{"product_id":"encapsulation-and-controlled-release-technologies-in-food-systems-isbn-9781118733523","title":"Encapsulation and Controlled Release Technologies in Food Systems","description":"\u003cp\u003eThe emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption.\u003c\/p\u003e  \u003cp\u003eThis second edition of \u003ci\u003eEncapsulation and Controlled Release Technologies in Food Systems\u003c\/i\u003e serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization.\u003c\/p\u003e \u003cp\u003eThis book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.\u003c\/p\u003e \u003cp\u003eList of contributors, xiii\u003c\/p\u003e \u003cp\u003eForeword, xvii\u003c\/p\u003e \u003cp\u003ePreface to second edition, xix\u003c\/p\u003e \u003cp\u003ePreface to first edition, xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction, 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJamileh M. Lakkis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eWall-forming materials, 2\u003c\/p\u003e \u003cp\u003eCore materials, 2\u003c\/p\u003e \u003cp\u003eRelease triggers, 2\u003c\/p\u003e \u003cp\u003ePayload, 2\u003c\/p\u003e \u003cp\u003eCurrent approaches to encapsulation and controlled release, 3\u003c\/p\u003e \u003cp\u003eEntrapment in carbohydrate matrices, 3\u003c\/p\u003e \u003cp\u003eComplexation into cyclodextrins, 6\u003c\/p\u003e \u003cp\u003eEncapsulation in microporous matrices: physical adsorption, 6\u003c\/p\u003e \u003cp\u003eEncapsulation in fats and waxes, 7\u003c\/p\u003e \u003cp\u003eEncapsulation in emulsions and micellar systems, 7\u003c\/p\u003e \u003cp\u003eEncapsulation in coacervated polymers, 8\u003c\/p\u003e \u003cp\u003eEncapsulation using supercritical fluids, 9\u003c\/p\u003e \u003cp\u003eEncapsulation into hydrogel matrices, 9\u003c\/p\u003e \u003cp\u003eEncapsulation using flow-focusing technology, 10\u003c\/p\u003e \u003cp\u003eOverview of controlled-release systems, 11\u003c\/p\u003e \u003cp\u003eMatrix systems, 11\u003c\/p\u003e \u003cp\u003eReservoir systems, 12\u003c\/p\u003e \u003cp\u003eCombination systems, 12\u003c\/p\u003e \u003cp\u003eRelease mechanisms, 13\u003c\/p\u003e \u003cp\u003eReferences, 13\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Encapsulation of edible active compounds using supercritical fluids, 16\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSalima Varona, Ángel Martín and María José Cocero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eSupercritical fluid technology, 16\u003c\/p\u003e \u003cp\u003eProperties of supercritical fluids, 16\u003c\/p\u003e \u003cp\u003eImplementation of processes using SCFs: Basic considerations, 17\u003c\/p\u003e \u003cp\u003eCurrent industrial applications, 18\u003c\/p\u003e \u003cp\u003eParticle formation processes, 19\u003c\/p\u003e \u003cp\u003eSCFs as solvents, 19\u003c\/p\u003e \u003cp\u003eSCFs as antisolvents, 20\u003c\/p\u003e \u003cp\u003eSCFs as solutes, 22\u003c\/p\u003e \u003cp\u003eSCFs as propellants, 22\u003c\/p\u003e \u003cp\u003eProducts, 24\u003c\/p\u003e \u003cp\u003eSingle compound products, 24\u003c\/p\u003e \u003cp\u003eCo-precipitation and encapsulation processes: Carrier materials, 25\u003c\/p\u003e \u003cp\u003eEncapsulation of solid active compounds, 26\u003c\/p\u003e \u003cp\u003eEncapsulation of liquid active compounds, 27\u003c\/p\u003e \u003cp\u003eCase study: Encapsulation of lavandin essential oil, 29\u003c\/p\u003e \u003cp\u003eEncapsulation in water-soluble carriers, 30\u003c\/p\u003e \u003cp\u003eEncapsulation in water-insoluble carriers, 