Please join us for the weekly BAE seminar
Tuesday, May 13, 2014
3:10 4:00 pm, 2045 BAINER HALL
Topic:
Microencapsulation for improved protection and delivery of bioactive food ingredients
Presenter:
Dr. Fanbin Kong, Assistant Professor
Department of Food Science, University of Georgia, Athens, GA
Abstract
Microencapsulation is commonly used in the food industry for various benefits. In this seminar, some of the recent research in this field will be presented. Tannic acid was encapsulated into calcium-alginate microspheres to enhance its enzyme inhibitory functions, with an aim to reduce digestion and absorption of sugar and lipids for controlling and preventing diabetes mellitus and obesity. Wall materials can significantly affect the release properties of the core material. Anthocyanin encapsulated with gum arabic rapidly released phenolic compounds during simulated gastric digestion, while anthocyanins in whey protein microcapsules gradually released phenolics throughout the digestive system including both gastric and intestinal phases. Food matrixes where the microcapsules are embedded also have an important effect in the release properties.
Bio
Dr. Fanbin Kong obtained his B.S. degree and M.S. degree in Environmental Engineering from Tianjin University and Tsinghua University, China, respectively. He had worked in the industry for several years specializing in membrane filtration and waste water treatment. He obtained Ph.D. degree in Food Engineering in 2007 from Washington State University, Pullman, WA. After graduation, he was a postdoctoral fellow at the Department of Biological & Agricultural Engineering, University of California, Davis, under supervision of Professor Paul Singh. Since 2011, Dr. Kong worked as an Assistant Professor in the Department of Food Science & Technology, University of Georgia. His research interests include new food processing technology such as radio frequency heating, in vitro simulation of digestive systems, and studies in bioaccessibility and bioavailability of bioactive compounds as affected by food matrix and processing.
Coffee and cookies will be served.
