Intro -- Application of Nano/Microencapsulated Ingredients in Food Products -- Copyright -- Dedication -- Contents -- Contributors -- Preface to the Series -- Chapter 1 Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications -- 1 Introduction -- 2 Formulation strategies for encapsulation purposes -- 3 Encapsulation for food applications: An overview -- 3.1 Selection of the target bioactive molecules -- 3.1.1 Phenolics and antioxidants -- 3.1.2 Fish oil and essential fatty acids -- 3.1.3 Essential oils and antibacterial agents -- 3.1.4 Vitamins -- 3.1.5 Natural food colorants -- 3.1.6 Food flavors -- 3.2 Selection of the appropriate wall materials -- 3.3 Selection of the encapsulation method -- 3.3.1 Spray drying -- 3.3.2 Spray chilling -- 3.3.3 Coacervation -- 3.3.4 Electrospinning and electrospraying -- 3.3.5 Emulsification -- 3.3.6 Freeze-drying -- 3.3.7 Gelation -- 3.3.8 Extrusion -- 3.3.9 Microfluidic technique -- 3.4 Controlled release concepts -- 3.5 Characterization of encapsulated compounds -- 3.6 Evaluation of the bioavailability -- 4 Incorporation of encapsulated bioactives into different food products -- 4.1 Application of nanoencapsulated bioactives in foods -- 4.2 Patents in the field of nanoencapsulated bioactives -- 5 Commercialization of encapsulated food compounds -- Market perspective and current status -- 6 Conclusions and future perspectives -- References -- Chapter 2 Application of nano/microencapsulated ingredients in milk and dairy products -- 1 Introduction -- 2 Interactions between milk components and bioactive ingredients and the corresponding protection approaches -- 3 The most common bioactive ingredients incorporated into milk and dairy products -- 3.1 Polyphenols -- 3.1.1 Application of the encapsulated polyphenols in milk and milk-based beverages.

3.1.2 Application of the encapsulated polyphenols in yogurt -- Application of the encapsulated polyphenols in cheese -- 3.2 Minerals -- 3.3 Vitamins -- 3.4 Fatty acids -- 3.5 Live organisms (probiotics) -- 3.5.1 Encapsulated probiotics in milk and yogurt -- 3.5.2 Encapsulated probiotics in cheese -- 3.5.3 Encapsulated probiotics in other dairy products -- 3.5.4 Challenges and limitations in encapsulation of probiotics -- 3.5.5 Co-encapsulation of probiotics with prebiotics and incorporation in dairy foods -- 4 Safety concerns regarding encapsulated bioactive ingredients in milk and dairy foods -- 5 Conclusions -- References -- Chapter 3 Application of nano/microencapsulated ingredients in drinks and beverages -- 1 Introduction -- 2 Nano and microencapsulated ingredients in beverages -- 2.1 Food colorants -- 2.2 Flavors -- 2.3 Vitamins -- 2.4 Minerals -- 2.5 Polyunsaturated fatty acids -- 2.6 Phenolics and antioxidant compounds -- 2.7 Antimicrobial agents -- 2.8 Bioactive peptides -- 2.9 Enzymes -- 2.10 Probiotics -- 2.11 Sweeteners -- 3 Future perspectives -- 4 Conclusion -- References -- Chapter 4 Active food packaging with nano/microencapsulated ingredients -- 1 Introduction -- 2 Micro and nanoencapsulation techniques -- 2.1 Spray drying -- 2.2 Freeze drying -- 2.3 Complex coacervation -- 2.4 Emulsification -- 2.5 Molecular inclusion complexation -- 2.6 Ionic gelation -- 2.7 Anti-solvent precipitation -- 2.8 Electrospinning and electrospraying -- 2.9 Layer by layer deposition -- 2.10 Extrusion -- 2.11 Solid dispersion -- 3 Active packaging -- 3.1 Types of active packaging -- 3.2 Usefulness of encapsulated bioactive compounds -- 3.3 Implementation of nanotechnology in food packaging -- 3.4 Encapsulation of antimicrobial materials -- 3.5 Enhancement of mechanical properties of food packaging.

3.6 Inks and time-temperature indicators -- 3.7 Food freshness/quality monitoring -- 3.8 Encapsulation of pigments and fillers -- 3.9 Encapsulation of essential oils -- 4 Conclusion -- References -- Chapter 5 Edible films and coatings as carriers of nano and microencapsulated ingredients -- 1 Introduction -- 2 Materials and methodologies for the production of edible films and coatings -- 2.1 Polysaccharides -- 2.2 Proteins -- 2.3 Lipids -- 2.4 Plasticizers and surfactants -- 2.5 Composite formulations -- 3 Micro and nanoencapsulation systems for food applications -- 4 Edible films and coatings for incorporation of functional ingredients -- 5 Encapsulated functional ingredients added to films and coatings -- 6 Behavior of films and coatings loaded with functional compounds -- 6.1 Release behavior of functional compounds in food simulants -- 6.2 Application on food products -- 7 Conclusion -- Acknowledgments -- References -- Chapter 6 Application of nano/microencapsulated ingredients in cereal flours and bakery products -- 1 Introduction -- 2 Bakery sector -- 3 Nano/microencapsulation techniques -- 3.1 Methods -- 3.1.1 Spray drying -- 3.1.2 Spray chilling or congealing -- 3.1.3 Hot melt particle coating -- 3.1.4 Extrusion -- 3.1.5 Liquid antisolvent precipitation/coacervation -- 3.2 Materials -- 3.2.1 Lipid-based systems -- 3.2.2 Polysaccharide-based systems -- 3.2.3 Protein-based systems -- 3.2.4 Inorganic systems -- 4 Application of encapsulated ingredients in the bakery sector -- 4.1 Encapsulation and controlled release of functional molecules -- 4.1.1 Leavening agents -- 4.1.2 Sweeting agents -- 4.1.3 Antimicrobial agents -- 4.1.4 Dough conditioning and antistaling agents -- 4.1.5 Flavors -- 4.1.6 Gluten -- 4.2 Encapsulation and controlled release of bioactive molecules -- 4.2.1 Resveratrol -- 4.2.2 Omega-3 fatty acids.

