{"product_id":"nano-and-microencapsulation-for-foods-isbn-9781118292334","title":"Nano- and Microencapsulation for Foods","description":"\u003cp\u003eToday, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. \u003c\/p\u003e \u003cp\u003eThis book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods.\u003c\/p\u003e \u003cp\u003eSection I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients.\u003c\/p\u003e \u003cp\u003eSection II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products.\u003c\/p\u003e \u003cp\u003eSection III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials.\u003c\/p\u003e \u003cp\u003eSection IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation. \u003c\/p\u003e  List of Contributors xiii  \u003cp\u003ePreface xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Overview of Nano- and Microencapsulation for Foods 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHae-Soo Kwak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Nano- or microencapsulation as a rich source of delivery of functional components 3\u003c\/p\u003e \u003cp\u003e1.3 Wall materials used for encapsulation 3\u003c\/p\u003e \u003cp\u003e1.4 Techniques used for the production of nano- or microencapsulation of foods 4\u003c\/p\u003e \u003cp\u003e1.5 Characterization of nano- or microencapsulated functional particles 5\u003c\/p\u003e \u003cp\u003e1.6 Fortification of foods through nano- or microcapsules 6\u003c\/p\u003e \u003cp\u003e1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market 6\u003c\/p\u003e \u003cp\u003e1.8 Overview of the book 8\u003c\/p\u003e \u003cp\u003eAcknowledgments 12\u003c\/p\u003e \u003cp\u003eReferences 12\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Concepts and rationales of nano- and microencapsulation for foods 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Theories and Concepts of Nano Materials, Nano- and microencapsulation 17\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJingyuan Wen, Guanyu Chen, and Raid G. Alany\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 Materials used for nanoparticles, nano- and microencapsulation 19\u003c\/p\u003e \u003cp\u003e2.2.1 Polymers 19\u003c\/p\u003e \u003cp\u003e2.3 Nano- and microencapsulation techniques 20\u003c\/p\u003e \u003cp\u003e2.3.1 Chemical methods 20\u003c\/p\u003e \u003cp\u003e2.3.2 Physico-chemical methods 23\u003c\/p\u003e \u003cp\u003e2.3.3 Other methods 25\u003c\/p\u003e \u003cp\u003e2.3.4 Factors influencing optimization 28\u003c\/p\u003e \u003cp\u003e2.4 Pharmaceutical and nutraceutical applications 30\u003c\/p\u003e \u003cp\u003e2.4.1 Various delivery routes for nano- and microencapsulation systems 30\u003c\/p\u003e \u003cp\u003e2.5 Food ingredients and nutraceutical applications 35\u003c\/p\u003e \u003cp\u003e2.5.1 Background and definitions 35\u003c\/p\u003e \u003cp\u003e2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals 36\u003c\/p\u003e \u003cp\u003e2.6 Conclusion 37\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Rationales of Nano- and Microencapsulation for Food Ingredients 43\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSundaram Gunasekaran and Sanghoon Ko\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 43\u003c\/p\u003e \u003cp\u003e3.2 Factors affecting the quality loss of food ingredients 45\u003c\/p\u003e \u003cp\u003e3.2.1 Oxygen 45\u003c\/p\u003e \u003cp\u003e3.2.2 Light 47\u003c\/p\u003e \u003cp\u003e3.2.3 Temperature 48\u003c\/p\u003e \u003cp\u003e3.2.4 Adverse interaction 49\u003c\/p\u003e \u003cp\u003e3.2.5 Taste masking 50\u003c\/p\u003e \u003cp\u003e3.3 Case studies of food ingredient protection through nano- and microencapsulation 50\u003c\/p\u003e \u003cp\u003e3.3.1 Vitamins 51\u003c\/p\u003e \u003cp\u003e3.3.2 Enzymes 52\u003c\/p\u003e \u003cp\u003e3.3.3 Minerals 53\u003c\/p\u003e \u003cp\u003e3.3.4 Phytochemicals 54\u003c\/p\u003e \u003cp\u003e3.3.5 Lipids 55\u003c\/p\u003e \u003cp\u003e3.3.6 Probiotics 55\u003c\/p\u003e \u003cp\u003e3.3.7 Flavors 56\u003c\/p\u003e \u003cp\u003e3.4 Conclusion 57\u003c\/p\u003e \u003cp\u003eReferences 58\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Methodologies Used for the Characterization of Nano- and Microcapsules 65\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMinh-Hiep Nguyen, Nurul Fadhilah Kamalul Aripin, Xi G. Chen, and Hyun-Jin Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 65\u003c\/p\u003e \u003cp\u003e4.2 Methodologies used for the characterization of nano- and microcapsules 67\u003c\/p\u003e \u003cp\u003e4.2.1 Particle size and particle size distribution 67\u003c\/p\u003e \u003cp\u003e4.2.2 Zeta potential measurement 75\u003c\/p\u003e \u003cp\u003e4.2.3 Morphology 77\u003c\/p\u003e \u003cp\u003e4.2.4 Membrane flexibility 80\u003c\/p\u003e \u003cp\u003e4.2.5 Stability 82\u003c\/p\u003e \u003cp\u003e4.2.6 Encapsulation efficiency 83\u003c\/p\u003e \u003cp\u003e4.3 Conclusion 88\u003c\/p\u003e \u003cp\u003eAcknowledgements 88\u003c\/p\u003e \u003cp\u003eReferences 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients 95\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMi-Jung Choi and Hae-Soo Kwak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 95\u003c\/p\u003e \u003cp\u003e5.2 Nanoencapsulation based on the microencapsulation technology 96\u003c\/p\u003e \u003cp\u003e5.3 Classification of the encapsulation system 97\u003c\/p\u003e \u003cp\u003e5.3.1 Nanoparticle or microparticle 97\u003c\/p\u003e \u003cp\u003e5.3.2 Structural encapsulation systems 100\u003c\/p\u003e \u003cp\u003e5.4 Preparation methods for the encapsulation system 106\u003c\/p\u003e \u003cp\u003e5.4.1 Emulsification 106\u003c\/p\u003e \u003cp\u003e5.4.2 Precipitation 107\u003c\/p\u003e \u003cp\u003e5.4.3 Desolvation 108\u003c\/p\u003e \u003cp\u003e5.4.4 Ionic gelation 109\u003c\/p\u003e \u003cp\u003e5.5 Application of the encapsulation system in food ingredients 109\u003c\/p\u003e \u003cp\u003e5.6 Conclusion 110\u003c\/p\u003e \u003cp\u003eReferences 111\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Nano- and microencapsulations of food ingredients 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Nano- and Microencapsulation of Phytochemicals 119\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSung Je Lee and Marie Wong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 119\u003c\/p\u003e \u003cp\u003e6.2 Classification of phytochemicals 120\u003c\/p\u003e \u003cp\u003e6.2.1 Flavonoids 120\u003c\/p\u003e \u003cp\u003e6.2.2 Carotenoids 124\u003c\/p\u003e \u003cp\u003e6.2.3 Betalains 126\u003c\/p\u003e \u003cp\u003e6.2.4 Phytosterols 127\u003c\/p\u003e \u003cp\u003e6.2.5 Organosulfurs and glucosinolates 128\u003c\/p\u003e \u003cp\u003e6.3 Stability and solubility of phytochemicals 129\u003c\/p\u003e \u003cp\u003e6.4 Microencapsulation of phytochemicals 130\u003c\/p\u003e \u003cp\u003e6.4.1 Spray-drying 131\u003c\/p\u003e \u003cp\u003e6.4.2 Freeze-drying 135\u003c\/p\u003e \u003cp\u003e6.4.3 Liposomes 136\u003c\/p\u003e \u003cp\u003e6.4.4 Coacervation 138\u003c\/p\u003e \u003cp\u003e6.4.5 Molecular inclusion complexes 141\u003c\/p\u003e \u003cp\u003e6.5 Nanoencapsulation 146\u003c\/p\u003e \u003cp\u003e6.5.1 Nanoemulsions 147\u003c\/p\u003e \u003cp\u003e6.5.2 Nanoparticles 148\u003c\/p\u003e \u003cp\u003e6.5.3 Solid lipid nanoparticles (SLN) 150\u003c\/p\u003e \u003cp\u003e6.5.4 Nanoparticles through supercritical anti-solvent precipitation 152\u003c\/p\u003e \u003cp\u003e6.6 Conclusion 153\u003c\/p\u003e \u003cp\u003eReferences 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Microencapsulation for