Encapsulation and Controlled Releasedownload.e- .Encapsulation and Controlled Release Technologies

Encapsulation and Controlled ReleaseTechnologies in Food Systems

Encapsulation andControlled ReleaseTechnologies in FoodSystemsEDITED BY

Jamileh M. LakkisExpert in encapsulation and controlled release technologiesBarcelonaSpain

SECOND EDITION

This edition first published 2016 by John Wiley & Sons Ltd

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1 2016

http://www.wiley.com/wiley-blackwell

To my family

Contents

List of contributors, xiii

Foreword, xvii

Preface to second edition, xix

Preface to first edition, xxi

1 Introduction, 1Jamileh M. Lakkis

Wall-forming materials, 2

Core materials, 2

Release triggers, 2

Payload, 2

Current approaches to encapsulation and controlled release, 3

Entrapment in carbohydrate matrices, 3

Complexation into cyclodextrins, 6

Encapsulation in microporous matrices: physical adsorption, 6

Encapsulation in fats and waxes, 7

Encapsulation in emulsions and micellar systems, 7

Encapsulation in coacervated polymers, 8

Encapsulation using supercritical fluids, 9

Encapsulation into hydrogel matrices, 9

Encapsulation using flow-focusing technology, 10

Overview of controlled-release systems, 11

Matrix systems, 11

Reservoir systems, 12

Combination systems, 12

Release mechanisms, 13

References, 13

2 Encapsulation of edible active compounds using supercritical fluids, 16Salima Varona, ngel Martn and Mara Jos Cocero

Supercritical fluid technology, 16

Properties of supercritical fluids, 16

Implementation of processes using SCFs: Basic considerations, 17

Current industrial applications, 18

Particle formation processes, 19

SCFs as solvents, 19

SCFs as antisolvents, 20

SCFs as solutes, 22

SCFs as propellants, 22

Products, 24

vii

viii Contents

Single compound products, 24Co-precipitation and encapsulation processes: Carrier materials, 25Encapsulation of solid active compounds, 26Encapsulation of liquid active compounds, 27

Case study: Encapsulation of lavandin essential oil, 29Encapsulation in water-soluble carriers, 30Encapsulation in water-insoluble carriers, 32Impregnation, 33Comparison with alternative encapsulation technologies, 34

References, 36

3 Encapsulation by complex coacervation, 41Curt Thies

Introductory comments, 41Complex coacervation background and terminology, 42Biopolymers and complex coacervation, 43

Biopolymer structure and properties, 43Milk and vegetable protein denaturation, 48Reproducibility issues, 49Concluding biopolymer comments, 51

Stabilization and solidification of complex coacervate capsule shells, 52Overview, 52mTGase treatment of complex coacervate capsule shells, 53

Overview of current encapsulation protocols, 59Concluding comments, 71References, 71

4 Lyophilized liposomes for food applications: Fundamentals,processes, and potential applications, 78Taise Toniazzo and Samantha C. Pinho

Introduction, 78Liposomes: Structure, production methods, and applications in foods, 79Formulation factors affecting liposome integrity after lyophilization, 84Influence of the lyophilization process parameters and technologicalfactors on the lyophilized product, 89Concluding remarks and future perspectives, 90References, 91

5 Microencapsulation of probiotics, 97Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li

Introduction to probiotics, 97Definitions, applications, and advantages of probiotics, 97

Introduction to microencapsulation, 99Definition, 99Purpose of microencapsulation, 100Structural details of microcapsules, 100Materials used in the microencapsulation of probiotics, 102Factors affecting the microencapsulation effectiveness of probiotics, 114

Methods used in microencapsulating probiotics, 115

Contents ix

Extrusion technique for microencapsulation, 115Emulsion technique, 115Use of drying technology for microencapsulating Probiotics, 117Interfacial polymerization and coacervation, 119Co-crystallization method, 120Molecular inclusion, 120Centrifugal extrusion technique, 120

Conclusion and prospects, 121References, 121

6 Emulsions as delivery systems in foods, 129Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam

Introduction, 129Stabilization and destabilization of emulsion systems, 130

Emulsion stabilization, 130Formulation design for food emulsions, 135

Release triggers for emulsions, 142Delivery of water-soluble food actives via emulsions, 143

Water-in-oil emulsions for controlling water-soluble actives, 143Effect of O/W emulsions on taste release and perception, 143Double emulsions for controlling water-soluble actives, 145

Delivery of hydrophobic food actives via O/W emulsions, 149Lipophilic health ingredients in O/W emulsions, 149Aroma release from O/W emulsions, 149Structured emulsions in hydrogels for controlled release of aromas, 153

Delivery of dietary fats as O/W emulsions and their protection againstoxidation, 155Future trends, 159

Nature-made emulsions, 159Monodispersed emulsions, 163

References, 164

7 Improved solubilization and bioavailability of nutraceuticals innanosized self-assembled liquid vehicles, 173Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath

Introduction, 173U-Type microemulsions, swollen micelles, and progressive and fulldilution, 177Solubilization of nonsoluble nutraceuticals, 179

Lycopene, 180Phytosterols, 185Lutein and lutein ester, 187

Oxidative stability, 191Bioavailability, 192

CoQ10 and Improved Bioavailability, 192Water binding, 195Conclusions, 197References, 198

x Contents

8 Encapsulation and controlled release in bakery applications, 204Jamileh M. Lakkis

Introduction, 204

Encapsulation technologies for bakery applications, 205

Hot melt particle coating technology, 205

Spray congealing/chilling, 207

High pressure congealing (beta process), 209

Film-forming materials, 210

Waxes, 210

Resins, 212

Glycol polymers, 212

Fats and glycerides, 212

Lauric acid group, 212

Palmitic acid group, 213

Oleic/linoleic acid group, 213

Characteristics of wax and fat coating materials, 213

Ideal properties of encapsulated particles for bakery applications, 216

Good barrier properties, 216

Mechanical strength, 216

Surface morphology, 217

Adhesion and cohesiveness, 217

Particle size distribution, 217

Film thickness, 217

Melting properties, 217

Applications of encapsulated actives in bakery applications, 218

Leavening systems, 218

Encapsulated sweeteners, 222

Encapsulated antimicrobial agents, 224

Encapsulated minor ingredients, 229

Flavors, 229

Encapsulated nutrients, 229

References, 230

9 Encapsulation and controlled release applications in confectioneryand oral care products, 236Jamileh M. Lakkis

Introduction, 236

Physiology and organization of the oral area, 237

Permeability and barrier functions of the oral cavity, 239

Membranes physiology and transport routes (Plasma and Epithelialmembranes), 239

Plasma membranes, 239

Epithelial membranes, 240

Oral mucosa, 240

Saliva, 242

Keratinization, 242