Encapsulation Efficiency and Capacity of Bioactive Delivery Systems

• Published in: Engineering Foods for Bioactives Stability and Delivery pp. 171 - 197
• Main Authors: Bleiel, Sinéad B., Kent, Robert M., Brodkorb, André
• Format: Book Chapter
• Language: English
• Published: United States Springer 2017; Springer New York
• Series: Food Engineering Series
• Subjects: Bioactive Ingredient; Biochemistry; Chemical engineering; Encapsulation Efficiency; Encapsulation Technique; Food & beverage technology; Milk Protein; Whey Protein
• ISBN: 9781493965939; 149396593X
• ISSN: 1571-0297
• DOI: 10.1007/978-1-4939-6595-3_6

A distinctive feature of bioactive food components is their vulnerability to harsh environments and the detrimental consequences owing to their rapid degradation and inactivation. For this reason, development of food ingredients with bioactive functionalities is an on-going challenge within the global food industry. Encapsulation is one possible method to improve the stability and delivery of bioactive components or cells in food. While the last two decades have seen substantial advances in encapsulation technologies, certain constraints for the use in food need to be overcome, namely the relatively high cost the most commonly used methods, difficult scale-up and the limited array of acceptable encapsulating materials. This chapter presents an overview of the industrial need for encapsulation. Possible solutions are outlined as regards to the encapsulation materials and processing methods. The most commonly used methods are covered: immobilization cell technology, spray drying, extrusion, emulsification, fluidized bed technology and vibrating jet technique. The most widely used hydrocolloids are described with special emphasis on dairy ingredients as encapsulation systems.