Lipid-Based Nanostructures for Food Encapsulation Purposes
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Lipid-Based Nanostructures for Food Encapsulation Purposes

Volume 2 in the Nanoencapsulation in the Food Industry series

1st Edition - August 3, 2019

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  • Editor: Seid Jafari
  • eBook ISBN: 9780128156742
  • Paperback ISBN: 9780128156735

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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.

Key Features

  • 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

Readership

Academics, students, researchers, practitioners, and those who work or are interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas

Table of Contents

  • 1. An overview of lipid-based nanostructures for encapsulation of food ingredients

    Section 1: Nanoemulsions for encapsulation of food ingredients
    2. Encapsulation by single O/W and W/O nanoemulsions
    3. Encapsulation by double nanoemulsions
    4. Encapsulation by structural nanoemulsions
    5. Encapsulation by microemulsions
    6. Encapsulation by pickering nanoemulsions

    Section 2: Lipid nano carriers for encapsulation of food ingredients
    7. Encapsulation by solid lipid nanoparticles (SLNs) 
    8. Encapsulation by nanostructured lipid carriers (NLCs)
    9. Encapsulation by nano-organogels (nano-oleogels)

    Section 3: Nanostructured phospholipid carriers for encapsulation of food ingredients
    10. Encapsulation by nano-liposomes
    11. Encapsulation by nano-phytosomes

    Section 4: Nanostructured surfactants for encapsulation of food ingredients
    12. Encapsulation by niosomes
    13. Encapsulation by dendrimeters

Product details

  • No. of pages: 564
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: August 3, 2019
  • Imprint: Academic Press
  • eBook ISBN: 9780128156742
  • Paperback ISBN: 9780128156735

About the Series Volume Editor

Seid Jafari

Seid Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Affiliations and Expertise

Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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