Download or read book Emulsion based Encapsulation of Antioxidants written by M. Ali Aboudzadeh and published by Springer Nature. This book was released on 2021-02-22 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives. Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems. The main aim of the book is to inspire and to guide fellow scientists and students in this field. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production.

Download or read book Emulsion based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-04-03 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Download or read book Nanoencapsulation of Food Bioactive Ingredients written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2017-05-25 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced 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. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Download or read book Encapsulation Systems for Enhanced Oxidative Stability and Controlled Release of Encapsulants written by Yuanjie Pan and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Ability of encapsulation systems to improve oxidative stability of the encapsulated bioactives and control the release of these compounds during digestion is critical for shelf-life of products and enhanced bioavailability of the encapsulated bioactives. The objectives of this study were to evaluate: (a) the effect of chemical and physical properties of the core and interface of encapsulation systems in influencing the oxidative stability of the encapsulated compounds, and (b) the influence of interfacial composition on dynamics of the interface during simulated intestinal digestion and the correlation of structural changes in interface with the release of free fatty acids. In this research, design of the interface of the encapsulation systems to improve the oxidative barrier properties includes engineering chemical and physical properties of the interface. Oil-in-water emulsion was selected as a model encapsulation system for encapsulating hydrophobic bioactive compounds. Chemical properties of the interface were engineered using localization of antioxidants at the interface by selecting emulsifiers with antioxidant properties and chemical conjugation of antioxidants to the interfacial layer. Physical properties of the interface were modified using a layer-by-layer coating approach at the emulsion interface. To evaluate the influence of core properties of the encapsulation systems in influencing oxidative stability of bioactives, encapsulation systems were designed using both lipid and protein cores. In the case of lipid core encapsulation systems, oil-in-water emulsion, solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) were evaluated. In the case of protein core particles, zein protein core particles were synthesized and the oxidative barrier properties of these particles were compared with emulsions. Oxidative barrier properties of the encapsulation systems were simulated by measuring the rate of reaction of peroxyl radicals generated in the aqueous phase with the encapsulated radical sensitive dye in the core. The results of peroxyl radical permeation were compared to the stability of encapsulated model bioactives in encapsulation systems. Structure changes of the interface of encapsulation systems during simulated intestinal digestion were measured using a Fluorescence Resonance Energy Transfer (FRET) based real-time method and these changes were correlated with the release of free fatty acids. Role of biopolymer coatings at the interface in influencing the structure changes of interface during intestinal digestion was evaluated. The results of this research demonstrate the advantage of localization of antioxidant at the interface using emulsifiers with antioxidant properties and localizing a model antioxidant at the interface by chemical conjugation of the antioxidant to the interfacial layer in reducing permeation of radicals and oxidation of a model encapsulated bioactive. However, short chain polymer coatings at the interface of encapsulation systems had limited impact on improving the oxidative stability of the model encapsulated bioactive. Zein colloidal particles had improved oxidative stability against radical induced oxidation compared to oil-in-water emulsions. Neither zein colloidal particles nor oil-in-water emulsions were capable of limiting oxygen induced oxidation. By comparing the oxidative stability of encapsulated bioactives in SLNs and NLCs, the results suggest that the intra-particle distribution of the encapsulated bioactive affected their oxidative stability. Oxidative stability of the encapsulated bioactive improved as the proportion of liquid lipid within particles increased in NLCs. FRET method was effective in measuring the real-time changes in the interface during digestion without separation the encapsulation systems. Results from the FRET measurements were correlated to the release of free fatty acids. The results demonstrate that the disruption of phospholipids at the interface and the displacement from the interface was instantaneous upon addition of bile salts. Moreover, addition of a second layer of polymers at the interface could decrease the extent of interface disruption by bile salts and pancreatic lipase and the release of free fatty acids during intestinal digestion. Overall, the results of this research provide a quantitative framework to engineer the interface and core of encapsulation systems and evaluate their oxidative barrier properties and also enable detailed understanding of real-time dynamics of interface of encapsulation systems during simulated intestinal digestion. This comprehensive approach can enable rational design and engineering of encapsulation systems for extended oxidative stability and controlled release of encapsulated bioactives.

Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods

Download or read book Microencapsulation written by Fabien Salaün and published by BoD – Books on Demand. This book was released on 2019-10-02 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is intended to provide an overview and review of the latest developments in microencapsulation processes and technologies for various fields of applications. The general theme and purpose are to provide the reader with a current and general overview of the existing microencapsulation systems and to emphasize various methods of preparation, characterization, evaluation, and potential applications in various fields such as medicine, food, agricultural, and composites. The book targets readers, including researchers in materials science processing and/or formulation and microencapsulation science, engineers in the area of microcapsule development, and students in colleges and universities.

Download or read book Plant Antioxidants and Health written by Halina Maria Ekiert and published by Springer. This book was released on 2022-06-26 with total page 861 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control

Download or read book Lipid Oxidation in Food and Biological Systems written by Carlos Bravo-Diaz and published by Springer Nature. This book was released on 2022-02-06 with total page 477 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.

Download or read book Microencapsulation of Food Ingredients written by Per Vilstrup and published by Woodhead Publishing Limited. This book was released on 2001 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -filmcoating; liposomes in the food industry and centrifugal coextrusion encapsulation; Multiple core encapsulation- encapsulation materials; the spray drying of food ingredients; modified spray congealing/spray drying of aqueous dispersions; microencapsulation and alginate; extrusion technology and microencapsulation.

