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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 technolog...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Elsevier Ltd. : Academic Press,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title page; Table of Contents; Copyright; Dedication; Front cover figure description; List of contributors; Preface; 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 nanoemulsions2.3. 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 systems3.10. 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 production4.8. 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 Technologies5: 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.