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Biopolymer Nanostructures For Food Encapsulation Purposes

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Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2019-06-14
ISBN : 0128156643
Language : En, Es, Fr & De

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Book Description :

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

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes Book
Author : Anonim
Publisher : Unknown
Release : 2019-11
ISBN : 9781642244236
Language : En, Es, Fr & De

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Book Description :

The rising consumer concerns about food quality and health benefits are impelling the researchers to find the way that can enhance food quality while disturbing least the nutritional value of the product. The demand of nanoparticle-based materials has been increased in the food industry as many of them contain essential elements and also found to be non-toxic. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve living cells into foods, to protect, to extend their storage life and to convert them into a powder form for convenient use. In addition, encapsulation can promote controlled release and optimize delivery to the site of action, thereby potentiating the efficacy of the respective probiotic strain. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This book summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. The book also offers a general view on polymeric nanocomposites and Nano coatings including classification, preparation methods, properties and short methodology of characterization, applications, selected types of them used in food packaging field and their antimicrobial, antioxidant, biological, biocatalyst and so forth, functions. One of the emerging and promising uses of proteins is in the microencapsulation technology of different compounds in the pharmaceutical, food and cosmetic fields. So, this book focuses on vegetable proteins as non-sensitizing encapsulation agents for bioactive compounds. Microencapsulation in alginate and chitosan microgels to enhance viability of bifidobacterium longum for oral delivery is also discussed. Studies on this topic demand different aspects that would fulfill their application and commercialization. Finally, this book will appeal to students and practitioners working in the food processing and essential knowledge source for professionals dealing with the associated field.

Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes Book
Author : Anonim
Publisher : Academic Press
Release : 2019-08-03
ISBN : 0128156740
Language : En, Es, Fr & De

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Book Description :

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

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment Book
Author : Anonim
Publisher : Academic Press
Release : 2019-10-24
ISBN : 0128156724
Language : En, Es, Fr & De

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Book Description :

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

Nanomaterials for Food Packaging

Nanomaterials for Food Packaging Book
Author : Miguel Angelo Parente Ribeiro Cerqueira,Jose Maria Lagaron,Lorenzo Miguel Pastrana Castro,Antonio Augusto Martins de Oliveira Soares Vicente
Publisher : Elsevier
Release : 2018-05-10
ISBN : 0323512720
Language : En, Es, Fr & De

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Book Description :

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies

Micro nanoencapsulation of Active Food Ingredients

Micro nanoencapsulation of Active Food Ingredients Book
Author : Qingrong Huang,Peter Given,Michael Qian
Publisher : Amer Chemical Society
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This book will provide state-of-the-art knowledge in the formulation and development of novel functional food ingredients

Nanotechnology Applications in the Food Industry

Nanotechnology Applications in the Food Industry Book
Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Release : 2018-01-31
ISBN : 0429950209
Language : En, Es, Fr & De

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Book Description :

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.

Nanotechnology and Functional Foods

Nanotechnology and Functional Foods Book
Author : Cristina Sabliov,Hongda Chen,Rickey Yada
Publisher : John Wiley & Sons
Release : 2015-04-21
ISBN : 1118462165
Language : En, Es, Fr & De

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Book Description :

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market.Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Food Applications of Nanotechnology

Food Applications of Nanotechnology Book
Author : Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri
Publisher : CRC Press
Release : 2019-08-29
ISBN : 1000022978
Language : En, Es, Fr & De

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Book Description :

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Nanotechnology in Agriculture and Food Science

Nanotechnology in Agriculture and Food Science Book
Author : Monique A. V. Axelos,Marcel Van de Voorde
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 3527339892
Language : En, Es, Fr & De

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Book Description :

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.

Biopolymer Based Nanomaterials in Drug Delivery and Biomedical Applications

Biopolymer Based Nanomaterials in Drug Delivery and Biomedical Applications Book
Author : Hriday Bera,Chowdhury Mobaswar Hossain,Sudipta Saha
Publisher : Academic Press
Release : 2021-02-01
ISBN : 0128208740
Language : En, Es, Fr & De

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Book Description :

Biopolymer-Based Nanomaterials in Drug Delivery and Biomedical Applications presents a clear and detailed body of information on biopolymer chemistry and polymer sciences in drug delivery. The book covers the recently reported nanomaterials consisting of biopolymers such as polysaccharides (i.e., plant, animal, bacteria, algae and fungi-derived) and proteins in terms of their structures, synthetic protocols and characterizations. In addition, their applications as therapeutic drug and gene delivery carriers and in other biomedical fields are reviewed. This book compiles chapters contributed by internationally renowned scholars working in biopolymer-based nanomaterials, offering a wide vision on the new and ongoing potential of different biopolymeric nanomaterials. The information related to concepts, design protocols and applications of biopolymer-based nanoplatforms is presented here, with detailed chapters on Pectin based nanomaterials, Konjac glucomannan based nanomaterials, Guar gum-based nanomaterials, tailor-made gum Arabic based nanomaterials, among others. Such systems are widely being used as functional materials for drug delivery and other therapeutic applications. Provides a critical and detailed examination in the recent development of biopolymer-based nanomaterials Focuses on modified biopolymer-based, diverse cutting-edge techniques in drug delivery and biomedical applications Assesses the opportunities and challenges of biopolymer-based nano-carriers in pharmaceutical and biomedical fields

Enzymatic Stabilization and Formation of Food Nano and Microstructures

Enzymatic Stabilization and Formation of Food Nano  and Microstructures Book
Author : Benjamin Zeeb
Publisher : Logos Verlag Berlin GmbH
Release : 2015-03-05
ISBN : 3832539220
Language : En, Es, Fr & De

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Book Description :

Der Einsatz vernetzungsfähiger Enzyme wurde am Beispiel einer Laccase bzw. Transglutaminase zur Stabilisierung und Modifizierung neuer Verkapselungssysteme untersucht. Ziel der Studien war es insbesondere den Wirkmechanismus der vernetzenden Enzyme in komplexen Lebensmittelmatrizen zu klären. Im Fokus der Forschung stand die Wirkung der Oxidase Laccase auf eine Fischgelatine-Zuckerrübenpektin-stabilisierte Öl-in-Wasser-Emulsion. Die Ergebnisse belegen, dass ausschließlich Biopolymere, die an der unmittelbar zur kontinuierlichen Phase hin zugänglichen Grenzfläche der Öl-in-Wasser Emulsionen durch die Laccase vernetzt werden konnten. In konzentrierten Emulsionssystemen können vernetzende Enzyme neben der Katalyse kovalenter Bindungen innerhalb der Grenzflächenmembran auch Tropfen-Tropfen-Netzwerke induzieren. Die Ausbildung partikulärer Emulsionsgele hängt dabei wesentlich vom mittleren Abstand der Emulsionstropfen ab. Diese Dissertation hat gezeigt, dass vernetzende Enzyme wie Laccase oder Transglutaminase in der Lage sind, die Struktur und Eigenschaften von Lebensmitteldispersion zu modifizieren.

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries Book
Author : Qingrong Huang
Publisher : Elsevier
Release : 2012-04-19
ISBN : 085709565X
Language : En, Es, Fr & De

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Book Description :

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

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology Book
Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Release : 2018-12-18
ISBN : 0429947178
Language : En, Es, Fr & De

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Book Description :

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Chemical Abstracts

Chemical Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 2021-06-23
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Chemical Abstracts book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.