Nanoencapsulation Technologies For The Food And Nutraceutical Industries

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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 : 54,6 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

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 : 96 pages
File Size : 55,6 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.

Lipid-Based Nanostructures for Food Encapsulation Purposes

Anonim
Lipid Based Nanostructures for Food Encapsulation Purposes Book PDF

Author : Anonim
Publisher : Academic Press
Page : 564 pages
File Size : 49,9 Mb
Release : 2019-08-03
Category : Technology & Engineering
ISBN : 9780128156742

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Lipid-Based Nanostructures for Food Encapsulation Purposes by Anonim Pdf

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Handbook of Nanoencapsulation

Jasmeet Kour,Raees Ul Haq,Sajad Ahmad Wani,Bhaskar Jyoti
Handbook of Nanoencapsulation Book PDF

Author : Jasmeet Kour,Raees Ul Haq,Sajad Ahmad Wani,Bhaskar Jyoti
Publisher : CRC Press
Page : 392 pages
File Size : 51,6 Mb
Release : 2023-04-05
Category : Technology & Engineering
ISBN : 9781000834109

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Handbook of Nanoencapsulation by Jasmeet Kour,Raees Ul Haq,Sajad Ahmad Wani,Bhaskar Jyoti Pdf

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients. Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.

Nanoencapsulation of Food Ingredients by Specialized Equipment

Anonim
Nanoencapsulation of Food Ingredients by Specialized Equipment Book PDF

Author : Anonim
Publisher : Academic Press
Page : 478 pages
File Size : 41,6 Mb
Release : 2019-10-24
Category : Technology & Engineering
ISBN : 9780128156728

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Nanoencapsulation of Food Ingredients by Specialized Equipment by Anonim Pdf

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Nanoencapsulation of Food Bioactive Ingredients

Seid Mahdi Jafari
Nanoencapsulation of Food Bioactive Ingredients Book PDF

Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 500 pages
File Size : 54,8 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9780128097410

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Nanoencapsulation of Food Bioactive Ingredients by Seid Mahdi Jafari Pdf

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

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 : 639 pages
File Size : 42,6 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

Characterization of Nanoencapsulated Food Ingredients

Anonim
Characterization of Nanoencapsulated Food Ingredients Book PDF

Author : Anonim
Publisher : Academic Press
Page : 698 pages
File Size : 51,8 Mb
Release : 2020-03-07
Category : Technology & Engineering
ISBN : 9780128156681

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Characterization of Nanoencapsulated Food Ingredients by Anonim Pdf

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Nanotechnology in Nutraceuticals

Shampa Sen,Yashwant Pathak
Nanotechnology in Nutraceuticals Book PDF

Author : Shampa Sen,Yashwant Pathak
Publisher : CRC Press
Page : 335 pages
File Size : 40,6 Mb
Release : 2016-10-14
Category : Technology & Engineering
ISBN : 9781315353715

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Nanotechnology in Nutraceuticals by Shampa Sen,Yashwant Pathak Pdf

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.

Application of Nano/Microencapsulated Ingredients in Food Products

Anonim
Application of Nano Microencapsulated Ingredients in Food Products Book PDF

Author : Anonim
Publisher : Academic Press
Page : 548 pages
File Size : 54,6 Mb
Release : 2020-10-17
Category : Technology & Engineering
ISBN : 9780128165195

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Application of Nano/Microencapsulated Ingredients in Food Products by Anonim Pdf

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Qingrong Huang
Nanotechnology in the Food Beverage and Nutraceutical Industries Book PDF

Author : Qingrong Huang
Publisher : Elsevier
Page : 475 pages
File Size : 55,5 Mb
Release : 2012-04-19
Category : Technology & Engineering
ISBN : 9780857095657

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Nanotechnology in the Food, Beverage and Nutraceutical Industries by Qingrong Huang Pdf

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Release and Bioavailability of Nanoencapsulated Food Ingredients

Anonim
Release and Bioavailability of Nanoencapsulated Food Ingredients Book PDF

Author : Anonim
Publisher : Academic Press
Page : 510 pages
File Size : 40,5 Mb
Release : 2020-06-02
Category : Technology & Engineering
ISBN : 9780128156667

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Release and Bioavailability of Nanoencapsulated Food Ingredients by Anonim Pdf

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Nano- and Microencapsulation for Foods

Hae-Soo Kwak
Nano and Microencapsulation for Foods Book PDF

Author : Hae-Soo Kwak
Publisher : John Wiley & Sons
Page : 547 pages
File Size : 44,9 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 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.

Nanomaterials for Food Applications

Anonim
Nanomaterials for Food Applications Book PDF

Author : Anonim
Publisher : Elsevier
Page : 444 pages
File Size : 43,9 Mb
Release : 2018-11-16
Category : Technology & Engineering
ISBN : 9780128141311

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Nanomaterials for Food Applications by Anonim Pdf

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

Biopolymer Nanostructures for Food Encapsulation Purposes

Seid Mahdi Jafari
Biopolymer Nanostructures for Food Encapsulation Purposes Book PDF

Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 668 pages
File Size : 41,9 Mb
Release : 2019-06-14
Category : Technology & Engineering
ISBN : 9780128156643

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Biopolymer Nanostructures for Food Encapsulation Purposes by Seid Mahdi Jafari Pdf

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together