Foods encapsulation

Microencapsulation has much hidden potential for the food industry which promises to be tapped in the future (62). An interesting discussion of the problems that have been encountered while attempting to develop microcapsule formulations for commercial use in food products has been presented (65) and a review provides a number of references to food encapsulation studies (66). 

Kenyon, M.M. (1995). Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation, American Chemical Society symposium series, Vol. 590, pp 42-50, ISBN 0841231648. 

Durkote. [Van Den Bergh Foods] Encapsulate ingredients for acidifiradon in food industry. 

Glycolipid-type biosurfactants are employed in a variety of applications, due to their high surface activity, biodegradability, and biocompatibility. RhamnoUpids are useful in bioremediation and enhanced oil recovery (Pinzon et al., 2009). Sophorolipids are employed in food encapsulation and, more recently, in dishwasher detergents, and have biomedical applications (Kitamoto et al, 2009 Ashby et al., 2009). Mannosylerythritol lipids have several biomedical applications, including the treatment of tumors and as antimicrobial agents (Arutchelvi et al., 2008). Mannosylerythritol lipids, sophorolipids, and several other glycolipid biosurfactants have numerous applications in cosmetics (Lourith and Kanlayavattanakul, 2009). Trehalose lipids have several environmental and biomedical applications (Franzetti et al., 2010). 

Table 1 Hsts representative examples of capsule shell materials used to produce commercial microcapsules along with preferred appHcations. The gelatin—gum arabic complex coacervate treated with glutaraldehyde is specified as nonedible for the intended appHcation, ie, carbonless copy paper, but it has been approved for limited consumption as a shell material for the encapsulation of selected food flavors. Shell material costs vary greatly. The cheapest acceptable shell materials capable of providing desired performance are favored, however, defining the optimal shell material for a given appHcation is not an easy task.

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

Exopolysaccharides are used in lotions and gel formation is exploited in encapsulated drugs. The latter application also takes advantage of the mouth feel and flavour neutrality, qualities also vital for the food industry. 

The problem of permeability exists whenever a plastic material is exposed to vapor, moisture, or liquids. Typical cases are electrical batteries, instruments, components installed underground, encapsulated electrical components, food packaging, and various fluid-material containers. In these cases, a plastic material is called upon to form a barrier either to minimize loss of vapor or fluid or to prevent the entrance of vapor or fluid into a product. From the designers viewpoint, the tolerable amount of permeation established by test under conditions of usage with a prototype product of correct shape and material is the only direct answer. 

Chemically, GA is a complex mixture of macromolecules of different size and composition (mainly carbohydrates and proteins). Today, the properties and features of GA have been widely explored and developed and it is being used in a wide range of industrial sectors such as textiles, ceramics, lithography, cosmetics and pharmaceuticals, encapsulation, food, etc. Regarding food industry, it is used as a stabilizer, a thickener and/or an emulsifier agent (e.g., soft drink syrup, gummy candies and creams) (Verbeken et al., 2003). 

GA is being widely used for industrial purposes such as a stabilizer, a thickener, an emulsifier and an encapsulating in the food industry, and to a lesser extent in textiles, ceramics, lithography, cosmetic, and pharmaceutical industry (Verbeken et al., 2003). In the food industry, GA is primarily used in confectionery, bakery, dairy, beverage, and as a microencapsulating agent. 

Barbosa, M.I. Borsarelli, C.D. Mercadante, A. Z. (2005). Light Stability of Spray-Dried Bixin Encapsulated with Different Edible Polysaccharide Preparations. Food Research International,Vol. 38, No. 8-9, (October-November 2005), pp 989-994, ISSN 0963-9969. 

Reineccius GA. (1988). Spray drying of food flavors.In Risch S.J. Reineccius G.A., editors. Flavor encapsulation.Washington DC American Chemistry Society, Symposium Series, Vol. 370, pp 55-66, ISBN 0-8412-1482-4. 

Meat products have to be stabilised in some cases, as meat lipids contain no natural antioxidants or only traces of tocopherols. Most muscle foods contain, however, an efficient multi-component antioxidant defence system based on enzymes, but the balance changes adversely on storage. The denaturation of muscle proteins is the main cause of the inbalance as iron may be released from its complexes, catalysing the lipid oxidation. Salting contributes to the negative effects of storage, as it enhances oxidation. Using encapsulated salt eliminates the deleterious effect of sodium chloride. 

For carotenoids, the type of matrix varies from relatively simple matrices in which the free carotenoid is dissolved in oil or encapsulated in supplements to more complex matrices in which the carotenoid is within plant foods. It is clear that the efficiency of the process by which the compound becomes more accessible in the gastrointestinal tract is inversely related to the degree of complexity of the food matrix. Carotenoid bioavailability is indeed far greater in oil or from supplements than from foods and usually the pure carotenoid solubilized in oil or in water-soluble beadlets is employed as a reference to calculate the relative bioavailability of the carotenoid from other foods. ... 

Barbosa, M.I.M.J., BorsareUi C.D., and Mercadante, A.Z. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations, Food Res. Int., 38, 989, 2005. 

Because most food matrices are water soluble, many efforts were directed to the formulation of lipophilic pigments (mainly carotenoids) into water-soluble formulations (powders or gels). For hydrophilic pigments like flavonoids, polar dried microcapsules are the most popular ways to stabilize their functionality. Extracts rich in P-carotene were encapsulated using three different encapsulation techniques (spray drying, drum drying, and freeze drying)." ... 

King, A.K., Encapsulation of food ingredients a review of available technology, focusing on hydrocolloids, in Encapsulation and Controlled Release of Food Ingredients, Risch, S.J. and Reineccius, G.A., Eds., American Chemical Society, Washington, 1995, 26. 

Desobry, S.A., Netto, F.M., and Labuza, T.P., Comparison of spray-drying, drumdrying and freeze drying for P-carotene encapsulation and preservation, J. Food Sci., 62, 1158, 1997. 

Selim, K., Tsimidou, M., and Biliaderis, C.G., Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices, Food Chem., 71, 199, 2000. 

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