Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

1st Edition - April 1, 2017

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  • Editor: Seid Jafari
  • eBook ISBN: 9780128113646
  • Paperback ISBN: 9780128094365

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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.

Key Features

  • 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

Readership

Researchers and industry personnel in food science in general, professionals in the food engineering, food processing, food ingredients and nutraceutical areas that are related to the nanotechnology/ microencapsulation field

Table of Contents

  • 1: An overview of nanoencapsulation techniques and their classification

    • Abstract
    • 1.1. Introduction
    • 1.2. Encapsulation in the food sector
    • 1.3. Microencapsulation techniques
    • 1.4. Nanoencapsulation of food ingredients and nutraceuticals
    • 1.5. Nanoencapsulation techniques
    • 1.6. Conclusions and final remarks

    Part One: Lipid-Formulation Based Nanoencapsulation Technologies

    2: Encapsulation by nanoemulsions

    • Abstract
    • 2.1. Introduction
    • 2.2. Materials used for preparing nanoemulsions
    • 2.3. Preparation methods
    • 2.4. Structural emulsions
    • 2.5. Double emulsions
    • 2.6. Conclusions and further remarks

    3: Encapsulation by nanoliposomes

    • Abstract
    • 3.1. Introduction
    • 3.2. Design of liposomes
    • 3.3. Determination of encapsulation efficiency
    • 3.4. Encapsulation of hydrophilic materials
    • 3.5. Encapsulation of hydrophobic materials
    • 3.6. Novel techniques in the design of nanoliposomes
    • 3.7. Phytosomes: highly efficient delivery of phytochemicals
    • 3.8. Incorporation into food systems
    • 3.9. Bioactivities of nanoliposomal encapsulation systems
    • 3.10. Digestion of bioactive bearing nanoliposomes
    • 3.11. Conclusions and future perspectives
    • Acknowledgments

    4: Encapsulation by nanostructured lipid carriers

    • Abstract
    • 4.1. Introduction
    • 4.2. The logic behind the development of solid lipid nanoparticles
    • 4.3. First two generations of lipid nanoparticles: SLN vs. NLC
    • 4.4. The third generation: smartLipids
    • 4.5. Selection of ingredients for SLN/NLC production—screening
    • 4.6. Industrial relevant production processes: high pressure homogenization on lab scale
    • 4.7. Medium and large scale industrial production
    • 4.8. Regulatory aspects—nanotechnology
    • 4.9. Chemical stabilization of actives
    • 4.10. Controlled release—structures of particle matrix
    • 4.11. Oral delivery in mouth cavity—mechanisms
    • 4.12. Peroral bioavailability enhancement—mechanism and efficiency
    • 4.13. Examples of SLN and NLC formulations from food industry
    • 4.14. Examples of oral bioavailability enhancement
    • 4.15. Lipid nanoparticle products on the market
    • 4.16. Commercial suppliers of lipid nanoparticle concentrates
    • 4.17. Perspectives for food and nutraceutical products

    Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies

    5: Nanocapsule formation by caseins

    • Abstract
    • 5.1. Introduction
    • 5.2. Nanoencapsulation of food bioactive components and nutraceuticals by caseins
    • 5.3. Advantages and disadvantages
    • 5.4. Insight for future work

    6: Nanocapsule formation by nanocrystals

    • Abstract
    • 6.1. Introduction
    • 6.2. Definitions of nanocrystals
    • 6.3. Special properties of nanocrystals
    • 6.4. Mechanisms of absorption enhancement
    • 6.5. Encapsulated (coated) nanocrystals
    • 6.6. Lab scale and industrial scale production of nanocrystals
    • 6.7. Nanocrystals in functional drinks
    • 6.8. Nanocrystal technology in oral nutraceutical products
    • 6.9. Nanocrystal technology in food products
    • 6.10. Conclusions and perspectives

