Download or read book Microencapsulation of Fish Oil Using Spray Granulation Spray Drying and Freeze Drying written by Sri Haryani Anwar and published by Cuvillier Verlag. This book was released on 2011-04-12 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The stability of microencapsulated fish oil prepared using various drying methods is investigated. In the preliminary study, two production processes, i.e., spray granulation (SG) and SG followed by film coating (SG-FC) are examined and compared. First, three types of fish oil (10/50, 33/22, and 18/12) based on the ratios of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are used in the SG process. Each type of fish oil was emulsified with soybean soluble polysaccharide (SSPS) and maltodextrin to produce 25% oil powders. Second, a 15% film coating of hydroxypropyl betacyclodextrin (HPBCD) is applied to the SG granules. The powder stability against oxidation is examined by measurement of peroxide values (PV) and GC-headspace propanal after 6- week’s storage at room temperature (± 21 ºC) and at 3 - 4 ºC. The results show that the coated powders have lower stability than uncoated powders and this indicates that the film coating by HPBCD ineffectively protected the fish oil as the coating process might have induced further oxidation. In the main research, emulsions of 33/22 fish oil are prepared with four combinations of matrices and microcapsules are produced by SG, spray drying (SD), and freeze drying (FD). The objective is to identify the most critical factors which determine powder stability and to further examine the superiority of the SG process compared to other drying processes. Oxidation parameters and analytical methods remain the same as in the preliminary study, but the storage time is extended to 8 weeks. The best matrices are a combination of 10% (w/w) SSPS and 65% (w/w) OSA-starch. Microencapsulation of 620 mg/g fish oil with these coating materials then dried by SG is able to produce fish oil powder having a very low propanal content and with a shelf life of five weeks at ± 21 ºC. The ability of SSPS to form thick membranes at the oil/water interface and the role of both matrices to stabilize emulsion by steric repulsion are critical to prevent early formation of peroxides. The results of the present research indicate that instead of layering a single concentrated core, microcapsule formation by the SG process is actually started by agglomeration of seed particles. The seed particles are then covered by the growth of droplet deposition and the granule surface is coated by fine particles. This assumption is supported by scanning electron microscope (SEM) examinations which verify the raspberry-like microstructure of the final granules. Therefore, it can be assumed that the SG process produces “multiple encapsulations” granules and provides maximum protection to the oil droplets. Comparison of the SG, SG-FC, SD, and FD processes confirms that combination of matrices, drying temperature, microcapsule morphology, and processing time are among the most critical factors governing the stability. Exposure to high drying temperature or heat is proved to be a limiting factor for drying unstable emulsion. If a process does not apply high drying temperature, the particle morphology becomes a determining factor for product stability. The main contribution of this study is to provide in-depth evaluation of four different drying processes with comprehensive information on the drying mechanisms in relation to how they affect the stability of microcapsules. The amount of polyunsaturated fatty acids (PUFAs), fish oil quality, type of matrix, and their physicochemical characteristics are also discussed in this study.
Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1048 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Download or read book Omega 3 Fatty Acids written by Mahabaleshwar V. Hegde and published by Humana Press. This book was released on 2016-09-15 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.
Download or read book Handbook of Nanoencapsulation written by Jasmeet Kour and published by CRC Press. This book was released on 2023-04-05 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.
Download or read book Handbook of Encapsulation and Controlled Release written by Munmaya Mishra and published by CRC Press. This book was released on 2015-12-01 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp
Download or read book Novel Water Treatment and Separation Methods written by Bharat A. Bhanvase and published by CRC Press. This book was released on 2017-09-18 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to increasing demand for potable and irrigation water, new scientific research is being conducted to deal with wastewater from a variety of sources. Novel Water Treatment and Separation Methods: Simulation of Chemical Processes presents a selection of research related to applications of chemical processes for wastewater treatment, separation techniques, and modeling and simulation of chemical processes. Among the many topics are: degradation of herbicide removal of anionic dye efficient sun-light driven photocatalysis removal of copper and iron using green activated carbon defluoridation of drinking water removal of calcium and magnesium from wastewater using ion exchange resins degradation of vegetable oil refinery wastewater novel separation techniques, including microwave-assisted extraction and more The volume presents selected examples in wastewater treatment, highlighting some recent examples of processes such as photocatalytic degradation, emulsion liquid membrane, novel photocatalyst for degradation of various pollutants, and adsorption of heavy metals. The book goes on to explore some novel separation techniques, such as microwave-assisted extraction, anhydrous ethanol through molecular sieve dehydration, batch extraction from leaves of Syzygium cumini (known as jambul, jambolan, jamblang or jamun), and reactive extraction. These novel separation techniques have proved be advantageous over conventional methods. The volume also looks at modeling and simulation of chemical processes, including chapters on flow characteristics of novel solid-liquid multistage circulating fluidized bed, mathematical modeling and simulation of gasketed plate heat exchangers, optimization of the adsorption capacity of prepared activated carbon, and modeling of ethanol/water separation by pervaporation, along with topics on simulation using CHEMCAD software. The diverse chapters share and encourage new ideas, methods, and applications in ongoing advances in this growing area of chemical engineering and technology. It will be a valuable resource for researchers and faculty and industrialists as well as for students.
