Micro- and Nano-encapsulation and Controlled-release of Phenolic Compounds and Other Food Ingredients PDF Download
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Author: Ya Jiang
Publisher:
ISBN:
Category : Controlled release preparations
Languages : en
Pages : 131
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Book Description
The health promotive properties of phenolic compounds attracted a lot of attention in recent years because of their biological and pharmacological effects including antioxidative and cytoprotective functions. Green tea catechins and curcumin have been extensively studied and they both show strong anti-oxidant and anti-inflammatory properties, but low bioavailability is always a problem. Therefore, effective delivery systems could be a solution to enhance their oral bioavailability. In this study tea catechins were encapsulated in two W/O/W double emulsion systems, protein-polysaccharide complex coacervates and emulsifiers/polysaccharide stabilized double emulsion. Physicochemical characteristics were determined for both systems. The coacervate encapsulation achieved 90.5% encapsulation efficiency, and the other double emulsion reached 94.5% efficiency. Coacervate-encapsulated catechins were stable in artificial gastric juice, and could target-release catechins in small intestinal juice triggered by pH. Curcumin was dissolved in medium chain triglyceride (MCT) and further emulsified in water. Curcumin nano-emulsions had average particle sizes of 150.5nm and 148.4nm for 1% and 1.5% curcumin, respectively. The encapsulation efficiencies were 77.5% for 1% curcumin emulsion and 71.5% for 1.5% emulsion. Oral administration of nano-emulsified curcumin could inhibit TPA-induced edema on mouse ears by 100%, and significantly inhibited pro-inflammatory factors IL-1beta, IL-6, MMP-9, and cyclin D1 dose-responsively. The anti-inflammatory effects directly indicated enhanced bioavailability of curcumin. Protein-polysaccharide coacervation was further applied to enzyme encapsulation. [alpha]-Amylase can form coacervate with kappa-carrageenan under optimized conditions, and reach 99.3% encapsulation efficiency. Enzyme kinetics showed that encapsulation could strongly protect [alpha]-Amylase from acid denaturation, suggesting that the stoichiometric complexation of [alpha]-amylase did not alter the active binding sites of enzyme. In summary, low cost, convenient and highly efficient encapsulation methods using food grade natural biopolymers have been developed to encapsulate nutraceuticals or enzyme. The encapsulation systems have protective, target-releasing, and bioavailability enhancing functions.
Author: Ya Jiang
Publisher:
ISBN:
Category : Controlled release preparations
Languages : en
Pages : 131
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Book Description
The health promotive properties of phenolic compounds attracted a lot of attention in recent years because of their biological and pharmacological effects including antioxidative and cytoprotective functions. Green tea catechins and curcumin have been extensively studied and they both show strong anti-oxidant and anti-inflammatory properties, but low bioavailability is always a problem. Therefore, effective delivery systems could be a solution to enhance their oral bioavailability. In this study tea catechins were encapsulated in two W/O/W double emulsion systems, protein-polysaccharide complex coacervates and emulsifiers/polysaccharide stabilized double emulsion. Physicochemical characteristics were determined for both systems. The coacervate encapsulation achieved 90.5% encapsulation efficiency, and the other double emulsion reached 94.5% efficiency. Coacervate-encapsulated catechins were stable in artificial gastric juice, and could target-release catechins in small intestinal juice triggered by pH. Curcumin was dissolved in medium chain triglyceride (MCT) and further emulsified in water. Curcumin nano-emulsions had average particle sizes of 150.5nm and 148.4nm for 1% and 1.5% curcumin, respectively. The encapsulation efficiencies were 77.5% for 1% curcumin emulsion and 71.5% for 1.5% emulsion. Oral administration of nano-emulsified curcumin could inhibit TPA-induced edema on mouse ears by 100%, and significantly inhibited pro-inflammatory factors IL-1beta, IL-6, MMP-9, and cyclin D1 dose-responsively. The anti-inflammatory effects directly indicated enhanced bioavailability of curcumin. Protein-polysaccharide coacervation was further applied to enzyme encapsulation. [alpha]-Amylase can form coacervate with kappa-carrageenan under optimized conditions, and reach 99.3% encapsulation efficiency. Enzyme kinetics showed that encapsulation could strongly protect [alpha]-Amylase from acid denaturation, suggesting that the stoichiometric complexation of [alpha]-amylase did not alter the active binding sites of enzyme. In summary, low cost, convenient and highly efficient encapsulation methods using food grade natural biopolymers have been developed to encapsulate nutraceuticals or enzyme. The encapsulation systems have protective, target-releasing, and bioavailability enhancing functions.
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128097418
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
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 issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Author: Hae-Soo Kwak
Publisher: John Wiley & Sons
ISBN: 1118292294
Category : Technology & Engineering
Languages : en
Pages : 547
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Book Description
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation.
Author:
Publisher: Academic Press
ISBN: 0128165197
Category : Technology & Engineering
Languages : en
Pages : 548
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Book Description
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
Author:
Publisher: Academic Press
ISBN: 012815666X
Category : Technology & Engineering
Languages : en
Pages : 510
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Book Description
Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients
Author: C. Anandharamakrishnan
Publisher: Springer Science & Business Media
ISBN: 1461493870
Category : Technology & Engineering
Languages : en
Pages : 96
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Book Description
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.
Author:
Publisher: Academic Press
ISBN: 0128156740
Category : Technology & Engineering
Languages : en
Pages : 564
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Book Description
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 carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers
Author:
Publisher: Academic Press
ISBN: 0128156724
Category : Technology & Engineering
Languages : en
Pages : 478
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Book Description
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 in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment
Author: Jorge Carlos Ruiz Ruiz
Publisher: John Wiley & Sons
ISBN: 1119228794
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.
Author: Dr Jamileh M. Lakkis
Publisher: John Wiley & Sons
ISBN: 111894688X
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
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 as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.
