New Polymers for Encapsulation of Nutraceutical Compounds

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.

List of contributors, xiii

Preface, xix

Topic 1: Characterization of modified polymers and their use in encapsulation processes, 1

1 Tailor‐made novel polymers for hydrogel encapsulation processes, 3
Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos

1.1 Introduction, 3

1.2 Well‐known and commonly used polymers, 16

1.3 Novel polymers, 16

Acknowledgments, 29

References, 29

2 High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35
Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro

2.1 Introduction, 35

2.2 Trends in nutraceutical foods, 36

2.3 Starch as a carrier for bioactive compounds, 40

2.4 Conclusions, 52

References, 53

3 Protein‐based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59
Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago

3.1 General aspects of encapsulating lipophilic nutraceuticals, 59

3.2 Polyunsaturated fatty acid encapsulation systems, 60

3.3 Conclusions, 67

Acknowledgments, 68

References, 68

4 Surface modifications that benefit protein‐based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73
Zheng Li

4.1 Overview, 73

4.2 Fabrication of protein‐based nanoparticles, 75

4.3 Obstacles to protein‐based nanoparticles as oral delivery vehicles, 79

4.4 Surface modifications of protein‐based nanoparticles for better delivery, 84

4.5 Summary, 92

References, 92

Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 97

5 Novel polymer systems and additives to protect bioactive substances applied in spray‐drying, 99
Artur Bartkowiak, Wioletta Krawczyńska, and Alicja Federowicz

5.1 Introduction, 99

5.2 Spray‐drying process, 100

5.3 Nutraceuticals in the food industry, 107

5.4 Polymers and novel polymers used in the spray‐drying process, 109

Acknowledgements, 115

References, 115

6 The use of encapsulation to guarantee the stability of phenolic compounds, 121
Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro

6.1 Introduction, 121

6.2 Phenolic compounds, 122

6.3 Microencapsulation process, 126

6.4 Concluding remarks and future perspectives, 135

References, 136

7 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145
Wissam Zam

7.1 Extraction procedure, 145

7.2 Formulation of pomegranate peels’ polyphenol microbeads and their in vitro release, 146

7.3 Fortification of dairy products with polyphenol microcapsules, 153

References, 156

Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 159

8 Encapsulation technologies for resveratrol in functional food, 161
María Chávarri and María Carmen Villarán

8.1 Introduction, 161

8.2 Functional foods, 162

8.3 Resveratrol, 163

8.4 Encapsulation technology, 165

8.5 Microencapsulation, 168

8.6 Nanoencapsulation, 172

8.7 Conclusions, 182

References, 183

9 Nutraceutical compounds encapsulated by extrusion–spheronization, 195
Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme

9.1 Extrusion–spheronization process application for nutraceuticals, 195

9.2 Nanoemulsions for nutraceutical applications, 207

9.3 Nano‐size nutraceutical emulsion encapsulated by extrusion–spheronization, 211

9.4 Conclusion, 223

References, 223

10 Biopolymeric archetypes for the oral delivery of nutraceuticals, 231
Mershen Govender, Miles C. Braithwaite, Pradeep Kumar, Yahya E. Choonara, and Viness Pillay

10.1 Introduction, 231

10.2 Monolithic matrix‐based systems, 232

10.3 Encapsulated systems, 238

10.4 Conclusion, 247

Acknowledgments, 247

References, 247

11 Application of microencapsulated vitamins in functional food systems, 251
Siew Young Quek and Cheng Peng

11.1 Introduction, 251

11.2 Common microencapsulation techniques for vitamins, 254

11.3 Applications of incorporating encapsulated vitamins in dairy products, 255

11.4 Application of microencapsulated vitamins in beverages, 259

11.5 Application of encapsulated vitamins in bakery products, 263

11.6 Conclusions, 264

References, 265

12 Application of encapsulated compounds in functional food systems, 269
M. K. Tripathi and S. K. Giri

12.1 Introduction, 269

12.2 Microencapsulation technologies and bioactive food ingredients, 270

12.3 Delivery of bioactive ingredients into foods and to the gastrointestinal tract, 272

12.4 Techniques of microencapsulation, 275

12.5 Materials used for encapsulation, 279

12.6 Selection and safety evaluation of encapsulation materials, 279

12.7 Nutritional and nutraceutical compounds and microencapsulation, 280

12.8 Spray‐drying in microencapsulation of food ingredients, 287

12.9 Nanoencapsulation of food ingredients using lipid‐based delivery systems, 290

12.10 New techniques and ingredients that improve effectiveness of encapsulation, 292

References, 294

13 Encapsulation of polyunsaturated omega‐3 fatty acids for enriched functional foods, 301
Jorge Carlos Ruiz Ruiz and Maira Rubi Segura Campos

13.1 Introduction, 301

13.2 Functional effects of omega‐3 fatty acids, 303

13.3 Susceptibility to oxidation, 304

13.4 Methods for encapsulating oil, 304

13.5 Nonconventional wall materials for encapsulating oil, 305

13.6 Properties of oil as omega‐3 polyunsaturated fatty acids capsules, 309

13.7 Oxidation stability and fatty acid composition of encapsulated vegetable oils, 311

13.8 Incorporation of long‐chain omega‐3 polyunsaturated fatty acids in foods, 313

13.9 Conclusion, 314

Acknowledgments, 315

References, 315

Index, 321

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.