Encapsulation technologies and delivery systems for food ingredients and nutraceuticals

630 Pages·2012·8.228 MB·English

by  Nissim Garti, D. Julian McClements

Encapsulation technologies and delivery
systems for food ingredients and
nutraceuticals
© Woodhead Publishing Limited, 2012
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© Woodhead Publishing Limited, 2012
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 239
Encapsulation
technologies and delivery
systems for food
ingredients and
nutraceuticals
Edited by
Nissim Garti and D. Julian McClements
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2012
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
www.woodheadpublishing.com
www.woodheadpublishingonline.com
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First published 2012, Woodhead Publishing Limited
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ISBN 978-0-85709-124-6 (print)
ISBN 978-0-85709-590-9 (online)
ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition
(print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition
(online)
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© Woodhead Publishing Limited, 2012
Contents
Contributor contact details ......................................................................... xiii
Woodhead Publishing Series in Food Science, Technology
and Nutrition ............................................................................................... xvii
Preface .......................................................................................................... xxv
Part I Requirements for food ingredient and nutraceutical
delivery systems ............................................................................ 1
1 Requirements for food ingredient and nutraceutical
delivery systems .................................................................................. 3
D. J. McClements, University of Massachusetts, USA
1.1 Introduction............................................................................ 3
1.2 Active components and the need for encapsulation ........ 6
1.3 Fabrication and characteristics of delivery systems .......... 10
1.4 Particle characteristics, physicochemical properties
and functional performance ................................................. 12
1.5 Future trends .......................................................................... 16
1.6 References .............................................................................. 17
2 Challenges in developing delivery systems for food additives,
nutraceuticals and dietary supplements .......................................... 19
M. A. Augustin and L. Sanguansri, CSIRO Animal Food and
Health Sciences, Australia
2.1 Introduction............................................................................ 19
2.2 Classes of food ingredients .................................................. 20
© Woodhead Publishing Limited, 2012
vi Contents
2.3 Formulating and designing microencapsulation
systems for food additives, nutraceuticals and
dietary supplements .............................................................. 25
2.4 Encapsulated ingredients and applications ........................ 30
2.5 The market for encapsulated ingredients and
nutraceuticals ......................................................................... 37
2.6 Future trends .......................................................................... 39
2.7 Acknowledgement ................................................................. 41
2.8 References .............................................................................. 41
3 Interaction of food ingredient and nutraceutical delivery
systems with the human gastrointestinal tract ............................... 49
A. Mackie, Institute of Food Research, UK
3.1 Introduction............................................................................ 49
3.2 Model systems ........................................................................ 50
3.3 The human gastrointestinal tract......................................... 58
3.4 Bioactive delivery system design ......................................... 63
3.5 Implications of research on functional food
development ........................................................................... 64
3.6 Future trends .......................................................................... 64
3.7 Sources of further information ............................................ 65
3.8 References .............................................................................. 65
Part II Processing technology approaches to produce
encapsulation and delivery systems.......................................... 71
4 Spray drying, freeze drying and related processes for food
ingredient and nutraceutical encapsulation .................................... 73
Z. Fang, Curtin University, Australia and B. Bhandari,
The University of Queensland, Australia
4.1 Introduction............................................................................ 73
4.2 Principles and technical considerations of spray
drying encapsulation ............................................................. 75
4.3 Applications of spray drying for food ingredient and
nutraceutical encapsulation .................................................. 80
4.4 Storage stability of spray dried encapsulated
products and limitations of spray drying
encapsulation.......................................................................... 88
4.5 Principles and technical considerations of freeze
drying encapsulation ............................................................. 91
4.6 Applications of freeze drying for food ingredient and
nutraceutical encapsulation .................................................. 94
4.7 Storage stability of freeze encapsulated products and
limitations of freeze drying encapsulation ......................... 98
© Woodhead Publishing Limited, 2012
Contents vii
4.8 Future trends and conclusions ............................................. 101
4.9 References .............................................................................. 102
5 Spray cooling and spray chilling for food ingredient and
nutraceutical encapsulation ............................................................... 110
J. D. Oxley, Southwest Research Institute, USA
5.1 Introduction: principles of spray chilling ........................... 110
5.2 Spray cooling and spray chilling technologies ................... 113
5.3 Formulations and applications ............................................. 120
5.4 Future trends .......................................................................... 126
5.5 Sources of further information ............................................ 128
5.6 References .............................................................................. 129
6 Coextrusion for food ingredients and nutraceutical
encapsulation: principles and technology ........................................ 131
J. D. Oxley, Southwest Research Institute, USA
6.1 Introduction............................................................................ 131
6.2 Principles of coextrusion ...................................................... 133
6.3 Coextrusion technologies ..................................................... 138
6.4 Formulations and applications ............................................. 142
6.5 Future trends .......................................................................... 146
6.6 Sources of further information ............................................ 148
6.7 References .............................................................................. 149
7 Fluid bed microencapsulation and other coating methods