4.2.3 Curcumin -- 4.2.4 Probiotics -- 5 Future trends and opportunities -- References -- Chapter 7 Application of nano/microencapsulated ingredients in meat products -- 1 Introduction -- 2 General aspects of meat: Proximal and physicochemical composition -- 2.1 General composition of meat -- 2.2 Nutritional value of meat and meat products -- 2.2.1 Meat protein content -- 2.2.2 Fat content in meat and meat products -- 2.2.3 Minerals and vitamins in meat and meat products -- 3 Nano/microencapsulation -- 4 Application of nano/microencapsulated ingredients in meat products -- 4.1 Improvement of meat product physicochemical characteristics -- 4.2 Increase of storage stability -- 4.3 Enrichment of nutritional value -- 5 Packaging incorporated with encapsulated ingredients used into meat and meat products -- 6 Future trends and remarks -- References -- Chapter 8 Application of nano/microencapsulated ingredients in chewing gum -- 1 Introduction -- 2 Encapsulation of chewing gum ingredients -- 2.1 Bioactive compounds -- 2.2 Sweeteners -- 2.3 Flavors and essential oils -- 2.4 Salts and acids -- 2.5 Antibacterial agents -- 3 Medicated chewing gums (MCGs) -- 3.1 Medicated chewing gum: What they are -- 3.2 Composition of MCGs -- 3.3 Fabrication techniques of MCGs -- 3.3.1 Conventional method (extrusion) -- 3.3.2 Cooling, grinding, and tableting method -- 3.3.3 Direct compression method -- 3.4 Release mechanisms in MCGs -- 3.5 Applications of MCGs -- 4 Concluding remarks -- References -- Chapter 9 Application of nano/microencapsulated ingredients in oil/fat-based products -- 1 Introduction -- 2 Nano/microencapsulation techniques -- 2.1 Emulsions -- 2.2 Spray drying and spray chilling -- 2.3 Complex coacervation -- 2.4 Liposomes -- 2.5 Ionic gelation -- 3 Characterization of nano/microencapsulated systems -- 3.1 Microscopy.

3.2 Droplet and particle size -- 3.3 Stability and retention of encapsulated compounds -- 3.4 Controlled release -- 4 Encapsulated ingredients in oil/fat-based foods -- 4.1 Chocolate -- 4.2 Cheese -- 4.3 Other oil/fat-based food products -- 4.3.1 Mayonnaise -- 4.3.2 Fat spreads -- 4.3.3 Soybean oil -- 4.3.4 Edible coffee™ -- 5 Concluding remarks -- References -- Chapter 10 Salt, spices, and seasonings formulated with nano/microencapsulated ingredients -- 1 Introduction -- 2 Consumer's trend -- 3 Concept of industrial blends -- 4 The importance of encapsulated ingredients in food systems -- 5 Application of encapsulated salts, herbs, and spices in food systems -- 6 Encapsulated compounds of herbs, spices and other sources in seasonings -- 6.1 Encapsulated salt and mineral salts -- 6.2 Encapsulated flavors -- 6.3 Encapsulated bioactive compounds -- 6.4 Encapsulated colorings -- 6.5 Other encapsulated additives in seasoning formulations -- 7 Encapsulated minerals in salts -- 8 Conclusion -- References -- Chapter 11 Application of antimicrobial-loaded nano/microcarriers in different food products -- 1 Introduction -- 2 Antimicrobial agents from natural resources -- 2.1 Natural antimicrobials from plant sources -- 2.2 Natural antimicrobials from animal sources -- 2.3 Natural antimicrobials from microbial sources -- 2.4 Effects of food systems/natures and processing on the antimicrobial agents -- 3 Nano/microencapsulation of different antimicrobial agents for food applications -- 3.1 Essential oils -- 3.2 Quercetin -- 3.3 d -Limonene -- 3.4 Curcumin -- 3.5 Thymol -- 3.6 Peptides -- 3.7 Vitamin E -- 3.8 Extracts and other BACs -- 4 Carriers (wall materials) for antimicrobial agents and their food suitability -- 4.1 Chitosan -- 4.2 Cyclodextrins (CDs) -- 4.3 Zein -- 4.4 Caseins -- 4.5 Other wall materials.

4.6 Protectants.