Nanoencapsulation Technologies for the Food and Nutraceutical Industries

ISBN-13: 9780128094365 / Angielski / Miękka / 2017 / 636 str.

Seid Mahdi Jafari

Opis

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

Spis treści

1. An overview of nanoencapsulation techniques and their classification

Part One: Lipid-Formulation Based Nanoencapsulation Technologies 2. Encapsulation by nanoemulsions 3. Encapsulation by nanoliposomes 4. Encapsulation by nanostructured lipid carriers

Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies 5. Nanocapsule formation by caseins 6. Nanocapsule formation by nanocrystals 7. Nanocapsule formation by cyclodextrins

Part Three: Nanoencapsulation Technologies Based on Special Equipment 8. Nanocapsule formation by electrospinning 9. Nanocapsule formation by electrospraying 10. Nanocapsules formation by nano spray drying

Part Four: Nanoencapsulation Technologies Based on Biopolymer Nanoparticles 11. Nanocapsule formation by individual biopolymer nanoparticles 12. Nanocapsule formation by complexation of biopolymers

Part Five: Bioavailability, Characterization, and Safety of Nano-Encapsulated Ingredients 13. Bioavailability and release of bioactive components from nanocapsules 14. Instrumental analysis and characterization of nanocapsules 15. Safety and regulatory issues of nanocapsules

O autorze

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis.
In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world's highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).