There has been a major shift from conventional microencapsulation processes towards nanoencapsulation techniques with the aim of increasing the encapsulation efficiency and improved targeted nutraceutical delivery. Nanoencapsulation of Food Bioactive Ingredients brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation and formulations and encapsulation methodologies, covering a wide range of compounds, giving detailed examples of the issues to be faces 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. A definitive reference manual for researchers and industry personnel who are working or interested in various branches of encapsulation for the food ingredients and nutraceutical purposes. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methodsAddresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oilsProvides a deep understanding and potentials of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems INDICE: 1. Introduction to nano-encapsulation techniques2. Nano-encapsulation of natural food colorants3. Nano-encapsulation of phenolic compounds and antioxidants4. Nano-encapsulation of food antimicrobial agents5. Nano-encapsulation of vitamins6. Nano-encapsulation of fish oil and essential fatty acids7. Nano-encapsulation of flavors and essential oils8. Nano-encapsulation of enzymes, bioactive peptides and biological molecules9. Nano-encapsulation of other food ingredients10. Controlled release of bioactive components from nano-capsuls11. Analysis and characterization of nano-encapsulated food ingredients12. Conclusion, future trends, and regulatory issues
- ISBN: 978-0-12-809740-3
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 416
- Fecha Publicación: 01/06/2017
- Nº Volúmenes: 1
- Idioma: Inglés