Materials science and engineering in food product development / edited by Wing Fu Lai.

Includes bibliographical references and index.

Table of Contents
Contents

About the Editor xiv

List of Contributors xv

Preface xix

List of Abbreviations xxi

1 Overview of Different Materials Used in Food Production 1

Nahed A. Abd El-Ghany and Mahmoud H. Abu Elella

1.1 Introduction 1

1.2 Advanced Materials Engineering for Food Product Development 3

1.3 Encapsulation of Food Ingredients for Food Product Development 6

1.4 Food Packaging Approach for Food Product Development 13

1.5 Hydrogel Structures and Their Efficiency in Food Development 17

1.6 Conclusion 18

Glossary 19

References 20

2 Introduction to Food Properties and Techniques in Food Product Development 27

Sara A. Al-Hafiry, Omar A. Alaboudi, Ghada A. Ahmed,and Abdulrahman M. Abdulrahman

2.1 Introduction 28

2.2 Structural Impact on Properties 28

2.3 Food Consumer Demands 31

2.4 Food Properties to Be Improved 31

2.5 Food Materials Synthesis Techniques 34

2.5.3 3D Printing 36

2.6 Concluding Remarks 37

Glossary 37

References 38

3 Basic Concepts of Bulk Rheology in Food Emulsions 41

Carlos Bengoechea, Estefanía Álvarez-Castillo, José Manuel Aguilar, and Antonio Guerrero

3.1 Introduction 41

3.2 Emulsification Process 42

3.3 Rheology of Continuous Phase 44

3.4 Rheology of Emulsions 45

3.5 Microstructure 48

3.6 Destabilization Mechanisms 49

3.7 Concluding Remarks 52

Acknowledgments 52

Glossary 52

References 54

4 Understanding Interfacial Rheology in Food Emulsions 57

Cecilio Carrera, Manuel Felix, María Luisa López-Castejón, and Víctor Manuel Pizones

4.1 Introduction 57

4.2 Interfacial Engineering of Food Emulsifiers 58

4.3 Rheological Techniques for the Characterization of Interfacial Films 60

4.4 Concluding Remarks and Future Perspectives 68

Acknowledgments 69

Glossary 69

References 69

5 Overview of Types of Materials Used for Food Component Encapsulation 73

Zahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami

5.1 Introduction 73

5.2 Major Techniques Used for Food Component Encapsulation 74

5.3 Materials Used as Carrier Source for Encapsulation 77

5.4 Protein-Based Carriers 78

5.5 Carbohydrate-Based Carriers 80

5.6 Lipid-Based Carrier 83

5.7 Roles Played by Materials in Food Component Encapsulation 86

5.8 Improved Dispersibility 87

5.9 Addition of Inhibitors 87

5.10 Reducing the Interactions 87

5.11 Control of Light Scattering and Absorption 87

5.12 Increased Bioavailability 87

5.13 Controlled or Targeted Release 88

5.14 Conclusions 88

Glossary 88

Reference 89

6 Design and Use of Microcarriers for the Delivery of Nutraceuticals 93

Maxim V. Kiryukhin, Su Hui Lim, and Cheryl Yingxue Chia

6.1 Introduction 93

6.2 Protection Against Environmental Conditions 96

6.3 Controlled Release by Responsive Carrier Material 100

6.4 Active Enhancement of M&Ns’ Bioavailability Through Microencapsulation 107

6.5 Conclusion 112

Glossary 113

Reference 114

7 Design and Use of Lipid-Based Systems for Food Component Encapsulation 117

Kalpani Y. Perera, Dileswar Pradhan, Shubham Sharma, Amit K. Jaiswal, and Swarna Jaiswal

7.1 Introduction 117

7.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation 121

7.3 Mechanism of Action of Encapsulated Food Components 127

7.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems 129

7.5 Conclusion and Future Perspectives 134

Glossary 134

Reference 135

8 Working Principles and Use of Gelatin for Food Component Encapsulation 139

Youssef S. Abdelaziz, Rana Tarek, Donia G. Youssef, Mariam Khaled Abdel-Latif, Habiba Mohamad Ibrahim, Sohaila Mohammed Salah Saleh, and Heba M. Fahmy

