Nanotechnology in Nutraceuticals

1. Auflage 2016
ISBN: 978-1-4987-2188-2
Verlag: CRC Press

Buch, Englisch, 487 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 816 g

Reihe: Nutraceuticals

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Sen, Shampa

Pathak, Yashwant

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Maschinenbau Mechatronik, Mikrosysteme (MEMS), Nanosysteme
• Technische Wissenschaften Technik Allgemein Nanotechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Recent Trends in Nutraceuticals Research and Developments: From Concept to Applications. Nano-Food Materials Characteristics and Evaluations. Application of Nanomaterials in Nutraceutical Packaging and Quality Preservation: Barrier Materials, Antimicrobials and Sensors. Metallic Nanoparticles in Food Industry: Advantages and Limitations. Targeted Delivery of Nutraceuticals Using Nanoparticles. Developments & Application of Silver Nanoparticles in the Nutraceuticals. Nano-Emulsified Nutraceuticals: a Novel Approach. Dietary Fibers, Etiology in Health and Disease: an Emerging Concept of Nano Nutraceuticals. Nanotechnology in Probiotics and Prebiotics. Modeling and Simulation of Nano Bio System with Special Reference to Functional Foods and Nutraceuticals. Nanostructured Lipid Carriers: a Potential Delivery System for Bioactive Food Molecules. Nano Liposome Delivery of Medium Chain Fatty Acids and Vitamin C by Lyophilization. Preparation and Characterization of Ferrous Glycinate Nano Liposomes. Recent Trends in Emerging Technologies in Nutrition Research. Principles for the Oversight of Nanotechnologies and Nano Materials in Nutraceuticals and Functional Food Products. Industrial Production of Nano Nutraceuticals and Nano Food Materials for Human Consumption. Toxicological Aspect of Nano Food Materials and Nutraceuticals. Challenges in Assessing Nano Food Technologies and Its Implications in Standardization of Nutraceuticals and Functional Food Products. Nanotechnology in Food Products: Implications in Regulatory Requirements. Consumer Acceptance of Nanotechnology Based Food Innovations. Ethics and Economics for Nutraceuticals.

Über Autor(innen)

Shampa Sen, Yashwant Pathak