Nanoencapsulation Technologies for the Food and Nutraceutical Industries

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.

• 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

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

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