Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fieldsProvides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academicsIncludes novel opportunities and ideas for developing or improving technologies in the food industry INDICE: Chapter 1. Engineering effective nano-scale nutrient carriers: From Pickering emulsions to casein micellesChapter 2. Nanotechnology applied to improve functionality in foodChapter 3. Nutrients and Nutraceuticals- Nanotechnology based DeliveryChapter 4. Advanced nanomaterials for micro-nutrients deliveryChapter 5. Nanostructured bio-based systems for nutrient deliveryChapter 6. Nano-scale nutrient delivery systemsChapter 7. Food-derived Biomaterials for Nutrient DeliveryChapter 8. Nutrient delivery using nanotechnology. Design and applications in dairy foodChapter 9. Vitamin and mineral fortification using nanotechnology: bioavailability and rdaChapter 10. Enhanced Nutrient Delivery through Nano encapsulation: The current trend in Food IndustryChapter 11. Biological Functionalization of Non-biological NanoparticlesChapter 12. Applications of nanomaterials in functional fortified dairy products: Benefits and implications for human healthChapter 13. Controlled release nutrition delivery based intelligent and targeted nanoparticlesChapter 14. Nanodelivery of nutrients for improved bioavailabilityChapter 15. Polymeric carrier systems for vitamins and other active substancesChapter 16. Improving the bioavailability of phenolics by means of nanotechnological methodsChapter 17. Nanotechnology for enhanced bioactivity of bioactive phytomoleculesChapter 18. Nutrient delivery through Nanoencapsulation Chapter 19. Colloidal systems: an excellent carrier for nutrient deliveryChapter 20. Encapsulation of phenolic compounds: tools and recent applications in food industry and nutrition field
- ISBN: 978-0-12-804304-2
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 800
- Fecha Publicación: 01/09/2016
- Nº Volúmenes: 1
- Idioma: Inglés
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