8.1 Introduction 139

8.2 Why Use Gelatin in Encapsulation Technology? 140

8.3 Techniques for Food Encapsulation Using Gelatin 142

8.4 Microencapsulation Using Gelatin 145

8.5 Nanoencapsulation of Food Components Using Gelatin 149

8.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components 153

8.7 Conclusion 155

Glossary 156

Reference 156

9 Working Principles and Use of Chitosan for Food Component Encapsulation 161

Gastón Bravo-Arrepol, Plamen Dimitrov Katsarov, Bissera Asenova-Pilicheva, Paolina Kancheva- Lukova, Danilo Escobar-Avello, Hazel Peniche, Lorenzo García, Carlos Peniche-Covas, Philippe Michaud, Cédric Delattre, Liliam Becheran-Maron, Johanna Castaño, Maria Dolores Lopez, Oscar Valdes, Aleksandra Nesic, and Gustavo Cabrera-Barjas

9.1 Introduction 162

9.2 Encapsulation Technologies 164

9.3 Agent Encapsulation Using Chitosan as Polymeric Matrix 166

9.4 Potential Applications of Microencapsulated Materials in Food Packaging 191

9.5 Market for Chitosan Uses in Food Application 199

9.6 Concluding Remarks 200

Glossary 201

Reference 201

10 Design and Use of Hydrogels for Food Component Encapsulation 209

Zahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami

10.1 Introduction 209

10.2 Classification of Hydrogels 212

10.3 Hydrogel Formation 214

10.4 Recent Advances in Hydrogel Development 214

10.5 Retention and Release Properties 216

10.6 Applications of Hydrogels in Food Production 217

10.7 Conclusions 221

Glossary 221

References 222

11 Optimization of Pasting and Textural Properties of Food Products 227

Filopateer Nasser, Salma Hossam Mohamed, Mariam Ashraf Fouad Khalil, Omaima Ali Mostafa Mohammed, Radwa Magdy Mohamed, and Heba Mohamed Fahmy

11.1 Introduction 227

11.2 Physical and Chemical Modification of Starch Structures 228

11.3 Manipulation of Starch Properties Using Hydrocolloids 232

11.4 Enzymatic Modification of Starch Properties 234

11.5 Use of Starch Modification in Food Production 235

11.6 Concluding Remarks 236

Glossary 237

References 237

12 Phase Change Materials in Food Dryers 243

Hasibul Hasan Himel, Sabit Hasan, Nufile Uddin Ahmed, and Mahadi Hasan Masud

12.1 Introduction 243

12.2 Phase Change Materials and Their Properties 244

12.3 Potential of PCMs in Food Drying 250

12.4 Current Status of Utilizing PCMs for Food Drying 252

12.5 Recommendation for Optimization of PCM for Use in Solar Dryers 255

12.6 Concluding Remarks and Future Perspectives 257

Glossary 258

References 258

13 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security 261

Satwik Majumder and Saji George

13.1 Overview 261

13.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial 263

13.3 Toxicity and Migration Associated with Halloysite 270

13.4 Future Perspectives 271

13.5 Conclusive Remarks 272

Glossary 273

References 273

14 Electrospinning Technologies for Encapsulation of Probiotics 279

Seethu, B.G., Aditya Sukumar P., Devikrishna P., Harshvardhan Kulkarni, Magdaline Eljeeva Emerald, Chandram Grover, and Heartwin A. Pushpadass

