Handbook of Nanoencapsulation: Preparation, Characterization, Delivery, and Safety of Nutraceutical Nanocomposites

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors
Contributors
Chapter 1 An Overview of Various Nanosystems for Encapsulating Nutraceuticals
1.1 Introduction
1.2 Encapsulation: Definition and Types
1.3 Present Trends of Nanoencapsulation in the Food Sector
1.4 Nanoencapsulation Production Techniques
1.4.1 Nanoemulsion
1.4.2 Solvent Evaporation Technique
1.4.3 High-Pressure Homogenization
1.4.4 Microfluidization
1.4.5 Ultrasonication Method
1.4.6 Supercritical Precipitation
1.4.7 Coacervation
1.4.8 Inclusion Complexation
1.4.9 Nanoprecipitation
1.5 Encapsulation Techniques Based on Carrier Systems
1.5.1 Lipid-Formulated Nanosystems
1.5.1.1 Nanoemulsions
1.5.1.2 Nanoliposomes
1.5.1.3 Nanocochelates
1.5.1.4 Colloidosomes
1.5.1.5 Solid Lipid Nanoparticles
1.5.2 Polymeric-Formulated Nanoparticles
1.5.2.1 Nanocomposites
1.5.2.2 Nanofibers
1.5.2.3 Carbohydrate-Based Nanoparticles
1.5.3 Protein-Formulated Nanoparticles
1.6 Encapsulation Technologies on the Basis of Specified Equipment
1.7 Advancements in Nanoencapsulation Technology
1.8 Safety Analysis and Risk Management in Nanotechnology
1.9 Conclusions
References
Chapter 2 Technical Approaches for Encapsulation of Nutraceuticals: Mechanical, Physical, and Chemical
2.1 Introduction
2.2 Overview of Encapsulation Methods and Matrices
2.3 Encapsulation Techniques
2.3.1 Spray Drying
2.3.2 Coating
2.3.3 Extrusion Coating
2.3.4 Liposome Entrapment
2.3.5 Coacervation
2.3.6 Freeze Drying
2.3.7 Inclusion Complexation
2.3.8 Ionic Gelation
2.3.9 Supercritical Fluid–Based Technique
2.3.10 Centrifugal Suspension Separation
2.4 Concluding Remarks
References
Chapter 3 Characterization of Manifold Novel Polymers Used in Encapsulation
3.1 Introduction
3.2 Plant-and Animal-Based Material Used for Encapsulation
3.2.1 Plant-Based Materials
3.2.1.1 Soyabean Proteins
3.2.1.2 Cereal Proteins
3.2.1.3 Maize Protein
3.2.1.4 Wheat Proteins
3.2.1.5 Barley Protein
3.2.1.6 Pulse Proteins
3.2.1.7 Pea Protein
3.2.1.8 Chickpea Protein
3.2.1.9 Lentil Protein
3.2.2 Animal-Based Material
3.2.2.1 Milk Proteins
3.2.2.2 Bovine Serum Albumin
3.2.2.3 Gelatin Protein
3.3 Specific Application of Biopolymers
3.3.1 Oil and Flavor Encapsulation
3.3.2 Encapsulation of Pigments
3.3.3 Probiotics Encapsulation
3.3.4 Carbohydrate and Protein Mixture
3.4 Case Study
3.5 Characterization of Biopolymers for Encapsulation
3.5.1 Microscopy Techniques
3.5.2 Freeze-Fracture Technique
3.5.3 Scanning Electron Microscopy
3.5.4 Atomic Force Microscopy
3.6 Separation and Analytical Techniques
3.6.1 Chromatography Technology
3.6.1.1 Application of Chromatography
3.6.2 Physicochemical Methods
3.6.2.1 Spectroscopy Techniques
3.6.2.2 Nuclear Magnetic Resonance Technique
3.6.2.3 Fourier Transform Infrared Technique
3.6.2.4 Scattering Techniques
References
Chapter 4 Recent Development in Nanoencapsulation of β-Sitosterol and γ-Oryzanol and Food Fortification
4.1 Introduction
4.2 Wall and Coating Materials Used for Encapsulation
4.3 Encapsulation Techniques
4.4 Food Fortification
References
Chapter 5 Characterization of Nanocomposites for Curcumin
5.1 Introduction
5.2 Nanocarriers Used in Encapsulation
5.3 Techniques to Characterize Nanocarriers Used for Curcumin Delivery
5.3.1 Dynamic Light Scattering (DLS)
5.3.2 Transmission Electron Microscopy (TEM)
5.3.3 Scanning Electron Microscopy (SEM)
5.3.4 Fourier Transform Infrared Spectroscopy (FTIR)
5.3.5 X-Ray Diffraction (XRD)
5.4 Changes in Bioavailability and Clinical Efficacy Due to Encapsulation
5.5 Application in the Food Industry
5.6 Delivery of Active Ingredients
