Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico. Maira Rubi Segura Campos,Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.

• List of contributors, xiii Preface, xixTopic 1: Characterization of modified polymers and their use in encapsulation processes, 11 Tailor‐made novel polymers for hydrogel encapsulation processes, 3Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos1.1 Introduction, 31.2 Well‐known and commonly used polymers, 161.3 Novel polymers, 16Acknowledgments, 29References, 292 High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro2.1 Introduction, 352.2 Trends in nutraceutical foods, 362.3 Starch as a carrier for bioactive compounds, 402.4 Conclusions, 52References, 533 Protein‐based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago3.1 General aspects of encapsulating lipophilic nutraceuticals, 593.2 Polyunsaturated fatty acid encapsulation systems, 603.3 Conclusions, 67Acknowledgments, 68References, 684 Surface modifications that benefit protein‐based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73Zheng Li4.1 Overview, 734.2 Fabrication of protein‐based nanoparticles, 754.3 Obstacles to protein‐based nanoparticles as oral delivery vehicles, 794.4 Surface modifications of protein‐based nanoparticles for better delivery, 844.5 Summary, 92References, 92Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 975 Novel polymer systems and additives to protect bioactive substances applied in spray‐drying, 99Artur Bartkowiak, Wioletta Krawczyńska, and Alicja Federowicz5.1 Introduction, 995.2 Spray‐drying process, 1005.3 Nutraceuticals in the food industry, 1075.4 Polymers and novel polymers used in the spray‐drying process, 109Acknowledgements, 115References, 1156 The use of encapsulation to guarantee the stability of phenolic compounds, 121Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro6.1 Introduction, 1216.2 Phenolic compounds, 1226.3 Microencapsulation process, 1266.4 Concluding remarks and future perspectives, 135References, 1367 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145Wissam Zam7.1 Extraction procedure, 1457.2 Formulation of pomegranate peels’ polyphenol microbeads and their in vitro release, 1467.3 Fortification of dairy products with polyphenol microcapsules, 153References, 156Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 1598 Encapsulation technologies for resveratrol in functional food, 161María Chávarri and María Carmen Villarán8.1 Introduction, 1618.2 Functional foods, 1628.3 Resveratrol, 1638.4 Encapsulation technology, 1658.5 Microencapsulation, 1688.6 Nanoencapsulation, 1728.7 Conclusions, 182References, 1839 Nutraceutical compounds encapsulated by extrusion–spheronization, 195Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme9.1 Extrusion–spheronization process application for nutraceuticals, 1959.2 Nanoemulsions for nutraceutical applications, 2079.3 Nano‐size nutraceutical emulsion encapsulated by extrusion–spheronization, 2119.4 Conclusion, 223References, 22310 Biopolymeric archetypes for the oral delivery of nutraceuticals, 231Mershen Govender, Miles C. Braithwaite, Pradeep Kumar, Yahya E. Choonara, and Viness Pillay10.1 Introduction, 23110.2 Monolithic matrix‐based systems, 23210.3 Encapsulated systems, 23810.4 Conclusion, 247Acknowledgments, 247References, 24711 Application of microencapsulated vitamins in functional food systems, 251Siew Young Quek and Cheng Peng11.1 Introduction, 25111.2 Common microencapsulation techniques for vitamins, 25411.3 Applications of incorporating encapsulated vitamins in dairy products, 25511.4 Application of microencapsulated vitamins in beverages, 25911.5 Application of encapsulated vitamins in bakery products, 26311.6 Conclusions, 264References, 26512 Application of encapsulated compounds in functional food systems, 269M. K. Tripathi and S. K. Giri12.1 Introduction, 26912.2 Microencapsulation technologies and bioactive food ingredients, 27012.3 Delivery of bioactive ingredients into foods and to the gastrointestinal tract, 27212.4 Techniques of microencapsulation, 27512.5 Materials used for encapsulation, 27912.6 Selection and safety evaluation of encapsulation materials, 27912.7 Nutritional and nutraceutical compounds and microencapsulation, 28012.8 Spray‐drying in microencapsulation of food ingredients, 28712.9 Nanoencapsulation of food ingredients using lipid‐based delivery systems, 29012.10 New techniques and ingredients that improve effectiveness of encapsulation, 292References, 29413 Encapsulation of polyunsaturated omega‐3 fatty acids for enriched functional foods, 301Jorge Carlos Ruiz Ruiz and Maira Rubi Segura Campos13.1 Introduction, 30113.2 Functional effects of omega‐3 fatty acids, 30313.3 Susceptibility to oxidation, 30413.4 Methods for encapsulating oil, 30413.5 Nonconventional wall materials for encapsulating oil, 30513.6 Properties of oil as omega‐3 polyunsaturated fatty acids capsules, 30913.7 Oxidation stability and fatty acid composition of encapsulated vegetable oils, 31113.8 Incorporation of long‐chain omega‐3 polyunsaturated fatty acids in foods, 31313.9 Conclusion, 314Acknowledgments, 315References, 315Index, 321

Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico. Maira Rubi Segura Campos,Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.