Gastrointestinal Delivery of Probiotic Bacteria 167\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKasipathy Kailasapathy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 167\u003c\/p\u003e \u003cp\u003e7.2 The gastrointestinal (GI) tract 169\u003c\/p\u003e \u003cp\u003e7.2.1 Microbiota of the adult GI tract 169\u003c\/p\u003e \u003cp\u003e7.2.2 Characteristics of the GI tract for probiotic delivery 170\u003c\/p\u003e \u003cp\u003e7.3 Encapsulation technologies for probiotics 173\u003c\/p\u003e \u003cp\u003e7.4 Techniques for probiotic encapsulation 175\u003c\/p\u003e \u003cp\u003e7.4.1 Microencapsulation (ME) in gel particles using polymers 175\u003c\/p\u003e \u003cp\u003e7.4.2 The extrusion technique 175\u003c\/p\u003e \u003cp\u003e7.4.3 The emulsion technique 177\u003c\/p\u003e \u003cp\u003e7.4.4 Spray-drying, spray-coating and spray-chilling technologies 179\u003c\/p\u003e \u003cp\u003e7.4.5 Microencapsulation technologies for nutraceuticals incorporating probiotics 182\u003c\/p\u003e \u003cp\u003e7.5 Controlled release of probiotic bacteria 182\u003c\/p\u003e \u003cp\u003e7.6 Potential applications of encapsulated probiotics 183\u003c\/p\u003e \u003cp\u003e7.6.1 Yoghurt 184\u003c\/p\u003e \u003cp\u003e7.6.2 Cheese 185\u003c\/p\u003e \u003cp\u003e7.6.3 Frozen desserts 186\u003c\/p\u003e \u003cp\u003e7.6.4 Unfermented milks 186\u003c\/p\u003e \u003cp\u003e7.6.5 Powdered formulations 187\u003c\/p\u003e \u003cp\u003e7.6.6 Meat products 187\u003c\/p\u003e \u003cp\u003e7.6.7 Plant-based (vegetarian) probiotic products 188\u003c\/p\u003e \u003cp\u003e7.7 Future trends and marketing perspectives 189\u003c\/p\u003e \u003cp\u003eReferences 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nano-Structured Minerals and Trace Elements for Food and Nutrition Applications 199\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFlorentine M. Hilty and Michael B. Zimmermann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 199\u003c\/p\u003e \u003cp\u003e8.2 Special characteristics of nanoparticles 200\u003c\/p\u003e \u003cp\u003e8.3 Nano-structured entities in natural foods 202\u003c\/p\u003e \u003cp\u003e8.4 Nano-structured minerals in nutritional applications 202\u003c\/p\u003e \u003cp\u003e8.4.1 Iron 202\u003c\/p\u003e \u003cp\u003e8.4.2 Zinc 207\u003c\/p\u003e \u003cp\u003e8.4.3 Calcium 209\u003c\/p\u003e \u003cp\u003e8.4.4 Magnesium 210\u003c\/p\u003e \u003cp\u003e8.4.5 Selenium 211\u003c\/p\u003e \u003cp\u003e8.4.6 Copper 211\u003c\/p\u003e \u003cp\u003e8.5 Uptake of nano-structured minerals 212\u003c\/p\u003e \u003cp\u003e8.6 Conclusion 213\u003c\/p\u003e \u003cp\u003eReferences 214\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Nano- and Microencapsulation of Vitamins 223\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAshok R. Patel and Bhesh Bhandari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 223\u003c\/p\u003e \u003cp\u003e9.2 Vitamins for food and nutraceutical applications 224\u003c\/p\u003e \u003cp\u003e9.2.1 Vitamins: nutritional requirement and biological functions 224\u003c\/p\u003e \u003cp\u003e9.2.2 Vitamins: formulation challenges and stability issues 224\u003c\/p\u003e \u003cp\u003e9.3 Colloidal encapsulation (nano and micro) in foods: principles of use 227\u003c\/p\u003e \u003cp\u003e9.3.1 Solid-in-liquid dispersions 229\u003c\/p\u003e \u003cp\u003e9.3.2 Liquid-in-liquid dispersions 232\u003c\/p\u003e \u003cp\u003e9.3.3 Dispersions of self-assembled colloids 234\u003c\/p\u003e \u003cp\u003e9.3.4 Encapsulation in dry matrices 238\u003c\/p\u003e \u003cp\u003e9.3.5 Molecular encapsulation of vitamins in cyclodextrins 239\u003c\/p\u003e \u003cp\u003e9.4 Conclusion and future trends 240\u003c\/p\u003e \u003cp\u003eReferences 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nano- and