UID:
almahu_9949983055802882
Umfang:
1 online resource (310 pages)
ISBN:
9780128242230
,
012824223X
Inhalt:
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development.
Anmerkung:
Front Cover -- Liposomal Encapsulation in Food Science and Technology -- Liposomal Encapsulation in Food Science and Technology -- Copyright -- Contents -- List of contributors -- Preface -- 1 - Introductory overview on liposomes -- 1.1 Liposomes -- 1.2 Formation of a liposome -- 1.3 Structure of liposome -- 1.4 Stability of liposomes -- 1.4.1 Effect of cholesterol -- 1.4.2 Surface modifications -- 1.4.2.1 Long-circulating liposomes -- 1.4.2.2 Ligand-targeted liposomes -- 1.4.2.3 pH- and temperature-sensitive liposomes -- 1.5 Digestion of liposomes -- 1.5.1 Enzymatic digestion -- 1.5.2 Nonenzymatic digestion: activity of bile salts -- 1.6 Release kinetics of entrapped molecules -- 1.7 Cellular uptake: liposome-cell interaction -- 1.7.1 Adhesion and leakage -- 1.7.2 Fusion -- 1.7.3 Endocytosis -- 1.7.4 Lipid exchange -- 1.8 Improvement avenues in liposomal encapsulation -- 1.9 Conclusion -- References -- 2 - Vesicular delivery systems: applications and future trends in food technology -- 2.1 Introduction -- 2.2 Osomes in vesicular delivery of bioactive compounds and drugs -- 2.2.1 Algosomes -- 2.2.2 Aquasomes -- 2.2.3 Bilosome -- 2.2.4 Capsosomes -- 2.2.5 Cerasomes -- 2.2.6 Chitosomes -- 2.2.7 Niosomes -- 2.2.8 Other significant osomes -- 2.3 Conclusion -- References -- 3 - Formulation and characterization of liposomes -- 3.1 Introduction -- 3.2 Mechanism of liposome formation -- 3.3 Techniques of liposome formulation (conventional methods) -- 3.3.1 Passive loading process -- 3.3.2 Active loading process -- 3.4 Mechanical dispersion method for preparation of liposomes -- 3.4.1 The Bangham or thin-film hydration method -- 3.4.2 Sonication -- 3.4.3 French pressure cell -- 3.4.4 Vesicles prepared by extrusion technique (VETs) -- 3.4.5 Microemulsification -- 3.4.6 Dried-reconstituted vesicles (DRVs) -- 3.5 Solvent dispersion method.
,
3.5.1 Ethanol injection -- 3.5.2 Ether injection (solvent vaporization) -- 3.5.3 Reverse-phase evaporation method -- 3.6 Detergent removal method -- 3.7 Novel methods of liposome preparation -- 3.7.1 Supercritical fluid (SCF) technology -- 3.7.1.1 Rapid expansion of supercritical solutions (RESS) -- 3.7.1.2 Gas antisolvent (GAS)/supercritical antisolvent (SAS) and related processes -- 3.7.1.3 Supercritical assisted liposome formation (SuperLip) -- 3.7.1.4 Depressurization of an expanded liquid organic solution/suspension (DELOS) -- 3.7.1.5 Supercritical reverse-phase evaporation (SRPE) -- 3.7.2 Dual asymmetric centrifugation (DAC) -- 3.7.3 Heating method (HM) -- 3.7.4 Freeze-drying double-emulsion method -- 3.7.5 Modified ethanol injection method -- 3.7.5.1 Microhydrodynamic focusing (MHF) -- 3.7.5.2 Crossflow filtration detergent depletion -- 3.7.5.3 Membrane contactor technology -- 3.7.6 Proliposome (PRL) -- 3.8 Characterization of liposomes -- 3.8.1 Encapsulation efficiency (EE) -- 3.8.2 Shape and morphology of liposomes -- 3.8.3 Lamellarity assays -- 3.8.4 Particle size and size distribution -- 3.8.4.1 Dynamic light scattering (DLS) -- 3.8.4.2 Nanoparticle tracking analysis (NTA) -- 3.8.4.3 Field-flow fractionation (FFF) -- 3.8.4.4 Scanning ion occlusion sensing (SIOS) -- 3.8.5 Surface charge -- 3.8.6 Trapped volume (TV) -- 3.8.7 Phase transitional behavior -- 3.8.8 In vitro release study -- 3.8.9 Chemical characterization of liposomes -- 3.8.10 Vesicle fusion measurement -- 3.9 Fate of liposomes in the human digestive system -- 3.10 Conclusion -- References -- Further reading -- 4 - Liposome-mediated encapsulation of antimicrobials and probiotics -- 4.1 Introduction -- 4.2 Encapsulation methods of liposomes -- 4.3 Liposomal encapsulation of antimicrobials -- 4.3.1 Liposomal encapsulation of antimicrobial peptides.
