The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives. Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems. The main aim of the book is to inspire and to guide fellow scientists and students in this field. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production.

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

A collection of current knowledge of phytochemicals and health Interest in phenolic phytochemicals has increased as scientific studies indicate these compounds exhibit potential health benefits. With contributions from world leaders in this research area, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology offers an essential survey of the current knowledge on the capacity of specific micronutrients present in ordinary diets to fight disease. The coverage in this resource: Explains the presence and biochemical properties of phenolics present in fruits and vegetables, as well as in foods derived from their plant sources Provides biochemical explanations on how certain plant phenolics fight cardiovascular and neurodegenerative diseases, cancer, and other widespread pathologies Focuses on certain phenolics, e.g., flavonoids, stilbenes, and curcuminoids, and provides insights on the biochemical bases used to define their significance in the diet as well as their recommended consumption requirements and toxicity Appropriate for graduate and upper-level undergraduate courses in human and animal nutrition, basic nutritional biology, physiology, pharmacology, and other health-related disciplines, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology serves as both an invaluable supplementary classroom text and a self-teaching guide for professionals interested in defining the association between diet and health from classical, alternative, and complementary biomedical perspectives.

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. - Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods - Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils - Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Ability of encapsulation systems to improve oxidative stability of the encapsulated bioactives and control the release of these compounds during digestion is critical for shelf-life of products and enhanced bioavailability of the encapsulated bioactives. The objectives of this study were to evaluate: (a) the effect of chemical and physical properties of the core and interface of encapsulation systems in influencing the oxidative stability of the encapsulated compounds, and (b) the influence of interfacial composition on dynamics of the interface during simulated intestinal digestion and the correlation of structural changes in interface with the release of free fatty acids. In this research, design of the interface of the encapsulation systems to improve the oxidative barrier properties includes engineering chemical and physical properties of the interface. Oil-in-water emulsion was selected as a model encapsulation system for encapsulating hydrophobic bioactive compounds. Chemical properties of the interface were engineered using localization of antioxidants at the interface by selecting emulsifiers with antioxidant properties and chemical conjugation of antioxidants to the interfacial layer. Physical properties of the interface were modified using a layer-by-layer coating approach at the emulsion interface. To evaluate the influence of core properties of the encapsulation systems in influencing oxidative stability of bioactives, encapsulation systems were designed using both lipid and protein cores. In the case of lipid core encapsulation systems, oil-in-water emulsion, solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) were evaluated. In the case of protein core particles, zein protein core particles were synthesized and the oxidative barrier properties of these particles were compared with emulsions. Oxidative barrier properties of the encapsulation systems were simulated by measuring the rate of reaction of peroxyl radicals generated in the aqueous phase with the encapsulated radical sensitive dye in the core. The results of peroxyl radical permeation were compared to the stability of encapsulated model bioactives in encapsulation systems. Structure changes of the interface of encapsulation systems during simulated intestinal digestion were measured using a Fluorescence Resonance Energy Transfer (FRET) based real-time method and these changes were correlated with the release of free fatty acids. Role of biopolymer coatings at the interface in influencing the structure changes of interface during intestinal digestion was evaluated. The results of this research demonstrate the advantage of localization of antioxidant at the interface using emulsifiers with antioxidant properties and localizing a model antioxidant at the interface by chemical conjugation of the antioxidant to the interfacial layer in reducing permeation of radicals and oxidation of a model encapsulated bioactive. However, short chain polymer coatings at the interface of encapsulation systems had limited impact on improving the oxidative stability of the model encapsulated bioactive. Zein colloidal particles had improved oxidative stability against radical induced oxidation compared to oil-in-water emulsions. Neither zein colloidal particles nor oil-in-water emulsions were capable of limiting oxygen induced oxidation. By comparing the oxidative stability of encapsulated bioactives in SLNs and NLCs, the results suggest that the intra-particle distribution of the encapsulated bioactive affected their oxidative stability. Oxidative stability of the encapsulated bioactive improved as the proportion of liquid lipid within particles increased in NLCs. FRET method was effective in measuring the real-time changes in the interface during digestion without separation the encapsulation systems. Results from the FRET measurements were correlated to the release of free fatty acids. The results demonstrate that the disruption of phospholipids at the interface and the displacement from the interface was instantaneous upon addition of bile salts. Moreover, addition of a second layer of polymers at the interface could decrease the extent of interface disruption by bile salts and pancreatic lipase and the release of free fatty acids during intestinal digestion. Overall, the results of this research provide a quantitative framework to engineer the interface and core of encapsulation systems and evaluate their oxidative barrier properties and also enable detailed understanding of real-time dynamics of interface of encapsulation systems during simulated intestinal digestion. This comprehensive approach can enable rational design and engineering of encapsulation systems for extended oxidative stability and controlled release of encapsulated bioactives.

This book is intended to provide an overview and review of the latest developments in microencapsulation processes and technologies for various fields of applications. The general theme and purpose are to provide the reader with a current and general overview of the existing microencapsulation systems and to emphasize various methods of preparation, characterization, evaluation, and potential applications in various fields such as medicine, food, agricultural, and composites. The book targets readers, including researchers in materials science processing and/or formulation and microencapsulation science, engineers in the area of microcapsule development, and students in colleges and universities.

CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -filmcoating; liposomes in the food industry and centrifugal coextrusion encapsulation; Multiple core encapsulation- encapsulation materials; the spray drying of food ingredients; modified spray congealing/spray drying of aqueous dispersions; microencapsulation and alginate; extrusion technology and microencapsulation.

This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.