New polymers for encapsulation of nutraceutical compounds

Content: 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 Garcia, 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 Adrian 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 Krawczyn  ska, 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 Ines 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 Maria Chavarri and Maria Carmen Villaran    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