Basic Protocols in Encapsulation of Food Ingredients

Description

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches. Preface Contents Contributors Chapter 1: Encapsulation of Hydrophobic Compounds in Sugar Matrixes by Freeze-Drying 1 Introduction 2 Materials 3 Methods 3.1 Preparation of Course Emulsion 3.2 Preparation of Fine Emulsion 3.3 Preparation of Nanoemulsion 3.4 Powder Production 3.5 Encapsulation Efficiency 4 Notes References Chapter 2: Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges 1 Introduction 1.1 Spray-Drying: What and Why? 1.2 Featured Advantages and Disadvantages 2 Spray-Drying Operating Processes 3 Stabilization of Bioactive Molecules 3.1 Spray-Drying Operational Conditions 3.1.1 Temperature 3.1.2 Carrier Agents 3.1.3 Feed Concentration and Rate 3.1.4 Atomization Parameters and Drying Gases 4 Challenges, Trends, and Conclusions References Chapter 3: Calcium Alginate Capsules: Particularities of Natural Antioxidants and Plant Germplasm Systems 1 Introduction 2 Materials 2.1 Reagent Preparation 2.2 Natural Antioxidants Encapsulation 2.3 Shoot Tips Encapsulation 3 Methods 3.1 Natural Antioxidants 3.2 Shoot Tips Encapsulation 3.2.1 Plant Material and Shoot Tips Extraction 3.2.2 Encapsulation Protocol: Dehydration and Vitrification 4 Notes References Chapter 4: Pectin-Iron Capsules: A Nontraditional Delivery System Based on Ionic Gelation 1 Introduction 2 Materials and Equipment 2.1 Materials 2.2 Equipment 3 Methods 3.1 Encapsulation 3.1.1 Microorganisms 3.1.2 Pectin and Iron Solutions 3.1.3 Procedure 3.2 Microbiological, Thermal, Mechanical, and Structural Characterization of the Beads 3.2.1 Bacterial Plate Counts 3.2.2 Scanning Electron Microscopy (SEM) 3.2.3 Swelling of the Beads 3.2.4 Mechanical Characterization of Microcapsules 3.2.5 Thermogravimetric Analysis (TGA) 3.2.6 Mercury Intrusion Porosimetry 3.2.7 X-Ray Fluorescence Analysis (XRF) 3.2.8 Particle Size and Zeta (ζ) Potential Measurement 3.2.9 Mössbauer Spectroscopy 3.2.10 Fourier Transform Infrared (FTIR) Spectroscopy 4 Notes References Chapter 5: Encapsulation of Lactic Acid Bacteria in Sugar Matrices To Be Used as Starters in the Food Industry 1 Introduction 2 Materials 2.1 Reagents 2.2 Equipment 2.3 Solutions and Media 3 Methods 3.1 Biomass 3.2 Washing the Bacterial Biomass 3.3 Encapsulation 3.4 Storage Conditions 3.5 Moisture Content 3.6 Cellular Rehydration 3.7 Cultivability of Bacterial Cells 3.8 Survival Analysis 4 Notes References Chapter 6: Measurements of Viability in Microencapsulated Bacterial Cells with Flow Cytometry 1 Introduction 2 Materials 2.1 Dye Dilution 3 Methods 3.1 Staining Procedure 3.2 Flow Cytometer Settings 3.3 Flow Cytometer Reading 4 Notes References Chapter 7: Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum 1 Introduction 2 Materials and Equipment 2.1 Materials 2.2 Equipment 3 Methods 3.1 Preparation of the Device 3.2 Assembling the Equipment 3.3 Formulation of Emulsions 3.3.1 Composition of the Continuous and Dispersed Phases 3.3.2 Microorganisms 3.4 Fluorescence Microscopy and Droplets´ Size 3.5 Freeze-Drying Process 3.6 Microbiological and Chemical Characterization of the Emulsions 3.6.1 Bacterial Plate Counts 3.6.2 Scanning Electron Microscopy (SEM) 3.6.3 Particle Size and Zeta (ζ) Potential Measurement 4 Notes References Chapter 8: State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Material: Methods ... 1 Encapsulating Natural Carotenoids with Spray Drying 2 Materials for Encapsulation of Carotenoids with Spray Drying 3 Methods for Encapsulation of Carotenoids with Spray Drying 3.1 Carotenoids as Target Compounds 3.1.1 Pretreatment of the Sample 3.1.2 Carotenoids Extraction from Plant Material 3.1.3 Quantification of Carotenoids 3.2 Spray Drying-Based Carotenoids Encapsulation 3.2.1 Selection of Dispersant Agent 3.2.2 Emulsion and Homogenization of the Dispersion 3.2.3 Atomization of the Infeed Emulsion 3.2.4 Dehydration of the Atomized Particles 3.3 Evaluation of the Encapsulation: Efficiency, Yield, and Characterization 3.3.1 Efficiency and Yield Determination 3.3.2 Characterization of Microcapsules 4 Notes for Encapsulation of Carotenoids with Spray Drying References Chapter 9: Freeze-Drying Encapsulation as a Mechanism of Choice in Oils: Methods and Mechanism 1 Freeze-Drying-Based Methods for Encapsulating Oil Products 2 Materials 3 Methods of Freeze-Drying for Encapsulating Oil Products 3.1 Preparation and Homogenization of the Emulsions 3.2 Freezing 3.3 Drying 3.3.1 Primary or Sublimation Drying (PD) 3.3.2 Secondary or Desorption Drying (SD) 3.4 Packing and Storage Conditions 3.5 Characterization of Microcapsules 4 Notes for Freeze Drying Method for Encapsulating Oil Products References Chapter 10: Development of Novel Inulin-Based Electrosprayed Microparticles for the Stabilization and Delivery of Phlorotannin... 