Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Seid Mahdi Jafari

• Publisher: Academic Press
• Year: 2017
• Print ISBN: 9780128094365
• eBook ISBN: 9780128113646
• Topic: Technology & Engineering
• Subtopic: Biotechnology
• Index: Technology & Engineering

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 technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances.This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.- Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds- Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems- Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

1

An overview of nanoencapsulation techniques and their classification

Seid Mahdi Jafari Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Nanotechnology is considered as one of the promising research fields in recent decades. This novel technology studies the materials within the nanometer scale plus their outstanding properties in relation to their micro/macroscale counterparts. Nanoencapsulation is a new frontier in the area of nanoscience exerted in food, pharmaceutical, and cosmeceutical industries, which enables the controlled release of nutrients in the determined zone and time. This technique has numerous advantages for targeted delivery and bioavailability through the cells. Nevertheless, few studies have examined the employment of this technology in the food industry. This chapter classifies and summarizes the typical and recent nanoencapsulation technologies like nanoemulsification, nanoliposomes, electrospinning, electrospraying, formation of nanostructures via cyclodextrins, solid lipid nanoparticles, nanostructured lipid carriers, etc. Recent knowledge with regard to these methods plus their pros and cons are highlighted in the following chapters.

Keywords

nanotechnology

nanoencapsulation

classification

nutrients

controlled release

1.1. Introduction

Today, it is possible to fabricate functional and palatable foods by engineering several types of encapsulation systems. In such formulations, the bioactive compounds are encased by a substance or a combination of several materials termed as the coating or wall material. In these systems, the stability of the nutrients are enhanced as well as influencing the physicochemical properties compared to nonencapsulated ingredients. Moreover, the food industry directly influences the public health and therefore it is necessary to produce healthier foodstuff and expedite healthy lifestyles. The world population is expected to exceed 1.5 billion; especially the older generation will constitute most of the world’s population. It is notable that in 1950, this proportion was only 5% (Haub, 2011). In recent years there has been a strong interest to mass produce functional and healthy food products by implementing encapsulated nutraceuticals so as to provide advantages for the consumers.

Nutraceuticals are the link between nutrition and medicine. This term was first used by DeFelice in 1979 and defined as “food ingredients that have health benefits and inhibit the advancement of diseases” (DeFelice, 1995). Recently, the application of different nutraceutical compounds, such as essential fatty acids (omega 3), carotenoids (β-carotene and lycopene), vitamins (D, thiamin, riboflavin), antioxidants (tocopherols, flavonoids, polyphenolic compounds), phytosterols (stigmasterol and β-sitosterol), dietary fibers (inulin), minerals (Fe⁺², Mg⁺²), and bioactive peptides (casein hydrolysates) has attracted the attention of food scientist and industries for developing enriched healthy foods (Jafari and McClements, 2017). Most of the nutraceuticals are sensible to decomposition during processing and storage after being incorporated into the...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• Dedication
• Front cover figure description
• List of contributors
• Preface
• 1: An overview of nanoencapsulation techniques and their classification
• Part One: Lipid-Formulation Based Nanoencapsulation Technologies
• Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies
• Part Three: Nanoencapsulation Technologies Based on Special Equipment
• Part Four: Nanoencapsulation Technologies Based on Biopolymer Nanoparticles
• Part Five: Bioavailability, Characterization, and Safety of Nano-Encapsulated Ingredients
• Index