Emulsion‐based Encapsulation of Antioxidants
Springer International Publishing (Verlag)
978-3-030-62051-6 (ISBN)
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.
lt;p>M. Ali Aboudzadeh is currently a researcher in Donostia International Physics Center (DIPC) and Materials Physics Center (CFM). He received his BSc (2003) and MSc (2006) in Polymer Engineering from Amir Kabir University of Technology and Iran Polymer & Petrochemical Institute, respectively. He obtained his PhD (2015) in Applied Chemistry and Polymer Materials from University of the Basque Country, Spain.Dr. Aboudzadeh is author/coauthor ofmore than 20 professional papers in his research areas, which includepolymer synthesis and characterization; supramolecular assemblies; rheology; DNA nanotechnology; encapsulation via emulsion-based systems. From the year 2021, he continues his research as a Marie Curie Fellow in IPREM,which is a joint research unit attached to the CNRS and the University of Pau and Pays de l'Adour, France.
Chapter One Why encapsulate antioxidants in emulsion-based systems, where they are located, and how location affects their efficiency.- Chapter Two High-energy emulsification methods for encapsulation of lipid-soluble antioxidants.- Chapter Three Low-energy emulsification methods for encapsulation of antioxidants.- Chapter Four Nanoemulsions as carriers for natural antioxidants: formulation development and optimization.- Chapter Five Microemulsions as antioxidant carriers.- Chapter Six Membrane emulsification for encapsulation of bioactives: Application to the encapsulation of antioxidants.- Chapter Seven Encapsulation of antioxidants using double emulsions.- Chapter Eight Stability and release behavior of bioactive compounds (with antioxidant activity) encapsulated by Pickering emulsion.- Chapter Nine Advances in the oxidative stability mechanisms of emulsions.- Chapter Ten The role of antioxidants and encapsulation processes in omega-3 stabilization.- Chapter Eleven Encapsulation of pigmented lipophilic antioxidants through micro and nanoemulsions.- Chapter Twelve Characterization techniques for emulsion-based antioxidant carriers with biomedical applications.
| Erscheinungsdatum | 01.03.2021 |
|---|---|
| Reihe/Serie | Food Bioactive Ingredients |
| Zusatzinfo | XIII, 473 p. 96 illus., 75 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 893 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Antioxidant • characterization • Colloidal stability • Emulsion • encapsulation • low-energy |
| ISBN-10 | 3-030-62051-4 / 3030620514 |
| ISBN-13 | 978-3-030-62051-6 / 9783030620516 |
| Zustand | Neuware |
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