• List of contributors, xiii Preface, xixTopic 1: Characterization of modified polymers and their use in encapsulation processes, 11 Tailor‐made novel polymers for hydrogel encapsulation processes, 3Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos1.1 Introduction, 31.2 Well‐known and commonly used polymers, 161.3 Novel polymers, 16Acknowledgments, 29References, 292 High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro2.1 Introduction, 352.2 Trends in nutraceutical foods, 362.3 Starch as a carrier for bioactive compounds, 402.4 Conclusions, 52References, 533 Protein‐based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago3.1 General aspects of encapsulating lipophilic nutraceuticals, 593.2 Polyunsaturated fatty acid encapsulation systems, 603.3 Conclusions, 67Acknowledgments, 68References, 684 Surface modifications that benefit protein‐based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73Zheng Li4.1 Overview, 734.2 Fabrication of protein‐based nanoparticles, 754.3 Obstacles to protein‐based nanoparticles as oral delivery vehicles, 794.4 Surface modifications of protein‐based nanoparticles for better delivery, 844.5 Summary, 92References, 92Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 975 Novel polymer systems and additives to protect bioactive substances applied in spray‐drying, 99Artur Bartkowiak, Wioletta Krawczyńska, and Alicja Federowicz5.1 Introduction, 995.2 Spray‐drying process, 1005.3 Nutraceuticals in the food industry, 1075.4 Polymers and novel polymers used in the spray‐drying process, 109Acknowledgements, 115References, 1156 The use of encapsulation to guarantee the stability of phenolic compounds, 121Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro6.1 Introduction, 1216.2 Phenolic compounds, 1226.3 Microencapsulation process, 1266.4 Concluding remarks and future perspectives, 135References, 1367 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145Wissam Zam7.1 Extraction procedure, 1457.2 Formulation of pomegranate peels’ polyphenol microbeads and their in vitro release, 1467.3 Fortification of dairy products with polyphenol microcapsules, 153References, 156Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 1598 Encapsulation technologies for resveratrol in functional food, 161María Chávarri and María Carmen Villarán8.1 Introduction, 1618.2 Functional foods, 1628.3 Resveratrol, 1638.4 Encapsulation technology, 1658.5 Microencapsulation, 1688.6 Nanoencapsulation, 1728.7 Conclusions, 182References, 1839 Nutraceutical compounds encapsulated by extrusion–spheronization, 195Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme9.1 Extrusion–spheronization process application for nutraceuticals, 1959.2 Nanoemulsions for nutraceutical applications, 2079.3 Nano‐size nutraceutical emulsion encapsulated by extrusion–spheronization, 2119.4 Conclusion, 223References, 22310 Biopolymeric archetypes for the oral delivery of nutraceuticals, 231Mershen Govender, Miles C. Braithwaite, Pradeep Kumar, Yahya E. Choonara, and Viness Pillay10.1 Introduction, 23110.2 Monolithic matrix‐based systems, 23210.3 Encapsulated systems, 23810.4 Conclusion, 247Acknowledgments, 247References, 24711 Application of microencapsulated vitamins in functional food systems, 251Siew Young Quek and Cheng Peng11.1 Introduction, 25111.2 Common microencapsulation techniques for vitamins, 25411.3 Applications of incorporating encapsulated vitamins in dairy products, 25511.4 Application of microencapsulated vitamins in beverages, 