› › Emulsion Based Systems For Delivery Of Food Active Compounds

Emulsion-based Systems for Delivery of Food Active Compounds

Author : Shahin Roohinejad

Publisher : John Wiley & Sons

Page : 288 pages

File Size : 39,96 MB

Release : 2018-06-18

Category : Technology & Engineering

ISBN : 1119247144

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Book Description

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.



Emulsion-based Systems for Delivery of Food Active Compounds

Author : Shahin Roohinejad

Publisher : John Wiley & Sons

Page : 390 pages

File Size : 13,88 MB

Release : 2018-04-03

Category : Technology & Engineering

ISBN : 1119247160

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Book Description

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.



Nanoparticle- and Microparticle-based Delivery Systems

Author : David Julian McClements

Publisher : CRC Press

Page : 576 pages

File Size : 28,29 MB

Release : 2014-08-12

Category : Science

ISBN : 1482233150

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Book Description

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.



Encapsulation of Active Molecules and Their Delivery System

Author : Shirish Sonawane

Publisher : Elsevier

Page : 379 pages

File Size : 46,80 MB

Release : 2020-03-24

Category : Technology & Engineering

ISBN : 0128193646

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Book Description

Encapsulation of Active Molecules and Their Delivery System covers the key methods of preparation of encapsulation, as well as release mechanisms and their applications in food, biotechnology, metal protection, drug delivery, and micronutrients delivery in agriculture. The book also provides real-life examples of applications in food and other industries. Sections encompasses (i) Synthesis and characterization methods of micro- and nanocarriers as the delivery systems, (ii) Up-to-date encapsulation techniques in the areas of pharmaceuticals, nutraceuticals and corrosion, (iii) The release methods of the encapsulated materials, and (iv) Industry perspectives, including scale up of the processes. - Focuses on encapsulation processes in chemical and materials engineering and biotechnology - Provides a relevant resource for the pharmaceutical and food industries - Presents wide coverage on the entrapment of molecules that scales-up to industrial sized needs



Nanoemulsions

Author : Seid Mahdi Jafari

Publisher : Academic Press

Page : 665 pages

File Size : 30,8 MB

Release : 2018-02-24

Category : Technology & Engineering

ISBN : 0128118393

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Book Description

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods



Thermal and Nonthermal Encapsulation Methods

Author : Magdalini Krokida

Publisher : CRC Press

Page : 272 pages

File Size : 34,7 MB

Release : 2017-09-27

Category : Medical

ISBN : 1351974408

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Book Description

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.



Designing Functional Foods

Author : D. Julian McClements

Publisher : Elsevier

Page : 745 pages

File Size : 35,32 MB

Release : 2009-07-30

Category : Technology & Engineering

ISBN : 1845696603

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Book Description

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. - Reviews digestion and absorption of food components including oral physiology and gut microbial ecology - Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods - Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose



Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Author : Nissim Garti

Publisher : Elsevier

Page : 639 pages

File Size : 18,37 MB

Release : 2012-10-19

Category : Technology & Engineering

ISBN : 0857095900

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Book Description

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. - Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems - Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems - Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems



Progress in Carotenoid Research

Author : Leila Queiroz Zepka

Publisher : BoD – Books on Demand

Page : 230 pages

File Size : 31,3 MB

Release : 2018-09-26

Category : Science

ISBN : 1789237165

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Book Description

The book "Progress in Carotenoid Research" presents an authoritative and comprehensive overview of the biology, biochemistry, and chemistry of carotenoids. Divided into 14 discrete parts, this book covers topics on basic science and applied technology of carotenoid molecules. This book provides an insight into future developments in each field and has an extensive bibliography. It will be an essential resource for researchers and academic and industry professionals in the natural pigment field.



Submicron Emulsions in Drug Targeting and Delivery

Author : S Benita

Publisher : CRC Press

Page : 353 pages

File Size : 39,70 MB

Release : 2019-08-16

Category : Medical

ISBN : 1000717550

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Book Description

It is anticipated that submicron emulsion and lipid suspension will find numerous and novel medical applications in the near future. The purpose of this multi-authore book is to provide the reader with an up-to-date general overview of submicron emulsions and lipid suspensions (solid lipid nanoparticles) as well as to emphasize the various methods of preparation, characerization, evaluation and potential applications in various therapeutic areas. Leading authors have contributed to this unique book which contains all state of the art and detailed knowledge related to the physico-chemical, pharmaceutical and medical aspects of these most interesting but complex dosage forms, thus making this information easily available to the reader. This book will be of interest to scientists working in the field of drug delivery and targeting in universities as well as in the pharmaceutical, food, cosmetic, veterinary and chemical industries.