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By Hae-Soo Kwak

Today, nano- and microencapsulation are more and more being used in the pharmaceutical, cloth, agricultural and meals industries. Microencapsulation is a approach within which tiny debris or droplets of a foodstuff are surrounded via a coating to offer small drugs. those pills will be imagined as tiny uniform spheres, during which the debris on the center are protected against outdoors components by way of the protecting coating. for instance, supplementations will be encapsulated to guard them from the deterioration they'd endure in the event that they have been uncovered to oxygen. 

This e-book highlights the rules, functions, toxicity and rules of nano- and microencapsulated foods.

Section I describes the theories and ideas of nano- and microencapsulation for meals tailored from pharmaceutical components, rationales and new thoughts of encapsulation, and safety and regulated unlock of nutrients ingredients.

Section II seems to be heavily on the nano- and microencapsulation of foodstuff constituents, akin to supplementations, minerals, phytochemical, lipid, probiotics and flavors. This part presents a number of references for practical nutrition elements with a number of applied sciences of nano debris and microencapsulation. This part can be priceless to foodstuff processors and should care for nutrients constituents for making newly constructed useful nutrition products.

Section III covers the appliance of encapsulated parts to varied meals, reminiscent of milk and dairy items, drinks, bakery and confectionery items, and comparable foodstuff packaging materials.

Section IV touches on different similar matters in nano- and microencapsulation, resembling bioavailability, bioactivity, strength toxicity and regulation. 

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Supercritical CO2 is most commonly used here due to its low critical temperature value, highly pure, non-toxic and non-flammable properties, as well as being readily available and cost-effective. , 2007). 6). 6 Microencapsulation by rapid expansion of supercritical solutions (RESS). Source: Matsuyama et al. (2003). Reproduced with permission of John Wiley & Sons; Ya et al. (2007). Reproduced with permission of Elsevier. 1 Spray-drying and congealing Nano- and microencapsulation by spraydrying is a low-cost method which is commonly applied in the encapsulation of oils, flavors, and fragrances.

1 Different micro-and nanoencapsulation methods. Chemical methods Physico-chemical methods Physico-mechanical methods Interfacial polymerization * * In situ polymerization Poly condensation Coacervation and phase separation Sol-gel encapsulation Supercritical CO2 assisted microencapsulation Spray drying and congealing Fluid bed coating Solvent evaporation Note: * indicates the most commonly used methods. Source: Swapan (2010). Reproduced with permission of John Wiley & Sons. 3 Schematic representation of microencapsulation via interfacial polymerization.

Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Review in Food Science and Nutrition 49, 577–606. Miller, G. 2008. Nanotechnology – the new threat to food. articleId=10755 (accessed October 30, 2008). Neethirajan, S. S. 2011. Nanotechnology for the food and bioprocessing industries. Food and Bioprocess Technology 4, 39–47. NutraLease (2011a). DBID=1andLNGID=1andTMID=84and FID=767 (accessed 10 February 2013). NutraLease (2011b). DBID=1andLNGID=1andTMID=84and FID=769 (accessed 10 April 2013).

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