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Release And Bioavailability Of Nanoencapsulated Food Ingredients

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Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients Book
Author : Anonim
Publisher : Academic Press
Release : 2020-06-02
ISBN : 012815666X
Language : En, Es, Fr & De

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Book Description :

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

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

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

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

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

Green Functionalized Nanomaterials for Environmental Applications

Green Functionalized Nanomaterials for Environmental Applications Book
Author : Uma Shanker,Chaudhery Mustansar Hussain,Manviri Rani
Publisher : Elsevier
Release : 2021-08-20
ISBN : 0128236159
Language : En, Es, Fr & De

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Book Description :

Green nanomaterials are classed as nanomaterials with no environmentally harmful, toxic, properties. The photocatalysis of nanomaterials involves photo-conduction value in efficient removal/degradation of noxious pollutants. Green nanotechnology has objectives for the development of products and processes which are environmentally friendly, economically sustainable, safe, energy-efficient, and produce little waste or emissions. Such products and processes are based on renewable materials and/or have a low net impact on the environment. Green functionalized nanomaterials, formed by a combination of nanomaterials with natural materials or are derived through a green source, are the new trends in the remediation of pollutants in environmental industries. This has the effect of making photoactive nanomaterials work under UV/sunlight radiation in order to produce reactive radical species that rapidly remove pollutants by redox mechanism. Green Functionalized Nanomaterials for Environmental Applications focuses on recent developments in the area of fabrication of green nanomaterials and their properties. It also looks at ways of lowering the risk of exposure of green functionalized nanomaterials. This needs to be pursued in the future for investigating and assessing health risks, which may be due to exposure to green nanomaterials. It is an important reference source for all those seeking to improve their understanding of how green functionalized nanomaterials are being used in a range of environmental applications, as well as considering potential toxicity implications. Highlights innovative industrial technologies for green functionalized nanomaterials Covers major fabrication techniques for sustainable functionalized nanomaterials Shows how sustainable functionalized nanomaterials are being developed for commercial applications

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2017-05-25
ISBN : 0128097418
Language : En, Es, Fr & De

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Book Description :

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

Spray Drying Encapsulation of Bioactive Materials

Spray Drying Encapsulation of Bioactive Materials Book
Author : Seid Mahdi Jafari,Ali Rashidinejad
Publisher : CRC Press
Release : 2021-09-07
ISBN : 1000416445
Language : En, Es, Fr & De

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Book Description :

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.

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

Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients Book
Author : C. Anandharamakrishnan
Publisher : Springer Science & Business Media
Release : 2013-11-26
ISBN : 1461493870
Language : En, Es, Fr & De

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Book Description :

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.

Nanomaterials for Food Applications

Nanomaterials for Food Applications Book
Author : Anonim
Publisher : Elsevier
Release : 2018-11-16
ISBN : 012814131X
Language : En, Es, Fr & De

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Book Description :

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

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2017-04-11
ISBN : 0128113642
Language : En, Es, Fr & De

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Book Description :

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

Application of Nanotechnology in Food Science Processing and Packaging

Application of Nanotechnology in Food Science  Processing and Packaging Book
Author : Chukwuebuka Egbuna
Publisher : Springer Nature
Release : 2022-05-21
ISBN : 3030988201
Language : En, Es, Fr & De

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Book Description :

Download Application of Nanotechnology in Food Science Processing and Packaging book written by Chukwuebuka Egbuna, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Food Biotechnology

Advances in Food Biotechnology Book
Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Release : 2015-12-14
ISBN : 1118864557
Language : En, Es, Fr & De

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Book Description :

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

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.

