Engineering Foods for Bioactives Stability and Delivery

1. Front Matter

   Pages i-viii

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2. Recovery Technologies for Lipophilic Bioactives

   • C. Saldanha do Carmo, A. T. Serra, C. M. M. Duarte

   Pages 1-49

3. Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes

   • Alfredo Cassano

   Pages 51-83

4. Industrial Production of Active Probiotics for Food Enrichment

   • Sai Swaroop Dalli, Bijaya K. Uprety, Sudip K. Rakshit

   Pages 85-118

5. Microencapsulation Technologies

   • Mary Ann Augustin, Luz Sanguansri

   Pages 119-142

6. Nanoencapsulation Technologies

   • Yoav D. Livney

   Pages 143-169

7. Encapsulation Efficiency and Capacity of Bioactive Delivery Systems

   • Sinéad B. Bleiel, Robert M. Kent, André Brodkorb

   Pages 171-197

8. β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives

   • Fatoumata Diarrassouba, Ghislain Garrait, Gabriel Remondetto, Muriel Subirade

   Pages 199-224

9. Crystallization

   • Nicolas Verhoeven, Tze Loon Neoh, Takeshi Furuta, Hidefumi Yoshii

   Pages 225-246

10. Freezing and Freeze-Drying

    • Yrjö H. Roos, Caroline Furlong, Naritchaya Potes

    Pages 247-260

11. Spray Drying of Bioactives

    • Zhongxiang Fang, Bhesh Bhandari

    Pages 261-284

12. Protective Performance of Delivery Systems in Production, Shelf Life and Digestion

    • S. Drusch, R. Wilde

    Pages 285-307

13. Food Extrusion

    • Zeki Berk

    Pages 309-339

14. Nonthermal Stabilization Processes

    • Gustavo V. Barbosa-Cánovas, Franceso Donsi, Prashant Raj Pokhrel, Kezban Candoğan, Andrea Y. Guadarrama-Lezama

    Pages 341-360

15. Chemical Stability: Browning and Oxidation

    • Naritchaya Potes, Aaron S. L. Lim, Yrjö H. Roos

    Pages 361-400

16. Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems

    • Maarit J. Rein, Marcia da Silva Pinto

    Pages 401-416

17. Back Matter

    Pages 417-420

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This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components.

The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products isposing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components.

Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

• food formulation
• food nanotechnology
• food processing
• food stability
• functional foods
• nutrient delivery

• School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

  Yrjö H. Roos

• Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

  Yoav D. Livney

Authored Books Roos, Y.H. 1995. Phase Transitions in Foods. 360 p. Academic Press, Inc., San Diego, CA. Edited Books Bhandari, B. and Roos, Y.H. 2012. Food Materials Science and Engineering. Wiley Blackwell. In press. Roos, Y.H., Leslie, R.B. and Lillford, P.J. 1999. Water Management in the Design and Distribution of Quality Foods. 602p. Technomic Publishing Co., Inc., Lancaster, PA. Livney- Book Chapters: Published 1. Y. D. Livney, Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food, in: Delivery and controlled release of Bioactives in foods and nutraceuticals, N. Garti (Ed.), Woodhead Publishing Ltd. Abington, Cambridge, England 2008. Accepted: 1. Y. D. Livney, Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems, in: Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, N. Garti, D.J. McClements (Eds.), Woodhead Publishing Ltd. Abington, Cambridge, England 2012. 2. Y. D. Livney, Polyelectrolyte, properties, In: Ed. Werner Kunz, Encyclopedia of Applied Electrochemistry, Springer.

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