UID:
almafu_9959328306702883
Format:
1 online resource :
,
illustrations
ISBN:
9781119247128
,
1119247128
,
9781119247159
,
1119247152
,
9781119247166
,
1119247160
,
1119247144
,
9781119247142
Content:
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.
Note:
Intro; Title Page; Copyright Page; Contents; Preface; About the Editors; List of Contributors; Chapter 1 Conventional Emulsions; 1.1 Introduction; 1.2 Conventional Emulsions Formation and Stability; 1.2.1 Formation; 1.2.2 Stability; 1.3 Composition of Conventional Emulsions for Food Applications; 1.4 Characterization of Conventional Emulsions; 1.4.1 Testing Emulsifier Effectiveness; 1.4.2 Dispersed Phase Volume Fraction; 1.4.3 Measurement of Droplet Size Distribution and Microstructure; 1.4.4 Droplet crystallinity; 1.4.5 Droplet Charge.
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1.5 Conventional Emulsions as Carriers for Delivery of Food Active Compounds1.6 In Vitro/In Vivo Digestion of Conventional Emulsions; 1.6.1 Droplet Size (Surface Area); 1.6.2 Droplet Composition; 1.6.3 Emulsifier Type; 1.7 Bioaccessibility and Bioavailability of Food Active Ingredients; 1.8 Conclusion and Future Directions; References; Chapter 2 Pickering Emulsions; 2.1 Introduction; 2.2 Formation and Stability of Pickering Emulsions; 2.2.1 Particle Characteristics; 2.2.2 Physical Stability of Emulsions; 2.2.3 Chemical Aspects Related to Emulsion Stability.
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2.3 Pickering Emulsions for Food Applications2.3.1 Composition of Food Emulsions; 2.3.2 Composition of Pickering Particles; 2.4 Characterization of Pickering Emulsions; 2.4.1 Contact Angle Measurements; 2.4.2 Microscopy; 2.4.3 Surface Coverage and Interfacial Rheology; 2.4.4 Microfluidics; 2.4.5 Sensory Aspects of Pickering Emulsions; 2.5 Pickering Emulsions as Carriers for Active Compounds; 2.5.1 Inclusion of Active Ingredients in Pickering Emulsions; 2.5.2 Inclusion of Active Ingredients in Pickering Particles; 2.6 In Vitro and In Vivo Digestion of Pickering Emulsions.
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2.7 Pickering Emulsions: Rules and Regulations for Health and Safety2.8 Conclusions and Future Directions; Acknowledgments; References; Chapter 3 Multiple Emulsions; 3.1 Introduction; 3.2 Preparation of Multiple Emulsions and Stability; 3.3 Multiple Emulsion Compositions for Food Application; 3.4 Characterization of Multiple Emulsions; 3.4.1 Macroscopic Evaluation; 3.4.2 Droplet Size Measurement and Size Distribution Techniques; 3.4.3 Interfacial Area; 3.4.4 Scattering Techniques; 3.4.5 Optical Microscopic Techniques; 3.4.6 Video Microscopy; 3.4.7 Osmoregulatory Evaluation.
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3.4.8 Number of Globules3.4.9 Entrapment Efficiency; 3.4.10 Nuclear Magnetic Resonance (NMR); 3.4.11 Phase Separation Technique; 3.4.12 Rheological Evaluation; 3.4.13 Zeta Potential; 3.5 Multiple Emulsions as Carriers for Delivery of Food Active Compounds; 3.5.1 Minerals; 3.5.2 Pigments; 3.5.3 Vitamins; 3.5.4 Phenolic Compounds; 3.5.5 Proteins and Amino Acids; 3.5.6 Oils; 3.5.7 Sweeteners and Flavors; 3.6 In Vitro Digestion of Multiple Emulsions; 3.7 Conclusions and Future Focus; Acknowledgment; References; Chapter 4 Multilayered Emulsions; 4.1 Introduction.
Language:
English
Keywords:
Electronic books.
;
Electronic books.
;
Electronic books.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159
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