Nutrient Delivery

1. Nutrient Delivery
2. Nanostructured bio-based systems for nutrient delivery
3. Nano-scale nutrient delivery systems
4. Engineering effective nano-scale nutrient carriers: From Pickering emulsions to casein micelles
5. Nanotechnology applied to improve functionality in food
6. Nutrient delivery using nanotechnology. Design and applications in dairy food
7. Food‐derived Biomaterials for Nutrient Delivery
8. Applications of nanomaterials in functional fortified dairy products: Benefits and implications for human health
9. Controlled release nutrition delivery based intelligent and targeted nanoparticle
10. Nanodelivery of nutrients for improved bioavailability
11. Nanotechnology for enhanced bioactivity of phytomolecules
12. Vitamin and mineral fortification using nanotechnology: bioavailability and rda
13. Biological Functionalization of Non-biological Nanoparticles
14. Phenolic compounds: encapsulation techniques and recent applications in food industry and nutrition fields
15. Use of nanotechnology in enhancing bioavailability and delivery of dietary factors
16. Enhanced Nutrient Delivery through Nano encapsulation: The current trend in Food Industry
17. Nutrient delivery through Nanoencapsulation | Nanotechnology in delivery of vitamins and iron
18. Colloidal systems: an excellent carrier for nutrient delivery
19. Supplementing selenium and zinc nanoparticles in ruminants for improving their bioavailability in the meat
20. Lipids from oleaginous yeasts: production and encapsulation

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States.

In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development.

On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants.

• Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields
• Provides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academics
• Includes novel opportunities and ideas for developing or improving technologies in the food industry

Researchers, professionals and students in food science and in biotechnological and engineering fields