Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Written By Nissim Garti
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Publsiher : Woodhead Publishing Limited
  • Release : 28 July 2021
  • ISBN : 9780857091246
  • Pages : 612 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals written by Nissim Garti which was release on 28 July 2021, this book published by Woodhead Publishing Limited. Available in PDF, EPUB and Kindle Format. Book excerpt: Traditionally, food manufacturers have utilized delivery systems to encapsulate functional ingredients designed to improve food quality and safety, such as flavors, colors, antioxidants, enzymes, and antimicrobials. More recently there has been interest in the use of delivery systems to encapsulate bioactive components that have been shown to be beneficial to human health. This research has been stimulated by the food and beverage industries' interest in creating products specifically designed to promote human health and wellness, and to prevent chronic diseases, such as cardiovascular disease, diabetes, hypertension, obesity, osteoporosis, and cancer. The technical challenges involved in encapsulating these components into desirable commercial products has led to rapid developments in methods for encapsulating, protecting, and delivering functional food ingredients to improve food quality, safety and health. The editors and contributors provide a comprehensive overview of some of the most important current areas of research on the development of delivery systems suitable for utilization in foods and beverages. The first section focuses on the physicochemical and physiological requirements of delivery systems for food ingredients and nutraceuticals. In particular, it highlights the various kinds of delivery systems that can be created from food grade ingredients, the different types of active compounds that need to be encapsulated, some of the most important technical challenges associated with encapsulating these ingredients, and their potential fate within the gastrointestinal tract after consumption. Part two reviews existing and novel processing technologies for encapsulation and delivery of functional food ingredients, including spray and freeze drying, spray cooling and chilling, extrusion, coating and controlled phase separation, while part three explores specific kinds of delivery systems that can be used in food and beverage applications, including microemulsion-,liposome-, biopolymer-, emulsion- and lipid-based systems. Concluding chapters focus on the practical application of delivery systems within the food and beverage industries, such as flavors, bioactive lipids, minerals and probiotics.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2012
  • Total pages : 612
  • ISBN : 9780857091246
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Summary : Traditionally, food manufacturers have utilized delivery systems to encapsulate functional ingredients designed to improve food quality and safety, such as flavors, colors, antioxidants, enzymes, and antimicrobials. More recently there has been interest in the use of delivery systems to encapsulate bioactive components that have been shown to be beneficial to ...

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Elsevier
  • Release Date : 2012-10-19
  • Total pages : 640
  • ISBN : 9780857091246
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Summary : 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 ...

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2019-10-24
  • Total pages : 478
  • ISBN : 9780857091246
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Summary : Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed ...

Nanoparticle and Microparticle based Delivery Systems

Nanoparticle  and Microparticle based Delivery Systems
  • Author : David Julian McClements
  • Publisher : CRC Press
  • Release Date : 2014-08-12
  • Total pages : 572
  • ISBN : 9780857091246
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Summary : 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, minera...

Handbook of Encapsulation and Controlled Release

Handbook of Encapsulation and Controlled Release
  • Author : Munmaya Mishra
  • Publisher : CRC Press
  • Release Date : 2015-12-01
  • Total pages : 1544
  • ISBN : 9780857091246
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Summary : The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp...

Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes
  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2019-08-03
  • Total pages : 564
  • ISBN : 9780857091246
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Summary : Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid ...

Engineering Foods for Bioactives Stability and Delivery

Engineering Foods for Bioactives Stability and Delivery
  • Author : Yrjö H. Roos,Yoav D. Livney
  • Publisher : Springer
  • Release Date : 2016-12-01
  • Total pages : 420
  • ISBN : 9780857091246
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Summary : This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters ...

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry
  • Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Ashraf Mahdy Sharoba,Aymen Amine Assadi
  • Publisher : Elsevier
  • Release Date : 2020-05-04
  • Total pages : 500
  • ISBN : 9780857091246
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Summary : Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. ...

Applications of Encapsulation and Controlled Release

Applications of Encapsulation and Controlled Release
  • Author : Munmaya K. Mishra
  • Publisher : CRC Press
  • Release Date : 2019-09-18
  • Total pages : 474
  • ISBN : 9780857091246
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Summary : The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is ...

Polymers for Food Applications

Polymers for Food Applications
  • Author : Tomy J. Gutiérrez
  • Publisher : Springer
  • Release Date : 2018-08-09
  • Total pages : 818
  • ISBN : 9780857091246
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Summary : This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been ...

Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients
  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2020-03-07
  • Total pages : 696
  • ISBN : 9780857091246
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Summary : Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and ...

Food Science and Nutrition Breakthroughs in Research and Practice

Food Science and Nutrition  Breakthroughs in Research and Practice
  • Author : Management Association, Information Resources
  • Publisher : IGI Global
  • Release Date : 2018-02-02
  • Total pages : 501
  • ISBN : 9780857091246
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Summary : Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in ...

Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies in Food Systems
  • Author : Dr Jamileh M. Lakkis
  • Publisher : John Wiley & Sons
  • Release Date : 2016-03-09
  • Total pages : 320
  • ISBN : 9780857091246
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Summary : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well ...

Nanotechnology in Agriculture and Food Science

Nanotechnology in Agriculture and Food Science
  • Author : Monique A. V. Axelos,Marcel Van de Voorde
  • Publisher : John Wiley & Sons
  • Release Date : 2017-03-07
  • Total pages : 450
  • ISBN : 9780857091246
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Summary : A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide ...

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2020-06-10
  • Total pages : 1072
  • ISBN : 9780857091246
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Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it ...