25911.5 Application of encapsulated vitamins in bakery products, 26311.6 Conclusions, 264References, 26512 Application of encapsulated compounds in functional food systems, 269M. K. Tripathi and S. K. Giri12.1 Introduction, 26912.2 Microencapsulation technologies and bioactive food ingredients, 27012.3 Delivery of bioactive ingredients into foods and to the gastrointestinal tract, 27212.4 Techniques of microencapsulation, 27512.5 Materials used for encapsulation, 27912.6 Selection and safety evaluation of encapsulation materials, 27912.7 Nutritional and nutraceutical compounds and microencapsulation, 28012.8 Spray‐drying in microencapsulation of food ingredients, 28712.9 Nanoencapsulation of food ingredients using lipid‐based delivery systems, 29012.10 New techniques and ingredients that improve effectiveness of encapsulation, 292References, 29413 Encapsulation of polyunsaturated omega‐3 fatty acids for enriched functional foods, 301Jorge Carlos Ruiz Ruiz and Maira Rubi Segura Campos13.1 Introduction, 30113.2 Functional effects of omega‐3 fatty acids, 30313.3 Susceptibility to oxidation, 30413.4 Methods for encapsulating oil, 30413.5 Nonconventional wall materials for encapsulating oil, 30513.6 Properties of oil as omega‐3 polyunsaturated fatty acids capsules, 30913.7 Oxidation stability and fatty acid composition of encapsulated vegetable oils, 31113.8 Incorporation of long‐chain omega‐3 polyunsaturated fatty acids in foods, 31313.9 Conclusion, 314Acknowledgments, 315References, 315Index, 321

Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico. Maira Rubi Segura Campos,Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.

• List of contributors, xiii Preface, xixTopic 1: Characterization of modified polymers and their use in encapsulation processes, 11 Tailor‐made novel polymers for hydrogel encapsulation processes, 3Artur Bartkowiak, Katarzyna Sobecka, and Agnieszka Krudos1.1 Introduction, 31.2 Well‐known and commonly used polymers, 161.3 Novel polymers, 16Acknowledgments, 29References, 292 High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems, 35Lorena Deladino, Aline Schneider Teixeira, Antonio Diego Molina García, and Alba Sofia Navarro2.1 Introduction, 352.2 Trends in nutraceutical foods, 362.3 Starch as a carrier for bioactive compounds, 402.4 Conclusions, 52References, 533 Protein‐based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals, 59Adrián A. Perez, Osvaldo E. Sponton, and Liliana G. Santiago3.1 General aspects of encapsulating lipophilic nutraceuticals, 593.2 Polyunsaturated fatty acid encapsulation systems, 603.3 Conclusions, 67Acknowledgments, 68References, 684 Surface modifications that benefit protein‐based nanoparticles as vehicles for oral delivery of phenolic phytochemicals, 73Zheng Li4.1 Overview, 734.2 Fabrication of protein‐based nanoparticles, 754.3 Obstacles to protein‐based nanoparticles as oral delivery vehicles, 794.4 Surface modifications of protein‐based nanoparticles for better delivery, 844.5 Summary, 92References, 92Topic 2: Stability of nutraceutical compounds encapsulated with modified polymers, 975 Novel polymer systems and additives to protect bioactive substances applied in spray‐drying, 99Artur Bartkowiak, Wioletta Krawczyńska, and Alicja Federowicz5.1 Introduction, 995.2 Spray‐drying process, 1005.3 Nutraceuticals in the food industry, 1075.4 Polymers and novel polymers used in the spray‐drying process, 109Acknowledgements, 115References, 1156 The use of encapsulation to guarantee the stability of phenolic compounds, 121Maria Inês Dias, Cristina Caleja, Isabel C. F. R. Ferreira, and Maria Filomena Barreiro6.1 Introduction, 1216.2 Phenolic compounds, 1226.3 Microencapsulation process, 1266.4 Concluding remarks and future perspectives, 135References, 1367 Fortification of dairy products by microcapsules of polyphenols extracted from pomegranate peels, 145Wissam Zam7.1 Extraction procedure, 1457.2 Formulation of pomegranate peels’ polyphenol microbeads and their in vitro release, 1467.3 Fortification of dairy products with polyphenol microcapsules, 153References, 156Topic 3: Application of encapsulated compounds with modified polymers in functional food systems, 1598 Encapsulation technologies for resveratrol in functional food, 161María Chávarri and María Carmen Villarán8.1 Introduction, 1618.2 Functional foods, 1628.3 Resveratrol, 1638.4 Encapsulation technology, 1658.5 Microencapsulation, 1688.6 Nanoencapsulation, 1728.7 Conclusions, 182References, 1839 Nutraceutical compounds encapsulated by extrusion–spheronization, 195Thi Trinh Lan Nguyen, Nicolas Anton, and Thierry F. Vandamme9.1 Extrusion–spheronization process application for nutraceuticals, 1959.2 Nanoemulsions for nutraceutical applications, 2079.3 Nano‐size nutraceutical emulsion encapsulated by extrusion–spheronization, 2119.4 Conclusion, 223References, 22310 Biopolymeric archetypes for the oral delivery of nutraceuticals, 231Mershen Govender, Miles C. Braithwaite, Pradeep Kumar, Yahya E. Choonara, and Viness Pillay10.1 Introduction, 23110.2 Monolithic matrix‐based systems, 23210.3 Encapsulated systems, 23810.4 Conclusion, 247Acknowledgments, 247References, 24711 Application of microencapsulated vitamins in functional food systems, 251Siew Young Quek and Cheng Peng11.1 Introduction, 25111.2 Common microencapsulation techniques for vitamins, 25411.3 Applications of incorporating encapsulated vitamins in dairy products, 25511.4 Application of microencapsulated vitamins in beverages, 25911.5 Application of encapsulated vitamins in bakery products, 26311.6 Conclusions, 264References, 26512 Application of encapsulated compounds in functional food systems, 269M. K. Tripathi and S. K. Giri12.1 Introduction, 26912.2 Microencapsulation technologies and bioactive food ingredients, 27012.3 Delivery of bioactive ingredients into foods and to the gastrointestinal tract, 27212.4 Techniques of microencapsulation, 27512.5 Materials used for encapsulation, 27912.6 Selection and safety evaluation of encapsulation materials, 27912.7 Nutritional and nutraceutical compounds and microencapsulation, 28012.8 Spray‐drying in microencapsulation of food ingredients, 28712.9 Nanoencapsulation of food ingredients using lipid‐based delivery systems, 29012.10 New techniques and ingredients that improve effectiveness of encapsulation, 292References, 29413 Encapsulation of polyunsaturated omega‐3 fatty acids for enriched functional foods, 301Jorge Carlos Ruiz Ruiz and Maira Rubi Segura Campos13.1 Introduction, 30113.2 Functional effects of omega‐3 fatty acids, 30313.3 Susceptibility to oxidation, 30413.4 Methods for encapsulating oil, 30413.5 Nonconventional wall materials for encapsulating oil, 30513.6 Properties of oil as omega‐3 polyunsaturated fatty acids capsules, 30913.7 Oxidation stability and fatty acid composition of encapsulated vegetable oils, 31113.8 Incorporation of long‐chain omega‐3 polyunsaturated fatty acids in foods, 31313.9 Conclusion, 314Acknowledgments, 315References, 315Index, 321