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Encapsulation Technologies And Delivery Systems For Food Ingredients And Nutraceuticals

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book
Author : Nissim Garti,D. Julian McClements
Publisher : Woodhead Publishing Limited
Release : 2012
ISBN : 9780857091246
Language : En, Es, Fr & De

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Book Description :

Traditionally, food manufacturers have utilized delivery systems to encapsulate functional ingredients designed to improve food quality and safety, such as flavors, colors, antioxidants, enzymes, and antimicrobials. More recently there has been interest in the use of delivery systems to encapsulate bioactive components that have been shown to be beneficial to human health. This research has been stimulated by the food and beverage industries' interest in creating products specifically designed to promote human health and wellness, and to prevent chronic diseases, such as cardiovascular disease, diabetes, hypertension, obesity, osteoporosis, and cancer. The technical challenges involved in encapsulating these components into desirable commercial products has led to rapid developments in methods for encapsulating, protecting, and delivering functional food ingredients to improve food quality, safety and health. The editors and contributors provide a comprehensive overview of some of the most important current areas of research on the development of delivery systems suitable for utilization in foods and beverages. The first section focuses on the physicochemical and physiological requirements of delivery systems for food ingredients and nutraceuticals. In particular, it highlights the various kinds of delivery systems that can be created from food grade ingredients, the different types of active compounds that need to be encapsulated, some of the most important technical challenges associated with encapsulating these ingredients, and their potential fate within the gastrointestinal tract after consumption. Part two reviews existing and novel processing technologies for encapsulation and delivery of functional food ingredients, including spray and freeze drying, spray cooling and chilling, extrusion, coating and controlled phase separation, while part three explores specific kinds of delivery systems that can be used in food and beverage applications, including microemulsion-,liposome-, biopolymer-, emulsion- and lipid-based systems. Concluding chapters focus on the practical application of delivery systems within the food and beverage industries, such as flavors, bioactive lipids, minerals and probiotics.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book
Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Release : 2012-10-19
ISBN : 0857095900
Language : En, Es, Fr & De

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Book Description :

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

Nanoparticle and Microparticle based Delivery Systems

Nanoparticle  and Microparticle based Delivery Systems Book
Author : David Julian McClements
Publisher : CRC Press
Release : 2014-08-12
ISBN : 1482233169
Language : En, Es, Fr & De

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Book Description :

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

Handbook of Encapsulation and Controlled Release

Handbook of Encapsulation and Controlled Release Book
Author : Munmaya Mishra
Publisher : CRC Press
Release : 2015-12-01
ISBN : 1482232340
Language : En, Es, Fr & De

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Book Description :

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry Book
Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Ashraf Mahdy Sharoba,Aymen Amine Assadi
Publisher : Elsevier
Release : 2020-05-04
ISBN : 0128199415
Language : En, Es, Fr & De

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Book Description :

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges.

Applications of Encapsulation and Controlled Release

Applications of Encapsulation and Controlled Release Book
Author : Munmaya K. Mishra
Publisher : CRC Press
Release : 2019-09-18
ISBN : 1000566927
Language : En, Es, Fr & De

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Book Description :

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.

Engineering Foods for Bioactives Stability and Delivery

Engineering Foods for Bioactives Stability and Delivery Book
Author : Yrjö H. Roos,Yoav D. Livney
Publisher : Springer
Release : 2016-12-01
ISBN : 1493965956
Language : En, Es, Fr & De

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Book Description :

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.

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

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products Book
Author : Anonim
Publisher : Academic Press
Release : 2020-10-17
ISBN : 0128165197
Language : En, Es, Fr & De

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Book Description :

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

Polymers for Food Applications

Polymers for Food Applications Book
Author : Tomy J. Gutiérrez
Publisher : Springer
Release : 2018-08-09
ISBN : 3319946250
Language : En, Es, Fr & De

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Book Description :

This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.

Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients Book
Author : Anonim
Publisher : Academic Press
Release : 2020-03-07
ISBN : 0128156686
Language : En, Es, Fr & De

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Book Description :

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

Food Science and Nutrition Breakthroughs in Research and Practice

Food Science and Nutrition  Breakthroughs in Research and Practice Book
Author : Management Association, Information Resources
Publisher : IGI Global
Release : 2018-02-02
ISBN : 1522552081
Language : En, Es, Fr & De

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Book Description :

Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

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 : 2017-03-07
ISBN : 3527697713
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.

