Delivering Functionality in Foods: From Structure Design to Product Engineering (Food Engineering Series)

✍ Scribed by António Vicente (editor), Cristina Silva (editor), Chelo Gonzalez (editor)

• Publisher: Springer
• Year: 2021
• Tongue: English
• Leaves: 204
• Category: Library

✦ Synopsis

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.

Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

✦ Table of Contents

Preface
Contents
Chapter 1: Introduction
Chapter 2: Designing Biopolymer and Colloidal Systems
Introduction
Food Biopolymers
Proteins
Animal Proteins
Plant Proteins
Polysaccharides
Plant Polysaccharides
Marine Polysaccharides
Microbial Polysaccharides
Molecular Interactions Between Biopolymers
Electrostatic Interactions
Hydrophobic Interactions
Hydrogen Bonding
Covalent Interactions
Steric Interactions
Physicochemical Methods for Biopolymer-Based Particle Formation
Hydrogel-Based Delivery Systems
Polysaccharide-Based Hydrogels
Protein-Based Hydrogels
Mixed Biopolymer-Based Hydrogels
Formation of Molecular Complexes as Delivery Systems
Final Remarks
References
Chapter 3: Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds
Linear Nano and Microstructures (1D Structures)
Fibres and Nanotubes
Materials and Methods to Produce Linear Structures
Electrospinning
Self-assembly
Some Examples and Applications of Linear Structures
Micro and Nanosurfaces (2D Structures)
Films and Coatings
Films and Coatings for Active Packaging
D Structures
Methods and Materials to Produce Micro and Nanoparticles
Coacervation/Ionic Pre-gelation Method
Anti-Solvent Precipitation
Spontaneous Complexation
Methods and Materials for Emulsification and Foaming
Emulsification
Pickering Stabilization of Colloids: Emulsions, Foams and Foamulsions
Oleogels
Applications of 3D Structures
Cafein Release from Protein Nanoparticles
Oleogels as Fat Replacers
Oleogel-Based Emulsions – Bigels
3D Food Printing
3D Food Printing Technology and Available Systems
Futuristic 3D Food Printers
Toxicological Assessment of Micro and Nanoengineering Structures
Conclusions
References
Chapter 4: Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthy and Nutritional Food Products
Introduction
Development and Formulation of Emulsions as Encapsulation Food Matrices
Conventional Emulsions and Nanoemulsions as Delivery Systems for Lipophilic Bioactive Components
Double Emulsions as Delivery Systems for Hydrophilic Bioactive Components
Role of the Interface in the Design of Bioactive Emulsions
Complex Interfaces
Interfaces Stabilised by Proteins
Interfaces Stabilised by Protein-Polysaccharide Mixtures
Interfaces Stabilised by Mixtures of Low Molecular Weight Surfactants and Proteins
Role of the Interface During Gastrointestinal Transit
Interfacial Rheology as a Tool for the Creation of Interfaces
Interfacial Dilatational Rheology
Linear Viscoelastic Dilatational Behaviour
Nonlinear Viscoelastic Dilatational Behaviour
Interfacial Shear Rheology
Linear Viscoelastic Interfacial Shear Characterisation
Nonlinear Viscoelastic Interfacial Shear Characterisation
Dilatational Rheology Vs. Interfacial Shear Rheology
Modelling of Surface Dilatational and Shear Rheology
Conclusions
References
Chapter 5: Biophysical and Gastro-Intestinal Engineering Aspects of Nutrient Absorption and Physiological Function
Overview of the Digestive Process
Oral Processing
Mechanical Effects
Effects of Saliva
Gastric Processing
Mechanical Effects
Effects of Acidity
Gastric Enzymes
Gastric Emptying
Processing in the Small Intestine
The Duodenum
Intestinal Enzymes
Bile Acids, Colipase and Lipid Hydrolysis
Fermentation in the Small Intestine
Nutrient Uptake in the Small Intestine
Processing in the Colon (Fermentation)
Conditions in the Colon
The Microbiome Described
Interactions Between the Microbiome and the Human Body
Water Recovery in the Colon
System Controls
Physical Controls in the Digestive System
Gut-Brain Communication
Static and Dynamic Models of Digestion
Simple Stirred In Vitro Models (Static Models)
Dynamic In Vitro Models
Animal and Ex Vivo Systems
Choosing the Right Model
Some Specific Challenges for Food Design and Manufacture
Design of Food to Survive Through the Upper Digestive Tract
Foods to Manage Satiety and Satiation
Foods for Moods
References
Chapter 6: Process Innovations in Designing Foods with Enhanced Functional Properties
Introduction
Non-thermal Food Processing Technologies
Basic Principles of Non-thermal Food Processing Technologies
High Hydrostatic Pressure (HHP)
Pulsed Electric Fields (PEF)
Ultrasounds (US)
Effects of Non-thermal Processing Technologies on Bioactive Composition: Physical and Chemical Mechanisms
HHP Effects on Bioactive Compounds
PEF Effects on Bioactive Compounds
US Effects on Bioactive Compounds
Effects of Non-thermal Processing Technologies on the Bioavailability of Bioactive Compounds
Nanostructured Systems
Nanoemulsions as Carriers of Lipophilic Bioactive Compounds
Aspects Concerning the Fabrication of Nanoemulsions
Increasing Bioavailability of Bioactive Compounds with Nanoemulsion Systems
Practical Applications of Nanoemulsion Systems
Nanolaminates as Carriers of Active Compounds
Aspects Concerning the Build-Up of Nanolaminate Systems
Functional Nanolaminates
Final Remarks
References
Chapter 7: Consumer Perception as a Criterion for Process Design
Introduction
Consumer Perception
The Pathway of Perception
Current Sensory Methodologies Using Consumers
Food Oral Processing: A Novel Approach for Tailoring Texture Sensations
Relating Food Structure to Perception
Complex Texture Sensations
Low-Fat and Low-Sugar Products Perception
Gluten-Free Product’s Perception
Role of the Extrinsic Food Properties in Perception
Future Trends for New-Concept Food Perception
Conclusions
References
Chapter 8: Structure Design for Gastronomy Applications
Introduction
Interaction Between Science and Gastronomy
An Alternative Way for Food Product Design
Structuring Food for Health and Wellness
Designing Food at the Interface of Food Science and Gastronomy
Food Colloids in the Kitchen
Structuring Food by Applying Gastronomic Techniques
Fermentation
Conclusions
References
Index