Materials Science and Engineering in Food Product Development

Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

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

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.