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

Description

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients. Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research. 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