Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds

Wang, Bo, Akanbi, Taiwo O., Agyei, Dominic, Holland, Brendan J. and Barrow, Colin J. 2018, Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In Grumezescu, A and Holban, A (ed), Role of materials science in food bioengineering, Elsevier, Amsterdam, The Netherlands, pp.235-261, doi: 10.1016/B978-0-12-811448-3.00007-3.

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Title Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds
Author(s) Wang, Bo
Akanbi, Taiwo O.ORCID iD for Akanbi, Taiwo O. orcid.org/0000-0002-9249-6503
Agyei, DominicORCID iD for Agyei, Dominic orcid.org/0000-0003-2280-4096
Holland, Brendan J.
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Title of book Role of materials science in food bioengineering
Editor(s) Grumezescu, A
Holban, A
Publication date 2018
Chapter number 7
Total chapters 15
Start page 235
End page 261
Total pages 28
Publisher Elsevier
Place of Publication Amsterdam, The Netherlands
Summary Coacervation between proteins and other polymers such as polyphosphates and polysaccharides is of interest for both research and industrial applications due to the increasing demands of the consumers for the food products prepared using natural ingredients. Consequently, coacervation technology has been investigated and used for the stabilization of susceptible biofunctional food ingredients against oxidation and/or degradation, with the benefit of masking undesired flavors and enhancing their controlled-release behavior. Compared with spray drying which is the most widely used microencapsulation technique, complex coacervation has advantages including high encapsulation efficiency (up to 99%), high loading of the "core" material (>50%) and significantly improved controlled-release characteristics. This chapter focuses on the utilization of coacervation techniques for encapsulating and stabilizing various oxidatively unstable biofunctional food ingredients. Discussion will center upon factors affecting the entire preparation of microencapsulation products, from the design of the delivery system, selection of the appropriate "shell" material to the crosslinking of the encapsulant. Characterization of the final microcapsules and applications of coacervation technology in the food industry will also be discussed.
ISBN 9780128114483
Language eng
DOI 10.1016/B978-0-12-811448-3.00007-3
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
HERDC Research category B1 Book chapter
ERA Research output type B Book chapter
Persistent URL http://hdl.handle.net/10536/DRO/DU:30116107

Document type: Book Chapter
Collection: School of Life and Environmental Sciences
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