32\u003c\/p\u003e \u003cp\u003eImpregnation, 33\u003c\/p\u003e \u003cp\u003eComparison with alternative encapsulation technologies, 34\u003c\/p\u003e \u003cp\u003eReferences, 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Encapsulation by complex coacervation, 41\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCurt Thies\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroductory comments, 41\u003c\/p\u003e \u003cp\u003eComplex coacervation background and terminology, 42\u003c\/p\u003e \u003cp\u003eBiopolymers and complex coacervation, 43\u003c\/p\u003e \u003cp\u003eBiopolymer structure and properties, 43\u003c\/p\u003e \u003cp\u003eMilk and vegetable protein denaturation, 48\u003c\/p\u003e \u003cp\u003eReproducibility issues, 49\u003c\/p\u003e \u003cp\u003eConcluding biopolymer comments, 51\u003c\/p\u003e \u003cp\u003eStabilization and solidification of complex coacervate capsule shells, 52\u003c\/p\u003e \u003cp\u003eOverview, 52\u003c\/p\u003e \u003cp\u003emTGase treatment of complex coacervate capsule shells, 53\u003c\/p\u003e \u003cp\u003eOverview of current encapsulation protocols, 59\u003c\/p\u003e \u003cp\u003eConcluding comments, 71\u003c\/p\u003e \u003cp\u003eReferences, 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications, 78\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTaise Toniazzo and Samantha C. Pinho\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 78\u003c\/p\u003e \u003cp\u003eLiposomes: Structure, production methods, and applications in foods, 79\u003c\/p\u003e \u003cp\u003eFormulation factors affecting liposome integrity after lyophilization, 84\u003c\/p\u003e \u003cp\u003eInfluence of the lyophilization process parameters and technological factors on the lyophilized product, 89\u003c\/p\u003e \u003cp\u003eConcluding remarks and future perspectives, 90\u003c\/p\u003e \u003cp\u003eReferences, 91\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Microencapsulation of probiotics, 97\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to probiotics, 97\u003c\/p\u003e \u003cp\u003eDefinitions, applications, and advantages of probiotics, 97\u003c\/p\u003e \u003cp\u003eIntroduction to microencapsulation, 99\u003c\/p\u003e \u003cp\u003eDefinition, 99\u003c\/p\u003e \u003cp\u003ePurpose of microencapsulation, 100\u003c\/p\u003e \u003cp\u003eStructural details of microcapsules, 100\u003c\/p\u003e \u003cp\u003eMaterials used in the microencapsulation of probiotics, 102\u003c\/p\u003e \u003cp\u003eFactors affecting the microencapsulation effectiveness of probiotics, 114\u003c\/p\u003e \u003cp\u003eMethods used in microencapsulating probiotics, 115\u003c\/p\u003e \u003cp\u003eExtrusion technique for microencapsulation, 115\u003c\/p\u003e \u003cp\u003eEmulsion technique, 115\u003c\/p\u003e \u003cp\u003eUse of drying technology for microencapsulating Probiotics, 117\u003c\/p\u003e \u003cp\u003eInterfacial polymerization and coacervation, 119\u003c\/p\u003e \u003cp\u003eCo-crystallization method, 120\u003c\/p\u003e \u003cp\u003eMolecular inclusion, 120\u003c\/p\u003e \u003cp\u003eCentrifugal extrusion technique, 120\u003c\/p\u003e \u003cp\u003eConclusion and prospects, 121\u003c\/p\u003e \u003cp\u003eReferences, 121\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Emulsions as delivery systems in foods, 129\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIngrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 129\u003c\/p\u003e \u003cp\u003eStabilization and destabilization of emulsion systems, 130\u003c\/p\u003e \u003cp\u003eEmulsion