Micro and Nano- encapsulation in Food Industry: Principles and Practices
Editors: Dr. Muhammad Afzaal, Dr. Farhan Saeed, Professor Sang-Han Lee
Status: Approved & Ongoing
To contribute a chapter to this book, please be in contact with Dr. Muhammad Afzaal through muhammadafzaal@gcuf.edu.pk
Description
The use of food bioactive compounds for the development of functional foods is increasing across the globe. Bioactive compounds derived from different sources have promising therapeutic potential. However, their sensitivity, poor viability (probiotics), poor target release, low absorbance decrease the health benefits of these bioactive compounds. Bioactive compounds are very sensitive to gastrointestinal, processing and technological conditions. However, currently, encapsulation (micro and nano) based techniques with the use of different polymers are being considered effective approaches for the target and efficient release of bioactive compounds. Both micro and nano encapsulation techniques are effective under thermal and technological conditions. The use of encapsulation in the food industry could be a way forward for the development of a new range of functional foods.
The current book covers the gap between theory and practical applications of micro and nano-encapsulation on industrial scale. Furthermore, this book covers the entire fundamentals and advances in materials selection, process, optimization, safety and regulation for the application of micro and nano-encapsulation in the food industry. Furthermore, the book contents elaborates current findings on a wide range of food bioactive compounds (probiotics, antioxidants, fish oil, colors, carotenoids, flavors, essential oils, and essential fatty acids), extraction, micro-and nanoencapsulation techniques, use of polymers, functional foods and current knowledge on the subjects. This book is equally helpful for academia, food industry, regulatory bodies and postgraduate students in their respective field of interest.
Key Features
-Provides a strong bridge between research, industry and academia
-Focuses on the practical application of the technology rather than theoretical concepts
-Documents a comprehensive guide for stakeholders on the potentials of micro and nano-encapsulation technologies on industrial scales.
Table of Contents
1. Encapsulation: An overview
2. Polymeric materials for Micro and nano-encapsulation
3. Protein-based Polymeric materials for Micro and nano-encapsulation
4. Carbohydrate based Polymeric materials for Micro and nano-encapsulation
5. Lipids-based materials for Micro and nano-encapsulation
6. Hydrocolloids and gums-based materials for Micro and nano-encapsulation
7. Types of micro and nanoencapsulation technologies
8. Properties of micro and nano-capsules
9. Micro and nanoparticles fabrication technologies and applications
10. Stability, controlled release, and bioavailability of micro and nano-capsules
11. Nano-liposomes as emerging encapsulation technology in the Food Industry
12. Applications of micro and nano-encapsulation in the Food Industry:
13. Commercial applications of Micro and nano-encapsulation in the pharmaceutical industries
14. Applications of micro and nano-encapsulation in the enzyme industries
15. Safety, toxicity and regulations for micro and nano-encapsulation process and application in the food industry
16. Economics and quality control in micro and nano-encapsulation process