Nano- and Microencapsulation for Foods

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.

Autorentext
Hae-Soo Kwak is a Professor in the Department of Food Science and Technology, and Dean of the Graduate School of Industryat Sejong University in Seoul, Korea. Dr Kwak has devoted his research career in nano- and microencapsulation, nanoparticles in food, and dairy products research for the past 25 years, publishing more than 450 revered journal articles, book chapters, patents, invited papers and abstracts in national and international conferences

Zusammenfassung

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.

Inhalt
List of Contributors xiii Preface xvii

1 Overview of Nano- and Microencapsulation for Foods 1
Hae-Soo Kwak

1.1 Introduction 1

1.2 Nano- or microencapsulation as a rich source of delivery of functional components 3

1.3 Wall materials used for encapsulation 3

1.4 Techniques used for the production of nano- or microencapsulation of foods 4

1.5 Characterization of nano- or microencapsulated functional particles 5

1.6 Fortification of foods through nano- or microcapsules 6

1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market 6

1.8 Overview of the book 8

Acknowledgments 12

References 12

Part I Concepts and rationales of nano- and microencapsulation for foods 15

2 Theories and Concepts of Nano Materials, Nano- and microencapsulation 17
Jingyuan Wen, Guanyu Chen, and Raid G. Alany

2.1 Introduction 17

2.2 Materials used for nanoparticles, nano- and microencapsulation 19

2.2.1 Polymers 19

2.3 Nano- and microencapsulation techniques 20

2.3.1 Chemical methods 20

2.3.2 Physico-chemical methods 23

2.3.3 Other methods 25

2.3.4 Factors influencing optimization 28

2.4 Pharmaceutical and nutraceutical applications 30

2.4.1 Various delivery routes for nano- and microencapsulation systems 30

2.5 Food ingredients and nutraceutical applications 35

2.5.1 Background and definitions 35

2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals 36

2.6 Conclusion 37

References 38

3 Rationales of Nano- and Microencapsulation for Food Ingredients 43
Sundaram Gunasekaran and Sanghoon Ko

3.1 Introduction 43

3.2 Factors affecting the quality loss of food ingredients 45

3.2.1 Oxygen 45

3.2.2 Light 47

3.2.3 Temperature 48

3.2.4 Adverse interaction 49

3.2.5 Taste masking 50

3.3 Case studies of food ingredient protection through nano- and microencapsulation 50

3.3.1 Vitamins 51

3.3.2 Enzymes 52

3.3.3 Minerals 53

3.3.4 Phytochemicals 54

3.3.5 Lipids 55

3.3.6 Probiotics 55

3.3.7 Flavors 56

3.4 Conclusion 57

References 58

4 Methodologies Used for the Characterization of Nano- and Microcapsules 65
Minh-Hiep Nguyen, Nurul Fadhilah Kamalul Aripin, Xi G. Chen, and Hyun-Jin Park

4.1 Introduction 65

4.2 Methodologies used for the characterization of nano- and microcapsules 67

4.2.1 Particle size and particle size distribution 67

4.2.2 Zeta potential measurement 75

4.2.3 Morphology 77

4.2.4 Membrane flexibility 80

4.2.5 Stability 82

4.2.6 Encapsulation efficiency 83

4.3 Conclusion 88

Acknowledgements 88

References 88

5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients 95
Mi-Jung Choi and Hae-Soo Kwak

5.1 Introduction 95

5.2 Nanoencapsulation based on the microencapsulation technology 96

5.3 Classification of the encapsulation system 97

5.3.1 Nanoparticle or microparticle 97

5.3.2 Structural encapsulation systems 100

5.4 Preparation methods for the encapsulation system 106

5.4.1 Emulsification 106

5.4.2 Precipitation 107

5.4.3 Desolvation 108

5.4.4 Ionic gelation 109

5.5 Application of the encapsulation system in food ingredients 109

5.6 Conclusion 110

References 111

Part II Nano- and microencapsulations of food ingredients 117

6 Nano- and Microencapsulation of Phytochemicals 119
Sung Je Lee and Marie Wong 6.1 Introduction 119&l...