Thermal And Nonthermal Encapsulation Methods

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.

Chapter 6: Osmotic Dehydration and Combined Processes for Tissue Modification and Selective Ingredient Impregnation and Encapsulation -- 6.1 Introduction -- 6.2 Modeling of Mass Transfer -- 6.2.1 Example of Calculations for Osmotic Dehydration -- 6.3 Parameters Affecting the Osmotic Dehydration Process -- 6.4 Osmotic Dehydration Effect on Quality and Nutritional Properties -- 6.5 Developments in Osmotic Dehydration -- 6.5.1 Alternative Agents in the Osmotic Solutions -- 6.5.1.1 Alternative Carbohydrates as Osmotic Agents -- 6.5.2 Novel Hybrid Methods of Osmotic Dehydration: Application of Novel Treatments Combined with OD -- 6.5.3 Incorporation by Coatings and Emulsions -- 6.6 Conclusions -- References -- Chapter 7: Other Technologies for Encapsulation (Air Suspension Coating, Pan Coating, and Vacuum Drying) -- 7.1 Introduction -- 7.2 Air Suspension Coating (Fluidized Bed) -- 7.2.1 Air Suspension Coating Configurations -- 7.2.2 Process Variables -- 7.3 Pan Coating -- 7.3.1 Standard Pan System -- 7.3.2 Perforated Pan System -- 7.3.3 Process Variables -- 7.4 Vacuum Drying -- 7.4.1 Vacuum Dryers -- 7.4.1.1 Tumble and Agitated Vacuum Dryers -- 7.4.2 Process Variables -- References -- Chapter 8: Industry-Relevant Encapsulation Technologies for Food and Functional Food Production -- 8.1 Introduction -- 8.2 Spraying-Based Technologies -- 8.2.1 Spray Drying -- 8.2.2 Spray Cooling -- 8.2.3 Spray Coating -- 8.3 Dripping-Based Technologies -- 8.3.1 Electrostatic Extrusion -- 8.3.2 Extrusion with Coaxial Airflow, Vibrating Jet/Nozzle, Jet Cutting, and Spinning Disk Atomization -- 8.4 Emulsion-Based Technologies -- 8.5 Conclusion -- Acknowledgment -- References -- Index

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.

Presents the latest research outcomes related to spray drying technology in regards to encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Discusses computational fluid dynamics, advanced control of drying process, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at those working in food engineering, pharmaceutical engineering, and chemical engineering

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.

In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification—from its historical roots to its modern applications. Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods. Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products. This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products