Microencapsulation of Flavor in Food Systems 249\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKyuya Nakagawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 249\u003c\/p\u003e \u003cp\u003e10.2 Flavor stabilization in food nano- and microstructures 250\u003c\/p\u003e \u003cp\u003e10.2.1 Application of encapsulated flavors 250\u003c\/p\u003e \u003cp\u003e10.2.2 Interactions between flavor compounds and carrier matrices 251\u003c\/p\u003e \u003cp\u003e10.2.3 Flavor retention in colloidal systems 251\u003c\/p\u003e \u003cp\u003e10.2.4 Flavor retention in food gel 252\u003c\/p\u003e \u003cp\u003e10.2.5 Flavor inclusion in starch nanostructure 253\u003c\/p\u003e \u003cp\u003e10.3 Flavor retention and release in an encapsulated system 254\u003c\/p\u003e \u003cp\u003e10.3.1 Mass transfer at the liquid–gas interface 254\u003c\/p\u003e \u003cp\u003e10.3.2 Mass transfer at a solid–gas interface 258\u003c\/p\u003e \u003cp\u003e10.4 Nano- and microstructure processing 259\u003c\/p\u003e \u003cp\u003e10.4.1 Spray-drying 260\u003c\/p\u003e \u003cp\u003e10.4.2 Freeze-drying 262\u003c\/p\u003e \u003cp\u003e10.4.3 Complex coacervation 264\u003c\/p\u003e \u003cp\u003e10.5 Conclusion 266\u003c\/p\u003e \u003cp\u003eAcknowledgements 267\u003c\/p\u003e \u003cp\u003eReferences 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Application of Nanomaterials, Nano- and Microencapsulation to Milk and Dairy Products 273\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHae-Soo Kwak, Mohammad Al Mijan, and Palanivel Ganesan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 273\u003c\/p\u003e \u003cp\u003e11.2 Milk 274\u003c\/p\u003e \u003cp\u003e11.2.1 Microencapsulation of functional ingredients 274\u003c\/p\u003e \u003cp\u003e11.2.2 Microencapsulation of vitamins 278\u003c\/p\u003e \u003cp\u003e11.2.3 Microencapsulation of iron 279\u003c\/p\u003e \u003cp\u003e11.2.4 Microencapsulation of lactase 281\u003c\/p\u003e \u003cp\u003e11.2.5 Nanofunctional ingredients 285\u003c\/p\u003e \u003cp\u003e11.2.6 Nanocalcium 287\u003c\/p\u003e \u003cp\u003e11.3 Yogurt 287\u003c\/p\u003e \u003cp\u003e11.3.1 Microencapsulation of functional ingredients 287\u003c\/p\u003e \u003cp\u003e11.3.2 Microencapsulation of iron 288\u003c\/p\u003e \u003cp\u003e11.3.3 Nanofunctional ingredients 289\u003c\/p\u003e \u003cp\u003e11.4 Cheese 291\u003c\/p\u003e \u003cp\u003e11.4.1 Microencapsulation for accelerated cheese ripening 291\u003c\/p\u003e \u003cp\u003e11.4.2 Microencapsulation of iron 292\u003c\/p\u003e \u003cp\u003e11.4.3 Nanopowdered functional ingredients 292\u003c\/p\u003e \u003cp\u003e11.5 Others 293\u003c\/p\u003e \u003cp\u003e11.5.1 Microencapsulation of iron 293\u003c\/p\u003e \u003cp\u003e11.6 Conclusion 293\u003c\/p\u003e \u003cp\u003eReferences 294\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Application of Nano- and Microencapsulated Materials to Food Packaging 301\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLoong-Tak Lim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 301\u003c\/p\u003e \u003cp\u003e12.2 Nanocomposite technologies 302\u003c\/p\u003e \u003cp\u003e12.2.1 Layered silicate nanocomposites 302\u003c\/p\u003e \u003cp\u003e12.2.2 Mineral oxide and organic nanocrystal composites 305\u003c\/p\u003e \u003cp\u003e12.2.3 Material properties’ enhancement of biodegradable\/compostable polymers 306\u003c\/p\u003e \u003cp\u003e12.3 Intelligent and active packaging based on nano- and microencapsulation technologies 307\u003c\/p\u003e \u003cp\u003e12.3.1 Product quality and shelf-life indicators 308\u003c\/p\u003e \u003cp\u003e12.3.2 Nano- and microencapsulated antimicrobial composites 312\u003c\/p\u003e \u003cp\u003e12.3.3 TiO2 ethylene scavenger for shelf-life extension of fruits and vegetables 317\u003c\/p\u003e \u003cp\u003e12.4 Conclusion 318\u003c\/p\u003e \u003cp\u003eReferences 319\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Bioactivity, toxicity, and regulation of nanomaterial, nano- and microencapsulated ingredients 325\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Controlled Release of Food Ingredients 327\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSanghoon Ko and Sundaram Gunasekaran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 327\u003c\/p\u003e \u003cp\u003e13.2 Fracturation 328\u003c\/p\u003e \u003cp\u003e13.3 Diffusion 329\u003c\/p\u003e \u003cp\u003e13.4 Dissolution 331\u003c\/p\u003e \u003cp\u003e13.5 Biodegradation 333\u003c\/p\u003e \u003cp\u003e13.6 External and internal triggering 334\u003c\/p\u003e \u003cp\u003e13.6.1 Thermosensitive 335\u003c\/p\u003e \u003cp\u003e13.6.2 Acoustic sensitive 336\u003c\/p\u003e \u003cp\u003e13.6.3 Light-sensitive 337\u003c\/p\u003e \u003cp\u003e13.6.4 pH-sensitive 338\u003c\/p\u003e \u003cp\u003e13.6.5 Chemical-sensitive 339\u003c\/p\u003e \u003cp\u003e13.6.6 Enzyme-sensitive 339\u003c\/p\u003e \u003cp\u003e13.6.7 Other stimuli 340\u003c\/p\u003e \u003cp\u003e13.7 Conclusion 340\u003c\/p\u003e \u003cp\u003eReferences 340\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Bioavailability and Bioactivity of Nanomaterial, Nano- and Microencapsulated Ingredients in Foods 345\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSoo-Jin Choi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 345\u003c\/p\u003e \u003cp\u003e14.2 Bioavailability of nano- and microencapsulated phytochemicals 347\u003c\/p\u003e \u003cp\u003e14.3 Bioavailability of other nano- and microencapsulated nutraceuticals 352\u003c\/p\u003e \u003cp\u003e14.4 Bioavailability of nano- and microencapsulated bioactive components 355\u003c\/p\u003e \u003cp\u003e14.5 Conclusion 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Potential Toxicity of Food Ingredients Loaded in Nano- and Microparticles 363\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGuanyu Chen, Soon-Mi Shim, and Jingyuan Wen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 363\u003c\/p\u003e \u003cp\u003e15.2 Factors influence the toxicity of nano- and microparticles 365\u003c\/p\u003e \u003cp\u003e15.2.1 Size of the nano- and microparticles 366\u003c\/p\u003e \u003cp\u003e15.2.2 Shape of the nano- and microparticles 367\u003c\/p\u003e \u003cp\u003e15.2.3 Solubility of the nano- and microparticles 367\u003c\/p\u003e \u003cp\u003e15.2.4 Chemical composition of the nano- and microparticles 367\u003c\/p\u003e \u003cp\u003e15.3 Behavior and health risk of nano- and microparticles in the gastrointestinal (GI) tract 370\u003c\/p\u003e \u003cp\u003e15.3.1 Absorption 370\u003c\/p\u003e \u003cp\u003e15.3.2 Distribution 371\u003c\/p\u003e \u003cp\u003e15.3.3 Excretion\/elimination 371\u003c\/p\u003e \u003cp\u003e15.4 Toxicity studies of nano- and microparticles 371\u003c\/p\u003e \u003cp\u003e15.4.1 Oral exposure studies for toxicity 371\u003c\/p\u003e \u003cp\u003e15.4.2 In vitro studies for toxicity 372\u003c\/p\u003e \u003cp\u003e15.4.3 Lack of an analytical method model to evaluate the safety of micro- and nanoparticles 373\u003c\/p\u003e \u003cp\u003e15.5 Risk assessment of micro- and nanomaterials in food applications 374\u003c\/p\u003e \u003cp\u003e15.5.1 Risk assessment 375\u003c\/p\u003e \u003cp\u003e15.6 Conclusion 377\u003c\/p\u003e \u003cp\u003eReferences 377\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Current Regulation of Nanomaterials Used as Food Ingredients 383\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHyun-Kyung Kim, Jong-Gu Lee, and Si-Young Lee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 383\u003c\/p\u003e \u003cp\u003e16.2 The European Union (EU) 384\u003c\/p\u003e \u003cp\u003e16.2.1 