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  • July 2015
  • -
  • Food Tech. Intelligence

Encapsulation materials, edible coatings, multilayer emulsions—all are taking on more significant roles as product developers investigate ways to improve the aroma, flavor and quality of foods. As
scientists explore how to improve the organoleptic properties of products, they look to novel methods and techniques to help them make a product as appealing as possible to consumers.

Encapsulation optimizes the release and delivery of bioactive molecules and living cells into foods. Encapsulation is being investigated more extensively because encapsulated materials can
be protected from moisture, heat or other extreme conditions, which optimizes their stability and maintains their viability.

Edible coatings function as a host that releases additives or ingredients and serves to conserve the properties of a product. Or they simply can be used to improve a product's appearance.

Whatever process is used to apply a coating to foods, be it dipping, spraying or another technique, the coating, or film, usually is applied with a specific purpose in mind.

Multilayer emulsions control the release of flavors and aromas. These compounds offer a way to control the release of volatile organic compounds—flavor and aroma compounds—by changing certain conditions, including pH or salt levels.

Scientists turn to release systems when they want to protect a product by coating it with edible films containing antimicrobials, or when they need a system that carries, protects and delay-
releases flavors, nutrients or other bioactive compounds into a product. But incorporating these release systems into products can be a challenging effort that requires a multi-disciplinary and integrated approach.

To address a need for more information on recent scientific advances in release technologies for food, Food Technology Intelligence, Inc., publisher of the international monthly newsletter

Emerging Food R&D Report, is offering a new in-depth report analyzing recent developments in the field of release science.

Advances in Controlled Release Technologies for Foods gives you a first-hand look at several commercially viable efforts aimed at improving the way nutrients, bioactive compounds, antimicro-
bials and other materials can be incorporated into products. Many of these are technologies that are available for licensing from their developers; in other cases, scientists are seeking industrial support to help commercialize them in the near term.

Now you have an opportunity to learn more about several technologies under development at universities, companies and government research labs that will help you advance your company's own efforts in encapsulation, edible films, emulsions, nanotechnology and other technologies.

This report reviews key processes and their potential applications. You'll also learn how to take advantage of many of these technologies so that you can use them commercially before your com-
petitors do.

Learn about many important developments, including:

Encapsulating flavor compounds as helical inclusion complexes of starch;

The burst or sustained release of aromas;

The nanoparticle delivery of bioactive components for food applications;

Delivering volatile compounds using multilayer emulsions;

Increasing strawberry shelf life with antimicrobial vapors from edible films.

Table Of Contents

1.1 An overview of encapsulation technologies1
1.2 The role of edible coatings.3
1.3 Research needed on using edible coatings as carriers of active ingredients4
1.4 Encapsulation essential for functional applications...5
1.5 Distribution influences susceptibility to oxidation ....9
2.1 Flavor encapsulation in milk proteins—CMC coacervate-type complexes.....11
2.2 Encapsulate flavor compounds as helical inclusion complexes of starch........12
2.3 Electrostatic forces find flavor encapsulation applications13
2.4 Mass spectrometry offers information on flavor release....15
3.1 Deliver volatile compounds using multilayer emulsions...17
3.2 Burst or sustained release of aromas....19
3.3 Carnauba wax functions as carrier for aroma encapsulation.20
4.1 Polysaccharides exhibit synergistic effects on controlled-release films 22
4.2 Polysaccharide coatings extend fresh-cut fruit shelf life ...23
5.1 Increase strawberry shelf life with antimicrobial vapors from edible films.....25
5.2 Extend shelf life of edible flowers with controlled release26
5.3 Coatings feature sustained release of antimicrobials...28
5.4 Chlorine dioxide release system and MAP control pathogen29
5.5 Develop chlorine dioxide-releasing antimicrobial film for fresh produce.......30
5.6 Chitosan-based edible coatings with natamycin create hurdle in cheese.........31
5.7 Active packaging reduces pathogenic levels on meat..33
5.8 Apply pullulan films to control microbial growth in products ....34
5.9 Sodium caseinate films containing nisin inhibit microbial growth.36
5.10 Potassium lactate-incorporated gelatin coating inhibits bacteria.37
6.1 Microspheres for the continuous, controlled release of antimicrobials .39
6.2 Filled hydrogel microspheres may be useful for encapsulating PUFAs 41
7.1 Control release of bioactive lipid components on the nano scale 43
7.2 Zein nanoparticles could improve dietary supplementation..45
7.3 Nanodisperse thymol to enhance dispersibility, visual clarity, stability 47
7.4 Nanoparticle delivery of bioactive components for food applications ..48
7.5 Entrap nanoparticles with _-tocopherol for controlled release ....50
7.6 Ca2+ crosslinked alginic acid nanoparticles for solubilization of colorants ...51
8.1 Control the Maillard reaction using reactant encapsulation.........54
8.2 Whey microbeads function as a matrix for encapsulation, immobilization.....55
8.3 Co-encapsulation of probiotics with prebiotics improves survivability 56
8.4 Vitamin E optimizes oil encapsulation in spray-dried powders ..57
8.5 Niosomal carriers offer gastrointestinal nutraceutical release applications.....58
8.6 Whey protein particles containing iron effective for fortifying foods ...59
8.7 Fortify cheese using dairy protein emulsions as delivery systems.........60
8.8 Natural lipid vesicles encapsulate ginseng.....62
8.9 Embed nutraceuticals in fibers for slow release.......63
8.10 Interfacial engineering of emulsion-based delivery systems........65


Exhibit 1: Types of Encapsulated Foods........1
Exhibit 2: Encapsulation Techniques Vary....7

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