New Polymers for Encapsulation of Nutraceutical Compounds.

New Polymers for Encapsulation of Nutraceutical Compounds.

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value a...

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Bibliographic Details
Main Author: Ruiz Ruiz, Jorge Carlos
Other Authors: Segura Campos, Maira Rubi
Format: eBook
Language:English
Published: Somerset : John Wiley & Sons, Incorporated, 2016.
Subjects:
Technology.
TECHNOLOGY & ENGINEERING > Food Science.
Technology
Online Access:Click for online access
Table of Contents:
  • Title Page ; Copyright Page; Contents; List of€contributors; Preface; Topic 1 Characterization of modified polymers and their use in encapsulation processes; Chapter 1 Tailor-made novel polymers for hydrogel encapsulation processes ; 1.1 Introduction; 1.2 Well-known and commonly used polymers ; 1.2.1 Carbohydrate polymers; 1.2.2 Proteins; 1.3 Novel polymers; 1.3.1 Zein; 1.3.1.1 Origin and€structure; 1.3.1.2 Properties; 1.3.1.3 Application of€zein in€the€encapsulation process; 1.3.2 Inulin; 1.3.2.1 Origin and€structure; 1.3.2.2 Properties; 1.3.2.3 Application in€the€encapsulation process.
  • 1.3.3 Angum gum1.3.3.1 Origin and€structure; 1.3.3.2 Properties and€application in€the€encapsulation process; 1.3.4 Opuntia ficus-indica ; 1.3.4.1 Origin and€structure of€mucilage; 1.3.4.2 Properties and€application of€mucilage in€the encapsulation€process; 1.3.5 Shellac; 1.3.5.1 Origin and€structure; 1.3.5.2 Properties; 1.3.5.3 Application in€the€encapsulation process; Acknowledgments; References; Chapter 2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems ; 2.1 Introduction; 2.2 Trends in€nutraceutical foods.
  • 2.2.1 Natural antioxidants from€yerba mate extracts2.2.2 Micronutrients: Magnesium and€zinc; 2.3 Starch as€a€carrier for€bioactive compounds; 2.3.1 Starches treated by high-hydrostatic-pressure technology ; 2.3.2 Morphology of€corn starch carriers; 2.3.3 Porosity characteristics of€treated starch granules; 2.3.4 Gelatinization properties after high-hydrostatic-pressure treatment ; 2.3.5 Crystalline structure of€starch granules affected€by high pressure; 2.3.6 Loading of€active compounds in€bioactive starches; 2.4 Conclusions; References.
  • Chapter 3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals 3.1 General aspects of€encapsulating lipophilic€nutraceuticals; 3.2 Polyunsaturated fatty acid encapsulation€systems; 3.2.1 Native globular proteins as€carriers of€polyunsaturated€fatty acids; 3.2.2 Protein aggregates as€carriers of€polyunsaturated€fatty€acids; 3.2.3 Biopolymer nanoparticles as€carriers of€polyunsaturated€fatty acids; 3.3 Conclusions; Acknowledgments; References.
  • Chapter 4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals 4.1 Overview; 4.2 Fabrication of protein-based nanoparticles ; 4.2.1 Desolvation method; 4.2.2 Heating gelation; 4.2.3 Self-assembly ; 4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles ; 4.3.1 Physiology of€the€gastrointestinal tract; 4.3.2 pH effect; 4.3.3 Ionic strength effect; 4.3.4 Digestive enzyme effect; 4.3.5 Mucus barriers; 4.4 Surface modifications of protein-based nanoparticles for better delivery ; 4.4.1 Noncovalent coating.

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