Nanoencapsulation of Food Bioactive Ingredients : Principles and Applications.

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Jafari, Seid Mahdi
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Saint Louis : Elsevier Science, 2017.
Temas:
Microencapsulation.
Food > Biotechnology.
Edible coatings.
Nanocapsules.
Functional foods.
Bioactive compounds > Biotechnology.
Aliments > Biotechnologie.
Enrobages comestibles.
Nutraceutiques.
Compos�es bioactifs > Biotechnologie.
TECHNOLOGY & ENGINEERING > Food Science.
Bioactive compounds > Biotechnology
Edible coatings
Food > Biotechnology
Functional foods
Microencapsulation
Nanocapsules
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Nanoencapsulation of Food Bioactive Ingredients; Copyright Page; Dedication; Contents; List of Contributors; Preface; 1 An Introduction to Nanoencapsulation Techniques for the Food Bioactive Ingredients; 1.1 Introduction; 1.2 Nanoencapsulation Techniques; 1.3 Lipid-Based Nanoencapsulation Techniques; 1.3.1 Nanoemulsions; 1.3.1.1 Ingredients Used for Preparing Nanoemulsions; 1.3.1.1.1 Oil; 1.3.1.1.2 Emulsifiers; 1.3.1.1.3 Stabilizers; 1.3.1.2 Preparation Methods; 1.3.2 Nanoliposomes; 1.3.2.1 Ingredients Used for Preparing Nanoliposomes; 1.3.2.1.1 Phospholipids.
  • 1.3.2.1.2 Cholesterol1.3.2.1.3 Phenolic Compounds; 1.3.2.1.4 Solvent; 1.3.2.2 Preparation Methods; 1.3.2.2.1 Thin Film Hydration; 1.3.2.2.2 Solvent Injection Method; 1.3.2.2.3 Detergent Removal Method; 1.3.2.2.4 Reverse Phase Method; 1.3.3 Nanolipid Carriers; 1.3.3.1 Ingredients Used for Preparing SLNs and NLCs; 1.3.3.1.1 Liquid Oil; 1.3.3.1.2 Solid Lipid; 1.3.3.1.3 Stabilizer; 1.3.3.2 Preparation Methods; 1.3.3.2.1 Microemulsion Method; 1.3.3.2.2 High-Pressure Homogenization; 1.4 Nature-Inspired Nanoencapsulation Techniques; 1.4.1 Caseins.
  • 1.4.1.1 Ingredients Used for Preparing Casein Nanodelivery Vehicles1.4.1.2 Preparation Methods; 1.4.2 Cyclodextrins; 1.4.2.1 Ingredients Used for Preparing CD Nanocarriers; 1.4.2.2 Preparation Methods; 1.4.3 Amylose Nanocarriers; 1.5 Special-Equipment-Based Nanoencapsulation Techniques; 1.5.1 Electrospinning; 1.5.1.1 Preparation of Electrospun Fibers; 1.5.1.1.1 Polymer Solution Properties; 1.5.1.1.2 Processing Conditions; 1.5.1.1.3 Ambient Conditions; 1.5.2 Electrospraying; 1.5.2.1 Preparation of Electrosprayed Nanocarriers; 1.5.3 Nanospray Drying.
  • 1.5.3.1 Preparation of Nanospray-Dried Particles1.5.3.1.1 Droplet Generation; 1.5.3.1.2 Drying of Droplets; 1.5.3.1.3 Particle Collection; 1.5.3.2 Optimizing the Nanospray-Drying Process; 1.6 Biopolymer-Based Nanoencapsulation Techniques; 1.6.1 Single Biopolymer Nanoparticles; 1.6.1.1 Protein Nanoparticles (Desolvation Method); 1.6.1.2 Polysaccharide Nanoparticles (Nanoprecipitation Method); 1.6.1.2.1 Starch Nanoparticles; 1.6.2 Complexation of Biopolymers; 1.6.2.1 Molecular Forces Between Biopolymers; 1.6.2.1.1 Cosolubility; 1.6.2.1.2 Complex Coacervation.
  • 1.6.2.2 Preparation of Different Complexes1.6.2.2.1 Protein-Polysaccharide Interactions; 1.6.2.2.2 Polysaccharide-Polysaccharide Complexes; 1.6.2.2.3 Protein-Protein Complexes; 1.6.3 Nanogels; 1.6.3.1 Ingredients Used to Prepare Nanogels; 1.6.3.1.1 Protein Nanogels; 1.6.3.1.2 Polysaccharide Nanogels; 1.6.3.1.3 Chemical Polymer Nanogels; 1.6.3.2 Preparation Methods; 1.6.4 Nanotubes; 1.7 Other Nanoencapsulation Techniques; 1.7.1 Nanocrystals; 1.7.1.1 Encapsulated (Coated) Nanocrystals; 1.7.1.2 Preparation Methods; 1.7.1.2.1 The Bead-Milling Process; 1.7.1.2.2 High-Pressure Homogenization.

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