Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications

ISBN-13: 9780128097403 / Angielski / Miękka / 2017 / 500 str.

Seid Mahdi Jafari

Opis

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

Spis treści

1. Introduction to nano-encapsulation techniques
2. Nano-encapsulation of natural food colorants
3. Nano-encapsulation of phenolic compounds and antioxidants
4. Nano-encapsulation of food antimicrobial agents
5. Nano-encapsulation of vitamins
6. Nano-encapsulation of fish oil and essential fatty acids
7. Nano-encapsulation of flavors and essential oils
8. Nano-encapsulation of enzymes, bioactive peptides and biological molecules
9. Nano-encapsulation of other food ingredients
10. Controlled release of bioactive components from nano-capsules
11. Analysis and characterization of nano-encapsulated food ingredients
12. Conclusion, future trends, and regulatory issues

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).