Cargando…
New Polymers for Encapsulation of Nutraceutical Compounds.
The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value a...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
John Wiley & Sons, Incorporated,
2016.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page ; Copyright Page; Contents; List ofÈcontributors; Preface; Topic 1 Characterization of modified polymers and their use in encapsulation processes; Chapter 1 Tailor-made novel polymers for hydrogel encapsulation processes ; 1.1 Introduction; 1.2 Well-known and commonly used polymers ; 1.2.1 Carbohydrate polymers; 1.2.2 Proteins; 1.3 Novel polymers; 1.3.1 Zein; 1.3.1.1 Origin andÈstructure; 1.3.1.2 Properties; 1.3.1.3 Application ofÈzein inẗheëncapsulation process; 1.3.2 Inulin; 1.3.2.1 Origin andÈstructure; 1.3.2.2 Properties; 1.3.2.3 Application inẗheëncapsulation process.
- 1.3.3 Angum gum1.3.3.1 Origin andÈstructure; 1.3.3.2 Properties andäpplication inẗheëncapsulation process; 1.3.4 Opuntia ficus-indica ; 1.3.4.1 Origin andÈstructure ofÈmucilage; 1.3.4.2 Properties andäpplication ofÈmucilage inẗhe encapsulationÈprocess; 1.3.5 Shellac; 1.3.5.1 Origin andÈstructure; 1.3.5.2 Properties; 1.3.5.3 Application inẗheëncapsulation process; Acknowledgments; References; Chapter 2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems ; 2.1 Introduction; 2.2 Trends inÈnutraceutical foods.
- 2.2.1 Natural antioxidants fromÿerba mate extracts2.2.2 Micronutrients: Magnesium andÈzinc; 2.3 Starch asäÈcarrier forÈbioactive compounds; 2.3.1 Starches treated by high-hydrostatic-pressure technology ; 2.3.2 Morphology ofÈcorn starch carriers; 2.3.3 Porosity characteristics ofẗreated starch granules; 2.3.4 Gelatinization properties after high-hydrostatic-pressure treatment ; 2.3.5 Crystalline structure ofÈstarch granules affectedÈby high pressure; 2.3.6 Loading ofäctive compounds inÈbioactive starches; 2.4 Conclusions; References.
- Chapter 3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals 3.1 General aspects ofëncapsulating lipophilicÈnutraceuticals; 3.2 Polyunsaturated fatty acid encapsulationÈsystems; 3.2.1 Native globular proteins asÈcarriers ofÈpolyunsaturatedÈfatty acids; 3.2.2 Protein aggregates asÈcarriers ofÈpolyunsaturatedÈfattyäcids; 3.2.3 Biopolymer nanoparticles asÈcarriers ofÈpolyunsaturatedÈfatty acids; 3.3 Conclusions; Acknowledgments; References.
- Chapter 4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals 4.1 Overview; 4.2 Fabrication of protein-based nanoparticles ; 4.2.1 Desolvation method; 4.2.2 Heating gelation; 4.2.3 Self-assembly ; 4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles ; 4.3.1 Physiology ofẗheÈgastrointestinal tract; 4.3.2 pH effect; 4.3.3 Ionic strength effect; 4.3.4 Digestive enzyme effect; 4.3.5 Mucus barriers; 4.4 Surface modifications of protein-based nanoparticles for better delivery ; 4.4.1 Noncovalent coating.