New Polymers for Encapsulation of Nutraceutical Compounds

New Polymers for Encapsulation of Nutraceutical Compounds Book
Author : Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
Publisher : John Wiley & Sons
Release : 2016-12-27
ISBN : 1119227690
Language : En, Es, Fr & De

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Book Description :

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.

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2019-01-11
ISBN : 9780128156711
Language : En, Es, Fr & De

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Book Description :

Nanoencapsulation of Food Ingredients by Specialized Equipment, a 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 some of the equipments 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

Advances in Nutraceutical Applications in Cancer Recent Research Trends and Clinical Applications

Advances in Nutraceutical Applications in Cancer  Recent Research Trends and Clinical Applications Book
Author : Sheeba Varghese Gupta,Yashwant V Pathak
Publisher : CRC Press
Release : 2019-10-23
ISBN : 0429950969
Language : En, Es, Fr & De

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Book Description :

Dietary supplements and nutraceuticals such as Vitamin A and D, Omega-3 and probiotics are used as part of the cancer treatment as complimenting the main therapy. Several Nutraceuticals have shown to boost the immune responses, while emerging clinical studies and other research suggests that some plant-based agents may, indeed, impact late-stage cancer, influencing molecular processes corrupted by tumor cells to evade detection, expand clonally, and invade surrounding tissues. Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications is an attempt to collect evidence and related clinical information of application of Nutraceuticals to be used in cancer treatment or compliment the cancer treatment. It contains 16 chapters written by experts in related field’s and covers many different aspects of the formulation and development of Nutraceuticals for cancer applications. This book covers efficacy, safety and toxicological aspects of nutraceuticals. It also addresses various novel drug delivery systems of nutraceuticals with anticancer properties, as well as nutraceuticals as supplements for cancer prevention. Features: Offers a comprehensive view of neutraceuticals’ role in cancer prevention and treatment Covers the applications and implications of neutraceuticals in prostate, colorectal, breast and gynecological cancers Discusses the principles of neutrigenomics and neutrigenetics in cancer prevention Explors the role of probiotics and micronutrients in cancer treatment and prevention Nutraceuticals can alter the gut microbiota. Gut microbiome undergoes changes during the disease status and followed by the cancer treatment. Nutraceutical’s role in proliferation and prevention of gynecological cancers, nutraceutical’s role in proliferation and prevention of prostate cancer and role of micronutrients in cancer prevention, both pros and cons, are some of the topics discussed in various chapters in this book. This book is addressed to scientists, clinicians, and students who are working in the area of Nutraceutical applications in cancer treatment.

Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies in Food Systems Book
Author : Dr Jamileh M. Lakkis
Publisher : John Wiley & Sons
Release : 2016-03-09
ISBN : 1118946871
Language : En, Es, Fr & De

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Book Description :

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.

Handbook of Food Preservation

Handbook of Food Preservation Book
Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Release : 2020-06-10
ISBN : 0429531354
Language : En, Es, Fr & De

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Book Description :

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Thermal and Nonthermal Encapsulation Methods

Thermal and Nonthermal Encapsulation Methods Book
Author : Magdalini Krokida
Publisher : CRC Press
Release : 2017-09-27
ISBN : 1351974408
Language : En, Es, Fr & De

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Book Description :

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.

Food Biofortification Technologies

Food Biofortification Technologies Book
Author : Agnieszka Saeid
Publisher : CRC Press
Release : 2017-11-22
ISBN : 1351230832
Language : En, Es, Fr & De

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Book Description :

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. The book deals with fortification methods and agricultural treatments, which can improve the quality of food products or other agricultural compounds, providing them with a higher density of valuable nutrients. The utilization of novel products, such as feed additives and fertilizers, can avert nutrients depletion in food products. The book describes new and conventional methods of introducing valuable compounds into food components and presents the application of biosorption, bioaccumulation, and utilization of fertilizers in obtaining designer food. Attention is paid to the use of biomass as the carrier of nutrients such as microelements into the food components. The chapters are dedicated to specific food products and their nutrient components. The first chapter discusses the agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other chapters present the fortification of animal foodstuffs such as meat, fish, milk, and eggs as well as the fortification of plant foodstuffs such as vegetables, fruits, and cereals. The book also explores advances in food fortification with vitamins and co-vitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes.