Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients.
Title:
Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients.
Author:
Sabliov, Cristina.
ISBN:
9781118462164
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (405 pages)
Series:
Institute of Food Technologists Ser.
Contents:
Title Page -- Copyright Page -- Contents -- Contributors -- Chapter 1 Introduction -- Chapter 2 Nutrient absorption in the human gastrointestinal tract -- 2.1 INTRODUCTION -- 2.2 OVERVIEW OF THE GASTROINTESTINAL TRACT -- 2.3 THE GASTROINTESTINAL TRACT -- 2.4 MACRONUTRIENTS -- 2.4.1 Carbohydrates -- 2.4.2 Fats -- 2.4.3 Proteins -- 2.5 ALCOHOL -- 2.6 MICRONUTRIENTS -- 2.6.1 Fat-soluble vitamins -- 2.6.2 Water-soluble vitamins -- 2.7 WATER AND MINERALS -- 2.7.1 Water -- 2.7.2 Electrolytes -- 2.7.3 Sodium -- 2.7.4 Potassium -- 2.7.5 Chloride -- 2.7.6 Calcium -- 2.7.7 Magnesium -- 2.7.8 Phosphorus -- 2.7.9 Sulfur -- 2.8 TRACE MINERALS -- 2.8.1 Iron -- 2.8.2 Zinc -- 2.8.3 Copper -- 2.8.4 Manganese -- 2.8.5 Selenium -- 2.8.6 Chromium -- 2.8.7 Iodine -- 2.8.8 Fluoride -- 2.9 PHYTOCHEMICALS -- 2.9.1 Carotenoids -- 2.9.2 Flavonoids -- 2.10 IMPLICATIONS IN HEALTH AND DISEASE -- 2.11 USE OF NANOPARTICLES TO ENHANCE ABSORPTION OF NUTRIENTS -- References -- Chapter 3 Cellular fate of delivery systems and entrapped bioactives -- 3.1 CELLULAR FATE OF NANOPARTICLES - AN EXPERIMENTAL PERSPECTIVE -- 3.1.1 Nanoparticle detection and quantification -- 3.1.2 Effect of NP properties on cell uptake -- 3.1.3 Fate of loaded NPs in the cell with implications on bioactive functionality -- 3.2 CELLULAR UPTAKE OF SMALL MOLECULES AND NPs BY MEMBRANE PENETRATION - A MOLECULAR SIMULATION PERSPECTIVE -- 3.2.1 Small molecules and drugs interacting with lipid bilayers -- 3.2.2 Polymers and NPs interacting with lipid bilayers -- 3.3 CONCLUSIONS -- References -- Chapter 4 Interfacial science and the creation of nanoparticles -- 4.1 INTRODUCTION -- 4.2 FUNDAMENTALS OF INTERFACIAL SCIENCE -- 4.2.1 Equilibrium surface properties -- 4.2.2 Dynamic surface properties -- 4.2.3 Self-assembly and phase separation -- 4.2.4 Interactions at the interface.
4.3 INTERFACIAL PROPERTIES IN NANOPARTICLE FORMATION -- 4.3.1 Lyotropic nanoparticles -- 4.3.2 Self-assembled nanoparticles -- 4.4 INTERFACIAL EFFECTS IN DISTRIBUTION AND RELEASE -- Acknowledgments -- References -- Chapter 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices -- 5.1 INTRODUCTION -- 5.2 FUNDAMENTALS OF EMULSIFICATION PROCESSES -- 5.3 CONVENTIONAL MECHANICAL EMULSIFICATION -- 5.3.1 High-speed mixer -- 5.3.2 Colloid mill -- 5.3.3 High-pressure homogenizer (microfluidizer) -- 5.3.4 Ultrasonic homogenizer -- 5.4 PREPARATION OF QUASI-MONODISPERSE EMULSIONS USING MEMBRANE EMULSIFICATION -- 5.5 PREPARATION OF MONODISPERSE EMULSIONS USING MICROFABRICATED EMULSIFICATION DEVICES -- 5.5.1 Microfluidic emulsification -- 5.5.2 Microchannel emulsification -- 5.5.3 Edge-based droplet generation emulsification -- 5.6 EMULSION PROPERTIES AND APPLICATIONS -- 5.7 CONCLUSIONS -- References -- Chapter 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties -- 6.1 INTRODUCTION -- 6.2 METHODS OF FABRICATING DELIVERY SYSTEMS AND THEIR TYPICAL DIMENSIONS -- 6.2.1 Top-down methods -- 6.2.2 Bottom-up methods -- 6.3 ENCAPSULATION EFFICIENCIES OF VARIOUS DELIVERY SYSTEMS -- 6.4 RELEASE PROPERTIES OF ENCAPSULATED COMPOUNDS -- 6.4.1 Diffusion-controlled release mechanism -- 6.4.2 Release properties in evolving particle structures -- 6.4.3 Triggered release -- 6.5 STABILITY OF MICRO- AND NANOPARTICLES IN AQUEOUS DISPERSIONS -- 6.5.1 Stability of particles -- 6.5.2 Controlling particle precipitation and motion -- 6.5.3 Controlling particle aggregation -- 6.6 CONCLUSIONS -- References -- Chapter 7 Characterization of nanoscale delivery systems -- 7.1 Introduction -- 7.2 Particle-size measurement -- 7.3 ζ-POTENTIAL MEASUREMENT.
