Liposomal Encapsulation in Food Science and Technology

Liposomal Encapsulation in Food Science and Technology

1st Edition - July 1, 2022

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  • Editors: Anandharamakrishnan C., Sayantani Dutta
  • Paperback ISBN: 9780128239353

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Description

Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development. Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products.

Key Features

  • Brings a broader overview of different modules of liposomal encapsulation of bioactive food supplements
  • Provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields
  • Includes chemical, physical, medical and stability related chapters

Readership

Academicians consisting of students, research scholars, scientists as well as industrial process and product development experts, who are actively working on effective micro and nano encapsulation of food ingredients for long term stability and targeted delivery of supplements

Table of Contents

  • 1. Introductory overview on liposomes in food science 
    Anandharamakrishnan C.; Dutta,S.
    2. Vesicular delivery systems: Applications and future trends
    Dutta, S.
    3. Formulation and characterization of liposome
    Jitu, S.
    4. Liposome mediated encapsulation of antimicrobials and probiotics
    Brandelli, A. ; Barreto,C. ; Lopes, N.
    5. Liposome-assisted delivery of enzymes and proteins
    Ghosh, P.
    6. Liposome for encapsulation of essential oil and fatty acids
    Chattopadhyay, S.; Maiti, T.
    7. Advances in application of liposomes in dairy industries
    Sebaaly, C.
    8. Liposomal encapsulation of natural color, flavor, and additives for the food industry
    Ishwarya S, P.
    9. Production of supramolecular aggregates by microfluidic platforms: Application to food industries
    Nastruzzi, C.; Pitingolo, G.
    10. Stability and release of bioactives from liposome
    Rauf, M.
    11. Strategies for stabilization and preservation of liposomes
    Dutta, S.
    12. Liposome as a biosensor in the food sector
    Annapure, U.
    13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes
    Ghosh, P.
    14. Liposome in food industries: Challenge and future scope
    Subramanian, P.

Product details

  • No. of pages: 336
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: July 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780128239353

About the Editors

Anandharamakrishnan C.

Dr. C. Anandharamakrishnan has two decades of experience in R&D and administration at the CSIR - Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Academy of Scientific & Innovative Research (AcSIR) before being appointed as the Director of Indian Institute of Food Processing Technology (IIFPT). He completed his Doctoral degree in Chemical Engineering from Loughborough University, United Kingdom. He pursued his B.Tech. (Chemical Engineering) and M.Tech. from A.C. College of Technology, Anna University, Chennai. His areas of research include design of engineered nano and micro scale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying and computational modeling of food processing operations. His research is documented in international journals with an average impact factor of 3.071, he has two International patents and seven Indian patents. He is also the author of 6 books and 44 book chapters.

Affiliations and Expertise

Director, Indian Institute of Food processing Technology (IIFPT), Thanjavur, Tamil Nadu, India

Sayantani Dutta

Dr. Sayantani Dutta earned her B. Tech and M. Tech in Biotechnology from West Bengal University of Technology, Kolkata and her Ph.D. (Engg.) in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata. She has worked in the areas, including but not limited to, bioremediation of heavy metal and carcinogenic stresses and development of novel utilization of Tinospora cordifolia in lactic acid production. Besides institution based researches, she has also been engaged in research activities at reputed organizations such as NIT Durgapur; ISI, Kolkata; and East India Pharmaceutical Works Limited, Kolkata. She has published her research findings in various international journals; besides 12 book chapters, a popular article, and numerous poster and oral presentations in scientific conclaves, as of date. At present she is conducting her research as a DST-INSPIRE Faculty in the Department of Computational Modeling and Nanoscale Processing Unit, at IIFPT.

Affiliations and Expertise

DST-INSPIRE Faculty, Department of Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Ministry of Food Indus, GOI, India

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