book

Nanotechnology in the Food, Beverage and Nutraceutical Industries

by Q Huang

April 2012

Intermediate to advanced

480 pages

17h 29m

English

Woodhead Publishing

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Abstract:1.1 Introduction1.2 Processes for nanomaterial production1.3 Nano-assembled entities1.4 Nanoscale materials – their applications in the food industry1.5 Emerging trends
Abstract:2.1 Introduction2.2 Nanoscale materials2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals2.5 Future trends2.6 Sources of further information and advice
Abstract:3.1 Introduction3.2 Detecting and characterizing – but what?3.3 Challenges in detecting and characterizing nanoparticles in food products3.4 Methods for detection and characterization of nanoparticles in food products3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals3.6 Future trends3.8 Appendix: glossary

Abstract:4.1 Introduction4.2 Main applications in the food, beverage and healthfood industries4.3 Regulatory developments in nanotechnologies4.4 Risk assessment4.5 Conclusions
Abstract:5.1 Introduction5.2 Methods5.3 Applications5.4 Future trends
Abstract:6.1 Introduction6.2 Small-angle X-ray scattering (SAXS): an introduction6.3 Direct and indirect interpretation of SAXS data6.4 Application of synchrotron SAXS to food materials6.5 Nuclear magnetic resonance (NMR)6.6 Diffusion NMR6.7 NMR spin relaxation6.8 Time domain (TD)-NMR technique6.9 Conclusions and future trends
Abstract:7.1 Introduction7.2 Engineering nanostructures in foods and beverages for improved sensory quality7.3 Engineering nanostructures in foods and beverages for improved nutritional quality7.4 Future trends7.5 Sources of further information and advice
Abstract:8.1 Introduction8.2 Chapter organization8.3 Factors to consider when preparing nanoparticles and nanocapsules8.4 Nanocapsule formation8.5 Top-down approaches for nanocapsule formation: media milling8.6 Top-down approaches for nanocapsule formation: homogenization8.7 Conclusions
Abstract:9.1 Introduction9.2 Naturally occurring association colloids9.3 Protein-based systems9.4 Examples of association colloids in food applications9.5 Future trends9.6 Sources of further information and advice
Abstract:10.1 Introduction10.2 Emulsion science and technology10.3 Nanoemulsion formation10.4 Applications of nanoemulsions10.5 Conclusions10.6 Future trends10.7 Acknowledgments10.8 Sources of further information and advice
Abstract:11.1 Introduction11.2 Nanotechnology or nanomaterial-enabled novel detection techniques11.3 Future trends11.4 Sources of further information and advice
Abstract:12.1 Introduction12.2 Biodegradable polymers12.3 Barrier properties in packaging12.4 Nanofillers for nanocomposite packaging materials12.5 Examples of nanocomposites and their properties12.6 Nanobiocomposites: concepts and barrier properties12.7 Future trends
Abstract:13.1 Introduction13.2 Production of nanofibers by electrospinning13.3 Potential applications in the food and beverage industries13.4 Future trends13.5 Conclusions and sources of further information and advice
Abstract:14.1 Introduction14.2 Preparation of a-lactalbumin nanotubes14.3 Kinetics of self-assembly14.4 Structure of the nanotubes14.5 Stability of α-lactalbumin nanotubes14.6 Future applications of α-lactalbumin nanotubes
Abstract:15.1 Membrane filtration technology15.2 Membrane structures15.3 Nano- and micro-engineering15.4 Filtration applications15.5 Membrane emulsification

Content preview from Nanotechnology in the Food, Beverage and Nutraceutical Industries

Fabrication, characterization and properties of food nanoemulsions

D.J. McClements, University of Massachusetts, USA

Abstract:

There is increasing interest within the food industry in utilizing nanoemulsions to encapsulate, protect and deliver lipophilic functional food components, such as oil-soluble flavors, preservatives, vitamins and nutraceuticals. Some of the potential advantages of nanoemulsions over conventional emulsions are: they scatter light weakly and so can be incorporated into optically transparent foods and beverages; they can greatly increase the bioavailability of non-polar substances; they have a high stability to particle aggregation and gravitational separation. This chapter provides an overview of the current ...