Sách Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and controlled release technologies have enjoyed their fastest growth in the
last two decades. These advances, pioneered by pharmaceutical companies, were a result
of: (1) the rapid change in drug development strategies to target specific organs or even
cells, (2) physicians’ growing concern about patient non-compliance, and (3) pharmaceuti-
cal companies desire to extend their market monopoly on new drugs for a certain period of
time as provided by the US and international patent laws.

Despite this progress, encapsulation and controlled release technologies have only been
recently adopted by the food industry. Food researchers and technologists have often been
confronted with the dilemma of how to translate all these advances from the drug arena into
practical applications in food systems. By searching the literature, one can find volumes of
books and specialized publications on encapsulation and controlled release technologies.
Unfortunately, most of these publications have dealt with theoretical aspects of these tech-
nologies with little emphasis on real applications in consumer and food products.

This book attempts to illustrate various aspects of encapsulation and controlled release
applications in food systems using practical examples. These examples will give the reader
an appreciation for the delicate art of designing encapsulated ingredients and the enormous
challenges in incorporating them into food formulations. Most of the practical examples in
this book were borrowed from the patent literature. This approach might be questioned
based on the fact that patents applications are never peer reviewed, but seems justifiable
considering the frantic effort by both industry and academia to protect their discoveries and
to gain limited-time monopoly on their innovations, thus limiting the availability of such
information in peer-reviewed articles.

This publication has several potential uses. It is a reference book for scientists in the
food, nutraceuticals and consumer products industries who are looking to introduce
microencapsulated ingredients into new or existing formulations. It is also a post-graduate
text designed to give students some comprehension of various aspects of encapsulation and
controlled release in food systems.

Table of Contents
Dedication v
Contributors ix
Preface xi
Jamileh M. Lakkis
1. Introduction 1
Jamileh M. Lakkis
2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles 13
Nissim Garti, Eli Pinthus, Abraham Aserin, and Aviram Spernath
3. Emulsions as Delivery Systems in Foods 41
Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker, and Nicolaas Jan Zuidam
4. Applications of Probiotic Encapsulation in Dairy Products 83
Ming-Ju Chen and Kun-Nan Chen
5. Encapsulation and Controlled Release in Bakery Applications 113
Jamileh M. Lakkis
6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals 135
Xiaoyong Wang, Yan Jiang, and Qingrong Huang
7. Microencapsulation of Flavors by Complex Coacervation 149
Curt Thies
8. Confectionery Products as Delivery Systems for Flavors, Health, and Oral-Care Actives 171
Jamileh M. Lakkis
9. Innovative Applications of Microencapsulation in Food Packaging 201
Murat Ozdemir and Tugba Cevik
10. Marketing Perspective of Encapsulation Technologies in Food Applications 213
Kathy Brownlie
Index 235