Emulsion‐based Encapsulation of Antioxidants PDF Download

Author: M. Ali Aboudzadeh
Publisher: Springer Nature
ISBN: 3030620522
Category : Technology & Engineering
Languages : en
Pages : 473

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Book Description
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.

Author: Shahin Roohinejad
Publisher: John Wiley & Sons
ISBN: 1119247144
Category : Technology & Engineering
Languages : en
Pages : 288

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Book Description
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.

Author: IUBMB
Publisher: John Wiley & Sons
ISBN: 0470531789
Category : Science
Languages : en
Pages : 608

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Book Description
A collection of current knowledge of phytochemicals and health Interest in phenolic phytochemicals has increased as scientific studies indicate these compounds exhibit potential health benefits. With contributions from world leaders in this research area, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology offers an essential survey of the current knowledge on the capacity of specific micronutrients present in ordinary diets to fight disease. The coverage in this resource: Explains the presence and biochemical properties of phenolics present in fruits and vegetables, as well as in foods derived from their plant sources Provides biochemical explanations on how certain plant phenolics fight cardiovascular and neurodegenerative diseases, cancer, and other widespread pathologies Focuses on certain phenolics, e.g., flavonoids, stilbenes, and curcuminoids, and provides insights on the biochemical bases used to define their significance in the diet as well as their recommended consumption requirements and toxicity Appropriate for graduate and upper-level undergraduate courses in human and animal nutrition, basic nutritional biology, physiology, pharmacology, and other health-related disciplines, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology serves as both an invaluable supplementary classroom text and a self-teaching guide for professionals interested in defining the association between diet and health from classical, alternative, and complementary biomedical perspectives.

Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128118393
Category : Technology & Engineering
Languages : en
Pages : 665

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Book Description
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

Author: Fabien Salaün
Publisher: BoD – Books on Demand
ISBN: 1838818693
Category : Technology & Engineering
Languages : en
Pages : 142

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Book Description
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.

Author: Halina Maria Ekiert
Publisher: Springer
ISBN: 9783030781590
Category : Science
Languages : en
Pages : 861

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Book Description
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

Author: Carlos Bravo-Diaz
Publisher: Springer Nature
ISBN: 303087222X
Category : Technology & Engineering
Languages : en
Pages : 477

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Book Description
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.

Author: Mousumi Sen
Publisher: John Wiley & Sons
ISBN: 1394237596
Category : Science
Languages : en
Pages : 516

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Book Description
This book compiles recent studies about edible coatings and how they have improved food products, packaging techniques, and product quality to cause fewer health risks. Food Coatings and Preservation Technologies presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables. Each chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life. Readers will find in this book information concerning: The efficiency and functional properties of edible coating materials; Feasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings; Coating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals; Shelf-life testing that suggests future directions; Novel practical and reliable tools that are applicable in the industrial process. Audience The book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate, PhD students and postdocs working in the area of edible food coatings and prevention technologies.

Author: E Decker
Publisher: Woodhead Publishing
ISBN: 9780081014578
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
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.

Author: Jean-Michel Mérillon
Publisher: Springer Nature
ISBN: 3031386639
Category : Medical
Languages : en
Pages : 1197

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Book Description
This reference book provides a comprehensive overview on active ingredients of the plants that are present in beverages. The book aims to highlight the important aspects of each plant from a botanical perspective elaborating on the morphology of the species and ecological and agronomic specificities on their phytochemistry. It also discusses manufacturing techniques for control and analysis of these products of natural origin. The content is divided into eleven main sections containing chapters contributed from valuable experts in their field. The book serves as a useful resource for graduate students, scholars and researchers in the field of botany, agriculture, food chemistry, nutrition as well as industrial scientists and those involved in marketing of phytochemicals, plants and their extracts.