5.6.1 Different Delivery System of Different Products
5.6.2 Future Developments of Curcumin-Based Materials
5.7 Conclusions
References
Chapter 6 Bioavailability Constraints of Nanoencapsulated Oils from Chia Seeds and Fish Oils
6.1 Introduction
6.2 Bioavailability of Food Components
6.2.1 Generalizations on Coatings and Carrier Materials
6.2.2 Bioavailability Characteristics of Different Nanocarriers (Detsi et al., 2020)
6.3 Nanoencapsulation Applications in the Food Industry
6.4 Chia Seed Oil
6.5 Fish Oil
6.6 Characterization and Stability of Nanoencapsulated Oils from Chia Seeds and Fish
6.6.1 Physical Characterization Methods
6.6.2 Chemical Characterization Methods
6.7 Bioavailability Constraints
6.8 Current Status of Nanoencapsulated Chia Seeds and Fish Oil Applications
6.9 Conclusion
References
Chapter 7 Development and Characterization of Nanocomposite for Organic Acids
7.1 Introduction
7.2 Food Preservation by Various Organic Acids
7.2.1 Citric Acid
7.2.2 Acetic Acid
7.2.3 Benzoic Acid
7.2.4 Propionic Acid
7.2.5 Lactic Acid
7.2.6 Sorbic Acid
7.2.7 Fumaric Acid
7.3 Nanocarriers Used in Encapsulation
7.4 Characterization of Nanocomposites
7.4.1 Acetic Acid
7.5 Tool for Food and Poultry Industry
7.5.1 Beef Meat
7.5.2 Sheep Meat
7.5.3 Poultry Meat Products
References
Chapter 8 An Insight on Nanoencapsulation Techniques and Safety of Bioactives from Microalgae
8.1 Introduction
8.2 Bioactive Compounds from Microalgae
8.2.1 Bioactive Compounds from Microalgae with Antioxidant Properties
8.2.2 Bioactive Compounds from Microalgae with Antimicrobial Properties
8.2.3 Bioactive Compounds from Microalgae with Anti-Inflammatory Properties
8.2.4 Bioactive Compounds from Microalgae with Other Benefits
8.3 Encapsulation Techniques
8.4 Carriers for Encapsulation
8.5 Applications in the Food Industry
8.6 Conclusions
References
Chapter 9 Techniques and Processes Involved in Nanoencapsulation of Omega-3, -6, and -9 Fatty Acids
9.1 Introduction
9.2 Benefits of the Nanoencapsulation Process
9.2.1 Protection from Oxidation
9.2.2 Increased Solubility, Absorption, and Bioavailability
9.2.3 Extending Shelf Life and Reducing Food Packaging
9.2.4 Sensory Attribute and Customer Perspective
9.3 Techniques Employed in Nanoencapsulation
9.3.1 Nanoemulsification.
9.3.2 Nanoencapsulation with Spray-Drying
9.3.3 Coacervation
9.3.4 Electrohydrodynamic Technique
9.3.5 Nanoliposome Entrapment
9.3.6 Nanoprecipitation
9.4 Carriers Used in Nanoencapsulation
9.4.1 Nanoemulsions
9.4.2 Solid Lipid Nanoparticles and Nanostructured Lipid Carriers
9.4.3 Nanoliposomes
9.4.4 Nanogels and Nanofibers Made of Biopolymer
9.4.5 Pickering Emulsions Stabilized with Nanoparticles
9.5 Biodegradability of Nanoparticles
9.6 Application in the Development of Novel Foods
9.6.1 Dairy Products
9.6.2 Meat Products
9.6.3 Drinks and Other Beverages
9.6.4 Bakery and Pastries
9.7 Conclusions
References
Chapter 10 Mineral Nanoencapsulation
10.1 Introduction
10.2 Benefits of Mineral Nanoencapsulation
10.3 Choice and Availability of Carriers Used in Encapsulation
10.3.1 Carbohydrates
10.3.2 Starch
10.3.3 Maltodextrin
10.3.4 Gums
10.3.5 Proteins
10.3.6 Whey Proteins
10.3.7 Other Proteins
10.4 Technique/Instruments Used in Encapsulation
10.4.1 Mechanical Methods
10.4.1.1 Freeze-Drying
10.4.1.2 Fluidized-Bed Coating
10.4.1.3 Spray-Drying
10.4.1.4 Spray Chilling
10.4.1.5 Extrusion
10.4.2 Chemical Methods
10.4.2.1 Liposome Entrapment
10.4.2.2 Niosome Entrapment
10.4.2.3 Fatty Acid Esters
10.4.2.4 Coacervation
10.4.2.5 Modified Solvent Evaporation
10.4.2.6 Emulsification
10.4.2.7 Salt-Induced Cold Gelation
10.5 Bioavailability and Bioaccessibility
10.6 Conclusion
References
