1st Edition

Nanoparticle- and Microparticle-based Delivery Systems Encapsulation, Protection and Release of Active Compounds

By David Julian McClements Copyright 2015
    572 Pages 141 B/W Illustrations
    by CRC Press

    572 Pages 141 B/W Illustrations
    by CRC Press

    Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use.

    Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications.

    The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies.

    Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.

    Background and Context
    Introduction
    Terminology
    Active Ingredients and the Need for Encapsulation
    Flavors and Colors
    Antioxidants
    Antimicrobials
    Bioactive Lipids
    Bioactive Carbohydrates
    Bioactive Proteins
    Bioactive Minerals
    Challenges to Incorporating Active Ingredients in Foods
    Low Solubility
    Inappropriate Physical State
    Poor Physicochemical Stability
    Poor Biochemical Stability
    Poor Flavor Profile
    Poor Handling Characteristics
    Fabrication of Delivery Systems
    Surfactant-Based Systems
    Emulsion-Based Systems
    Biopolymer-Based Systems
    Hybrid Systems
    Nature-Inspired Systems
    Desirable Characteristics of Delivery Systems
    Food-Grade
    Economic Production
    Food Matrix Compatibility
    Protection against Chemical Degradation
    Loading Capacity, Encapsulation Efficiency, and Retention
    Delivery Mechanism
    Bioavailability/Bioactivity
    Release Mechanisms
    Diffusion
    Dissolution
    Erosion
    Fragmentation
    Swelling
    Designing Release Profiles
    Summary
    References

    Active Ingredients
    Introduction
    Lipid-Based Ingredients
    Neutral Oils
    Flavor and Essential Oils
    Oil-Soluble Colorants
    Lipophilic Nutraceuticals
    Challenges to Delivery of Lipid-Based Ingredients
    Protein-Based Ingredients
    Proteins
    Peptides and Amino Acids
    Challenges to Delivery of Proteins, Peptides, and Amino acids
    Carbohydrate-Based Ingredients
    Polysaccharides
    Digestible Polysaccharides
    Indigestible Polysaccharides
    Monosaccharides and Oligosaccharides
    Challenges to Delivery of Carbohydrates
    Mineral-Based Ingredients
    Iron
    Zinc
    Calcium
    Challenges to Delivery of Minerals
    Microorganisms
    Probiotics
    Challenges to Delivery of Probiotics
    Summary
    References

    Particle Characteristics and Their Impact on Physicochemical Properties of Delivery Systems
    Introduction
    Particle Building Blocks
    Molecules, Particles, and Phases
    Molecular and Colloidal Interactions
    Particle Characteristics
    Composition
    Morphology
    Concentration
    Particle Physicochemical Properties
    Particle Dimensions
    Particle Charge
    Particle Interactions
    Loading Characteristics
    Release Characteristics
    Impact of Particle Properties on Physicochemical Properties
    Rheology and Texture
    Optical Properties and Appearance
    Stability and Shelf Life
    Molecular Partitioning and Transport
    Summary
    References

    Mechanical Particle Fabrication Methods
    Introduction
    Homogenization Methods
    Higher-Shear Mixers
    Colloid Mills
    High-Pressure Valve Homogenizers
    Ultrasonic Homogenizers
    Microfluidization
    Membrane and Microchannel Homogenizers
    Atomization Methods
    Spray Drying
    Spray Chilling
    Rotary Disk Atomization
    Electrospraying
    Milling Methods
    Extrusion Methods
    Coating Methods
    Supercritical Fluid Methods
    Summary
    References

    Surfactant-Based Delivery Systems
    Introduction
    Building Blocks: Surfactants
    Molecular Characteristics
    Physicochemical Properties
    Surfactant Classification Schemes
    Food-Grade Surfactants
    Micelle and Microemulsion Delivery Systems
    Composition and Structure
    Formation
    Properties
    Applications
    Liposome Delivery Systems
    Composition and Structure
    Formation
    Properties
    Applications
    Summary
    References

