Oil-Encapsulated Powders for Functional Foods
Preparation and Practice
- 1 Edición - 1 de enero de 2027
- Última edición
- Editores: Jian Zhong, Xuebing Xu, Bhesh Bhandari
- Idioma: Inglés
The development of functional foods enriched with health-promoting, oil-based bioactives has become a central focus for researchers and industry professionals seeking to meet… Leer más
Descripción
Descripción
The development of functional foods enriched with health-promoting, oil-based bioactives has become a central focus for researchers and industry professionals seeking to meet growing consumer demand for healthier options. Oil-Encapsulated Powders for Functional Foods: Preparation and Practice provides an in-depth, guide to overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices. This comprehensive volume offers detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies essential for creating effective, stable, and appealing functional foods. Covering core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques, Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice. It emphasizes how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. With real-world examples spanning formula foods, meat, dairy, and bakery products, it is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.
Puntos claves
Puntos claves
- Demonstrates how to incorporate oil-encapsulated powders into various food products to develop functional foods that deliver targeted health benefits and meet consumer preferences
- Explains the fundamental principles of oil encapsulation technologies and their role in protecting sensitive bioactives
- Showcases diverse applications of oil-encapsulated powders in various food matrices including meat, dairy, bakery and highlights formulation strategies and health benefits
- Illustrates how to characterize encapsulated powders through structural, physicochemical, and stability assessments to ensure quality and functionality
- Highlights practical methods for preparing and drying oil-encapsulated powders using state-of-the-art techniques like spray-drying, freeze-drying, and electrospraying
De interès para
De interès para
Researchers in the food sciences specializing in functional foods, nutrition, research and development and food processing aiming to incorporate oil-based bioactives to develop foods with enhanced health benefits
Índice
Índice
1. Introduction of oil-encapsulated powders
1.1 Introduction
1.2 History
1.3 Present
1.4 Challenges and future trends
1.5 Book introduction
2. Core materials: Oils
2.1 Introduction: The differences between fixed oils and volatile oils
2.2 Fix oils
2.3 Volatile oils
2.4 Summary and Outlook Summary and future directions (Same as below)
3. Core materials: Active substances
3.1 Introduction
3.2 Lipid-soluble ingredients Basic properties, why required oil-encapsulated powders, commercial products, and research progress advantages and disadvantages
3.3 Water-soluble ingredients
3.4 Summary and outlook
4. Wall materials
4.1 Introduction
4.2 Types and properties of wall materials
4.2.1 Proteins Basic properties, commercial products, and research progress advantages and disadvantages Carbohydrates
4.3 Molecular modification of wall materials
4.3.1 Physical blending Basic properties, commercial products, and research progress, advantages and disadvantages
4.3.2 Chemical modification
4.3.3 Enzymatic modification
4.4 Summary and outlook
5. Emulsions and emulsification technologies
5.1 Introduction
5.2 Emulsion types
5.3 Large molecular emulsifiers Types, properties, commercial products, and research progress Application examples for oil powder preparation, advantages and disadvantages
5.4 Small molecular emulsifiers
5.5 Emulsification technologies
5.6 Emulsion stability
5.7 Summary and outlook
6. Preparation of oil-encapsulated particles in liquid
6.1 Introduction
6.2 Liquid-liquid phase separation Technique introduction, mechanism, commercial instruments, research application progress, advantages and disadvantages Complex coacervation phase separation
6.3 Polymer-solvent phase separation
6.4 Solvent evaporation
6.5 Supercritical fluids
6.6 Other techniques
6.7 Summary and outlook
7. Drying techniques to prepare oil-encapsulated powders
7.1 Introduction
7.2 Spray-drying Technique introduction, mechanism, commercial instruments, research application progress, advantages and disadvantages
7.3 Freeze-drying
7.4 Electrospraying
7.5 Fluidized-bed technology
7.6 Other techniques Pan coating, centrifugal extrusion, spinning disk
7.7 Summary and outlook
8. Characterization of oil-encapsulated powders
8.1 Introduction
8.2 Structural characterization Structural information (e.g., monocore and multicore) introduction, quality testing of commercial instruments, advantages, disadvantages, characterization techniques, application examples for oil-encapsulated powder
8.3 Physicochemical properties
8.4 Oil-related properties Encapsulation efficiency, loading capacity, and encapsulation yield Improvement progress
8.5 Oil stability
8.6 Storage and shelf time
8.7 In vitro lipolysis and in vivo absorption
8.8 Summary and outlook
9. Application: Formula foods
9.1 Introduction
9.2 Why required oil-encapsulated powders
9.3 Summary of commercial products
9.4 Research progress (the last 5 years)
9.5 Advantages and disadvantages
9.6 Summary and outlook
10. Application: Meat products
10.1 Introduction
10.2 Why required oil-encapsulated powders
10.3 Summary of commercial products
10.4 Research progress (the last 5 years)
10.5 Advantages and disadvantages
10.6 Summary and outlook