,
4.3.2 Encapsulation of antimicrobial enzymes -- 4.3.3 Encapsulation of essential oils -- 4.3.4 Encapsulation of antimicrobial phytochemicals -- 4.3.5 Coencapsulation of natural antimicrobial compounds in liposomes -- 4.4 Liposomal encapsulation of probiotics -- 4.4.1 An outlook on probiotics -- 4.4.2 Encapsulation of probiotics -- 4.4.3 Liposomal encapsulation of probiotics -- 4.5 Conclusions and perspectives -- References -- 5 - Liposome-assisted delivery of enzymes and proteins -- 5.1 Introduction -- 5.2 Liposomal encapsulation of enzymes and proteins: strategies -- 5.2.1 Method of entrapment of enzymes/proteins in liposomes -- 5.2.2 Enzyme and protein entrapment methods with liposomes -- 5.2.2.1 Entrapment by GRAS solvent -- 5.2.2.2 Entrapment by formulation using freeze-thaw cycles -- 5.2.2.3 PEGylation of liposomes for improved encapsulation -- 5.2.2.4 Liposomes prepared with tetraether lipids -- 5.2.2.5 Stealth liposomes for delivery of enzymes and proteins -- 5.2.2.6 Rapid production of liposomes for high throughput -- 5.3 Process engineering initiatives for enhanced entrapment of enzymes, proteins, and peptides in liposomes -- 5.3.1 Polymer-coated liposomes -- 5.3.2 Enzyme-based immunosensor with liposomes -- 5.3.3 Genetic engineering in enzymes for encapsulation by liposomes -- 5.4 Liposomal entrapment of food-related enzymes -- 5.4.1 Catalase -- 5.4.2 Glucose oxidase -- 5.4.3 Laccase -- 5.4.4 α-Amylase -- 5.4.5 Amyloglucosidase -- 5.4.6 β-Galactosidase -- 5.4.7 Flavourzyme -- 5.4.8 Lipase -- 5.4.9 Trypsin -- 5.4.10 Neutrase -- 5.4.11 Entrapment of proteins from other food sources using liposomes -- 5.5 Biochemical aspect of liposomal enzyme encapsulation -- 5.6 Liposomes for administration of biologically active proteins and peptides in therapeutics -- 5.6.1 Targeting diabetes mellitus with oral delivery of insulin-loaded liposomes.
