Bioactives Encapsulation Food Applications

The purpose of this book is to give a comprehensive introduction into methods and procedures on the production of micro and nanoencapsulation systems suitable for posterior incorporation in food products.  Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Bioactives Encapsulation: Food Applications aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Complex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics.- heteroprotein Complex Coacervation: Mechanisms and Encapsulation of Bioactive Compounds.- Ionotropic Gelation.- Encapsulation of food additives, nutrients, extracts, and bioactive compounds by spray drying.- Use of spray chilling/cooling/congealing/prilling for protection of nutrients and bioactive compounds.- Microencapsulation Of Bioactive-Rich Materials by the Combination of Spray Drying and Spray Chilling.- Encapsulation using electrohydrodynamic processing: electrospinning and electrospray.- Liposome synthesis by the hydration of micronized sucrose-coated proliposomes for the  coencapsulation of hydrophobic compounds.- Production of Pickering emulsion stabilized by protein microgels.- Production of Pickering emulsions stabilized by starch.- Encapsulation of food bioactive compounds using PDMS-based microfluidic devices.- Biosorption of biomolecules from vegetable extracts using residual yeast cells.- Production of yeast biocapsules by osmoporation.