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Encapsulation Systems in the Food Industry

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Book cover Advances in Food Process Engineering Research and Applications

Part of the book series: Food Engineering Series ((FSES))

Abstract

Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.

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Authors and Affiliations

  1. Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    Viktor Nedović, Ana Kalušević & Tanja Petrović

  2. Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia

    Verica Manojlović & Branko Bugarski

Authors
  1. Viktor Nedović
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  2. Ana Kalušević
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  3. Verica Manojlović
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  4. Tanja Petrović
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  5. Branko Bugarski
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Corresponding author

Correspondence to Viktor Nedović .

Editor information

Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Nedović, V., Kalušević, A., Manojlović, V., Petrović, T., Bugarski, B. (2013). Encapsulation Systems in the Food Industry. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_13

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