Techniques for nanoencapsulation of food ingredients
By: C. Anandharamakrishnan
Series: SpringerBriefs in food, health, and nutrition; SpringerBriefs in food, health, and nutrition
Publisher: Springer
Published: 2014
Place of publication: New York
Language: eng
Number of pages: 89
ISBN-13: 9781461493860; 9781461493877
Copyright date: 2014
Subjects: Edible coatings; Microencapsulation; Nanotechnologies; Produits alimentaires
Description: Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered--
Notes: Includes bibliographical references (pages 73-85) and index.
Table of contents: title: 1. Nanoencapsulation of food bioactive compounds; title: 2. Techniques for formation of nanoemulsions; title: 3. Bioactive entrapment using lipid-based nanocarrier technology; title: 4. Liquid-based nanoencapsulation techniques; title: 5. Electrospraying and electrospinning techniques for nanoencapsulation; title: 6. Drying techniques for nanoencapsulation; title: 7. Applications of food-grade nanoemulsions; title: 8. Characterization of nanoparticles; title: 9. Safety and regulations: current scenario and scope.