    7: Nanocapsule formation by cyclodextrins

    • Abstract
    • 7.1. Historical background of cyclodextrins
    • 7.2. Regulatory issues of cyclodextrins
    • 7.3. Principles of encapsulation by cyclodextrins
    • 7.4. Encapsulation technologies with cyclodextrins
    • 7.5. Selecting an encapsulation technology with cyclodextrins
    • 7.6. Cyclodextrin modification
    • 7.7. Amphiphilic cyclodextrins
    • 7.8. Nanoencapsulation with amphiphilic cyclodextrins
    • 7.9. Effective factors on the characteristics of amphiphilic cyclodextrin nanoparticles
    • 7.10. Formation techniques of the cyclodextrin-based polymeric nanoparticles
    • 7.11. Cyclodextrin-based magnetic nanoparticles
    • 7.12. Layer by layer (LBL): an ideal process to form nanoparticles
    • 7.13. Cyclodextrins in gold nanoparticles
    • 7.14. Concluding remarks and future trends

    Part Three: Nanoencapsulation Technologies Based on Special Equipment

    8: Nanocapsule formation by electrospinning

    • Abstract
    • 8.1. Introduction
    • 8.2. Principles of electrospinning
    • 8.3. Electrospinning versus electrospraying
    • 8.4. The electrospinning process
    • 8.5. The physical elements of electrospinning and typical apparatus
    • 8.6. Base encapsulating materials for electrospinning
    • 8.7. Conclusions and future trends

    9: Nanocapsule formation by electrospraying

    • Abstract
    • 9.1. Introduction
    • 9.2. Electrospraying: an overview
    • 9.3. Types of electrospraying
    • 9.4. Parameters for obtaining micro- and nanoparticles
    • 9.5. Obtaining materials by electrospraying for the food and nutraceutical industries
    • 9.6. Encapsulation of nutraceuticals
    • 9.7. Conclusions

    10: Nanocapsules formation by nano spray drying

    • Abstract
    • 10.1. Introduction
    • 10.2. Nano spray drying
    • 10.3. Optimizing the Nano Spray Drying Process Parameters
    • 10.4. Nano spray drying applications
    • 10.5. Conclusions

    Part Four: Nanoencapsulation Technologies Based on Biopolymer Nanoparticles

    11: Nanocapsule formation by individual biopolymer nanoparticles

    • Abstract
    • 11.1. Introduction
    • 11.2. Protein nanoparticles (desolvation method)
    • 11.3. Polysaccharide nanoparticles (nanoprecipitation method)
    • 11.4. Future trends

    12: Nanocapsule formation by complexation of biopolymers

    • Abstract
    • 12.1. Introduction
    • 12.2. Molecular forces between biopolymers and factors affecting them
    • 12.3. Application of biopolymer complexes in nanoencapsulation technology
    • 12.4. Conclusions and future trends

    Part Five: Bioavailability, Characterization, and Safety of Nano-Encapsulated Ingredients

    13: Bioavailability and release of bioactive components from nanocapsules

    • Abstract
    • 13.1. Overview of release
    • 13.2. Release mechanisms
    • 13.3. Bioavailability of nutraceuticals and their uptake in gut
    • 13.4. Different approaches for studying the release profile
    • 13.5. Release modeling
    • 13.6. Targeted release
    • 13.7. Conclusions

    14: Instrumental analysis and characterization of nanocapsules

    • Abstract
    • 14.1. Introduction
    • 14.2. Morphology of nanocapsules
    • 14.3. Size of nanocapsules
    • 14.4. Electric charge of nanocapsules
    • 14.5. Surface component of nanocapsules
    • 14.6. Physicochemical properties of nanocapsules
    • 14.7. Stability of nanocapsules
    • 14.8. Image analysis of nanocapsules
    • 14.9. Fluorescence spectroscopy of nanocapsules

    15: Safety and regulatory issues of nanocapsules

    • Abstract
    • 15.1. Introduction
    • 15.2. Safety and toxicity aspects of food nanoparticles
    • 15.3. Regulatory principles legislated by various organizations and countries
    • 15.4. Panorama and challenges for the future
    • 15.5. Conclusions

Product details

  • No. of pages: 636
  • Language: English
  • Copyright: © Academic Press 2017
  • Published: April 1, 2017
  • Imprint: Academic Press
  • eBook ISBN: 9780128113646
  • Paperback ISBN: 9780128094365

About the 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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