Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.
1. 1. Introduction - p. 1 2. 2. Electrohydrodynamic Atomization - p. 2 3. 3. Micro- and Nanoencapsulation Techniques - p. 7 4. 4. Electrohydrodynamic Micro- and Nanoencapsulation - p. 12 5. 5. Electrohydrodynamic Microencapsulation for Food Processing - p. 21 6. 6. Conclusions - p. 37 7. 2: Exploring nanoencapsulation of aroma and flavors as new frontier in food technology - p. 45 8. 3: Nanoencapsulation of flavors and aromas by emerging technologies - p. 88 9. 4: Cyclodextrins as encapsulation material for flavors and aroma - p. 126 10. Abstract - p. 126 11. 1. Introduction - p. 127 12. 2. Aroma and Flavors - p. 128 13. 3. Cyclodextrins - p. 133 14. 4. Cyclodextrins/Aroma Inclusion Complexes - p. 141 15. 5. Effects of Encapsulation - p. 168 16. 6. Conclusions - p. 174 17. 5: Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids - p. 192 18. 6: Encapsulation: entrapping essential oil/flavors/aromas in food - p. 228 19. 7: Antimicrobials from herbs, spices, and plants - p. 268 20. 8: Supramolecular strategy of the encapsulation of low-molecular-weight food ingredients - p. 293 21. 9: Novel approaches in nanoencapsulation of aromas and flavors - p. 362 22. 10: Nanocomposite for food encapsulation packaging - p. 419 23. 11: Microencapsulated bioactive components as a source of health - p. 454 24. 12: Biocompatible microemulsions for the nanoencapsulation of essential oils and nutraceuticals - p. 501 25. 13: Nanoencapsulation strategies applied to maximize target delivery of intact polyphenols - p. 558 26. 14: Nanoencapsulation technology to control release and enhance bioactivity of essential oils - p. 595 27. 15: Nanoencapsulation of essential oils for sustained release: application as therapeutics and antimicrobials - p. 640 28. 16: Nanoencapsulation and nanocontainer based delivery systems for drugs, flavors, and aromas - p. 672 29. 17: Cyclodextrins-based nanocomplexes for encapsulation of bioactive compounds in food, cosmetics, and pharmaceutical products: principles of supramolecular complexes formation, their influence on the antioxidative properties of target chemicals, and recent advances in selected industrial applications - p. 715 30. 18: Nanoencapsulation of flavors and aromas by cyclodextrins - p. 767 31. 19: Natural biopolymers as nanocarriers for bioactive ingredients used in food industries - p. 792 32. 20: Process technology of nanoemulsions in food processing - p. 829 33. Subject Index - p. 871
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.
1. 1. Introduction - p. 1 2. 2. Electrohydrodynamic Atomization - p. 2 3. 3. Micro- and Nanoencapsulation Techniques - p. 7 4. 4. Electrohydrodynamic Micro- and Nanoencapsulation - p. 12 5. 5. Electrohydrodynamic Microencapsulation for Food Processing - p. 21 6. 6. Conclusions - p. 37 7. 2: Exploring nanoencapsulation of aroma and flavors as new frontier in food technology - p. 45 8. 3: Nanoencapsulation of flavors and aromas by emerging technologies - p. 88 9. 4: Cyclodextrins as encapsulation material for flavors and aroma - p. 126 10. Abstract - p. 126 11. 1. Introduction - p. 127 12. 2. Aroma and Flavors - p. 128 13. 3. Cyclodextrins - p. 133 14. 4. Cyclodextrins/Aroma Inclusion Complexes - p. 141 15. 5. Effects of Encapsulation - p. 168 16. 6. Conclusions - p. 174 17. 5: Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids - p. 192 18. 6: Encapsulation: entrapping essential oil/flavors/aromas in food - p. 228 19. 7: Antimicrobials from herbs, spices, and plants - p. 268 20. 8: Supramolecular strategy of the encapsulation of low-molecular-weight food ingredients - p. 293 21. 9: Novel approaches in nanoencapsulation of aromas and flavors - p. 362 22. 10: Nanocomposite for food encapsulation packaging - p. 419 23. 11: Microencapsulated bioactive components as a source of health - p. 454 24. 12: Biocompatible microemulsions for the nanoencapsulation of essential oils and nutraceuticals - p. 501 25. 13: Nanoencapsulation strategies applied to maximize target delivery of intact polyphenols - p. 558 26. 14: Nanoencapsulation technology to control release and enhance bioactivity of essential oils - p. 595 27. 15: Nanoencapsulation of essential oils for sustained release: application as therapeutics and antimicrobials - p. 640 28. 16: Nanoencapsulation and nanocontainer based delivery systems for drugs, flavors, and aromas - p. 672 29. 17: Cyclodextrins-based nanocomplexes for encapsulation of bioactive compounds in food, cosmetics, and pharmaceutical products: principles of supramolecular complexes formation, their influence on the antioxidative properties of target chemicals, and recent advances in selected industrial applications - p. 715 30. 18: Nanoencapsulation of flavors and aromas by cyclodextrins - p. 767 31. 19: Natural biopolymers as nanocarriers for bioactive ingredients used in food industries - p. 792 32. 20: Process technology of nanoemulsions in food processing - p. 829 33. Subject Index - p. 871