1 Introduction 2 Materials 2.1 Seaweed Material 2.2 Extraction of Phlorotannins 2.3 Electrospraying Processing 3 Methods 3.1 Optimized Extraction of Phlorotannins 3.2 Preparation of the Feed Solution 3.3 Characterization of the Feed Solution 3.3.1 Viscosity 3.3.2 Surface Tension 3.3.3 Conductivity 3.4 Preparation of Electrosprayed Microcapsules 3.5 Physicochemical Characterization of Microcapsules 3.5.1 Fourier Transform Infrared (FTIR) Spectroscopy 3.5.2 Scanning Electron Microscopy (SEM) 3.6 Mechanical Characterization of Microcapsules 3.7 Thermal Characterization of Microcapsules 3.7.1 Thermogravimetric Analysis (TGA) 4 Notes References Chapter 11: Nanostructures for the Stabilization and Delivery of Lactic Acid Bacteria 1 Introduction 2 Materials and Methods 2.1 Preparation of Solutions 2.2 Preparation of Culture Medium with and Without Agar 2.3 Bacterial Inoculum 2.4 LbL Encapsulation of LAB 2.5 Freeze-Drying 2.6 Characterization of the Encapsulated Bacteria 2.6.1 Zeta Potential 2.6.2 Bacterial Growth 2.6.3 Bacterial Viability 2.6.4 Scanning Electron Microscopy (SEM) 2.6.5 Confocal Laser-Scanning Microscopy Analysis 2.6.6 Simulated Gastric and Intestinal Fluid 2.6.7 Mitochondrial Dehydrogenase Activity 3 Notes References Chapter 12: Fish Oil Encapsulation Using Soy Proteins as Wall Material: Protocols to Ensure PUFA Protection 1 Introduction 2 Materials 3 Methods 3.1 Fish Oil Encapsulation by Emulsification and Spray Drying 3.2 Encapsulation Efficiency (EE) 3.3 Oxidative Stability 3.3.1 Peroxide Value (PV) 3.3.2 Thiobarbituric Acid Reactive Substances (TBARS) 3.3.3 Accelerated Oxidation Test: The Rancimat Method 4 Notes References Chapter 13: Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients 1 Introduction 1.1 Cyclodextrins 1.2 Ultrasound Assistance in the Encapsulation Process 1.3 Verification and Characterization of the Encapsulation 1.3.1 Spectrophotometric Methods 1.3.2 Phase Solubility Study 1.3.3 Differential Scanning Calorimetry (DSC) 1.3.4 Water Sorption Studies 2 Materials and Methods 2.1 Preparation of CD Solutions 2.2 Encapsulation with CD by Coprecipitation 2.2.1 Regular Protocol 2.2.2 Modifications to Regular Protocol Freeze-Drying of the Complete Solution/Suspension Ultrasound Assistance 2.3 Study of Inclusion Complexes in Liquid Systems 2.3.1 Spectrophotometric Determination 2.3.2 Phase Solubility 2.4 Study of Inclusion Complexes in Solid State 2.4.1 Differential Scanning Calorimetry (DSC) Determination of Encapsulation Efficiency Determination of Glass Transition Temperature (Tg) 2.4.2 Water Sorption Studies 3 Conclusions 4 Notes References Chapter 14: Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices 1 Introduction 2 Materials 2.1 Reagents 2.2 Equipment 2.3 Solutions 3 Methods 3.1 Encapsulation 3.2 Storage 3.3 Folin-Ciocalteu Reaction 3.4 Absorbance Measurement 4 Notes References Chapter 15: Immobilization of β-Galactosidase in Calcium Alginate Beads 1 Introduction 1.1 Objectives 2 Materials 3 Methods 3.1 Immobilization Procedure 3.2 Enzymatic Activity Determination 3.2.1 Activity of the Free β-Galactosidase 3.2.2 Characterization of the Immobilized β-Galactosidase Calibration Curve Activity of the Immobilized β-Galactosidase Determination of the Amount of Immobilized β-Galactosidase 3.3 β-Galactosidase Activity over Lactose 3.3.1 Reaction of the Free β-Galactosidase 3.3.2 Reaction of the Immobilized β-Galactosidase 4 Notes References Chapter 16: Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes 1 Introduction 2 Materials 2.1 Bacterial Strains 2.2 Chemical Reagents 2.3 Equipment 3 Methods 3.1 Bacterial Growth 3.2 S-Layer Isolation 3.3 Liposome Preparation 3.4 Recrystallization of the SLPs on Liposomes 3.5 Stability of SLP-Coated Liposomes 3.5.1 Retention of Entrapped Calcein Method 3.5.2 Tolerance to Gastrointestinal Conditions 4 Notes References Chapter 17: Fructosyltransferase Immobilization Via Entrapment 1 Introduction 2 Materials 2.1 Immobilization 2.2 FOS Synthesis 2.3 Equipment 3 Methods 3.1 Fructosyltransferase Immobilization in Dried Alginate 3.2 Characterization of Dried Enzyme-Alginate Beads 3.3 Enzymatic Activity 3.4 Batch FOS Production with Immobilized Enzyme 3.5 Continuous FOS Production with Immobilized Enzyme 4 Notes References Index