Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects - Chapter 15

P. Vitaglione, A.D. Troise, A. Chiara De Prisco, G.L. Mauriello, V. Gokmen, V. Fogliano

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)

Abstract

he quality of bakery products is driven by technological issues influencing sensory, safety, and nutritional features such as food aroma pattern, texture, color, chemical composition, toxicant formation, and shelf life. The use of encapsulated ingredients in bakery product formulation is a smart approach to overcome the main drawbacks linked to processing and to increase the nutritional value of foods. In this chapter, the main goals of encapsulation applied to bakery products are reviewed: controlled delivery of bioactive molecules over time and protection of molecules and probiotic bacteria with healthy technological and chemical means. The complex network among food reactants, lipid oxidation, and Maillard reactions is described and the main advantages linked to the use of encapsulated omega-3 long chain fatty acids, sodium chloride, curcumin, and probiotics in bakery product formulation are shown
Original languageEnglish
Title of host publicationMicroencapsulation and Microspheres for Food Applications
EditorsL.M.C. Sagia
Place of PublicationAmsterdam
PublisherElsevier
Pages303-311
Number of pages416
ISBN (Print)9780128003503
DOIs
Publication statusPublished - 2015

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Vitaglione, P., Troise, A. D., Chiara De Prisco, A., Mauriello, G. L., Gokmen, V., & Fogliano, V. (2015). Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects - Chapter 15. In L. M. C. Sagia (Ed.), Microencapsulation and Microspheres for Food Applications (pp. 303-311). Amsterdam: Elsevier. https://doi.org/10.1016/B978-0-12-800350-3.00020-0