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Microencapsulation and Microspheres for Food Applications

  • ID: 3148962
  • Book
  • 434 Pages
  • Elsevier Science and Technology
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Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules.

Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.

  • Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy
  • Presents the use of microsphere immunoassay for mycotoxins detection
  • Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety

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Section 1: Microcapsules and microspheres produced for application in food 1. Microcapsules produced from zein 2. Microcapsules with protein fibril reinforced shells 3. Alginate nanocapsules prepared by internal or external gelation with nanoparticles 4. Cationic starch nanospheres 5. Nanoemulsion based delivery systems 6. Water-in-oil-in-water nanoencapsulation systems 7. Engineering hydrogel microspheres for healthy and tasty foods 8. Progress in applications of liposomes

Section 2: Methods to analyse structure, release properties, and stability 9. Stability and Permeability of Microcapsules for Controlled Drug Delivery from Dynamic NMR Microscopy 10. Determination of mechanical properties of microcapsules 11. Theoretical modeling of mechanical behavior and release properties of encapsulation systems

Section 3: Microencapsulation of food components 12. Microencapsulation of essential oils using spray drying technology 13. Microencapsulation of plant oils rich in alpha-linolenic acid: Effect of processing parameters 14. Food Applications of Microencapsulated Omega-3 Oils 15. Use of microencapsulated ingredients in bakery products: technological and nutritional aspects 16. Lipid Nanoparticles: delivery system for bioactive food compounds 17. Microencapsulation of sweeteners 18. Microencapsulation of grape seed extracts 19. Microencapsulation of natural antioxidant pigments 20. Encapsulation of probiotics in milk protein microcapsules

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Sagis, Leonard M.C.
Leonard M. C. Sagis obtained a PhD degree in Chemical Engineering from Texas A&M University, in 1994. After postdoctoral positions at the University of Leiden, and University of Amsterdam, he joined the faculty in the Department of Agrotechnology and Food Sciences of Wageningen University, in 1998. His research interests are in the field of structure-function relationships in soft interface dominated materials, such as foam, emulsions, and microencapsulation systems.
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