stabilization, 130\u003c\/p\u003e \u003cp\u003eFormulation design for food emulsions, 135\u003c\/p\u003e \u003cp\u003eRelease triggers for emulsions, 142\u003c\/p\u003e \u003cp\u003eDelivery of water-soluble food actives via emulsions, 143\u003c\/p\u003e \u003cp\u003eWater-in-oil emulsions for controlling water-soluble actives, 143\u003c\/p\u003e \u003cp\u003eEffect of O\/W emulsions on taste release and perception, 143\u003c\/p\u003e \u003cp\u003eDouble emulsions for controlling water-soluble actives, 145\u003c\/p\u003e \u003cp\u003eDelivery of hydrophobic food actives via O\/W emulsions, 149\u003c\/p\u003e \u003cp\u003eLipophilic health ingredients in O\/W emulsions, 149\u003c\/p\u003e \u003cp\u003eAroma release from O\/W emulsions, 149\u003c\/p\u003e \u003cp\u003eStructured emulsions in hydrogels for controlled release of aromas, 153\u003c\/p\u003e \u003cp\u003eDelivery of dietary fats as O\/W emulsions and their protection against oxidation, 155\u003c\/p\u003e \u003cp\u003eFuture trends, 159\u003c\/p\u003e \u003cp\u003eNature-made emulsions, 159\u003c\/p\u003e \u003cp\u003eMonodispersed emulsions, 163\u003c\/p\u003e \u003cp\u003eReferences, 164\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles, 173\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 173\u003c\/p\u003e \u003cp\u003eU-Type microemulsions, swollen micelles, and progressive and full dilution, 177\u003c\/p\u003e \u003cp\u003eSolubilization of nonsoluble nutraceuticals, 179\u003c\/p\u003e \u003cp\u003eLycopene, 180\u003c\/p\u003e \u003cp\u003ePhytosterols, 185\u003c\/p\u003e \u003cp\u003eLutein and lutein ester, 187\u003c\/p\u003e \u003cp\u003eOxidative stability, 191\u003c\/p\u003e \u003cp\u003eBioavailability, 192\u003c\/p\u003e \u003cp\u003eCoQ10 and Improved Bioavailability, 192\u003c\/p\u003e \u003cp\u003eWater binding, 195\u003c\/p\u003e \u003cp\u003eConclusions, 197\u003c\/p\u003e \u003cp\u003eReferences, 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Encapsulation and controlled release in bakery applications, 204\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJamileh M. Lakkis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 204\u003c\/p\u003e \u003cp\u003eEncapsulation technologies for bakery applications, 205\u003c\/p\u003e \u003cp\u003eHot melt particle coating technology, 205\u003c\/p\u003e \u003cp\u003eSpray congealing\/chilling, 207\u003c\/p\u003e \u003cp\u003eHigh pressure congealing (beta process), 209\u003c\/p\u003e \u003cp\u003eFilm-forming materials, 210\u003c\/p\u003e \u003cp\u003eWaxes, 210\u003c\/p\u003e \u003cp\u003eResins, 212\u003c\/p\u003e \u003cp\u003eGlycol polymers, 212\u003c\/p\u003e \u003cp\u003eFats and glycerides, 212\u003c\/p\u003e \u003cp\u003eLauric acid group, 212\u003c\/p\u003e \u003cp\u003ePalmitic acid group, 213\u003c\/p\u003e \u003cp\u003eOleic\/linoleic acid group, 213\u003c\/p\u003e \u003cp\u003eCharacteristics of wax and fat coating materials, 213\u003c\/p\u003e \u003cp\u003eIdeal properties of encapsulated particles for bakery applications, 216\u003c\/p\u003e \u003cp\u003eGood barrier properties, 216\u003c\/p\u003e \u003cp\u003eMechanical strength, 216\u003c\/p\u003e \u003cp\u003eSurface morphology, 217\u003c\/p\u003e \u003cp\u003eAdhesion and cohesiveness, 217\u003c\/p\u003e \u003cp\u003eParticle size distribution, 217\u003c\/p\u003e \u003cp\u003eFilm thickness, 217\u003c\/p\u003e \u003cp\u003eMelting properties, 217\u003c\/p\u003e \u003cp\u003eApplications of encapsulated actives in bakery applications, 218\u003c\/p\u003e \u003cp\u003eLeavening