Download or read book Innovative Microbial Technologies for Future and Sustainable Food Science written by Yu Xia and published by Frontiers Media SA. This book was released on 2023-07-10 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Novel Formulations and Future Trends written by Amit Kumar Nayak and published by Elsevier. This book was released on 2024-03-25 with total page 695 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel Formulations and Future Trends, Volume Three in the Recent and Future Trends in Pharmaceutics series, explores aspects of pharmaceutics with an original approach focused on technology, novelties and future trends. It discusses the most important developments in drug delivery, including important and exciting areas such as mucosal, implantable, transdermal, gastroretentive, vaccine and targeted drug delivery systems. The field of pharmaceutics is highly dynamic and rapidly expanding day-by-day so it demands a variety of amplified efforts for designing and developing pharmaceutical processes and formulation strategies. This is an essential reference for researchers in academia and industry as well as advanced graduate students. New technologies are also explored including 3D printing and computational pharmaceutics. - Explores the most recent technologies in drug delivery in detail - Contains contributions from the leading experts from academia, research, industry and regulatory agencies - Includes high quality illustrations, flow charts and tables for easy understanding of concepts - Discusses practical examples and research case studies
Download or read book Principles of Biomaterials Encapsulation Volume One written by Farshid Sefat and published by Woodhead Publishing. This book was released on 2022-10-13 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Biomaterials Encapsulation: Volume One, provides an expansive and in-depth resource covering the key principles, biomaterials, strategies and techniques for encapsulation. Volume One begins with an introduction to encapsulation, with subsequent chapters dedicated to a broad range of encapsulation principles and techniques, including spray chilling and cooling, microemulsion, polymerization, extrusion, cell microencapsulation and much more. This book methodically details each technique, assessing the advantages and disadvantages of each, allowing the reader to make an informed decision when using encapsulation in their research. Principles of Biomaterials Encapsulation: Volume One enables readers to learn about the various strategies and techniques available for encapsulation of a wide selection of biomedical substrates, such as drugs, cells, hormones, growth factors and so on. Written and edited by well-versed materials scientists with extensive clinical, biomedical and regenerative medicine experience, this book offers a deeply interdisciplinary look at encapsulation in translational medicine. As such, this book will provide a useful resource to a broad readership, including those working in the fields of materials science, biomedical engineering, regenerative and translational medicine, pharmacology, chemical engineering and nutritional science. - Details the various biomaterials available for encapsulation, as well as advantages and disadvantages of conventional and contemporary biomaterials for encapsulations - Describes a broad range of applications in regenerative medicine, uniquely bringing encapsulation into the worlds of translational medicine and tissue engineering - Written and edited by well-versed materials scientists with extensive clinical, biomedical and regenerative medicine experience, offering an interdisciplinary approach
Download or read book Liposomes for Functional Foods and Nutraceuticals written by Sreerag Gopi and published by CRC Press. This book was released on 2022-06-15 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry. This volume helps to fill that gap by focusing on the advanced trends and applications of liposomes in the nutraceuticals and functional foods industry. The volume begins by discussing the processes and protocols of formation of liposomes and the structures of liposomes produced by different methods. It then reviews their physico-chemical properties and the science of encapsulation of bioactive compounds using liposomes. It continues with an overview of liposomal methods, protocols, preparation techniques and explores the uses of liposomes as drug carriers but focuses primarily on liposomal carrier systems and technology in bioactive functional foods and nutraceuticals. The volume presents advances on liposomes as anti-tubercular and anticancer delivery systems and also discusses liposomal supplements. Liposomes for Functional Foods and Nutraceuticals: From Research to Application will be a valuable resource for those who produce lipids and those who seek to incorporate them into appropriate food products.
Download or read book Spray Freeze Drying of Foods and Bioproducts written by S. Padma Ishwarya and published by CRC Press. This book was released on 2022-04-19 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book, comprising 12 chapters, has been organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions. Key Features Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavors Serves as a ready-reckoner of characterization methods for spray-freeze-dried products Contains 200+ illustrations and tabulations The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.
Download or read book Revolutionizing the Potential of Hemp and Its Products in Changing the Global Economy written by Tarun Belwal and published by Springer Nature. This book was released on 2022-06-25 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the current status, research advances, challenges and opportunities of hemp products along with recommendations for future research. The surge in demand is fueling a global Green Rush, even in countries where a legal market for hemp products was unthinkable just a few years ago. The hemp market is growing globally and its products (fiber, food, medicine, etc.) are overwhelmingly accepted by the customers. With increasing market demand for more natural and greener products, the revolutionizing potential of hemp and its products in changing economy plays a major role. Moreover, considering their high demand and development of new varieties for producing raw material of need, breeding tools provide an effective means of development of varieties. This book aims to highlight the revolutionizing potential of hemp and its products in changing the economy, current status, and challenges. In addition, it provides the multi-functional and multi-industrial potential of hemp.
Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya and published by Academic Press. This book was released on 2020-11-25 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry - Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health - Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence - Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
Download or read book Spray Drying Techniques for Food Ingredient Encapsulation written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2015-07-23 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Download or read book Engineering Foods for Bioactives Stability and Delivery written by Yrjö H. Roos and published by Springer. This book was released on 2016-12-01 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
Download or read book Microencapsulation in the Food Industry written by Robert Sobel and published by Elsevier. This book was released on 2014-06-30 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. - Practical applications based on the authors' more than 50 years combined industry experience - Focuses on application, rather than theory - Includes the latest in processes and methodologies - Provides multiple "starting point" options to jump-start encapsulation use
Download or read book Plant Extracts Applications in the Food Industry written by Shabir Ahmad Mir and published by Academic Press. This book was released on 2021-12-04 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. - Presents chapters that deal with different sources of plant extracts and their applications in the food industry - Covers the various extraction procedures which are used for plant extracts - Includes the health benefits and stability of plant extracts - Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
