinal tract
12.3.1 Microbial-containing products
12.3.2 Nonmicrobial products
12.4 Techniques of microencapsulation
12.4.1 Emulsion polymerization
12.4.2 Interfacial polycondensation
12.4.3 Suspension cross-linking
12.4.4 Solvent extraction
12.4.5 Phase separation
12.4.6 Emulsification
12.4.7 Coacervation
12.4.8 Spray-drying
12.4.9 Spray-cooling
12.4.10 Fluid-bed coating
12.4.11 Extrusion technologies
12.5 Materials used for encapsulation
12.6 Selection and safety evaluation of encapsulation materials
12.7 Nutritional and nutraceutical compounds and microencapsulation
12.7.1 Bioactive food components
12.7.2 Antioxidants
12.7.3 Minerals
12.7.3.1 Iron
12.7.3.2 Calcium fortification
12.7.3.3 Vitamins
12.7.3.4 Polyunsaturated fatty acids
12.7.4 Polyphenols and carotenoids
12.7.5 Living bioactive food components
12.8 Spray-drying in microencapsulation of food ingredients
12.8.1 Food ingredients microencapsulated by spray-drying
12.8.1.1 Lipids and oleoresins
12.8.1.2 Flavoring compounds
12.8.1.3 Other food ingredients
12.9 Nanoencapsulation of food ingredients using lipid-based delivery systems
12.9.1 Nanoemulsions
12.9.2 Liposomes
12.9.3 Solid lipid nanoparticles
12.9.4 Nanostructure lipid carrier
12.10 New techniques and ingredients that improve effectiveness of encapsulation
References
Chapter 13 Encapsulation of polyunsaturated omega-3 fatty acids for enriched functional foods
13.1 Introduction
13.2 Functional effects of omega-3 fatty acids
13.3 Susceptibility to oxidation
13.4 Methods for encapsulating oil
13.5 Nonconventional wall materials for encapsulating oil
13.5.1 Chitosan
13.5.2 Pullulan
13.5.3 Salvia hispanica mucilage
13.5.4 Opuntia ficus-indica
13.6 Properties of oil as omega-3 polyunsaturated fatty acids capsules
13.7 Oxidation stability and fatty acid composition of encapsulated vegetable oils
13.8 Incorporation of long-chain omega-3 polyunsaturated fatty acids in foods
13.9 Conclusion
Acknowledgments
References
Index
EULA

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