Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume 2

An overview of lipid-based nanostructures for encapsulation of food ingredients

Section 1: Nanoemulsions for encapsulation of food ingredients
Encapsulation by single O/W and W/O nanoemulsions
Encapsulation by double nanoemulsions
Encapsulation by structural nanoemulsions
Encapsulation by microemulsions
Encapsulation by pickering nanoemulsions

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

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

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

Lipid-Based Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, reviews recent studies on formulation and evaluation of different categories of lipid-based nano-carriers, and discusses how lipid nanoencapsulation is a feasible technology to be used in the food industry.

Lipid-based nano-encapsulation systems are mostly used in the food, pharmaceutical and cosmetic industries. This book covers the main types which have been studied and developed in recent years, including 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 of nanoencapsulation.

• Provides recent studies on 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

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