Encapsulation Technologies And Delivery Systems For Food Ingredients And Nutraceuticals

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Nissim Garti,D. Julian McClements
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book PDF

Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Page : 640 pages
File Size : 52,5 Mb
Release : 2012-10-19
Category : Technology & Engineering
ISBN : 9780857095909

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals by Nissim Garti,D. Julian McClements Pdf

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

Encapsulation and Controlled Release Technologies in Food Systems

Jamileh M. Lakkis
Encapsulation and Controlled Release Technologies in Food Systems Book PDF

Author : Jamileh M. Lakkis
Publisher : John Wiley & Sons
Page : 410 pages
File Size : 45,6 Mb
Release : 2016-04-18
Category : Technology & Engineering
ISBN : 9781118733523

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Encapsulation and Controlled Release Technologies in Food Systems by Jamileh M. Lakkis Pdf

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Nanoparticle- and Microparticle-based Delivery Systems

David Julian McClements
Nanoparticle and Microparticle based Delivery Systems Book PDF

Author : David Julian McClements
Publisher : CRC Press
Page : 576 pages
File Size : 52,9 Mb
Release : 2014-08-12
Category : Science
ISBN : 9781482233155

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Nanoparticle- and Microparticle-based Delivery Systems by David Julian McClements Pdf

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.

Functional Food Ingredients and Nutraceuticals

John Shi
Functional Food Ingredients and Nutraceuticals Book PDF

Author : John Shi
Publisher : CRC Press
Page : 660 pages
File Size : 40,8 Mb
Release : 2015-10-28
Category : Technology & Engineering
ISBN : 9781482240658

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Functional Food Ingredients and Nutraceuticals by John Shi Pdf

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno

Nano- and Microencapsulation for Foods

Hae-Soo Kwak
Nano and Microencapsulation for Foods Book PDF

Author : Hae-Soo Kwak
Publisher : John Wiley & Sons
Page : 432 pages
File Size : 54,7 Mb
Release : 2014-04-02
Category : Technology & Engineering
ISBN : 9781118292297

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Nano- and Microencapsulation for Foods by Hae-Soo Kwak Pdf

Today, nano- and microencapsulation are increasingly beingutilized in the pharmaceutical, textile, agricultural and foodindustries. Microencapsulation is a process in which tiny particlesor droplets of a food are surrounded by a coating to give smallcapsules. These capsules can be imagined as tiny uniform spheres,in which the particles at the core are protected from outsideelements by the protective coating. For example, vitamins can beencapsulated to protect them from the deterioration they wouldundergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity andregulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- andmicroencapsulation for foods adapted from pharmaceutical areas,rationales and new strategies of encapsulation, and protection andcontrolled release of food ingredients. Section II looks closely at the nano- and microencapsulation offood ingredients, such as vitamins, minerals, phytochemical, lipid,probiotics and flavors. This section provides a variety ofreferences for functional food ingredients with varioustechnologies of nano particles and microencapsulation. This sectionwill be helpful to food processors and will deal with foodingredients for making newly developed functional foodproducts. Section III covers the application of encapsulated ingredientsto various foods, such as milk and dairy products, beverages,bakery and confectionery products, and related food packagingmaterials. Section IV touches on other related issues in nano- andmicroencapsulation, such as bioavailability, bioactivity, potentialtoxicity and regulation.

Engineering Foods for Bioactives Stability and Delivery

Yrjö H. Roos,Yoav D. Livney
Engineering Foods for Bioactives Stability and Delivery Book PDF

Author : Yrjö H. Roos,Yoav D. Livney
Publisher : Springer
Page : 420 pages
File Size : 42,7 Mb
Release : 2016-12-01
Category : Technology & Engineering
ISBN : 9781493965953

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Engineering Foods for Bioactives Stability and Delivery by Yrjö H. Roos,Yoav D. Livney Pdf

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

Techniques for Nanoencapsulation of Food Ingredients

C. Anandharamakrishnan
Techniques for Nanoencapsulation of Food Ingredients Book PDF

Author : C. Anandharamakrishnan
Publisher : Springer Science & Business Media
Page : 89 pages
File Size : 52,9 Mb
Release : 2013-11-26
Category : Technology & Engineering
ISBN : 9781461493877

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Techniques for Nanoencapsulation of Food Ingredients by C. Anandharamakrishnan Pdf

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.

