Delivery and controlled release of bioactives in foods and nutraceuticals
著者
書誌事項
Delivery and controlled release of bioactives in foods and nutraceuticals
（Woodhead Publishing in food science, technology and nutrition）
Woodhead Pub. , CRC Press, 2008
- : Woodhead Pub.
- : CRC Press
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Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: CRC Press ISBN 9781420074369
内容説明
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimize these systems to maximize the health-promoting properties of food products.
Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part II addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part III discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part IV covers regulatory issues and future trends in bioactives and nutraceuticals.
Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals will be a valuable reference for those working in the food industry and particularly those developing nutraceuticals.
目次
PART 1 THE EFFECTIVENESS OF CONTROLLED RELEASE AND DELIVERY SYSTEMS
Assessing the bioavailability of nutraceuticals
R M Faulks and S Southon, Institute of Food Research, UK
- Introduction
- Measuring absorption, metabolism and tissue targeting
- Study design and interpretation
- Other considerations
- Health response
- Implications of controlled absorption for product development
- Future trends
- Sources of further information and advice
- References
Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients
G Lafitte, Centre for Chemistry and Chemical Engineering, Sweden
- Introduction
- Understanding the structure of the gastro-intestinal mucus layer
- Implications of the mucin molecules and the mucus layer in controlled release and delivery of functional food ingredients
- Conclusion
- Acknowledgements
- References
Testing the effectiveness of nutrient delivery systems
E Acosta, University of Toronto, Canada
- Introduction: A holistic view of delivery systems
- Delivery systems: formulation, processing and post-processing
- In vivo tests
- In vitro tests
- Future trends
- Sources of further information and advice
- References
Lyotropic liquid crystals as delivery vehicles for food ingredients
J Barauskas and T Nylander, Lund University, Sweden
- Introduction
- Lyotropic lipid liquid crystals
- Lamellar phase colloids
- Nonlamellar liquid crystalline lipid-based nanoparticles
- Future trends
- Acknowledgements
- References
PART 2 MATERIALS AND TECHNIQUES FOR CONTROLLED RELEASE AND DELIVERY OF NUTRIENTS
Structured lipids as delivery systems
E Hernandez, OmegaPure Technology and Innovation Center, USA
- Introduction Synthesis of structured lipids
- Nutrition, absorption, transport and metabolism of structured lipids
- Foods applications of structured lipids
- Structured lipids in drug delivery
- References
Micro- and nano-emulsions for delivery of functional food ingredients
N Garti and I Yuli-Amar, The Hebrew University of Jerusalem, Israel
- Introduction
- Microemulsions
- Loaded microemulsions
- Bioavailability of nutraceuticals
- Microemulsions as microreactors
- Conclusions
- References
Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods
L A Shaw, H Faraji, T Aoki, D Djordjevic, D J McClements and E A Decker, University of Massachusetts, USA
- Introduction
- Dietary w-3 fatty acids
- Dietary w-3 fatty acids and health
- Potential for w-3 fatty acids in functional foods
- Mechanisms of lipid oxidation
- Lipid oxidation in emulsions
- Interfacial engineering
- Electrostatic layering in oil-in-water emulsions
- Microencapsulation of oil-in-water emulsion systems
- Emulsion droplet engineering to stabilize w-3 fatty acids
- Conclusions
- References
Lipid self-assembled particles for the delivery of nutraceuticals
O Ramon and D Danino, Technion - Israel Institute of Technology, Israel
- Introduction
- Structure and properties of lipids
- Self-assembly and microstructure of lipid systems
- Liposomes
- Cubic and hexagonal mesophases and their dispersed nanoparticles
- Future trends
- References
Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food
Y D Livney, Technion - Israel Institute of Technology, Israel
- Introduction
- Complexes and coacervates
- Conjugates - covalently bonded biopolymers
- Complexes of a protein with a polysaccharide-protein-conjugate
- Future trends
- Sources of further information and advice
- References
Food-protein-derived materials and their use as carriers and delivery systems for active food components
M Subirade and L Chen, Laval University, Canada
- Introduction
- Food protein hydrogels and related networks as nutraceutical carriers
