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.

• ContentsAbout the Editor xivList of Contributors xvPreface xixList of Abbreviations xxi1 Overview of Different Materials Used in Food Production 1Nahed A. Abd El-Ghany and Mahmoud H. Abu Elella1.1 Introduction 11.2 Advanced Materials Engineering for Food Product Development 31.3 Encapsulation of Food Ingredients for Food Product Development 61.4 Food Packaging Approach for Food Product Development 131.5 Hydrogel Structures and Their Efficiency in Food Development 171.6 Conclusion 18Glossary 19References 202 Introduction to Food Properties and Techniques in Food Product Development 27Sara A. Al-Hafiry, Omar A. Alaboudi, Ghada A. Ahmed,and Abdulrahman M. Abdulrahman2.1 Introduction 282.2 Structural Impact on Properties 282.3 Food Consumer Demands 312.4 Food Properties to Be Improved 312.5 Food Materials Synthesis Techniques 342.5.3 3D Printing 362.6 Concluding Remarks 37Glossary 37References 383 Basic Concepts of Bulk Rheology in Food Emulsions 41Carlos Bengoechea, Estefanía Álvarez-Castillo, José Manuel Aguilar, and Antonio Guerrero3.1 Introduction 413.2 Emulsification Process 423.3 Rheology of Continuous Phase 443.4 Rheology of Emulsions 453.5 Microstructure 483.6 Destabilization Mechanisms 493.7 Concluding Remarks 52Acknowledgments 52Glossary 52References 544 Understanding Interfacial Rheology in Food Emulsions 57Cecilio Carrera, Manuel Felix, María Luisa López-Castejón, and Víctor Manuel Pizones4.1 Introduction 574.2 Interfacial Engineering of Food Emulsifiers 584.3 Rheological Techniques for the Characterization of Interfacial Films 604.4 Concluding Remarks and Future Perspectives 68Acknowledgments 69Glossary 69References 695 Overview of Types of Materials Used for Food Component Encapsulation 73Zahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami5.1 Introduction 735.2 Major Techniques Used for Food Component Encapsulation 745.3 Materials Used as Carrier Source for Encapsulation 775.4 Protein-Based Carriers 785.5 Carbohydrate-Based Carriers 805.6 Lipid-Based Carrier 835.7 Roles Played by Materials in Food Component Encapsulation 865.8 Improved Dispersibility 875.9 Addition of Inhibitors 875.10 Reducing the Interactions 875.11 Control of Light Scattering and Absorption 875.12 Increased Bioavailability 875.13 Controlled or Targeted Release 885.14 Conclusions 88Glossary 88Reference 896 Design and Use of Microcarriers for the Delivery of Nutraceuticals 93Maxim V. Kiryukhin, Su Hui Lim, and Cheryl Yingxue Chia6.1 Introduction 936.2 Protection Against Environmental Conditions 966.3 Controlled Release by Responsive Carrier Material 1006.4 Active Enhancement of M&Ns’ Bioavailability Through Microencapsulation 1076.5 Conclusion 112Glossary 113Reference 1147 Design and Use of Lipid-Based Systems for Food Component Encapsulation 117Kalpani Y. Perera, Dileswar Pradhan, Shubham Sharma, Amit K. Jaiswal, and Swarna Jaiswal7.1 Introduction 1177.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation 1217.3 Mechanism of Action of Encapsulated Food Components 1277.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems 1297.5 Conclusion and Future Perspectives 134Glossary 134Reference 1358 Working Principles and Use of Gelatin for Food Component Encapsulation 139Youssef S. Abdelaziz, Rana Tarek, Donia G. Youssef, Mariam Khaled Abdel-Latif, Habiba Mohamad Ibrahim, Sohaila Mohammed Salah Saleh, and Heba M. Fahmy8.1 Introduction 1398.2 Why Use Gelatin in Encapsulation Technology? 1408.3 Techniques for Food Encapsulation Using Gelatin 1428.4 Microencapsulation Using Gelatin 1458.5 Nanoencapsulation of Food Components Using Gelatin 1498.