for food ingredient and nutraceutical bioactive
compounds........................................................................................... 151
J. A. Meiners, Laboratoire Meiners Sàrl, Switzerland
7.1 Introduction: principles and purposes ................................ 151
7.2 Defi nition of microencapsulation and fl uidized bed
coating ..................................................................................... 156
7.3 Technology and machine design .......................................... 161
7.4 Particle characteristics, process parameters and
applications of fl uid bed microencapsulation .................... 169
7.5 Future trends .......................................................................... 174
7.6 References .............................................................................. 174
8 Microencapsulation methods based on biopolymer
phase separation and gelation phenomena in
aqueous media .................................................................................... 177
C. Thies, Washington University, USA
8.1 Introduction............................................................................ 177
8.2 Candidate biopolymer shell materials ................................ 179
8.3 Biopolymer solution properties and microcapsule
formation ................................................................................ 184
© Woodhead Publishing Limited, 2012
viii Contents
8.4 Encapsulation technology .................................................... 189
8.5 Traditional versus emerging complex coacervation
encapsulation procedures ..................................................... 194
8.6 Conclusions ............................................................................ 201
8.7 References .............................................................................. 202
Part III Physicochemical approaches to produce encapsulation
and delivery systems ................................................................. 209
9 Micelles and microemulsions as food ingredient and
nutraceutical delivery systems .......................................................... 211
N. Garti and A. Aserin, The Hebrew University of
Jerusalem, Israel
9.1 Introduction............................................................................ 211
9.2 Microemulsions: defi nitions and terminology .................... 213
9.3 Water-in-oil (W/O) and oil-in-water (O/W)
microemulsions ...................................................................... 216
9.4 Solubilization of nutraceuticals in U-type
microemulsions ...................................................................... 225
9.5 Microemulsion processes and applications ........................ 236
9.6 Conclusions ............................................................................ 243
9.7 References .............................................................................. 244
10 Biopolymeric amphiphiles and their assemblies as functional
food ingredients and nutraceutical delivery systems ..................... 252
Y. D. Livney, Technion – Israel Institute of Technology, Israel
10.1 Introduction............................................................................ 252
10.2 Classifi cation, composition, structure, properties
and self-assembly of polymeric amphiphiles:
proteins and peptides ............................................................ 256
10.3 Classifi cation, composition, structure, properties
and self-assembly of polymeric amphiphiles:
polysaccharides, oligosaccharides and
polysaccharide-protein conjugates ...................................... 260
10.4 Binding and co-assembly of biopolymeric
amphiphiles and nutraceuticals ........................................... 264
10.5 Mechanisms of solubilization and protection of
hydrophobic nutraceuticals by biopolymeric
amphiphiles ............................................................................ 266
10.6 Applications and future trends of biopolymeric
amphiphiles for encapsulation and delivery of food
ingredients and nutraceuticals ............................................. 268
10.7 Sources of further information and advice ........................ 272
10.8 References .............................................................................. 273
© Woodhead Publishing Limited, 2012
Contents ix
11 Liposomes as food ingredients and nutraceutical
delivery systems .................................................................................. 287
H. Singh, Massey University, New Zealand,
A. Thompson, Pepsico UK, UK, W. Liu, Nanchang University,
China and M. Corredig, University of Guelph, Canada
11.1 Introduction............................................................................ 287
11.2 Formation and structures of liposomes .............................. 289
11.3 Liposome preparation methods .......................................... 294
11.4 Characterization of liposomes ............................................. 297
11.5 Encapsulation by liposomes ................................................. 300
11.6 Liposome stability ................................................................. 302
11.7 Liposome applications in food systems .............................. 307
11.8 Stability of liposomes to gastrointestinal
environment ........................................................................... 312
11.9 Conclusions ............................................................................ 313
11.10 References .............................................................................. 313
12 Colloidal emulsions and particles as micronutrient and
nutraceutical delivery systems .......................................................... 319
K. P. Velikov, Unilever R&D Vlaardingen, The Netherlands and
Utrecht University, The Netherlands
12.1 Introduction............................................................................ 319
12.2 Physico-chemical stability, texture, taste and
fl avour ..................................................................................... 325
12.3 Appearance of dispersions in food products ..................... 330
12.4 Bioavailability of functional ingredients ............................ 333
12.5 Applications: overview of minerals and vitamins ............. 338
12.6 Applications: vitamin A ........................................................ 342
12.7 Applications: vitamins D, E and K ...................................... 349
12.8 Nutraceuticals: carotenoids .................................................. 352
12.9 Nutraceuticals: water-soluble polyphenols ......................... 360
12.10 Nutraceuticals: water-insoluble polyphenols ..................... 362
12.11 Alkaloids and other photochemicals .................................. 372
12.12 Conclusions and future trends ............................................. 374
12.13 Acknowledgments ................................................................. 375
12.14 References .............................................................................. 375
13 Structured oils and fats (organogels) as food ingredient and
nutraceutical delivery systems .......................................................... 392
A. K. Zetzl and A. G. Marangoni, University of Guelph, Canada
13.1 Introduction............................................................................ 392
13.2 Research into organogelation as food ingredient
and nutraceutical delivery systems ..................................... 393
13.3 Nutraceuticals and their use in organogels ........................ 399
13.4 Delivery of carotenoids: lycopene and β-carotene ........... 401
© Woodhead Publishing Limited, 2012