
eBook - ePub
Nanotechnology and Functional Foods
Effective Delivery of Bioactive Ingredients
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Nanotechnology and Functional Foods
Effective Delivery of Bioactive Ingredients
About this book
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers? attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.
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Information
Table of contents
- Cover
- Title page
- Table of Contents
- Contributors
- 1 Introduction
- 2 Nutrient absorption in the human gastrointestinal tract
- 3 Cellular fate of delivery systems and entrapped bioactives
- 4 Interfacial science and the creation of nanoparticles
- 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices
- 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties
- 7 Characterization of nanoscale delivery systems
- 8 Impact of delivery systems on the chemical stability of bioactive lipids
- 9 Encapsulation strategies to stabilize a natural folate, L-5-methyltetrahydrofolic acid, for food fortification practices
- 10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols
- 11 Properties and applications of multilayer and nanoscale emulsions
- 12 Liposome as efficient system for intracellular delivery of bioactive molecules
- 13 Solid lipid nanoparticles and applications
- 14 Protein–polysaccharide complexes for effective delivery of bioactive functional food ingredients
- 15 Bicontinuous delivery systems
- 16 Self-assembly of amylose, protein, and lipid as a nanoparticle carrier of hydrophobic small molecules
- 17 Polymeric nanoparticles for food applications
- 18 Encapsulation of bioactive compounds using electrospinning and electrospraying technologies
- 19 Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients
- 20 Consumer perceptions of nanomaterials in functional foods
- 21 Safety assessment of nano- and microscale delivery vehicles for bioactive ingredients
- 22 Evidence-based regulation of food nanotechnologies
- Index
- End User License Agreement
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Yes, you can access Nanotechnology and Functional Foods by Cristina Sabliov, Hongda Chen, Rickey Yada, Cristina Sabliov,Hongda Chen,Rickey Yada in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.