Engineering Research Seminar Series 3, 2013: A Novel Approach in Microencapsulation to Deliver Bioactive into Functional Foods

A/Prof Quek Siew Young

Date: 2013-03-22
Time: 11:00 to 12:00
Venue: Engineering Meeting Room 1, 5-4-22


Microencapsulation is a technology that allows food ingredients or bioactive components to be enveloped as a “core” material with a polymer matrix or “wall”. Thus, the encapsulated materials are protected against adverse reactions, such as lipid oxidation, nutritional deterioration or volatile loss during production, storage and handling. The encapsulated materials can be subsequently released under desired conditions.

This seminar will be focused on the development and stability of fish oil microcapsules using the co-encapsulation concept. Co-encapsulation involves encapsulation of more than one core materials to exploit the synergistic effect of the core materials and to enhance the bioactivity of individual components which is being encapsulated. This technique has been used in pharmaceutical delivery systems, either in liposome or in capsule form. However, the application of co-encapsulation to deliver more than one bioactive components into food matrix, as we attempted in this work, has been limited in literature.

About the Speaker

 Dr Quek Siew-Young is currently an Associate Professor in Food Science & Nutrition at the School of Chemical Sciences, The University of Auckland, New Zealand. She is a Fellow of The New Zealand Institute of Food Science and Technology, and the Honorary Visiting Professor at the School of Chemistry and Chemical Engineering, Guangzhou University, China. She obtained a BSc degree (1st Class Hons., Biochemistry) from Universiti Kebangsaan Malaysia, and her PhD (Chemical Engineering) from The University of Birmingham, United Kingdom in 1999. She was a researcher at SIRIM Bhd. before joining the Department of Food Science, Universiti Putra Malaysia, as a lecturer in 2000. In 2004, she took up a faculty position in Food Science at The University of Auckland, New Zealand. Her research interest is in the areas of microencapsulation of bioactive for functional foods, extraction and separation of functional food ingredients, food lipid & antioxidant, waste utilization and investigating changes of food quality during processing and postharvest including physico-chemical (flavour, texture, colour) and sensory properties. She has published 60 refereed journal articles at SCI international journals, 2 book chapters, 184 conference papers/proceedings and 22 reports for food industries. Her passion for teaching had won her a few prestigious teaching awards in the past years including The University of Auckland Excellent in Teaching Award.