7.3.1 Principle of the technique -- 7.3.2 Applications of ζ-potential measurement -- 7.4 SCANNING AND TRANSMISSION ELECTRON MICROSCOPY -- 7.4.1 Principle of techniques -- 7.4.2 Applications of SEM and TEM -- 7.5 ELECTRON SPIN RESONANCE SPECTROSCOPY -- 7.5.1 Principle of ESR spectroscopy -- 7.5.2 Applications of the ESR technique using nanoscale particles -- 7.6 FLUORESCENCE SPECTROSCOPY AND IMAGING -- 7.6.1 Principle of fluorescence spectroscopy and imaging -- 7.6.2 Applications of fluorescence spectroscopy and imaging -- 7.6.3 Transport of hydroxyl radicals -- 7.6.4 Transport of peroxyl radicals -- 7.6.5 Permeation of oxygen within nanoparticles -- 7.6.6 Fluorescence imaging -- 7.7 ATOMIC FORCE MICROSCOPY -- 7.7.1 Principle of atomic force microscopy -- 7.7.2 Applications of AFM -- 7.8 Conclusions -- References -- Chapter 8 Impact of delivery systems on the chemical stability of bioactive lipids -- 8.1 INTRODUCTION -- 8.2 PATHWAYS OF DEGRADATION OF BIOACTIVE LIPIDS -- 8.2.1 Free radicals -- 8.2.2 Transition metals -- 8.2.3 Light promoted oxidation -- 8.2.4 Lipoxygenase -- 8.3 BIOACTIVE LIPID DELIVERY SYSTEMS AS A MEANS TO CONTROL LIPID OXIDATION -- 8.3.1 Conventional emulsions -- 8.3.2 Multilayer emulsions -- 8.3.3 Filled hydrogel particles -- 8.3.4 Microemulsions and nanoemulsions -- 8.3.5 Solid lipid particles -- 8.4 ANTIOXIDANTS IN BIOACTIVE LIPID DELIVERY SYSTEMS -- 8.5 CONCLUSIONS -- References -- Chapter 9 Encapsulation strategies to stabilize a natural folate, L-5-methyltetrahydrofolic acid, for food fortification practices -- 9.1 INTRODUCTION -- 9.2 FOLATE FORTIFICATION MANDATES -- 9.3 LIMITATIONS OF FORTIFYING FOODS WITH NATURAL FOLATES -- 9.4 ENCAPSULATION STRATEGIES -- 9.5 COATING MATERIALS FOR ENCAPSULATION OF L-5-MTHF -- 9.6 CO-MICROENCAPSULATION OF L-5-MTHF WITH ANTIOXIDANT.
