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

Book chapter

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 In Grumezescu, Alexandru Mihai and Holban, Alina Maria (Ed.). Role of materials science in food bioengineering pp. 235-261 Academic Press. https://doi.org/10.1016/B978-0-12-811448-3.00007-3

Publication dates
Authors	Wang, Bo, Akanbi, Taiwo O., Agyei, Dominic, Holland, Brendan J. and Barrow, Colin. J.
Editors	Grumezescu, Alexandru Mihai and Holban, Alina Maria
Abstract	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.
Keywords	bioavailability; coacervation; controlled release; microencapsulation; oxidative stability; stabilization
Page range	235-261
Year	2018
Book title	Role of materials science in food bioengineering
Publisher	Academic Press
Place of publication	London, United Kingdom
	San Diego, California
	Cambridge, Massachusetts
	Oxford, United Kingdom
Series	Handbook of food bioengineering ; volume 19
ISBN	9780128114483
Digital Object Identifier (DOI)	https://doi.org/10.1016/B978-0-12-811448-3.00007-3
Scopus EID	2-s2.0-85054354324
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	06 Apr 2018
Publication process dates
Deposited	01 Jun 2023

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