Procedia food science 

About: Procedia food science is an academic journal. The journal publishes majorly in the area(s): Population & Food safety. It has an ISSN identifier of 2211-601X. Over the lifetime, 590 publications have been published receiving 7453 citations.

An overview of encapsulation technologies for food applications

Abstract: Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.

USDA Food and Nutrient Database for Dietary Studies (FNDDS), 5.0☆

Abstract: The Food and Nutrient Database for Dietary Studies (FNDDS) is used to code and analyze dietary intakes for the What We Eat In America, National Health and Nutrition Examination Survey (WWEIA, NHANES). To create FNDDS 5.0 for WWEIA, NHANES 2009-2010, data for over 7,200 foods were updated to incorporate changes in the marketplace and information reported by survey participants. The updates include nearly 100 new foods and extensive changes to food descriptions, portions, weights, and recipes. The USDA National Nutrient Database for Standard Reference, Release 24 is the basis for the 65 nutrient values for each FNDDS food. FNDDS 5.0 is available at http://www.ars.usda.gov/ba/bhnrc/fsrg.

Sodium Content of Foods Contributing to Sodium Intake: Comparison between Selected Foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference.

Abstract: The sodium concentration (mg/100g) for 23 of 125 Sentinel Foods (e.g. white bread) were identified in the 2009 CDC Packaged Food Database (PFD) and compared with data in the USDA's 2013 National Nutrient Database for Standard Reference(SR 26). Sentinel Foods are foods identified by USDA to be monitored as primary indicators to assess the changes in the sodium content of commercially processed foods from stores and restaurants. Overall, 937 products were evaluated in the CDC PFD, and between 3 (one brand of ready-to-eat cereal) and 126 products (white bread) were evaluated per selected food. The mean sodium concentrations of 17 of the 23 (74%) selected foods in the CDC PFD were 90%-110% of the mean sodium concentrations in SR 26 and differences in sodium concentration were statistically significant for 6 Sentinel Foods. The sodium concentration of most of the Sentinel Foods, as selected in the PFD, appeared to represent the sodium concentrations of the corresponding food category. The results of our study help improve the understanding of how nutrition information compares between national analytic values and the label and whether the selected Sentinel Foods represent their corresponding food category as indicators for assessment of change of the sodium content in the food supply.

Starch particles for food based Pickering emulsions

Abstract: Intact starch granules are a new source of particles for stabilizing emulsions, so called Pickering emulsions. Small (1-2 μm) and uni-modal starch granules at various concentrations have been used in this study to investigate the stability of the emulsions, the drop size dependence of the starch concentration and the barrier properties of the stabilizing starch layer upon heating. The granules were modified with octenyl succinic anhydride (OSA) to increase the hydrophobicity. The drops in the emulsions prepared in this study were in the 10-100 μm range depending on the starch concentration, and the drop size decreased with an increased amount of added starch granules. During the 8 week storage, the emulsion drops were stable to coalescence and the volume occluded by the emulsion phase was unaffected or even increased. In order to increase the barrier properties at the oil-water interface the emulsions were gently heated, which induced a partial gelatinization of the starch granules. The efficiency of the barrier was characterized by a lipolysis experiment where the activity of lipase was measured. The activity of lipase was decreased with nearly 70% compared to an unheated starch stabilized emulsion, which will be useful in applications where a controlled release of specific substances in the gastro intestinal tract is desirable.

Encapsulation of bioactive compounds in nanoemulsion- based delivery systems

Abstract: Encapsulation into nanoemulsion-based delivery systems of bioactive compounds characterized by low solubility in aqueous phase, represents an effective approach to improve the dispersion of the bioactives into food products, to protect them against degradation or interaction with other ingredients, to reduce the impact on organoleptic properties of the food and to improve their bioavailability The aim of the present work is the fabrication of nanoemulsions, based on natural food ingredients, to be used as delivery systems of two different bioactive compounds, resveratrol and curcumin, with the ultimate goal of improving the antioxidant and/or antimicrobial activities of the encapsulated compounds A preliminary screening study of the optimal emulsion ingredients was carried out through the construction of a pseudo-ternary phase diagram of kinetic stability The formation of very fine emulsions in the nanometric range (