9.7 SAFETY AND EFFICACY OF MICRO- AND NANOENCAPUSLATION OF FOLATES -- References -- Chapter 10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols -- 10.1 INTRODUCTION -- 10.2 BIOAVAILABILITY OF POLYPHENOLS -- 10.3 NANOENCAPSULATION: CHARACTERISTICS AND FORMULATIONS -- 10.4 TRANSPORT OF NPs ACROSS INTESTINAL MUCOSA -- 10.5 NANOPARTICLES AS POTENTIAL DELIVERY SYSTEMS OF POLYPHENOLS -- 10.5.1 Curcumin -- 10.5.2 Epigallocatechin-3-gallate -- 10.5.3 Quercetin -- 10.5.4 Resveratrol -- 10.6 CONCLUSIONS -- References -- Chapter 11 Properties and applications of multilayer and nanoscale emulsions -- 11.1 INTRODUCTION -- 11.2 CLASSIFICATION OF EMULSIONS -- 11.3 EMULSION STABILITY -- 11.3.1 Strength of the interfacial film -- 11.3.2 Presence of electrical and steric barriers -- 11.3.3 Droplet size distribution -- 11.3.4 Phase volume ratio -- 11.3.5 Continuous phase viscosity -- 11.3.6 Temperature -- 11.4 MULTILAYER EMULSIONS -- 11.4.1 Low molecular weight surfactants -- 11.4.2 Biopolymers as emulsifiers -- 11.4.3 Polyelectrolyte properties -- 11.4.4 pH -- 11.4.5 Salt and ionic strength -- 11.4.6 Temperature and freeze-thaw stability -- 11.4.7 Preparation of multilayer emulsions -- 11.4.8 Protein-polysaccharide complexation -- 11.5 NANOEMULSIONS -- 11.5.1 Nanoemulsion preparation -- 11.5.2 Applications of nanoemulsions -- References -- Chapter 12 Liposome as efficient system for intracellular delivery of bioactive molecules -- 12.1 INTRODUCTION -- 12.2 LIPOSOME CLASSIFICATION -- 12.3 LIPOSOME PROPERTIES -- 12.4 POTENTIAL USE OF LIPOSOMES AS A DDS IN DIFFERENT ROUTES OF ADMINISTRATION -- 12.5 PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF LIPOSOMAL SYSTEMS CONTAINING CS AS THE BIOACTIVE MOLECULE -- 12.5.1 General method of liposome preparation and drug loading.
12.5.2 Preparation of liposomal systems containing CS -- 12.5.3 Liposome structure and characterization -- 12.5.4 Size, polydispersity index, and ζ-potential of the liposome system -- 12.5.5 Morphology of the liposome system -- 12.5.6 Determination of encapsulation efficiency -- 12.5.7 Stability of the liposome system containing CS -- 12.6 CELL-LIPOSOME INTERACTION -- 12.6.1 Biocompatibility tests in cell culture -- 12.6.2 Uptake of liposomes entrapping bioactive molecules by cells -- 12.6.3 Ability of liposomes to modify cell response in different models of inflammation -- 12.7 CONCLUSIONS AND FUTURE PERSPECTIVE -- Acknowledgments -- References -- Chapter 13 Solid lipid nanoparticles and applications -- 13.1 INTRODUCTION -- 13.2 SOLID LIPID NANOPARTICLES AS DELIVERY SYSTEMS -- 13.3 MANUFACTURING SLN DISPERSIONS -- 13.3.1 Hot homogenization -- 13.3.2 Cold homogenization -- 13.3.3 Solvent emulsification/evaporation -- 13.3.4 Precipitation from warm microemulsions -- 13.3.5 Precipitation from organic solutions -- 13.4 APPLICATIONS OF SLN AS CARRIERS FOR FOOD BIOACTIVE COMPONENTS -- 13.4.1 Nanostructured lipid carriers and SLNs for encapsulation of β‐carotene -- 13.4.2 Solid lipid nanoparticles for the encapsulation of ergocalciferol (D2) -- 13.4.3 Solid lipid nanoparticles for enhanced bioavailability of γ‐tocotrienol -- 13.4.4 Solid lipid nanoparticles for delivery of coenzyme Q10 -- 13.4.5 Solid lipid nanoparticles to enhance bioavailability of curcumin -- 13.4.6 Solid lipid nanoparticles for enhanced bioavailability of quercetin -- 13.4.7 SLN for antimicrobial delivery -- 13.4.8 Solid lipid nanoparticles for encapsulation of resveratrol -- 13.5 FINAL REMARKS -- References -- Chapter 14 Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients -- 14.1 INTRODUCTION.
14.2 UNDERSTANDING PROTEIN-POLYSACCHARIDE COMPLEXES.
Abstract:
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers? attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a
worthy reference for a diverse range of readers in industry, research and academia.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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