systems, 218\u003c\/p\u003e \u003cp\u003eEncapsulated sweeteners, 222\u003c\/p\u003e \u003cp\u003eEncapsulated antimicrobial agents, 224\u003c\/p\u003e \u003cp\u003eEncapsulated minor ingredients, 229\u003c\/p\u003e \u003cp\u003eFlavors, 229\u003c\/p\u003e \u003cp\u003eEncapsulated nutrients, 229\u003c\/p\u003e \u003cp\u003eReferences, 230\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Encapsulation and controlled release applications in confectionery and oral care products, 236\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJamileh M. Lakkis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 236\u003c\/p\u003e \u003cp\u003ePhysiology and organization of the oral area, 237\u003c\/p\u003e \u003cp\u003ePermeability and barrier functions of the oral cavity, 239\u003c\/p\u003e \u003cp\u003eMembranes – physiology and transport routes (Plasma and Epithelial membranes), 239\u003c\/p\u003e \u003cp\u003ePlasma membranes, 239\u003c\/p\u003e \u003cp\u003eEpithelial membranes, 240\u003c\/p\u003e \u003cp\u003eOral mucosa, 240\u003c\/p\u003e \u003cp\u003eSaliva, 242\u003c\/p\u003e \u003cp\u003eKeratinization, 242\u003c\/p\u003e \u003cp\u003ePolarity, 243\u003c\/p\u003e \u003cp\u003epH, 243\u003c\/p\u003e \u003cp\u003eTransport mechanisms across membranes, 244\u003c\/p\u003e \u003cp\u003eDelivery sites in the oral cavity, 245\u003c\/p\u003e \u003cp\u003eAdvantages of the oral route for drug delivery, 247\u003c\/p\u003e \u003cp\u003eDisadvantages of oral route delivery, 248\u003c\/p\u003e \u003cp\u003eDosage formulation, 249\u003c\/p\u003e \u003cp\u003ePhysico-chemical properties of the active and dosage, 249\u003c\/p\u003e \u003cp\u003eConfectionery products as delivery systems, 249\u003c\/p\u003e \u003cp\u003eChewing gum as a delivery system, 249\u003c\/p\u003e \u003cp\u003eTypical gum composition and manufacture, 250\u003c\/p\u003e \u003cp\u003eChewing gums for delivering flavors and non-medicated actives, 252\u003c\/p\u003e \u003cp\u003eEffect of saliva flow rate on flavor release, 254\u003c\/p\u003e \u003cp\u003eEffect of non-sugar sweeteners (Polyols), 255\u003c\/p\u003e \u003cp\u003eEffect of sensates on flavor release from chewing gum, 256\u003c\/p\u003e \u003cp\u003eChewing gum for delivering cosmetic and medicated actives, 257\u003c\/p\u003e \u003cp\u003eOral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia), 257\u003c\/p\u003e \u003cp\u003eAntimicrobials, 257\u003c\/p\u003e \u003cp\u003eChewing gums for delivering actives for minor pains, diabetes and weight management, 262\u003c\/p\u003e \u003cp\u003eChewing gum for delivering caffeine, 262\u003c\/p\u003e \u003cp\u003eChewing gums for delivering nicotine, 263\u003c\/p\u003e \u003cp\u003eChewing gum for delivering acetyl salicylic acid, 265\u003c\/p\u003e \u003cp\u003eChewing gum for delivering insulin, 265\u003c\/p\u003e \u003cp\u003eLozenges as delivery systems, 266\u003c\/p\u003e \u003cp\u003eLozenges for delivering flavors and sensates, 267\u003c\/p\u003e \u003cp\u003eLozenges for delivering relief from cough and sore throat, 268\u003c\/p\u003e \u003cp\u003eLozenges as delivery systems for oral care, 269\u003c\/p\u003e \u003cp\u003eLozenges for delivering nicotine (Smoking Cessation), 270\u003c\/p\u003e \u003cp\u003eOral thin films, 271\u003c\/p\u003e \u003cp\u003eSeamless capsules, 274\u003c\/p\u003e \u003cp\u003eReferences, 276\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Assessing bioavailability and nutritional value of microencapsulated minerals, 289\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDiego