Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production.

A reference for those working on food processing using immobilized cells or enzymes and on delivery of food compounds via encapsulation

IntroductionNicolaas Jan Zuidam & Viktor A. NedovicOverview of microencapsulates for use in food products or processes and methods to make themNicolaas Jan Zuidam & Eyal ShimoniMaterials for encapsulationChristine Wandrey, Artur Bartkowiak & Stephen E. HardingCharacterisation methods of encapsulates:Zhibing Zhang, Daniel Law & Guoping LianEncapsulation of aromaNicolaas Jan Zuidam & Emmanuel HeinrichMicroencapsulation of omega-3 / fish oilChristiaan M. Beindorff and Nicolaas Jan ZuidamEncapsulation of iron and other micronutrients for food fortificationMichael B. Zimmermann & Erich J. WindhabEncapsulation of carotenoidsHenelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel, Elke Walz, Karlis BrivibaEncapsulation of enzymes and peptidesGabrie M.H. MeestersEncapsulation of probiotics for use in food productsVerica Manojlovic, Viktor A. Nedovic, Kasipathy Kailasapathy & Nicolaas Jan ZuidamBioprocess intensification of beer fermentation using immobilised cellsPieter Verbelen, Viktor A. Nedovic, Verica Manojlovic, Freddy Delvaux, Ida Leskosek-Cukalovic, Branko Bugarski & Ronnie WillaertImmobilisation of microbial cells for alcoholic and malo-lactic fermentation of wine and ciderYiannis Kourkoutas, Verica Manojlovic & Viktor A. NedovicImmobilisation of cells and enzymes for dairy or meat fermentation processesClaude P. Champagne, Byong H. Lee & Linda SaucierEncapsulates for food bioconversions and metabolite production