ABSTRACT
Public awareness of high-quality, nutritious foods and their effects on human health has risen sharply over the years. Well embroiled within the evolution of consumer food preferences are functional foods and their growing role as healthy foods for general well-being and disease prevention. The development of functional foods has been driven by mounting evidence of health
CONTENTS
10.1 Introduction ................................................................................................ 267 10.2 Microencapsulation ................................................................................... 268
10.2.1 Technology ...................................................................................... 268 10.2.2 Wall Materials ................................................................................ 269
10.2.2.1 Selection of Wall Materials ............................................ 269 10.2.2.2 Common Wall Materials ................................................ 270
10.2.3 Methods ........................................................................................... 270 10.3 Microencapsulation of Lipophilic Bioactive Components ................... 272
10.3.1 Emulsion Types for Delivering Lipophilic Components ......... 278 10.3.1.1 Emulsion Characteristics ............................................... 281 10.3.1.2 Emulsion Stability ...........................................................283 10.3.1.3 Emulsiers and Their Role in Bioactive
Delivery Systems .............................................................284 10.3.1.4 Emulsication Techniques and Conditions ................ 290
10.3.2 Drying ............................................................................................. 291 10.3.2.1 Drying Techniques ......................................................... 291 10.3.2.2 Factors Inuencing the Performance of
Spray Drying .................................................................... 294 10.4 Current Challenges for Delivering LBCs ............................................... 296 10.5 Co-Encapsulation: Merits and Implication ............................................ 298 10.6 Concluding Remark ...................................................................................300 References ............................................................................................................. 301
and food relationships as documented in scientic studies. The increasing pressure on the food industry to produce healthy food products has, as a result, unveiled the challenge of processing functional ingredients in a way that meets the requirements of the modern-day consumer.