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-01-20
ISBN : 0128114932
Language : En, Es, Fr & De

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Book Description :

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Improving Health promoting Effects and Stability of Food Ingredients Using Nanoencapsulation

Improving Health promoting Effects and Stability of Food Ingredients Using Nanoencapsulation Book
Author : Yuwen Wang
Publisher : Unknown
Release : 2011
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The stability and bioavailability of food ingredients and foods fortified with functional ingredients has long been an issue. In this thesis, nanoemulsion-based delivery systems were used to improve health-promoting effects and stability of food ingredients. First, nanoemulsions, including solid lipid nanoemulsions, stabilized by Tween 20 and glycerol monooleate, lecithin, or modified starch were developed. The average particle size of nanoemulsions with sufficient emulsifiers (Tween 20 and glycerol monooleate) and energy input can reach 60.5 nm. The nanoemulsion system has been further proved to improve bioavailability of dibenzoylmethane by 2.95-fold, compared to that of conventional emulsions. Curcumin, a polyphenol compound extracted from turmeric powders, possesses a variety of health-promoting effects but has extremely low bioavailability, mainly due to limited solubility. A dry curcumin emulsion system was developed combining solvent displacement, emulsification, and freeze-drying technology. Two ug/ml of encapsulated curcumin decreased viability of HepG2 cells to 52% (100% by DMSO-dissolved curcumin); 13.69 mg/ml of encapsulated curcumin inhibited 71% of TPA-induced inflammation of mice ears (none by DMSO-dissolved curcumin). HPLC showed that the encapsulated curcumin was stable for at least two months. FTIR and DSC studies suggested that lower crystallinity of encapsulated curcumin contributed to the enhanced activities of encapsulated curcumin. Stability is another issue to be addressed. Citral, derived from citrus fruits, is one of the most important flavor ingredients in the food industry, but it is very susceptible to oxidation and off-flavor generation at acidic environment, in which citral is most often used. The modified-starch-based solid lipid nanoemulsion system was used to stabilize citral. For comparison, two emulsions stabilized either by Tween 20/glycerol monooleate or modified starch were also used to encapsulate citral. The results showed that the citral stability was best retained if encapsulated in solid lipid nanoemulsions, and the off-flavor generation was best inhibited by using thick emulsifiers such as modified starch. In the thesis, it was proved that the nanoemulsion and its variations improve the health-promoting effects of insoluble nutraceuticals and the stability of delicate food ingredients.

Nanoscience for Sustainable Agriculture

Nanoscience for Sustainable Agriculture Book
Author : Ramesh Namdeo Pudake,Nidhi Chauhan,Chittaranjan Kole
Publisher : Springer Nature
Release : 2019-09-23
ISBN : 3319978527
Language : En, Es, Fr & De

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Book Description :

This book discusses the ability of nanomaterials to protect crop-plant and animal health, increase production, and enhance the quality of food and other agricultural products. It explores the use of targeted delivery and slow- release agrochemicals to reduce the damage to non-target organisms and the quantity released into the soil and water, as well as nanotechnology-derived tools in the field of plant and animal genetic improvement. It also addresses future applications of nanotechnology in sustainable agriculture and the legislative regulation and safety evaluation of nanomaterials. The book highlights the recent advances made in nanotechnology and its contribution towards an eco-friendly approach in agriculture.

Nanotechnologies and Food

Nanotechnologies and Food Book
Author : Great Britain. Parliament. House of Lords. Science and Technology Committee
Publisher : The Stationery Office
Release : 2010-01-08
ISBN : 9780108459238
Language : En, Es, Fr & De

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Book Description :

Nanotechnologies and Food : 1st report of session 2009-10, Vol. 2: Evidence

Nanoscience in Food and Agriculture 2

Nanoscience in Food and Agriculture 2 Book
Author : Shivendu Ranjan,Nandita Dasgupta,Eric Lichtfouse
Publisher : Springer
Release : 2016-08-18
ISBN : 3319393065
Language : En, Es, Fr & De

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Book Description :

This book is the second volume on this topic within the series. With unique properties, nanomaterials are rapidly finding novel applications in many fields such as food, medicine, agriculture and pollution. Such applications include to treat cancer, nanosensors to detect food contamination, nanomaterials for food packaging, nanoencapsulation to preserve nutraceuticals, and nanofertilisers for advanced agriculture. After an introductory chapter on property rights of nanomaterials, readers will discover the applications of nanotechnology in food, health, environment, ecotoxicology and agriculture.