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
AuthorsWang, Bo, Akanbi, Taiwo O., Agyei, Dominic, Holland, Brendan J. and Barrow, Colin. J.
EditorsGrumezescu, 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.

Keywordsbioavailability; coacervation; controlled release; microencapsulation; oxidative stability; stabilization
Page range235-261
Year2018
Book titleRole of materials science in food bioengineering
PublisherAcademic Press
Place of publicationLondon, United Kingdom
San Diego, California
Cambridge, Massachusetts
Oxford, United Kingdom
SeriesHandbook of food bioengineering ; volume 19
ISBN9780128114483
Digital Object Identifier (DOI)https://doi.org/10.1016/B978-0-12-811448-3.00007-3
Scopus EID2-s2.0-85054354324
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Output statusPublished
Publication dates
Online06 Apr 2018
Publication process dates
Deposited01 Jun 2023
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