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Techniques for Nanoencapsulation of Food Ingredients

  • Book
  • © 2014

Overview

Authors:
  1. C. Anandharamakrishnan

    1. Human Resources Development, CSIR-Central Food Tech. Research Inst., Mysore, India

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Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-x
    Download chapter PDF

  2. Nanoencapsulation of Food Bioactive Compounds

    • C. Anandharamakrishnan
    Pages 1-6

  3. Techniques for Formation of Nanoemulsions

    • C. Anandharamakrishnan
    Pages 7-16

  4. Bioactive Entrapment Using Lipid-Based Nanocarrier Technology

    • C. Anandharamakrishnan
    Pages 17-28

  5. Liquid-Based Nanoencapsulation Techniques

    • C. Anandharamakrishnan
    Pages 29-41

  6. Electrospraying and Electrospinning Techniques for Nanoencapsulation

    • C. Anandharamakrishnan
    Pages 43-49

  7. Drying Techniques for Nanoencapsulation

    • C. Anandharamakrishnan
    Pages 51-60

  8. Applications of Food-Grade Nanoemulsions

    • C. Anandharamakrishnan
    Pages 61-64

  9. Characterization of Nanoparticles

    • C. Anandharamakrishnan
    Pages 65-67

  10. Safety and Regulations: Current Scenario and Scope

    • C. Anandharamakrishnan
    Pages 69-72

  11. Back Matter

    Pages 73-89
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Keywords

About this book

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

Authors and Affiliations

  • Human Resources Development, CSIR-Central Food Tech. Research Inst., Mysore, India

    C. Anandharamakrishnan

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