Nanotechnology and Functional Foods

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers' attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Contributors ix1 Introduction 1Cristina M. Sabliov, Hongda Chen and Rickey Yada2 Nutrient absorption in the human gastrointestinal tract 3Emily S. Mohn and Elizabeth J. Johnson3 Cellular fate of delivery systems and entrapped bioactives 35Cristina M. Sabliov, Dorel Moldovan, Brian Novak, Toni Borel, and Meocha Whaley4 Interfacial science and the creation of nanoparticles 52Stephanie R. Dungan5 Controlling properties of micro?] to nanosized dispersions using emulsification devices 69Zheng Wang, Marcos A. Neves, Isao Kobayashi, and Mitsutoshi Nakajima6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties 91Qixin Zhong, Huaiqiong Chen, Yue Zhang, Kang Pan, and Wan Wang7 Characterization of nanoscale delivery systems 112Rohan V. Tikekar8 Impact of delivery systems on the chemical stability of bioactive lipids 130Ketinun Kittipongpittaya, Lorena Salcedo, David Julian McClements, and Eric Andrew Decker9 Encapsulation strategies to stabilize a natural folate, L-5-methyltetrahydrofolic acid, for food fortification practices 142David D. Kitts and Yazheng Liu10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols 158Alison Kamil, C?]Y. Oliver Chen, and Jeffrey B. Blumberg11 Properties and applications of multilayer and nanoscale emulsions 175Moumita Ray, Renuka Gupta, and Dérick Rousseau12 Liposome as efficient system for intracellular delivery of bioactive molecules 191Mihaela Trif and Oana Craciunescu13 Solid lipid nanoparticles and applications 214Maria Fernanda San Martin?]Gonzalez14 Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients 224Yunqi Li and Qingrong Huang15 Bicontinuous delivery systems 247Graciela Padua16 Self?]assembly of amylose, protein, and lipid as a nanoparticle carrier of hydrophobic small molecules 263Genyi Zhang, Deepak Bhopatkar, Bruce R. Hamaker, and Osvaldo H. Campanella17 Polymeric nanoparticles for food applications 272Cristina M. Sabliov and Carlos E. Astete18 Encapsulation of bioactive compounds using electrospinning and electrospraying technologies 297Loong?]Tak Lim19 Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients 318Paul B. Thompson20 Consumer perceptions of nanomaterials in functional foods 331William K. Hallman and Mary L. Nucci21 Safety assessment of nano?] and microscale delivery vehicles for bioactive ingredients 348Qasim Chaudhry and Laurence Castle22 Evidence?]based regulation of food nanotechnologies: a perspective from the European Union and United States 358Diana Bowman, Qasim Chaudhry and Anna GergelyIndex 375