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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…mehr

Produktbeschreibung
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.
  • Produktdetails
  • Institute of Food Technologist
  • Verlag: BLACKWELL PUBL / John Wiley & Sons
  • Seitenzahl: 408
  • Erscheinungstermin: 7. Juli 2015
  • Englisch
  • Abmessung: 244mm x 165mm x 25mm
  • Gewicht: 975g
  • ISBN-13: 9781118462201
  • ISBN-10: 1118462203
  • Artikelnr.: 41561813
Autorenporträt
Dr Cristina M. Sabliov is Professor in the Biological and Agricultural Engineering Department of Louisiana State University and LSU AgCenter, Baton Rouge, USA. Dr Hongda Chen is the National Program Leader in Bioprocessing Engineering and Nanotechnology at USDA - National Institute of Food and Agriculture, Washington DC, USA. Dr Rickey Y. Yada is Dean of the Faculty of Land and Food Systems, and Professor of Food Science at the University of British Columbia in Vancouver, British Columbia, Canada.
Inhaltsangabe
Contributors ix 1 Introduction 1 Cristina M. Sabliov
Hongda Chen and Rickey Yada 2 Nutrient absorption in the human gastrointestinal tract 3 Emily S. Mohn and Elizabeth J. Johnson 3 Cellular fate of delivery systems and entrapped bioactives 35 Cristina M. Sabliov
Dorel Moldovan
Brian Novak
Toni Borel
and Meocha Whaley 4 Interfacial science and the creation of nanoparticles 52 Stephanie R. Dungan 5 Controlling properties of micro?] to nanosized dispersions using emulsification devices 69 Zheng Wang
Marcos A. Neves
Isao Kobayashi
and Mitsutoshi Nakajima 6 Delivery systems for food applications: an overview of preparation methods and encapsulation
release
and dispersion properties 91 Qixin Zhong
Huaiqiong Chen
Yue Zhang
Kang Pan
and Wan Wang 7 Characterization of nanoscale delivery systems 112 Rohan V. Tikekar 8 Impact of delivery systems on the chemical stability of bioactive lipids 130 Ketinun Kittipongpittaya
Lorena Salcedo
David Julian McClements
and Eric Andrew Decker 9 Encapsulation strategies to stabilize a natural folate
L-5-methyltetrahydrofolic acid
for food fortification practices 142 David D. Kitts and Yazheng Liu 10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols 158 Alison Kamil
C?]Y. Oliver Chen
and Jeffrey B. Blumberg 11 Properties and applications of multilayer and nanoscale emulsions 175 Moumita Ray
Renuka Gupta
and Dérick Rousseau 12 Liposome as efficient system for intracellular delivery of bioactive molecules 191 Mihaela Trif and Oana Craciunescu 13 Solid lipid nanoparticles and applications 214 Maria Fernanda San Martin?]Gonzalez 14 Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients 224 Yunqi Li and Qingrong Huang 15 Bicontinuous delivery systems 247 Graciela Padua 16 Self?]assembly of amylose
protein
and lipid as a nanoparticle carrier of hydrophobic small molecules 263 Genyi Zhang
Deepak Bhopatkar
Bruce R. Hamaker
and Osvaldo H. Campanella 17 Polymeric nanoparticles for food applications 272 Cristina M. Sabliov and Carlos E. Astete 18 Encapsulation of bioactive compounds using electrospinning and electrospraying technologies 297 Loong?]Tak Lim 19 Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients 318 Paul B. Thompson 20 Consumer perceptions of nanomaterials in functional foods 331 William K. Hallman and Mary L. Nucci 21 Safety assessment of nano?] and microscale delivery vehicles for bioactive ingredients 348 Qasim Chaudhry and Laurence Castle 22 Evidence?]based regulation of food nanotechnologies: a perspective from the European Union and United States 358 Diana Bowman
Qasim Chaudhry and Anna Gergely Index 375