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Nanoencapsulation Technologies for the Food and Nutraceutical Industries

2017-04-11 Technology & Engineering
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Release : 2017-04-11
Genre : Technology & Engineering
Kind : eBook
Book Rating : 642/5 ( reviews)

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Book Synopsis Nanoencapsulation Technologies for the Food and Nutraceutical Industries by : Seid Mahdi Jafari

Download or read book Nanoencapsulation Technologies for the Food and Nutraceutical Industries written by Seid Mahdi Jafari. This book was released on 2017-04-11. Available in PDF, EPUB and Kindle. Book excerpt: Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

2012-10-19 Technology & Engineering
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Release : 2012-10-19
Genre : Technology & Engineering
Kind : eBook
Book Rating : 900/5 ( reviews)

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Book Synopsis Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals by : Nissim Garti

Download or read book Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals written by Nissim Garti. This book was released on 2012-10-19. Available in PDF, EPUB and Kindle. Book excerpt: Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Nanotechnology in Nutraceuticals

2016-10-14 Technology & Engineering
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Release : 2016-10-14
Genre : Technology & Engineering
Kind : eBook
Book Rating : 717/5 ( reviews)

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Book Synopsis Nanotechnology in Nutraceuticals by : Shampa Sen

Download or read book Nanotechnology in Nutraceuticals written by Shampa Sen. This book was released on 2016-10-14. Available in PDF, EPUB and Kindle. Book excerpt: While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

Techniques for Nanoencapsulation of Food Ingredients

2013-11-26 Technology & Engineering
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Release : 2013-11-26
Genre : Technology & Engineering
Kind : eBook
Book Rating : 870/5 ( reviews)

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Book Synopsis Techniques for Nanoencapsulation of Food Ingredients by : C. Anandharamakrishnan

Download or read book Techniques for Nanoencapsulation of Food Ingredients written by C. Anandharamakrishnan. This book was released on 2013-11-26. Available in PDF, EPUB and Kindle. Book excerpt: Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

Nano- and Microencapsulation for Foods

2014-04-02 Technology & Engineering
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Release : 2014-04-02
Genre : Technology & Engineering
Kind : eBook
Book Rating : 294/5 ( reviews)

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Book Synopsis Nano- and Microencapsulation for Foods by : Hae-Soo Kwak

Download or read book Nano- and Microencapsulation for Foods written by Hae-Soo Kwak. This book was released on 2014-04-02. Available in PDF, EPUB and Kindle. Book excerpt: Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation.

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