Chapter 11 Nanoencapsulation of Different Bioactive Isoprenoids
11.1 Introduction
11.2 Distribution of Isoprenoids in the Plant Kingdom
11.3 Physical Characteristics of Essential Oils
11.4 Stability of Isoprenoids
11.5 Techniques and Carriers Used in Encapsulation
11.5.1 Microencapsulation Methods
11.5.1.1 Spray-Drying
11.5.1.2 Coacervation
11.5.1.3 Supercritical Micronization
11.5.1.4 Extrusion
11.5.1.5 Emulsifications
11.5.2 Nanoencapsulation Methods
11.5.2.1 Nanoprecipitation
11.5.2.2 Solvent Evaporation after Emulsification
11.5.2.3 Inclusion Complexes
11.5.3 Carrier Systems for Encapsulation
11.5.3.1 Polysaccharide-Based Carriers
11.5.3.2 Protein-Based Carriers
11.5.3.3 Lipid-Based Carriers
11.6 Bioavailability and Bioaccessibility Constraints
11.6.1 Routes of Administration of Isoprenoid Nanocapsules and Their Limitations
11.6.1.1 Dermal Route of Administration
11.6.1.2 Nasal Route of Administration
11.6.1.3 Rectal and Vaginal Route of Administration
11.6.1.4 Oral Route of Administration
11.6.2 Disposition Kinetics
11.7 Application of Encapsulated Isoprenoids in Medicine
11.7.1 Other Applications
11.8 Delivery Control of Bioactives
11.9 Safety Aspects of Isoprenoid Nanocapsules
11.10 Conclusions
References
Chapter 12 Nanoencapsulation and Targeted Delivery of Different Enzymes
12.1 Introduction
12.2 Description of Coating Materials Used for Enzyme Encapsulation
12.2.1 Poly(3-Hydroxybutyrate-co-3-Hydroxy Valerate) (PHBV) Nanocapsules
12.2.2 Dendritic Polymers (DPs)
12.2.3 Polyethylene Glycol (PEG) Conjugation
12.2.4 Liposomes
12.2.5 Virus-Like Particles (VLPs) Nanovehicle
12.2.6 DNA Nanostructures Enzyme Carriers
12.3 Stability and Potential Applications in the Food Sector
12.4 Bioavailability Constraints
12.5 Regulatory Aspects and Future Perspectives
12.6 Safety Aspects
12.7 Conclusions
References
Chapter 13 Nanoencapsulated Probiotics and Probiotics
13.1 Introduction
13.2 Viability of Prebiotics and Probiotics for Encapsulation
13.2.1 Factors Affecting Viability during Nanoencapsulation
13.2.2 Encapsulating Material
13.2.3 Temperature
13.2.4 Oxygen and pH
13.2.5 Moisture Content and Water Activity
13.3 Choice of Carriers
13.3.1 Polymeric Nanoparticles and Nanofibers
13.3.1.1 Nanocellulose
13.3.1.2 Inulin Nanoparticles
13.3.1.3 Alginate
13.3.1.4 Eudragit (Eu) S100
13.3.2 Lipid-Based Nanocarriers
13.3.2.1 Nanoemulsion Carriers
13.3.2.2 Nanoliposomes
13.3.2.3 Lipid Nanoparticles
13.3.3 Inorganic Nanoparticles
13.3.4 Synbiotics
13.4 Biocompatibility of Nanoparticles
13.5 Food Applications of Nanoencapsulated Prebiotics and Probiotics
13.5.1 Dairy Products
13.5.2 Meat Products
13.5.3 Other Food Applications
13.5.4 Health Applications
13.6 Conclusions
References
Chapter 14 Trends and Future Perspectives in Nanoencapsulation of Plant-Based Polyphenolics (Flavonoids, Anthocyanins, and Tannins)
14.1 Introduction
14.2 Nanoencapsulation of Natural Bioactive Compounds
14.2.1 Polyphenols and the Factors Affecting Their Bioavailability
14.3 Distribution and Classification of Natural Polyphenolics
14.3.1 Flavonoid Compounds
14.3.1.1 Medicinal Plants and Food Rich in Flavonoids
14.3.2 Nonflavonoid Compound
14.4 Technique/Instruments Used in Nanoencapsulation of Bioactive Compounds/Polyphenolics
14.4.1 Methods of Nanoencapsulation of Nutraceuticals and Food Components
14.4.1.1 Lipid-Formulation Nanoencapsulation Technologies
14.4.1.2 Nanoencapsulation Techniques Based on Natural Nanocarriers
14.4.1.3 Nanoencapsulation Techniques via Specialized Equipment
14.4.1.4 Nanoencapsulation via Biopolymer NPs
14.4.1.5 Other Techniques of Nanoencapsulation
14.5 Controlled Delivery of Bioactive Ingredients and Future Perspectives
14.6 Conclusions
References
Index