Definition 384\u003c\/p\u003e \u003cp\u003e16.2.2 The EFSA Guidance 385\u003c\/p\u003e \u003cp\u003e16.2.3 Regulation 386\u003c\/p\u003e \u003cp\u003e16.3 The United Kingdom (UK) 388\u003c\/p\u003e \u003cp\u003e16.4 France 389\u003c\/p\u003e \u003cp\u003e16.5 The United States of America (USA) 389\u003c\/p\u003e \u003cp\u003e16.6 Canada 391\u003c\/p\u003e \u003cp\u003e16.7 Korea 392\u003c\/p\u003e \u003cp\u003e16.8 Australia and New Zealand 393\u003c\/p\u003e \u003cp\u003eReferences 393\u003c\/p\u003e \u003cp\u003eIndex 395\u003c\/p\u003e  \u003cp\u003e“This book will help food companies to develop new nanotechnology for major problems such as the development of functional coatings to enhance the long-term suitability of food products.”  (\u003ci\u003eSouth African Food Science and Technology magazine\u003c\/i\u003e, 1 February 2015)\u003c\/p\u003e \u003cb\u003eHae-Soo Kwak \u003c\/b\u003eis a Professor in the Department of Food Science and Technology, and Dean of the Graduate School of Industryat Sejong University in Seoul, Korea. Dr Kwak has devoted his research career in nano- and microencapsulation, nanoparticles in food, and dairy products research for the past 25 years, publishing more than 450 revered journal articles, book chapters, patents, invited papers and abstracts in national and international conferences  \u003cp\u003eNano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural, and food\u003cbr\u003e industries. In pharmaceuticals, encapsulation is a familiar concept, allowing for the slow release of a dose of\u003cbr\u003e a drug into the body. The same principle can be applied to foods to better control their various characteristics, for example, their bioavailability, bioactivity, or toxicity. By controlling the rate at which a food material is released to the body, it is possible to more accurately predict and measure the body’s reactions to it. Flavours, minerals,\u003cbr\u003e lipids, and probiotics may all be encapsulated for controlled release. A particular area of interest is functional foods (foods which can bestow a health benefit beyond their nutritional value alone) – encapsulation allows the controlled delivery and release of functional food ingredients, which helps researchers to better understand their specific health benefits.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eNano- and Microencapsulation for Foods\u003c\/i\u003ehighlights the principles, applications, toxicity, and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II examines the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics, and flavours. Section III focuses on the bioactivity, potential toxicity and regulation of nanomaterial, and encapsulated ingredients.\u003c\/p\u003e \u003cp\u003eThis book will be highly beneficial to researchers, academics, and anyone seeking information about current trends in the nanofood science sector. It will also help food companies to develop new nanotechnology for major problems, such as the development of functional coatings to enhance long term stability of food products. As well as applications to foods and food products, the book also includes a chapter on the application of nano- and\u003cbr\u003e microencapsulation to food packaging materials, enhancing the book’s food industry focus. Overall, this book represents a new base for the development of nanofoods and nanomaterials, and an important reference source for the nanoresearch sector.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989668872421,"sku":"NP9781118292334","price":230.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118292334.jpg?v=1761785033","url":"https:\/\/k12savings.com\/products\/nano-and-microencapsulation-for-foods-isbn-9781118292334","provider":"K12savings","version":"1.0","type":"link"}