Nanotechnology in Functional Foods

ISBN-13: 9781119904823 / Angielski / Twarda / 2022 / 420 str.

Ahmed, Shakeel

Spis treści

Preface xiii1 Advancement of Nanotechnology in Developing Functional Foods: Nanotechnology in Functional Foods 1Animesh Naskar, Sebak Ranjan Roy, Ivi Chakraborty and Tanima? Bhattacharya1.1 Introduction 21.2 Nanoencapsulation 31.3 Nanotechnology in Dietary Supplements and Probiotics Formulation 121.4 Nanotechnology in Food Packaging and Nanosensors 141.5 Obstacles Coupled with Nanoencapsulation of? Bioactive Components 151.6 Conclusion 172 Role of Nanotechnology in Fortifying Nutraceuticals 25Anjana Singh, Samira Chugh, Dwaipayan Sinha and Arpita De2.1 Abbreviations 262.2 Introduction 262.3 What Are Nutraceuticals? 272.4 Mechanism of Action of Nanomaterials 392.5 Prospects and Concluding Remarks 483 Nanoencapsulation Systems for Bioactive Compounds 61Anindita Deb Pal3.1 Introduction 623.2 Nanoencapsulation Systems 643.3 Limitations of Nanoencapsulation Systems 773.4 Conclusion4 Nanotechnology in Honey: Future and Perspectives Honey as Nanoparticles 87Merve Keskin, Gülsen Kaya and Saban Keskin4.1 Introduction 884.2 Green Synthesis of Nanoparticles 934.3 Green Synthesis of Honey-Mediated Nanoparticles 954.4 Bioactivity of Honey Nanoparticles 964.5 Future and Perspectives 974.6 Conclusion 975 Nanoparticles in Nondairy Yogurt Formulation Techniques for Amelioration of Lifestyle Disorder Diseases 103Tanima Bhattacharya, Rokeya Akter and Md. Habibur Rahman Abbreviations5.1 Introduction 1045.2 Nondairy Products as Functional Foods and Their Role in Immune Function 1065.3 Nanoparticles Bio-Yogurt Boosting Immunity 1195.4 Future Prospect and Conclusion 1246 Therapeutic Suitability of Functional Phyto-Oils Against Oral and? MDR-Pathogens Through Nanotechnology 137Alaka Sahoo, Shasank S. Swain, Ajaya Kumar Jena and Maitreyee Panda6.1 Introduction 1386.2 Chemical Classification and Physicochemical Characteristics of Phyto-Oils 1406.3 Therapeutic Action of Phyto-Oils Against Pathogenic Bacteria 1416.4 POs and Antibiotics Combination Against Pathogenic Bacteria 1446.5 Nanoformulation for Enhancement of Drug Ability/Bioavailability of POs 1446.6 Future Prospective of POs with Advanced Formulation for? Antibacterial Drug Development 1486.7 Conclusion 1537 Lipid Nanoformulation of Nutraceuticals as Neurotherapeuticals in Neurological Disorders 161Mohamad Taleuzzaman, Sanjay Chauhan, Devendra Singh Tomar, Pankaj Kumar Singh, Isha Talwar and Md Noushad Javed7.1 Introduction 1627.2 Pharmaceutical Challenges in Brain Delivery 1647.3 Physiological Barriers in Drug Delivery 1667.4 Approach for Nanotechnology-Enabled Delivery Systems and Their Prospects 1687.5 Lipid Nanocarriers 1697.6 Conclusion and Prospects 1818 Nanofunctional Foods as Immunity Booster in COVID-19 193Muhammad Qasim Barkat, Ahsan Nawaz, Sana Asghar, Farwa Basit, Musaddique Hussain, Liaqat Hussain and Ximei Wu8.1 Introduction 1948.2 Pathophysiology and Clinical Manifestation 1968.3 Epidemiology 1988.4 Role of Immune System 1988.5 Diagnosis 2028.6 Management and Treatment 2038.7 Nanotechnological Application 2048.8 Functional Foods 2078.9 Conclusion 2159 Dietary Diversification and Its Impact on Human Health 223Anindita Ray (Chakravarti) and Soumam Dutta9.1 Introduction 2249.2 Dietary Diversity--What Does It Indicate? 2259.3 Impact of Dietary Diversity on Health and Well-Being9.4 How to Measure Dietary Diversity? 2339.5 The Future: Using Nanotechnology as a Key in Improving Dietary Diversification234 9.6 Conclusion 23610 Effect of Nanofoods on Human Health 243Luxita Sharma10.1 Introduction 24310.2 Types of Nanoparticles in Foods 24710.3 Applications 24910.4 Use of Nanotechnology in Food Science and Technology 25110.5 Disadvantages of Nanoparticles 25410.6 Guidelines for Safety Issues 25610.7 Conclusion and Future Perspective 25711 Nanofunctional Foods: Current Advances and Perspective 261Hitesh Chopra11.1 Introduction 26111.2 Nanotechnology Techniques for Functional Foods 26311.3 Conclusion and Future Directions 28012 Recent Advancement of Nanotechnology in Functional Foods: Applications Perspectives 293Abhishek Kanugo, Rajat Goyal, Sanjay Sharma and Rupesh Kumar Gautam12.1 Introduction 29412.2 Application of Nanotechnology in FFs 29612.6 Nanomaterials Accelerating Shelf-Life 31712.7 Conclusion 31713 Nanointelligence in Functional Food 329Muhamad Malik Mutoffar, Protity Shuvra Dey and Debashrita Das13.1 Functional Food 33013.2 Nanotechnology 33413.3 Artificial Intelligence 33613.4 Conclusion 35314 Nanofortification: An Emerging Technique for Enhancement of? the Functionality of Foods with Ample Future Scopes 359Shiladitya Ghosh, Dolanchapa Sikdar and Kakali Bandyopadhyay14.1 Introduction 36014.2 Fortification of Food and Functionality Enhancement 36114.3 Types and Methods of Food Fortification 36314.4 Application of Nanotechnology in Food Fortification: Nanofortification 36914.5 Systems of Competent Nanoparticles and Fortification Agents 37014.6 Overall Assessment of Nanofortified Foods: Performance and Limitations 38214.7 Conclusion and Recommendations 386Acknowledgments 387References 387

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Dr. Tanima Bhattacharya is a formulation scientist, who completed her PhD in food processing & nutrition science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University, China.Dr. Shakeel Ahmed, is an assistant professor of chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. He obtained PhD in chemistry from Jamia Millia Islamia, a central university, New Delhi.