Encapsulation and controlled release technologies in food systems /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Lakkis, Jamileh M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Chichester, West Sussex, UK ; Hoboken, New Jersey : John Wiley & Sons Ltd., 2016.
Edición:Second edition.
Temas:
Controlled release technology.
Microencapsulation.
Food > Analysis.
Effet retard.
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Controlled release technology
Food > Analysis
Microencapsulation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Title Page
  • Copyright
  • Table of Contents
  • Dedication
  • List of contributors
  • Foreword
  • Preface to second edition
  • Preface to first edition
  • Chapter 1: Introduction
  • Wall-forming materials
  • Core materials
  • Release triggers
  • Payload
  • Current approaches to encapsulation and controlled release
  • Overview of controlled-release systems
  • Release mechanisms
  • References
  • Chapter 2: Encapsulation of edible active compounds using supercritical fluids
  • Supercritical fluid technology
  • Particle formation processes
  • Products
  • Case study: Encapsulation of lavandin essential oil
  • References
  • Chapter 3: Encapsulation by complex coacervation
  • Introductory comments
  • Complex coacervation background and terminology
  • Biopolymers and complex coacervation
  • Stabilization and solidification of complex coacervate capsule shells
  • Overview of current encapsulation protocols
  • Concluding comments
  • References
  • Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications
  • Introduction
  • Liposomes: Structure, production methods, and applications in foods
  • Formulation factors affecting liposome integrity after lyophilization
  • Influence of the lyophilization process parameters and technological factors on the lyophilized product
  • Concluding remarks and future perspectives
  • References
  • Chapter 5: Microencapsulation of probiotics
  • Introduction to probiotics
  • Introduction to microencapsulation
  • Methods used in microencapsulating probiotics
  • Conclusion and prospects
  • References
  • Chapter 6: Emulsions as delivery systems in foods
  • Introduction
  • Stabilization and destabilization of emulsion systems
  • Release triggers for emulsions
  • Delivery of water-soluble food actives via emulsions
  • Delivery of hydrophobic food actives via O/W emulsions.
  • Delivery of dietary fats as O/W emulsions and their protection against oxidation
  • Future trends
  • References
  • Chapter 7: Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles
  • Introduction
  • U-Type microemulsions, swollen micelles, and progressive and full dilution
  • Solubilization of nonsoluble nutraceuticals
  • Oxidative stability
  • Bioavailability
  • Water binding
  • Conclusions
  • References
  • Chapter 8: Encapsulation and controlled release in bakery applications
  • Introduction
  • Encapsulation technologies for bakery applications
  • Film-forming materials
  • Glycol polymers
  • Fats and glycerides
  • Ideal properties of encapsulated particles for bakery applications
  • Applications of encapsulated actives in bakery applications
  • Encapsulated minor ingredients
  • References
  • Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products
  • Introduction
  • Physiology and organization of the oral area
  • Permeability and barrier functions of the oral cavity
  • Membranes
  • physiology and transport routes (plasma and epithelial membranes)
  • Transport mechanisms across membranes
  • Delivery sites in the oral cavity
  • Dosage formulation
  • Confectionery products as delivery systems
  • Chewing gum as a delivery system
  • Effect of saliva flow rate on flavor release
  • Effect of non-sugar sweeteners (polyols)
  • Effect of sensates on flavor release from chewing gum
  • Oral and dental health (antimicrobials, dental caries prevention, xerostomia)
  • Chewing gums for delivering actives for minor pains, diabetes and weight management
  • Chewing gum for delivering caffeine
  • Chewing gums for delivering nicotine
  • Chewing gum for delivering acetyl salicylic acid
  • Chewing gum for delivering insulin
  • Lozenges as delivery systems
  • Oral thin films.
  • Seamless capsules
  • References
  • Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals
  • Introduction
  • Assessing bioavailability and nutritional value of minerals for human use
  • Special considerations in evaluating the bioavailability of encapsulated minerals
  • Outlook and research questions
  • References
  • Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
  • Introduction
  • Chemistry of omega-3 fatty acids
  • Functional foods enriched with omega-3 fatty acids
  • Bioavailability of omega-3 fatty acids
  • Conclusions
  • References
  • Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging
  • Introduction
  • Antimicrobial food packaging materials and controlled release applications
  • Scented fragrance inserts and aroma-flavor releasing systems
  • Future perspective
  • References
  • Index
  • End User License Agreement.

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