,
5.6.2 Delivery of proteins using a protein corona complex in liposomes -- 5.6.3 Liposomes for pulmonary delivery of therapeutic peptides -- 5.6.4 Sonochemical-based liposomal administration of peptides -- 5.6.5 Virosomes for peptide delivery -- 5.6.6 Peptide delivery across the blood-brain barrier -- 5.6.7 Liposomal vaccines -- 5.6.8 Modifications to liposomes for appropriate delivery -- 5.7 Nanoliposomes with improved resilience for delivery -- 5.8 Release and related mechanistic processes of enzymes/proteins from liposomes -- 5.9 Conclusion -- Acknowledgments -- References -- Further reading -- 6 - Liposome for encapsulation of essential oil and fatty acids -- 6.1 Introduction -- 6.2 Types of phospholipids and their roles in liposomes -- 6.3 Encapsulation of bioactive compounds -- 6.4 Synthesis of liposomes -- 6.4.1 Film hydration -- 6.4.2 Reverse-phase evaporation -- 6.4.3 Solvent injection -- 6.4.4 Heating of binary mixture -- 6.4.5 Microfluidic channel -- 6.4.6 Supercritical fluid -- 6.5 Importance of liposomal encapsulation of essential oils and fatty acids -- 6.6 Essential oils -- 6.6.1 Chemical composition of essential oils -- 6.6.2 Extraction of essential oils -- 6.6.2.1 Distillation technique -- 6.6.2.2 Solvent extraction -- 6.6.2.3 Supercritical fluid extraction -- 6.6.2.4 Microwave-assisted extraction -- 6.6.3 Effect of essential oils on liposomes -- 6.7 Applications of liposomal essential oils -- 6.8 Basics of fatty acids -- 6.8.1 Essential fatty acids -- 6.9 Liposomal encapsulation of fatty acids -- 6.10 Conclusions -- Acknowledgments -- References -- Further reading -- 7 - Advances in the application of liposomes in dairy industries -- 7.1 Introduction -- 7.2 Relevance of bioactive agents' encapsulation in liposomes in dairy industries -- 7.3 Techniques for liposome preparation -- 7.3.1 Thin-film hydration method (TFH).
,
7.3.2 Homogenization -- 7.3.3 Microfluidization -- 7.3.4 Reverse-phase evaporation technique (REV) -- 7.3.5 Heating method -- 7.3.6 Proliposome method -- 7.3.7 Ethanol injection method -- 7.4 Liposomal encapsulation of dairy products -- 7.4.1 Vesicle size -- 7.4.2 Encapsulation efficiency of bioactive agents -- 7.4.3 Release of bioactive agents -- 7.5 Challenges and opportunities of liposomal encapsulation of dairy compounds -- 7.6 Conclusions -- References -- Further reading -- 8 - Liposomal encapsulation of natural color, flavor, and additives for the food industry -- 8.1 Introduction -- 8.2 Liposomal encapsulation of natural food colorants -- 8.2.1 Rationale for the liposomal encapsulation of food colorants -- 8.2.2 Liposomes as carriers of anthocyanins -- 8.2.3 Liposomes for the encapsulation of β-carotene -- 8.2.4 Liposomal encapsulation of betanin -- 8.3 Liposomal encapsulation of food flavors -- 8.3.1 Principles and competitive edge of liposomal encapsulation for flavor encapsulation -- 8.3.2 Applications of flavor-loaded liposomes in baked goods -- 8.3.3 Applications of flavor-loaded liposomes as taste enhancers -- 8.4 Liposomal encapsulation of food additives -- 8.4.1 Encapsulation of antimicrobials by liposomes -- 8.4.1.1 Rationale, advantages, and challenges involved in the liposomal encapsulation of antimicrobials -- 8.4.1.2 Influence of lipid composition on the antimicrobial activity and stability of nisin-loaded liposomes -- 8.4.2 Encapsulation of vitamins by liposomes -- 8.4.2.1 Rationale for the liposomal encapsulation of vitamins and its mechanism of protective action -- 8.4.2.2 Liposomal encapsulation of vitamin C -- 8.4.2.3 Liposomal encapsulation of vitamin A -- 8.4.3 Encapsulation of enzymes by liposomes -- 8.4.3.1 Purpose of encapsulating enzymes within liposomes.
,
8.4.3.2 Application of enzyme-loaded liposomes in cheese ripening.
Weitere Ausg.:
Print version: Anandharamakrishnan, C. Liposomal Encapsulation in Food Science and Technology San Diego : Elsevier Science & Technology,c2022 ISBN 9780128239353
Sprache:
Englisch
Bookmarklink
