Nanocurcumin: Encapsulation Strategies, Characteristics and Applications

Nanocurcumin: Encapsulation Strategies, Characteristics and Applications provides a state-of-the-art overview on the nanoencapsulation techniques used for transforming poorly soluble curcumin (a most widely recognized bioactive with a wide range of bioactivities) into nanostrutured or nanoencapsulated curcumin ('nanocurcumin') with improved properties that are suitable for functional foods formulations. The development of functional foods has been widely recognized to be an effective strategy to improve health effects or reduce the risks of a number of chronic diseases. The key to fabricate functional foods is to ensure that they should contain an appropriate amount of bioactives with well-recognized bioactivities. With an aim of informing people in academia or those who work on the encapsulation of poorly soluble bioactives (beyond curcumin) for food formulations and the development of functional foods and food nanotechnology, this book provides extensive and advanced knowledge on the field. Thoroughly covers the most recent trends and nanoencapsulation techniques of curcumin that have been achieved over the past decadeCovers a variety of novel nanostructured delivery systems based on food important components (e.g., proteins and carbohydrates or their mixtures)Fills the gap between the interests of academia and the food industry by covering the issues of the development and applications of functional food formulations INDICE: Section 1 Curcumin and nanocurcumin: Chemistry, properties and applications 1. Introduction 2. Curcumin: Chemistry, properties and health effects 3. Nanocurcumin: Concepts, nanoencapsulation strageties and bioaccessibility/bioavailability 4. Digestion, adsorption and metabolism of nanocurcumin Section 2 Polymeric nanostructured carriers for curcumin 5. Food protein nanocomplexes as nanocarriers for curcumin 6. Protein-based nanoparticles as carriers for curcumin (emulsification and evaporation) 7. Self-assembly of milk proteins for nanoencapsulation of curcumin 8. Self-assembly of plant proteins for nanoencapsulation of curcumin 9. Alcohol-soluble proteins as nanosized delivery systems for curcumin 10. Carbohydrate-based nanoparticles as nanocarriers for curcumin: Fabrication and properties 11. Protein-polysaccharide nanocomplexes or hybrid nanoparticles as nanocarriers for delivery of curcumin 12. Electrospun nanofibers or nanoparticles as carriers for curcumin Section 3 Lipid-based nanostructured systems for delivery of curcumin 13. Food-grade nanoemulsions: Fabrication, challenges and applications as delivery systems of curcumin 14. Solid lipid nanoparticles as nanodelivery systems for curcumin 15. Food grade Pickering emulsions as delivery systems for curcumin Section 4 Development and challenges of nanocurcumin for functional food and pharmaceutical industry 16. Spray-dried nanocurcumin as functional food ingredients 17. Targeted delivery and controlled release of nanocurcumin

• ISBN: 978-0-12-823566-9
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 400
• Fecha Publicación: 01/07/2022
• Nº Volúmenes: 1
• Idioma: Inglés