Nanotechnology Applications in Food

Flavor, Stability, Nutrition and Safety

Alexandru Grumezescu, Alexandra Elena Oprea

• Publisher: Academic Press
• Year: 2017
• Print ISBN: 9780128119426
• eBook ISBN: 9780128119433
• Topic: Biological Sciences
• Subtopic: Medical Microbiology & Parasitology
• Index: Biological Sciences

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. - Includes how nanobiosensors are useful for the detection of foodborne pathogens - Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging - Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems - Identifies practical applications of nanoscience for use in industry today

Chapter 1

A Key for the Future of the Flavors in Food Industry

Nanoencapsulation and Microencapsulation

B.N. Estevinho, and F. Rocha Faculdade de Engenharia da Universidade do Porto, Porto, Portugal

Abstract

Microencapsulation and nanoencapsulation have become a challenging approach to design new materials with biotechnological applications. They are used in several fields, particularly in the food industry, and are one of the most important forms of controlled release of substances.

Flavors play important roles in consumer satisfaction and influence further consumption of foods. Flavors have a large scope of applications in the food industry. However, some of them are very sensitive to ambient or industrial process conditions. Flavor loss during the processing or storage of foods is a common occurrence. Flavors are very volatile, react with other components, and are susceptible to heat and moisture. In other cases, it is expected that the flavor will only be available at the moment of food ingestion or be retained in food for a longer period. For all these reasons, nano- and microencapsulation are important to protect and retain the flavors in the best conditions.

Encapsulation can be used to increase the effectiveness of many compounds in the food industry and it allows the utilization of some that otherwise would be unfeasible. The main techniques of encapsulation will be presented and discussed, as well as the influence of the encapsulating agent in the controlled release processes is discussed.

Keywords

Biopolymers; Biotechnology; Controlled release; Encapsulating agent; Flavors; Food; Microcapsules; Microencapsulation; Nanoencapsulation; Nanoparticles

1. Introduction

Flavors are considered important ingredients in any food formula, playing a significant role in consumer satisfaction and influencing further consumption of food (Madene et al., 2006). Most available flavors are produced via chemical synthesis or extraction from natural compounds, being usually expensive, delicate, and volatile (Milanovic et al., 2010). Consequently, food manufacturers are usually concerned about the preservation of these precious additives.

The increasing interest on the stability of flavors in different types of food products has been related to their relation with the quality and acceptability of the food products. However, it is difficult to control and stabilize flavors, mainly because of the storage and manufacturing processes. Packaging ingredients in food products often provoke alterations in overall flavor by reducing flavor intensity or by producing off-flavor components (Madene et al., 2006).

Encapsulation, including microencapsulation and nanoencapsulation, has become a challenging approach to design new materials with biotechnological applications. In this specific case, encapsulation can be used to cover an active compound (flavor) with a protective encapsulating agent, giving protection against evaporation, chemical reactions (such as flavor–flavor interactions, light-induced reactions, oxidation), or migration in a food. Encapsulation can also be used to retain flavors in food products during processing or storage and/or to allow for a controlled release (Milanovic et al., 2010).

The flavor-encapsulating processes in food industry increased in an exponential form over the past two decades (Champagne and Fustier, 2007; Ghosh, 2006), along with the number of publications related to them. Fig. 1.1 presents the number of papers published per year with one of the following expressions: “encapsulation/flavour,” “microencapsulation/flavour,” and “nanoencapsulation/flavour.”

Based on the number of publications, the flavor microencapsulation is more relevant than the flavor nanoencapsulation that started to be more developed only in the last years. There are several methods of microencapsulation, such as spray drying, spray cooling, spray chilling, fluidized bed, coacervation, alginate beads, liposomes, and spinning disk (Gouin, 2004; Yoshii et al., 2001). Different encapsulating agents can be used, including proteins, carbohydrates, lipids, fats, and gums. Some flavors are more stable in water-soluble encapsulating agents and some are more stable in lipid-based coating (Milanovic et al., 2010).

Therefore, flavors are very important for the acceptance of food products; however, there are many factors that affect the overall quality of the flavors and consequently of the food products. So to limit flavor degradation or loss during processing and storage, it is beneficial to encapsulate flavors. In the following sections, these concepts will be discussed more deeply.

2. Importance of Flavors in the Food Industry and in the Global Market

Tasty or not tasty? This is the most important question for the food industry. Flavors are extremely important for the acceptance of the food products by the consumers. If a product does not have an acceptable taste, it will not be accepted by the market and will lead to loss of money.

Figure 1.1 Number of papers published with the expressions “encapsulation/flavor,” “microencapsulation/flavor,” and “nanoencapsulation/flavor” since 1968. www.scopus.com; ^*May 27, 2015.

The global flavor industry can be characterized as highly technical, specialized, and innovative and is highly competitive and concentrated, compared to other markets of food and beverage (Bureau, 2011). The global flavors market reached around US$11 billion in 2013 and is expected to grow at an average annual rate of 3.2% to reach around US$13 billion in 2018 (IAL Consultants, 2014). The main global market regions are Asia-Pacific, followed by North America and Western Europe. In fact, these areas account for approximately 80% of the global sales (Bureau, 2011). The West European and North American markets are mature and quite stable. The biggest potential for growth of the flavors market is in Central & Eastern Europe, Middle East, Africa, South America, and Asia-Pacific regions (IAL Consultants, 2014).

On the other hand, the flavors industry remains very country/region specific, with flavor formulations varying from country to country or region to region. Processed foods and their...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Preface
• Chapter 1. A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation
• Chapter 2. Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches
• Chapter 3. Scope of Nanotechnology in Nutraceuticals
• Chapter 4. Strategic Design of Delivery Systems for Nutraceuticals
• Chapter 5. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
• Chapter 6. Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy
• Chapter 7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector
• Chapter 8. Polyhydroxyalkanoates in the Food Packaging Industry
• Chapter 9. Nano-delivery Systems for Nutraceutical Application
• Chapter 10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products
• Chapter 11. Nanoantimicrobials in Food Industry
• Chapter 12. Nanotechnology in Microbial Food Safety
• Chapter 13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases
• Chapter 14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices
• Chapter 15. Nanosensors for the Detection of Food Contaminants
• Chapter 16. Nano Devices for Contaminant Detection
• Chapter 17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
• Chapter 18. Bionanocomposites for Food Packaging Applications
• Chapter 19. Plant Stress Signaling Through Corresponding Nanobiotechnology
• Index