Encapsulation Technologies for Active Food Ingredients and Food Processing

N.J. Zuidam,Viktor Nedovic
Encapsulation Technologies for Active Food Ingredients and Food Processing Book PDF

Author : N.J. Zuidam,Viktor Nedovic
Publisher : Springer Science & Business Media
Page : 402 pages
File Size : 44,9 Mb
Release : 2009-10-30
Category : Technology & Engineering
ISBN : 9781441910080

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Encapsulation Technologies for Active Food Ingredients and Food Processing by N.J. Zuidam,Viktor Nedovic Pdf

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Nissim Garti
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book PDF

Author : Nissim Garti
Publisher : Elsevier
Page : 496 pages
File Size : 52,5 Mb
Release : 2008-01-25
Category : Technology & Engineering
ISBN : 9781845694210

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Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals by Nissim Garti Pdf

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

New Polymers for Encapsulation of Nutraceutical Compounds

Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
New Polymers for Encapsulation of Nutraceutical Compounds Book PDF

Author : Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
Publisher : John Wiley & Sons
Page : 349 pages
File Size : 51,5 Mb
Release : 2017-01-24
Category : Technology & Engineering
ISBN : 9781119228790

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New Polymers for Encapsulation of Nutraceutical Compounds by Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos Pdf

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

Nanoparticle- and Microparticle-based Delivery Systems

David Julian McClements
Nanoparticle and Microparticle based Delivery Systems Book PDF

Author : David Julian McClements
Publisher : CRC Press
Page : 552 pages
File Size : 49,6 Mb
Release : 2014-08-12
Category : Science
ISBN : 9781482233162

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Nanoparticle- and Microparticle-based Delivery Systems by David Julian McClements Pdf

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minera

Nutraceutical Delivery Systems

Pankaj V. Dangre,Debarshi Kar Mahapatra
Nutraceutical Delivery Systems Book PDF

Author : Pankaj V. Dangre,Debarshi Kar Mahapatra
Publisher : CRC Press
Page : 432 pages
File Size : 41,5 Mb
Release : 2022-08-18
Category : Medical
ISBN : 9781000409918

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Nutraceutical Delivery Systems by Pankaj V. Dangre,Debarshi Kar Mahapatra Pdf

This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods. It presents recent research-oriented work from diverse global perspectives on isolation techniques for nutraceutical components, phytosomes, liposomes, solid dispersions, micelles, self-emulsifying drug delivery systems, microemulsions, solid lipid nanoparticles, polyelectrolyte complexes, oral delivery, polymeric nanoparticles, and more. The book begins with an overview of recent facts and diverse perspectives on the use of nutraceuticals in medicine and proceeds to discuss recent techniques in isolation of nutraceuticals from plants and in solubility enhancement. It looks at innovations and advances in nanoparticles-based nutraceutical delivery, such as in solid lipid nanoparticles (SLNs), fabrication methods of therapeutic nanoparticles, and polymeric nanoparticles-based nutraceutical delivery system. It also discusses vesicular delivery systems and biphasic systems for nutraceutical applications. The book also looks at the challenges in oral delivery and the latest taste-masking techniques.

Bioactive Delivery Systems for Lipophilic Nutraceuticals

Ming Miao,Long Chen,David McClements
Bioactive Delivery Systems for Lipophilic Nutraceuticals Book PDF

Author : Ming Miao,Long Chen,David McClements
Publisher : Royal Society of Chemistry
Page : 537 pages
File Size : 47,8 Mb
Release : 2023-06-26
Category : Technology & Engineering
ISBN : 9781839165573

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Bioactive Delivery Systems for Lipophilic Nutraceuticals by Ming Miao,Long Chen,David McClements Pdf

There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids). However, there are many challenges that need to be overcome due to their poor water-solubility, chemical stability, and bioavailability. For this reason, there is interest in the development of effective encapsulation technologies to increase the efficacy of lipophilic bioactives. This book reviews the encapsulation systems currently available for delivering lipophilic bioactives, including their preparation, functionality, and application range, including nanoemulsions, emulsions, Pickering emulsions, HIPEs, microgels, organogels and liposomes. Chapters 1-2 review the biological activity of delivery systems and lipophilic bioactives. Chapters 3-5 describe the materials and preparation methods used to assemble delivery systems. Chapters 6-17 focus on the formation and application of different kinds of delivery systems. Chapter 18 discusses future trends in the development of bioactive delivery systems. Edited and authored by world renowned scholars, the book provides a state-of-the-art overview of the design, fabrication, and utilization of delivery systems for bioactives that will be useful for academic, government, and industrial scientists in fields such as pharmaceuticals, cosmetics, agriculture, chemical engineering, nutrition, and foods.

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
Food Hydrocolloids as Encapsulating Agents in Delivery Systems Book PDF

Author : Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
Publisher : CRC Press
Page : 201 pages
File Size : 53,5 Mb
Release : 2019-06-07
Category : Health & Fitness
ISBN : 9780429894169

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Food Hydrocolloids as Encapsulating Agents in Delivery Systems by Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima Pdf

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Seid Mahdi Jafari
Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book PDF

Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 636 pages
File Size : 46,6 Mb
Release : 2017-04-11
Category : Technology & Engineering
ISBN : 9780128113646

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari Pdf

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