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components 1538.7 Conclusion 155Glossary 156Reference 1569 Working Principles and Use of Chitosan for Food Component Encapsulation 161Gastón 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-Barjas9.1 Introduction 1629.2 Encapsulation Technologies 1649.3 Agent Encapsulation Using Chitosan as Polymeric Matrix 1669.4 Potential Applications of Microencapsulated Materials in Food Packaging 1919.5 Market for Chitosan Uses in Food Application 1999.6 Concluding Remarks 200Glossary 201Reference 20110 Design and Use of Hydrogels for Food Component Encapsulation 209Zahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami10.1 Introduction 20910.2 Classification of Hydrogels 21210.3 Hydrogel Formation 21410.4 Recent Advances in Hydrogel Development 21410.5 Retention and Release Properties 21610.6 Applications of Hydrogels in Food Production 21710.7 Conclusions 221Glossary 221References 22211 Optimization of Pasting and Textural Properties of Food Products 227Filopateer Nasser, Salma Hossam Mohamed, Mariam Ashraf Fouad Khalil, Omaima Ali Mostafa Mohammed, Radwa Magdy Mohamed, and Heba Mohamed Fahmy11.1 Introduction 22711.2 Physical and Chemical Modification of Starch Structures 22811.3 Manipulation of Starch Properties Using Hydrocolloids 23211.4 Enzymatic Modification of Starch Properties 23411.5 Use of Starch Modification in Food Production 23511.6 Concluding Remarks 236Glossary 237References 23712 Phase Change Materials in Food Dryers 243Hasibul Hasan Himel, Sabit Hasan, Nufile Uddin Ahmed, and Mahadi Hasan Masud12.1 Introduction 24312.2 Phase Change Materials and Their Properties 24412.3 Potential of PCMs in Food Drying 25012.4 Current Status of Utilizing PCMs for Food Drying 25212.5 Recommendation for Optimization of PCM for Use in Solar Dryers 25512.6 Concluding Remarks and Future Perspectives 257Glossary 258References 25813 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security 261Satwik Majumder and Saji George13.1 Overview 26113.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial 26313.3 Toxicity and Migration Associated with Halloysite 27013.4 Future Perspectives 27113.5 Conclusive Remarks 272Glossary 273References 27314 Electrospinning Technologies for Encapsulation of Probiotics 279Seethu, B.G., Aditya Sukumar P., Devikrishna P., Harshvardhan Kulkarni, Magdaline Eljeeva Emerald, Chandram Grover, and Heartwin A. Pushpadass14.1 Introduction 27914.2 Major Methods for Encapsulation of Probiotics 28114.3 Conclusions 298Glossary 299References 29915 Three-Dimensional Printing in Food Manufacturing and Mechanics 303Stefania Chirico Scheele, Martin Binks, and Paul F. Egan15.1 Introduction 30315.2 Print Process 30615.3 Material Preparation 30815.4 Printing Parameters 30915.5 Food Mechanics 31115.6 Consumer Validation 31415.7 Concluding Remarks 315Glossary 316References 31616 Techniques for Characterization of Food-Packaging Materials 321Shubham Sharma, Kalpani Y. Perera, Dileswar Pradhan, Brendan Duffy, Amit K. Jaiswal, and Swarna Jaiswal16.1 Introduction 32116.2 Characterization of Food-Packaging Material 32316.3 Conclusion and Prospects 336Glossary 337References 33717 Development and Use of Edible Materials for Food Protection and Packaging 341Lin Lin, Mohamed Abdel-Shafi Abdel-Samie, Sherif M. Abed, and Haiying Cui17.1 Introduction 34117.2 Antimicrobial and Antioxidant Active Agents Used in the Field of Food Packaging 34317.3 Carriers Applied in Food-Packaging Applications 34517.4 Methods of Fabrication or the Enhancement Activity of Edible Packaging Films 34917.5 Controlled Release of the BACs from Encapsulation Materials 35317.6 Conclusion 353Glossary 354References 35518 Packaging Design as Part of a Holistic Food Quality Assurance Process 361Agnieszka S. Cholewa-Wójcik and Agnieszka K. Kawecka18.1 Introduction 36118.2 Essence of Quality-Oriented Product Designing and Its Role in Quality Assurance 36218.3 Quality-Oriented Product-Designing Process 36218.4 Integrated Product Designing as the New Approach to Packaged Product Designing Process 36518.5 Methods to Aid Shaping of Quality of Products Being Designed 37018.6 Concluding Remarks and Future Perspectives 371Acknowledgments 372Glossary 372References 37219 Determinants of the Quality and Safety of Food Packaging 377Agnieszka K. Kawecka and Agnieszka S. Cholewa-Wójcik19.1 Introduction 37719.2 Literature Review Concerning Food-Packaging Safety 37819.3 Packaging Safety Hazards 37919.4 Legal Requirements for the Safety of Food Packaging 38119.5 The Process of Ensuring Security – the Supply Chain 38419.6 Packaging Safety Features and Attributes of Food Packaging 38619.7 Concluding Remarks 388Acknowledgments 388Glossary 388References 389Index 393