11. Application: Dairy products
11.1 Introduction
11.2 Why required oil-encapsulated powders
11.3 Summary of commercial products
11.4 Research progress (the last 5 years)
11.5 Advantages and disadvantages
11.6 Summary and outlook
12. Application: Bakery products
12.1 Introduction
12.2 Why required oil-encapsulated powders
12.3 Summary of commercial products
12.4 Research progress (the last 5 years)
12.5 Advantages and disadvantages
12.6 Summary and outlook
13. Regulatory and safety considerations
13.1 Introduction
13.2 Americas
13.3 Europe
13.4 Asia
13.5 Others
13.6 Summary and outlook
1.1 Introduction
1.2 History
1.3 Present
1.4 Challenges and future trends
1.5 Book introduction
2. Core materials: Oils
2.1 Introduction: The differences between fixed oils and volatile oils
2.2 Fix oils
2.3 Volatile oils
2.4 Summary and Outlook Summary and future directions (Same as below)
3. Core materials: Active substances
3.1 Introduction
3.2 Lipid-soluble ingredients Basic properties, why required oil-encapsulated powders, commercial products, and research progress advantages and disadvantages
3.3 Water-soluble ingredients
3.4 Summary and outlook
4. Wall materials
4.1 Introduction
4.2 Types and properties of wall materials
4.2.1 Proteins Basic properties, commercial products, and research progress advantages and disadvantages Carbohydrates
4.3 Molecular modification of wall materials
4.3.1 Physical blending Basic properties, commercial products, and research progress, advantages and disadvantages
4.3.2 Chemical modification
4.3.3 Enzymatic modification
4.4 Summary and outlook
5. Emulsions and emulsification technologies
5.1 Introduction
5.2 Emulsion types
5.3 Large molecular emulsifiers Types, properties, commercial products, and research progress Application examples for oil powder preparation, advantages and disadvantages
5.4 Small molecular emulsifiers
5.5 Emulsification technologies
5.6 Emulsion stability
5.7 Summary and outlook
6. Preparation of oil-encapsulated particles in liquid
6.1 Introduction
6.2 Liquid-liquid phase separation Technique introduction, mechanism, commercial instruments, research application progress, advantages and disadvantages Complex coacervation phase separation
6.3 Polymer-solvent phase separation
6.4 Solvent evaporation
6.5 Supercritical fluids
6.6 Other techniques
6.7 Summary and outlook
7. Drying techniques to prepare oil-encapsulated powders
7.1 Introduction
7.2 Spray-drying Technique introduction, mechanism, commercial instruments, research application progress, advantages and disadvantages
7.3 Freeze-drying
7.4 Electrospraying
7.5 Fluidized-bed technology
7.6 Other techniques Pan coating, centrifugal extrusion, spinning disk
7.7 Summary and outlook
8. Characterization of oil-encapsulated powders
8.1 Introduction
8.2 Structural characterization Structural information (e.g., monocore and multicore) introduction, quality testing of commercial instruments, advantages, disadvantages, characterization techniques, application examples for oil-encapsulated powder
8.3 Physicochemical properties
8.4 Oil-related properties Encapsulation efficiency, loading capacity, and encapsulation yield Improvement progress
8.5 Oil stability
8.6 Storage and shelf time
8.7 In vitro lipolysis and in vivo absorption
8.8 Summary and outlook
9. Application: Formula foods
9.1 Introduction
9.2 Why required oil-encapsulated powders
9.3 Summary of commercial products
9.4 Research progress (the last 5 years)
9.5 Advantages and disadvantages
9.6 Summary and outlook
10. Application: Meat products
10.1 Introduction
10.2 Why required oil-encapsulated powders
10.3 Summary of commercial products
10.4 Research progress (the last 5 years)
10.5 Advantages and disadvantages
10.6 Summary and outlook
11. Application: Dairy products
11.1 Introduction
11.2 Why required oil-encapsulated powders
11.3 Summary of commercial products
11.4 Research progress (the last 5 years)
11.5 Advantages and disadvantages
11.6 Summary and outlook
12. Application: Bakery products
12.1 Introduction
12.2 Why required oil-encapsulated powders
12.3 Summary of commercial products
12.4 Research progress (the last 5 years)
12.5 Advantages and disadvantages
12.6 Summary and outlook
13. Regulatory and safety considerations
13.1 Introduction
13.2 Americas
13.3 Europe
13.4 Asia
13.5 Others
13.6 Summary and outlook
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de enero de 2027
- Idioma: Inglés
Sobre los editores
Sobre los editores
JZ
Jian Zhong
Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology.
Afiliaciones y experiencia
Professor, School of Medicine, Shanghai Jiao Tong University, ChinaXX
Xuebing Xu
Xuebing Xu, is the general manager for Wilmar Global R&D Center. He is also honorary professor in the Faculty of Science and Technology of Aarhus University, Denmark. His research interests include lipid technology, enzyme technology, food functionality, food nanotechnology, biofuel technology, etc. with particular focus on structured lipids, biocatalysis, process technology, phospholipids, ionic liquids, biodiesels, food physics, etc. Xuebing Xu is also associate editor for JAOCS, ad hoc reviewer for more than 150 papers and members of editorial board for journals including EJLST, Open Biotechnology, etc. He has authored more than 200 publications and over 30 book chapters in lipid-related researches.
Afiliaciones y experiencia
Wilmar Global Research and Development Center, Shanghai, ChinaBB
Bhesh Bhandari
Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.
Afiliaciones y experiencia
University of Queensland, Australia