Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals book cover

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.

Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.

Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals.

Hardbound, 496 Pages

Published: January 2008

Imprint: Woodhead Publishing

ISBN: 978-1-84569-145-5

Contents

  • Part 1 The effectiveness of controlled release and delivery systems: Assessing the bioavailability of nutraceuticals; Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients; Testing the effectiveness of nutrient delivery systems; Lyotropic liquid crystals as delivery vehicles for food ingredients. Part 2 Materials and techniques for controlled release and delivery of nutrients: Structured lipids as delivery systems; Micro- and nano-emulsions for delivery of functional food ingredients; Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods; Lipid self-assembled particles for the delivery of nutraceuticals; Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food; Food-protein-derived materials and their use as carriers and delivery systems for active food components; Starch as an encapsulation material to control digestion rate in the delivery of active food components. Part 3 Delivery and controlled release of particular nutraceuticals: Encapsulation and controlled release of antioxidants and vitamins; Encapsulation and controlled release of folic acid; Encapsulation of probiotics; Encapsulation of fish oils; Encapsulation approaches for proteins. Part 4 Regulatory issues and future trends: Regulatory aspects of nutrient delivery systems; The future of controlled release and delivery technologies.

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