Moretti and Michael Zimmermann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 289\u003c\/p\u003e \u003cp\u003eAssessing bioavailability and nutritional value of minerals for human use, 291\u003c\/p\u003e \u003cp\u003eIn vitro methods, 293\u003c\/p\u003e \u003cp\u003eAnimal studies, 295\u003c\/p\u003e \u003cp\u003eStudies in human subjects using tracers, 297\u003c\/p\u003e \u003cp\u003eIntervention studies in humans, 300\u003c\/p\u003e \u003cp\u003eSpecial considerations in evaluating the bioavailability of encapsulated minerals, 303\u003c\/p\u003e \u003cp\u003eSolubility of the coating material in the GI tract, 303\u003c\/p\u003e \u003cp\u003eCoating material as a functional ingredient, 303\u003c\/p\u003e \u003cp\u003eOutlook and research questions, 304\u003c\/p\u003e \u003cp\u003eReferences, 304\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids, 309\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePhilip Christophersen, Mingshi Yang and Huiling Mu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 309\u003c\/p\u003e \u003cp\u003eChemistry of omega-3 fatty acids, 310\u003c\/p\u003e \u003cp\u003eFunctional foods enriched with omega-3 fatty acids, 312\u003c\/p\u003e \u003cp\u003eBioavailability of omega-3 fatty acids, 312\u003c\/p\u003e \u003cp\u003eEffect of chemical structure, 314\u003c\/p\u003e \u003cp\u003eEffect of microencapsulation on bioavailability of omega-3 fatty acids, 315\u003c\/p\u003e \u003cp\u003eConclusions, 324\u003c\/p\u003e \u003cp\u003eReferences, 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Innovative applications of micro and nanoencapsulation in food packaging, 333\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMurat Ozdemir and Tansel Kemerli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction, 333\u003c\/p\u003e \u003cp\u003eAntimicrobial food packaging materials and controlled release applications, 335\u003c\/p\u003e \u003cp\u003eAntimicrobials-organic acids, peptides, essential oils, 344\u003c\/p\u003e \u003cp\u003eAntimicrobial essential oils, 347\u003c\/p\u003e \u003cp\u003eMetals and metal oxides, 348\u003c\/p\u003e \u003cp\u003eInsect and rodent repellents, 351\u003c\/p\u003e \u003cp\u003eScented fragrance inserts and aroma-flavor releasing systems, 353\u003c\/p\u003e \u003cp\u003eEncapsulated pigments and fillers, 357\u003c\/p\u003e \u003cp\u003eEncapsulated inks and time-temperature indicators, 362\u003c\/p\u003e \u003cp\u003eFuture perspective, 368\u003c\/p\u003e \u003cp\u003eReferences, 369\u003c\/p\u003e \u003cp\u003eIndex, 379\u003c\/p\u003e \u003cb\u003eDr Jamileh M. Lakkis\u003c\/b\u003e has more than 20 years’ experience in the food, dietary supplements and consumer products industries. She has been very active in promoting and implementing microencapsulation and controlled release technologies in these industries. \u003cp\u003eThe emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption.\u003c\/p\u003e \u003cp\u003eThis second edition of \u003ci\u003eEncapsulation and Controlled Release Technologies in Food Systems\u003c\/i\u003e serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization.\u003c\/p\u003e \u003cp\u003eThis book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989128200421,"sku":"NP9781118733523","price":224.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118733523.jpg?v=1761782909","url":"https:\/\/k12savings.com\/products\/encapsulation-and-controlled-release-technologies-in-food-systems-isbn-9781118733523","provider":"K12savings","version":"1.0","type":"link"}