Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals reviews how to optimize delivery and controlled release systems to maximize the health-promoting properties of food products.

Features:

• reviews techniques to optimize the delivery and release of bioactives in food
• discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy
• addresses materials used and specific techniques for delivery and release
• covers regulatory issues and future trends in bioactives and nutraceuticals

Part One reviews factors affecting nutrient bioavailability and methods to test delivery system efficacy.

Part Two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered.

Part Three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins.

Part Four covers regulatory issues and future trends in bioactives and nutraceuticals.

Contents

Part 1: The Effectiveness of Controlled Release and Delivery Systems

Assessing the bioavailability of nutraceuticals

• Measuring absorption, metabolism and tissue targeting
• Study design and interpretation
• Other considerations
• Health response
• Implications of controlled absorption for product development

Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients

• Understanding the structure of the gastro-intestinal mucus layer
• Implications of the mucin molecules and the mucus layer in controlled release and delivery of functional food ingredients

Testing the effectiveness of nutrient delivery systems

• A holistic view of delivery systems
• Delivery systems: formulation, processing and post-processing
• In vivo tests
• In vitro tests

Lyotropic liquid crystals as delivery vehicles for food ingredients

• Lyotropic lipid liquid crystals
• Lamellar phase colloids
• Nonlamellar liquid crystalline lipid-based nanoparticles

Part 2: Materials and Techniques for Controlled Release and Delivery of Nutrients

Structured lipids as delivery systems

• Synthesis of structured lipids
• Nutrition, absorption, transport and metabolism of structured lipids
• Foods applications of structured lipids vStructured lipids in drug delivery

Micro- and nano-emulsions for delivery of functional food ingredients

• Microemulsions
• Loaded microemulsions
• Bioavailability of nutraceuticals
• Microemulsions as microreactors

Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods

• Dietary w-3 fatty acids
• Dietary w-3 fatty acids and health
• Potential for w-3 fatty acids in functional foods
• Mechanisms of lipid oxidation
• Lipid oxidation in emulsions
• Interfacial engineering
• Electrostatic layering in oil-in-water emulsions
• Microencapsulation of oil-in-water emulsion systems
• Emulsion droplet engineering to stabilize w-3 fatty acids

Lipid self-assembled particles for the delivery of nutraceuticals

• Structure and properties of lipids
• Self-assembly and microstructure of lipid systems
• Liposomes
• Cubic and hexagonal mesophases and their dispersed nanoparticles

Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food

• Complexes and coacervates
• Conjugates - covalently bonded biopolymers
• Complexes of a protein with a polysaccharide-protein-conjugate

Food-protein-derived materials and their use as carriers and delivery systems for active food components

• Food protein hydrogels and related networks as nutraceutical carriers
• Food protein micro- and nano-particles

Starch as an encapsulation material to control digestion rate in the delivery of active food components

• Uses of starch to control delivery in microencapsulation
• Starch as nanoencapsulation material

Part 3: Delivery and Controlled Resease of Particular Nutraceuticals

Encapsulation and controlled release of antioxidants and itamins

• Antioxidants and vitamins in protecting human health
• Advantages of encapsulation over traditional delivery methods
• Top-down techniques used for encapsulation of antioxidants and vitamins in polymeric nanoparticles
• Characterization methods
• Controlled release of antioxidants and vitamins

Encapsulation and controlled release of folic acid

• Encapsulation technologies for folates
• Controlled release of folate in the gastrointestinal system
• Applications in functional foods

Encapsulation of probiotics

• Encapsulation technologies for probiotics
• Applications in nutraceuticals
• Applications in functional foods

Encapsulation of fish oils

• Encapsulation technologies used to deliver fish oils
• Using encapsulated fish oils in food products
• Suppliers of microencapsulated fish oil powder

Encapsulation approaches for proteins

• Solid formulations for proteins
• Surface formation in drying
• Coating in spray-drying
• Polyelectrolyte microcapsules for protein encapsulation

Part 4: Regulatory Issues and Future Trends

Regulatory aspects of nutrient delivery systems

• Selection of ingredients
• Stability of the product
• Bioavailability of the active ingredient

The future of controlled release and delivery technologies

• The food additives
• Bioavailability and performance – the need for new vehicles
• Bioavailability
• Nanoscience, nanovehicles, and controlled release
• Specific targets
• The future of controlled release systems
• Encapsulation with organogels and lyotropic liquid crystals
• Reactivity at interfaces

Index

click here to see books • videos • cd-roms of related interest