Chapter 33. Microencapsulation, Nanoencapsulation, Edible Film, and Coating Applications in Seafood Processing

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5,
  4. Dr Udaya Wanasundara6
  1. Subramaniam Sathivel1,
  2. Don Kramer2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch33

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Sathivel, S. and Kramer, D. (2010) Microencapsulation, Nanoencapsulation, Edible Film, and Coating Applications in Seafood Processing, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch33

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

  2. 2

    Alaska Sea Grant, University of Alaska, Anchorage, AK, USA

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing;
  • microencapsulation application - in fish oil technology;
  • fish oils, main source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA);
  • coating materials selection - for fish oil microencapsulation;
  • carbohydrates, as starches, corn syrup solids, and maltodextrins - good coating materials for microencapsulated fish oil powders;
  • oxidative stability of fish oil - improved using microencapsulation processes;
  • nanoencapsulated fish oil, nanotechnology role in food systems - more nutrients and bioactive compounds to human body;
  • edible films and coatings are biodegradable - barriers to moisture, oxygen, flavour, aroma, and oil, food quality and shelf-life;
  • arrowtooth flounder fish protein coated salmon fillets - reduced lipid oxidation activity;
  • microencapsulation and edible coating technologies - improving shelf-life of fish and seafood

Summary

This chapter contains sections titled:

  • Introduction

  • Application of microencapsulation technology in fish oil

  • Nanoencapsulated fish oil

  • Edible film and coating applications in seafood

  • Conclusions

  • References

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