Encapsulation in Food Processing and Fermentation

Encapsulation technologies and delivery systems are used in the food sector to improve the safety, shelf life, and taste of food products. They also help to preserve the bioactive compounds and nutrients in food. Encapsulation technologies include spray drying, microencapsulation, and lipid-based encapsulation. Delivery systems include edible films, gels, and powders.

Format: Hardback
Length: 368 pages
Publication date: 18 August 2022
Publisher: Taylor & Francis Ltd

Food Encapsulation Technologies and Delivery Systems:

Food encapsulation technologies have gained significant attention in recent years due to their ability to enhance the shelf life, improve the nutritional value, and maintain the quality of food products. These technologies involve the encapsulation of food components or ingredients within protective barriers, such as films, coatings, or gels, to prevent spoilage, oxidation, and degradation.

One of the key advantages of food encapsulation is the preservation of flavor, aroma, and texture. Encapsulation can prevent the leaching of volatile compounds, such as flavors and aromas, which can be lost during storage and processing. It also helps to maintain the freshness and nutritional value of the food, as encapsulation can protect against moisture, oxygen, and other harmful factors that can degrade the quality of food.

Another important application of food encapsulation is in the delivery of nutrients and active ingredients. Encapsulation can be used to encapsulate vitamins, minerals, and other nutrients, making them more bioavailable and easier to digest. It can also be used to deliver active ingredients, such as probiotics and enzymes, which can improve the health benefits of food products.

There are several industrial encapsulation technologies used in the food sector. These include spray drying, hot melt extrusion, and solvent evaporation. Spray drying is a popular method for encapsulating liquids, while hot melt extrusion is used for encapsulating solids and powders. Solvent evaporation is used for encapsulating oils and fats.

In addition to these industrial methods, there are also emerging technologies, such as microencapsulation and nanotechnology, that are being used to enhance the encapsulation of food components and ingredients. Microencapsulation involves the encapsulation of small particles, such as droplets or powders, within a protective barrier, while nanotechnology involves the use of nanoparticles to create protective coatings.

Carrier materials are also an important aspect of food encapsulation. These materials can be natural or synthetic and can be used to enhance the stability, shelf life, and sensory properties of the encapsulated food components. Examples of carrier materials include starch, gelatin, and cellulose.

One of the most important applications of encapsulated biocatalysts and ingredients in the food sector is in the production of fermented foods. Encapsulation can be used to protect the active ingredients of probiotics, which are beneficial bacteria that can improve gut health. It can also be used to protect the flavor and aroma of fermented foods, which can be challenging to maintain during storage and processing.

In conclusion, food encapsulation technologies and delivery systems have numerous applications in the food sector. They can enhance the shelf life, improve the nutritional value, and maintain the quality of food products. Encapsulation can also be used to deliver nutrients and active ingredients, and to protect the flavor and aroma of fermented foods. Industrial encapsulation technologies, such as spray drying, hot melt extrusion, and solvent evaporation, are widely used in the food sector, while emerging technologies, such as microencapsulation and nanotechnology, are showing promising potential. Carrier materials are also an important aspect of food encapsulation, and can be used to enhance the stability, shelf life, and sensory properties of the encapsulated food components.

Weight: 860g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367258313