    Emulsion-Based Delivery Systems
    Introduction
    Building Blocks: Fat Droplets
    Droplet Concentration
    Particle Size
    Particle Charge
    Interfacial Characteristics
    Physical State
    Colloidal Interactions
    Controlling Droplet Characteristics for Improved Performance
    Physicochemical Properties of Emulsions
    Appearance
    Rheology
    Stability
    Molecular Distribution and Release Characteristics
    Implications for Design of Delivery Systems
    Emulsion-Based Delivery Systems
    Emulsions and Nanoemulsions
    Multiple Emulsions
    Multilayer Emulsions
    Solid Lipid Particles
    Filled Hydrogel Particles
    Microclusters
    Miscellaneous Systems
    Summary
    References

    Biopolymer-Based Delivery Systems
    Introduction
    Building Blocks: Biopolymers
    Proteins
    Polysaccharides
    Molecular Interactions
    Electrostatic Interactions
    Hydrogen Bonding
    Hydrophobic Interactions
    Excluded Volume Effects
    Covalent Interactions
    Assembling Biopolymer Structures
    Physiochemical Methods for Biopolymer Particle Formation
    Formation of Molecular Complexes
    Formation of Hydrogel Particles
    Mechanical Methods for Biopolymer Particle Formation
    Extrusion Methods
    Microfluidic Methods
    Spray Drying and Other Drying Methods
    Antisolvent Precipitation
    Emulsion Templating
    Shearing Methods
    Molding Techniques
    Biopolymer Particle Properties
    Particle Structure
    Particle Electrical Characteristics
    Particle Physicochemical Properties
    Particle Integrity and Environmental Responsiveness
    Potential Applications
    Encapsulation and Protection
    Controlled Release
    Lightening Agents
    Texture Modification
    Fat Replacement
    Summary
    References

    Delivery System Characterization Methods
    Introduction
    Particle Characteristics
    Particle Concentration
    Particle Morphology and Organization
    Particle Size
    Particle Charge
    Particle Physical State
    Bulk Physicochemical Properties
    Optical Properties
    Rheology
    Flavor
    Protection, Retention, and Release Characteristics
    Protection
    Retention and Release
    Biological Fate
    In Vitro Approaches
    In Vivo Approaches
    In Vitro versus In Vivo Correlations
    Measurement of Changes in Delivery System Properties
    Summary
    References

    Selection of Delivery Systems: Case Studies
    Introduction
    Design Criteria for Colloidal Delivery Systems
    Identification of Appropriate Colloidal Delivery Systems
    Nutraceutical-Fortified Soft Drinks
    Design Criteria
    Dairy-Based Functional Beverages Designed to Enhance Nutraceutical Bioavailability
    Design Criteria
    Potential Delivery Systems
    Delivery of Probiotics to the Colon
    Design Criteria
    Potential Delivery Systems
    Controlled Flavor Release
    Design Criteria
    Protection of Lipophilic Active Agents against Oxidation
    Design Criteria
    Potential Delivery Systems
    Summary
    References

    Key Physicochemical Concepts
    Introduction
    Physical States and Phase Transitions
    Physical States
    Crystallization and Melting
    Crystallization and Dissolution
    Partitioning Phenomenon
    Equilibrium Partitioning Coefficients
    Solute Partitioning in Delivery Systems
    Mass Transport Processes
    Diffusion
    Convection
    Modeling Release Profiles from Colloidal Delivery Systems
    Diffusion
    Particle Dissolution
    Particle Swelling
    Particle Matrix Degradation
    Particle Matrix Fragmentation
    Establishing Release Mechanisms
    Modeling Particle Aggregation
    Colloidal Interactions
    Calculation of Aggregation Kinetics
    Modeling Bioavailability of Bioactives in the GIT
    Release of Bioactive Components
    Absorption of Bioactive Components
    Summary
    References
    Index

    Biography

    David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. Dr McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom). He then did Post Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). Dr McClements is the sole author of the first and second editions of "Food Emulsions: Principles, Practice and Techniques", co-author of "Advances in Food Colloids" with Prof. Eric Dickinson, and co-editor of "Developments in Acoustics and Ultrasonics", "Understanding and Controlling the Microstructure of Complex Foods", "Designing Functional Foods" and "Oxidation in Foods and Beverages (Volumes 1 and 2)" and "Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals". In addition, he has published over 460 scientific articles in peer-reviewed journals (with a H-index of 55). Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, Dairy Management Incorporated, and the food industry. He is member of the editorial boards of a number of journals, and has organized workshops, symposia and conferences in the field of food colloids, food emulsions, and delivery systems.