- Food protein micro- and nano-particles
- Future trends
- Sources of further information and advice
- Acknowledgement
- References
Starch as an encapsulation material to control digestion rate in the delivery of active food components
E Shimoni, Technion - Israel Institute of Technology, Israel
- Introduction
- Uses of starch to control delivery in microencapsulation
- Starch as nanoencapsulation material
- Conclusion
- References
PART 3 DELIVERY AND CONTROLLED RELEASE OF PARTICULAR NUTRACEUTICALS
Encapsulation and controlled release of antioxidants and vitamins
C M Sabliov and C E Astete, Louisiana State University Agricultural Center, USA
- Introduction
- Antioxidants and vitamins in protecting human health
- Advantages of encapsulation over traditional delivery methods
- Top-down techniques used for encapsulation of antioxidants and vitamins in polymeric nanoparticles
- Characterization methods
- Controlled release of antioxidants and vitamins
- Conclusions
- Future trends
- References
Encapsulation and controlled release of folic acid
K Kailasapathy, University of Western Sydney, Australia
- Introduction
- Encapsulation technologies for folates
- Controlled release of folate in the gastrointestinal system
- Applications in functional foods
- Future trends
- References
Encapsulation of probiotics
C P Champagne, Agriculture and Agri-Food Canada, Canada and K Kailasapathy, University of Western Sydney, Australia
- Introduction
- Encapsulation technologies for probiotics
- Applications in nutraceuticals
- Applications in functional foods
- Future trends
- Sources of further information and advice
- References
Encapsulation of fish oils
S-J Lee, Massey University, New Zealand and D Y Ying, HortResearch, New Zealand
- Introduction
- Encapsulation technologies used to deliver fish oils
- Using encapsulated fish oils in food products
- Suppliers of microencapsulated fish oil powder
- Future trends
- Sources of further information and advice
- References
Encapsulation approaches for proteins
A Millqvist-Fureby, YKI, Sweden
- Introduction
- Solid formulations for proteins
- Surface formation in drying
- Coating in spray-drying
- Polyelectrolyte microcapsules for protein encapsulation
- Summary and future trends
- References
PART 4 REGULATORY ISSUES AND FUTURE TRENDS
Regulatory aspects of nutrient delivery systems
E Acosta, University of Toronto, Canada
- Introduction
- Selection of ingredients
- Stability of the product
- Bioavailability of the active ingredient
- Future trends
- Sources of further information and advice
- References
The future of controlled release and delivery technologies
N Garti, The Hebrew University of Jerusalem, Israel
- Introduction
- The food additives
- Bioavailability and performance - the need for new vehicles
- Bioavailability
- Nanoscience, nanovehicles, and controlled release
- Specific targets
- The future of controlled release systems
- Encapsulation with organogels and lyotropic liquid crystals
- Reactivity at interfaces
- Conclusions
- References
- 巻冊次
-
: Woodhead Pub. ISBN 9781845691455
内容説明
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.
Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.
Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals.
目次
- Part 1 The effectiveness of controlled release and delivery systems: Assessing the bioavailability of nutraceuticals
- Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients
- Testing the effectiveness of nutrient delivery systems
- Lyotropic liquid crystals as delivery vehicles for food ingredients. Part 2 Materials and techniques for controlled release and delivery of nutrients: Structured lipids as delivery systems
- Micro- and nano-emulsions for delivery of functional food ingredients
- Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods
- Lipid self-assembled particles for the delivery of nutraceuticals
- Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food
- Food-protein-derived materials and their use as carriers and delivery systems for active food components
- Starch as an encapsulation material to control digestion rate in the delivery of active food components. Part 3 Delivery and controlled release of particular nutraceuticals: Encapsulation and controlled release of antioxidants and vitamins
- Encapsulation and controlled release of folic acid
- Encapsulation of probiotics
- Encapsulation of fish oils
- Encapsulation approaches for proteins. Part 4 Regulatory issues and future trends: Regulatory aspects of nutrient delivery systems
- The future of controlled release and delivery technologies.
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