Download or read book Microencapsulation of Astaxanthin with Different Blends of Protein and Soluble Corn Fibre Using Spray Drying written by Qian Shen and published by . This book was released on 2011 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Astaxanthin is an active antioxidant and has beneficial effect on human health. However, its hydrophobic nature and susceptibility to light, heat and oxygen limit its application in most food systems. This study aimed to encapsulate astaxanthin using milk proteins and carbohydrate, in order to improve its stability and application in food systems. Whey protein isolate (WPI) and sodium caseinate (SC) are well known encapsulants and possess antioxidant properties. Soluble corn fibre 70 (SCF70) with DE 20 is believed to exhibit antioxidant activity and to improve encapsulating capacity of protein-based wall systems. They were therefore selected as the wall materials for encapsulation of astaxanthin. The wall solution was prepared from dissolving the emulsifier and carbohydrate containing a total of 20-24 wt% solids in water. The astaxanthin emulsions were prepared by two-stage homogeniser at 80 + 800 bars after passing through the homogeniser 4 times. The emulsion were then converted into powders with 0.33 wt% astaxanthin by spray drying at 160°C inlet air temperature and 70°C outlet air temperature. The properties of the emulsions were evaluated including droplet size, size distribution, zeta potential, and viscosity. The powder produced from spray drying were characterised by chemical and physical tests including water activity, microencapsulation efficiency, surface properties and oxidative stability. The interaction between wall materials was studied using Fourier Transform Infrared Spectroscopy (FTIR) while the bioaccessibility was investigated in an in vitro digestion study. Results show that droplet size of the astaxanthin emulsions was below 200 nm and size distribution appeared to be narrowly distributed. Therefore, particle size would have little effect on the physicochemical properties of spray dried powders. The low viscosity of the parent emulsions probably exhibited little effect on the spray drying process. It was found that the reconstituted emulsion and parent emulsion both had droplet size below 200 nm. This indicates that the astaxanthin emulsions could be stable during spray drying. Scanning electron microscopy reveals that formation of surface dents on some samples caused by particle shrinkage during early drying process. Particle with WPI based wall systems had smoother outer surface than those formulated with SC based wall matrices, suggesting that WPI could be a suitable encapsulating agent in combination with soluble corn fibre 70. Microencapsulation efficiency of the microencapsulated astaxanthin was above 88%, indicating the wall matrices were effective in preventing penetration of the organic solvent into the microcapsule. Storage test was conducted at 45°C and 33% relative humidity, under air and nitrogen environment. The oxidative stability of the astaxanthin microcapsules was determined by measuring peroxide value and p-anisidine value. Results show that surface oil might not be related to the oxidative stability of the microcapsules and other factors might adversely affect the oxidative stability. Changes in the physical state of the amorphous powders due to the difference in water activity between the powders and storage environment might influence the oxidative stability and the astaxanthin content in the microcapsules. Results indicate that wall composition may have little effect on the oxidative stability of the microencapsulated astaxanthin. Astaxanthin content in microcapsules with high oil content decreased slightly faster than in those containing less oil content. Oxidative stability of the microcapsules could be related to the antioxidant activity of raw materials. The FTIR results indicated the possibility of Maillard reaction products formation, which may also influence the oxidative stability of the microcapsules. The in vitro digestion results suggested that the digestivity of the WPI based wall systems might be better than that of the SC based wall systems, as the bioaccessibility of the microcapsule were higher. The presence of dietary fibre (i.e., SCF70) and wall thickness might affect the in vitro digestivity of the microcapsules. Overall, the best formulation showing the best bioaccessibility (71.67%) is the WPI/SCF 70 ratio of 1/0.5 and the wall/core ratio of 2. In summary, this research has shown that microencapsulation of astaxanthin by spray drying technique is capable of producing a more stable microcapsule that has potential application in food system"--Abstract.

Download or read book Oxidation in Foods and Beverages and Antioxidant Applications written by E Decker and published by Woodhead Publishing. This book was released on 2016-08-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

Download or read book Nanoparticle and Microparticle based Delivery Systems written by David Julian McClements and published by CRC Press. This book was released on 2014-08-12 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.

Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 1998-08-26 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.

Download or read book Encapsulation and Controlled Release Technologies in Food Systems written by Jamileh M. Lakkis and published by John Wiley & Sons. This book was released on 2016-04-18 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Download or read book Pickering Emulsion based Encapsulation Strategies for Delivery of Curcumin written by Andrea Araiza Calahorra and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book An Introduction to Food Grade Nanoemulsions written by Nandita Dasgupta and published by Springer. This book was released on 2018-01-03 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

Download or read book Recent Advances in Emulsions and Applications written by César Burgos-Díaz and published by Mdpi AG. This book was released on 2023-10-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there have been significant advances made in emulsion science in order to improve the quality and performance of different emulsion-based products using new techniques and structural designs. Emulsion systems have been employed for many years to develop a wide variety of commercial emulsified products, including food, pharmaceutical, and cosmetic products. Furthermore, this type of colloidal system has been utilized as a vehicle for the encapsulation and delivery of different bioactive compounds, such as antioxidants, vitamins, and fragrances. Therefore, a new generation of advanced emulsions may lead to products with enhanced quality and functionality.