Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

552 Pages·2014·58.06 MB·English

by  David Julian McClements

Food & Culinary Science McClements
David Julian McClements
Nanoparticle- and Encapsulation,
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Protection and Nanoparticle- and
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Release of Active
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Delivery Systems Compounds p
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“… a monograph collecting together Julian’s accumulated insight and l
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understanding of this topical subject area is a very timely development. - Delivery Systems
… I confidently expect this new volume to become rapidly established as a
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respected source of basic information for those advancing the field of food
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colloids for the coming years.” d
—From the Foreword by Eric Dickinson, Professor Emeritus, School of
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Food Science and Nutrition, University of Leeds
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Recent developments in nanoparticle and microparticle delivery systems r
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are revolutionizing delivery systems in the food industry. These develop- p Release of Active Compounds
ments have the potential to solve many of the technical challenges involved a
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in creating encapsulation, protection, and delivery of active ingredients,
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such as colors, flavors, preservatives, vitamins, minerals, and nutraceuti- i
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cals. Nanoparticle- and Microparticle-Based Delivery Systems: l
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Encapsulation, Protection and Release of Active Compounds -
explores various types of colloidal delivery systems available for encapsulat- B
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ing active ingredients, highlighting their relative advantages and limitations
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and their use. e
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Written by an international authority known for his clear and rigorous
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technical writing style, this book discusses the numerous kinds of active
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ingredients available and the issues associated with their encapsulation, l
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protection, and delivery. It describes why delivery systems are needed, the v
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important factors to consider when designing them, methods of characteriz-
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ing them, and specific examples of the range of food-grade colloidal y

delivery systems available. It gives you the necessary knowledge, under-
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standing, and appreciation of developments within the current research y
literature in this rapidly growing field and the confidence to perform reliable s
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experimental investigations according to modern international standards. e
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K22935
ISBN: 978-1-4822-3315-5
90000
9 781482 233155

Nanoparticle- and
Microparticle-Based
Delivery Systems
Encapsulation, Protection and
Release of Active Compounds

David Julian McClements
Nanoparticle- and
Microparticle-Based
Delivery Systems
Encapsulation, Protection and
Release of Active Compounds
Boca Raton London New York
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Version Date: 20140618
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This book is dedicated to my wife Jayne and daughter Isobelle.

Contents
Foreword .................................................................................xxi
Preface ..................................................................................xxiii
Author .....................................................................................xxv
1 Background and Context .......................................................................1
1.1 Introduction ......................................................................................1
1.2 Terminology ......................................................................................6
1.3 Active Ingredients and the Need for Encapsulation ...........................7
1.3.1 Flavors and Colors ................................................................7
1.3.2 Antioxidants .........................................................................8
1.3.3 Antimicrobials ......................................................................8
1.3.4 Bioactive Lipids ....................................................................8
1.3.5 Bioactive Carbohydrates .......................................................9
1.3.6 Bioactive Proteins .................................................................9
1.3.7 Bioactive Minerals ..............................................................10
1.4 Challenges to Incorporating Active Ingredients in Foods ................11
1.4.1 Low Solubility ....................................................................11
1.4.2 Inappropriate Physical State ................................................11
1.4.3 Poor Physicochemical Stability ...........................................12
1.4.4 Poor Biochemical Stability ..................................................12
1.4.5 Poor Flavor Profile ..............................................................12
1.4.6 Poor Handling Characteristics ............................................13
1.5 Fabrication of Delivery Systems .......................................................13
1.5.1 Surfactant-Based Systems ...................................................15
1.5.2 Emulsion-Based Systems .....................................................18
1.5.3 Biopolymer-Based Systems ..................................................21
1.5.4 Hybrid Systems ...................................................................22
1.5.5 Nature-Inspired Systems .....................................................22
1.6 Desirable Characteristics of Delivery Systems ..................................23
1.6.1 Food-Grade ........................................................................23
vii
viii ◾ Contents
1.6.2 Economic Production .........................................................24
1.6.3 Food Matrix Compatibility ................................................24
1.6.4 Protection against Chemical Degradation ..........................24
1.6.5 Loading Capacity, Encapsulation Efficiency, and
Retention ............................................................................24
1.6.6 Delivery Mechanism ..........................................................24
1.6.7 Bioavailability/Bioactivity ...................................................25
1.7 Release Mechanisms ........................................................................25
1.7.1 Diffusion ............................................................................25
1.7.2 Dissolution .........................................................................26
1.7.3 Erosion ...............................................................................26
1.7.4 Fragmentation ....................................................................26
1.7.5 Swelling ..............................................................................27
1.7.6 Designing Release Profiles ..................................................27
1.8 Summary .........................................................................................29
References ..................................................................................................29
2 Active Ingredients ................................................................................37
2.1 Introduction ....................................................................................37
2.2 Lipid-Based Ingredients ...................................................................37
2.2.1 Neutral Oils .......................................................................41
2.2.2 Flavor and Essential Oils ....................................................41
2.2.3 Oil-Soluble Colorants ........................................................42
2.2.4 Lipophilic Nutraceuticals ...................................................43
2.2.4.1 Polyunsaturated Lipids ......................................44
2.2.4.2 Fat-Soluble Antioxidants .....................................45
2.2.4.3 Fat-Soluble Vitamins .........................................46
2.2.4.4 Fat-Soluble Nutraceuticals ..................................49
2.2.5 Challenges to Delivery of Lipid-Based Ingredients .............51
2.3 Protein-Based Ingredients ................................................................52
2.3.1 Proteins ..............................................................................53
2.3.2 Peptides and Amino Acids ..................................................54
2.3.3 Challenges to Delivery of Proteins, Peptides, and
Amino acids ........................................................................55
2.4 Carbohydrate-Based Ingredients ......................................................56
2.4.1 Polysaccharides ...................................................................57
2.4.1.1 Digestible Polysaccharides ..................................57
2.4.1.2 Indigestible Polysaccharides ................................58
2.4.2 Monosaccharides and Oligosaccharides ..............................59
2.4.3 Challenges to Delivery of Carbohydrates ............................59
2.5 Mineral-Based Ingredients ...............................................................60
2.5.1 Iron ....................................................................................60
2.5.2 Zinc ....................................................................................61