14.1 Introduction 279

14.2 Major Methods for Encapsulation of Probiotics 281

14.3 Conclusions 298

Glossary 299

References 299

15 Three-Dimensional Printing in Food Manufacturing and Mechanics 303

Stefania Chirico Scheele, Martin Binks, and Paul F. Egan

15.1 Introduction 303

15.2 Print Process 306

15.3 Material Preparation 308

15.4 Printing Parameters 309

15.5 Food Mechanics 311

15.6 Consumer Validation 314

15.7 Concluding Remarks 315

Glossary 316

References 316

16 Techniques for Characterization of Food-Packaging Materials 321

Shubham Sharma, Kalpani Y. Perera, Dileswar Pradhan, Brendan Duffy, Amit K. Jaiswal, and Swarna Jaiswal

16.1 Introduction 321

16.2 Characterization of Food-Packaging Material 323

16.3 Conclusion and Prospects 336

Glossary 337

References 337

17 Development and Use of Edible Materials for Food Protection and Packaging 341

Lin Lin, Mohamed Abdel-Shafi Abdel-Samie, Sherif M. Abed, and Haiying Cui

17.1 Introduction 341

17.2 Antimicrobial and Antioxidant Active Agents Used in the Field of Food Packaging 343

17.3 Carriers Applied in Food-Packaging Applications 345

17.4 Methods of Fabrication or the Enhancement Activity of Edible Packaging Films 349

17.5 Controlled Release of the BACs from Encapsulation Materials 353

17.6 Conclusion 353

Glossary 354

References 355

18 Packaging Design as Part of a Holistic Food Quality Assurance Process 361

Agnieszka S. Cholewa-Wójcik and Agnieszka K. Kawecka

18.1 Introduction 361

18.2 Essence of Quality-Oriented Product Designing and Its Role in Quality Assurance 362

18.3 Quality-Oriented Product-Designing Process 362

18.4 Integrated Product Designing as the New Approach to Packaged Product Designing Process 365

18.5 Methods to Aid Shaping of Quality of Products Being Designed 370

18.6 Concluding Remarks and Future Perspectives 371

Acknowledgments 372

Glossary 372

References 372

19 Determinants of the Quality and Safety of Food Packaging 377

Agnieszka K. Kawecka and Agnieszka S. Cholewa-Wójcik

19.1 Introduction 377

19.2 Literature Review Concerning Food-Packaging Safety 378

19.3 Packaging Safety Hazards 379

19.4 Legal Requirements for the Safety of Food Packaging 381

19.5 The Process of Ensuring Security – the Supply Chain 384

19.6 Packaging Safety Features and Attributes of Food Packaging 386

19.7 Concluding Remarks 388

Acknowledgments 388

Glossary 388

References 389

Index 393

"Food materials science is a discipline focusing on the development, characterization, processing and engineering of materials used in food. Although it has practical significance in food industry, it is an emerging area in the larger field of food science and little scholarly works are available in this field. Among those available works, most of them only focus on the characterization and properties of food materials per se. Efforts paid to explore how related advances can be translated into the development and improvement of a functional food product are almost absent. The objective of this book is to fill this gap by exploring and illustrating the roles played by materials science and engineering in the process of food production, particularly food microencapsulation and food packaging. This book consists of four sections. Section I presents major concepts related to materials properties in food science. An overview of different types of materials used in food applications will be provided. Concepts of bulk rheology and interfacial rheology in food emulsions will also be presented. This section lays a theoretical foundation for subsequent sections in this book. In Section II, detailed discussions about the design and use of lipid-based and polymer-based materials in enrichment and protection of food components will be provided. Apart from chemical means, various engineering techniques (including 3D printing and electrospinning) can be applied to manipulate the properties of food materials or those used for food microencapsulation. Some of the major engineering techniques relevant to the process of food production will be discussed in Section III. The last section of this book will focus mainly on the design, characterization and use of materials for food packaging. Various determinants of the quality and safety of food packaging, as well as concepts for the design of food packages, will be covered"-- Provided by publisher.

About the Author
About the Editor

Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He has been accredited as Shenzhen Municipal “Overseas High-caliber Personnel”. Professionally, he is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy. He has also received his Certified Food Scientist credential from the International Food Science Certification Commission in the US. His research focus lies in the development and engineering of polymeric materials for food and pharmaceutical applications.