Preface, Acknowledgments - ACS Symposium Series (ACS Publications)

Downloaded by 118.144.83.130 on January 19, 2016 | http://pubs.acs.org Publication Date: March 3, 2009 | doi: 10.1021/bk-2009-1007.pr001

Preface The functional food market value worldwide is now worth more than $72 billion. Driven by the increasing consumer demand for novel food products, as well as increased fortification with healthy food ingredients, the functional food market is expected to increase at an annual growth rate of 5.7% between 2007 and 2012 (http://www.foodsciencecentral.com). However, many volatile flavors and health promoting ingredients, such as conjugated linoleic acid, and Omega-3 fatty acids are not stable during processing and handling. To enhance ingredient stability and nutritional quality of functional foods, an option is to encapsulate the functional ingredients using food-grade materials that can exhibit controlled release. Traditional encapsulation techniques, such as spray drying, spray chilling and cooling, fluidized bed coating, rotational suspension separation, extrusion, and inclusion complexation, have been developed and widely used in food or pharmaceutical industries. However, traditional encapsulation technologies still have many limitations. Continuous innovation in delivery systems for active ingredients will enable novel food product development that includes value-added ingredients, foods with extended shelf-life, or novel food materials with improved functionality that also meet or exceed consumer taste expectations. Food Nanotechnology implies (1) novel phenomena, properties, and functions at nanoscale; and (2) the ability to manipulate matter at the nanoscale in order to provide beneficial properties and functions. Encapsulation and controlled-release of active food ingredients are important applications in food science that can be attained with either micro- or nanotechnological approaches. Micro- and nanoencapsulation technologies continue to grow in both xi

In Micro/Nanoencapsulation of Active Food Ingredients; Huang, Qingrong, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2009.


scope and potential in recent years, driven mainly by the pharmaceutical and cosmetic industries. Adoption and applications of these technologies in food systems have led the way to many innovations such as enhancing the bioavailability of nutraceuticals and other nutrients which have poor body-absorption in their original forms, preserving flavor profiles during food processing, and providing mechanisms for targeted release of beneficial ingredients at specific sites of the human gastrointestinal tract, etc. This book originated from a symposium titled, Micro/Nano Encapsulation of Active Food Ingredients, sponsored by the American Chemical Society (ACS) Division of Agricultural and Food Chemistry, Inc. and 21 sponsor companies. The goal of this symposium series is to bring together prominent scientists in the fields of flavors, nutraceuticals, emulsions, and food biopolymers to share their insights and approaches, and highlight the most up-to-date knowledge in encapsulation and controlled release technologies for food applications. In addition, the fundamental science behind capsule design and formation is also included in this book. In Chapters 1-3, structural design principles, assembly and disassembly, and theoretical simulation method for multilayer biopolymer capsules are reported. In Chapters 4-9, and chapter 12, various new proteins (i.e., milk proteins and corn zein), lipid, and surfactant-based delivery systems have been developed to encapsulate active food ingredients. In Chapters 10 and 11, state-of-the-art characterization methods, such as diffusion wave spectroscopy and small-angle X-ray scattering have been used to monitor either interactions or lipid crystallization in oilin-water (OAV) emulsions. From Chapters 13-18, various micro- and nanoencapsulation technologies have been developed to address the practical problems of poor oral bioavailability of nutraceuticals and low stability of flavors. This book will serve as a useful reference for scientists and students in a variety of disciplines, including food science and engineering, physical chemistry, materials science, chemical engineering, and colloid chemistry. Researchers in the universities, industry, and government laboratories will find the book of particular interest as it provides a cross section of the most up-todate progress in this fast-growing area. We are indebted to the authors who contributed to this book and shared their vast knowledge in preparing a state-of-the art infor-

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mation package for those interested in the area of micro- and nanoencapsulation, and the sponsor companies for their financial support.

Qingrong Huang


Department of Food Science Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901.

Peter Given Pepsi-Cola Company 100 Stevens Ave. Valhalla, New York 10595

Michael Qian Department of Food Science Oregon State University Corvallis, Oregon 97331

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Acknowledgments (1) All of the presenters (2) Agnes Rimando—AgFd Program Chair (3) Wally Yokoyama—organizer of special award speaker roster (4) Cynthia Mussinan—AgFd Treasurer

Symposium Organizers Qingrong (Ron) Huang, Rutgers University Michael Qian, Oregon State University Peter Given, Pepsi-Cola Company

Corporate Sponsors Pepperidge Farm Pepsi-Cola Robertet San-Ei Gen Symrise Takasago Unilever Virginia Dare Wild Flavors Wrigley

ADM Bunge Cargill Denomega Firmenich Frito-Lay GAT IFF Mastertaste McCormick National Starch xiv


Preface, Acknowledgments - ACS Symposium Series (ACS Publications)

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