Science, Technology and Application of Folic Acid Encapsulation

Honest Sindile Madziva and Kasipathy Kailasapathy
Western Sydney University, Australia

Series: Nutrition and Diet Research Progress
BISAC: SCI007000

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Most naturally occurring folate derivatives in foods are highly sensitive to temperature, oxygen, and light, and their functionality is affected by food processing. Their stability is also pH dependant. Further alternative strategies to fortify and increase the level of folates through starter culture selection, combination, metabolic bioengineering as well as improved storage and cooking methods have failed to yield high enough dietary folates.

The enrichment of flour as a nutritional intervention programme to try and correct problems of folic acid deficiency such as neural tube defects has been put in place; it is the first attempt to design functional foods that could alleviate folate deficiency. Currently, mandatory fortification of grain and other foods with rich folates are in place. Clearly, the use of fortification has immense potential health benefits over the recent decades as advancements of science recognised the importance of this vitamin in alleviating a number of developmental and degenerative disorders.

Folate is of great interest and of great clinical value, a veritable panacea among functional foods and nutraceuticals. A large number of health benefits are associated with regular folic acid consumption either in its natural form or supplements.

This book elaborates an alternative approach to protect and stabilise the bio-functionality of folic acid through a novel and robust microencapsulation technique. It contains comprehensive science and technology information on folic acid that describes how to protect it from natural plant sources during processing through novel encapsulation techniques and to produce innovative and smart foods and supplements.

This book is suited for researchers in food and pharmaceutical industries and universities as well as for postgraduate research students in foods and supplements. This book is a suitable research and textbook for advanced vitamins, food supplements and nutraceuticals, and highly recommended for university and research institution.

Preface

Chapter 1. Introduction

Chapter 2. Literature Review

Chapter 3. Materials and Methods

Chapter 4. Screening Of Food Grade Polymers and Optimisation of Folic Acid Encapsulation Parameters to Increase Encapsulation Efficiency and Stability

Chapter 5. Evaluation of Alginate-Pectin Gel Capsules in Cheddar Cheese as a Food-Carrier for the Delivery of Folic Acid

Chapter 6. Effect of Encapsulated Folic Acid Dietary Supplementation on Methionine-Induced Hyperhomocysteinemia in Mice

Chapter 7. Overall Conclusions

Chapter 8. Future Directions

References

Acknowledgements

Index

Keywords: Foilc acid, Microencapsulation, Homocysteinemia, Encapsulation Technology, Application of microencapsulation

This book is suited for researchers in food and pharmaceutical industries and universities as well as for postgraduate research students in foods and supplements. This book is a suitable research and teaching text book for advanced vitamins, food supplements and nutraceuticals and highly recommended for university and research institution

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