NEW POLYMERS FOR ENCAPSULATION OF NUTRACEUTICAL COMPOUNDS

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components causes significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve the stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems.