Biopolymers in Nutraceuticals and Functional Foods / edited by Sreerag Gopi, Preetha Balakrishnan, and Matej Bracic.

Format:

Book

Contributor:

Gopi, Sreerag, editor.

Balakrishnan, Preetha, editor.

Bracic, Matej, editor.

Series:

ISSO (Series)

Issn Series

Language:

English

Subjects (All):

Biopolymers--Industrial applications.

Biopolymers.

Food--Biotechnology.

Food.

Functional foods.

Physical Description:

1 online resource (627 pages)

Edition:

First edition.

Place of Publication:

London, England : The Royal Society of Chemistry, [2023]

Summary:

This comprehensive book covers new applications of biopolymers in the research and development of industrial scale nutraceutical and functional food grade products.

Contents:

Intro

Title

Copyright

Contents

Chapter 1 Basic Aspects and Properties of Biopolymers

1.1 Introduction

1.2 Classes of Polymers

1.2.1 Based on Type of Monomer/Repeating Units

1.2.2 Common Families of Polymers

1.2.3 Based on Their Origins and Sources

1.3 Biopolymers/Natural Polymers

1.3.1 Biobased Polymers

1.3.2 Biodegradable Polymers

1.3.3 Repeating Units

1.3.4 Polymer Backbone

1.4 Advantages of Biopolymers

1.5 Recent Development of Biopolymers in the Nutraceutical and Food Industry

1.6 Conclusion

Acknowledgements

References

Chapter 2 Recent Progress in Biopolymer-based Delivery Systems and Coatings for Improving Stability, Bioavailability and Efficacy of Nutraceutical Products

2.1 Introduction

2.2 Nutraceutical Products: Definition, Type 1, and Examples

2.2.1 Biopolymers Used on Nutraceutical Products

2.3 Bioavailability of Nutraceutical Products

2.4 Delivery Systems: Types, Mathematical Modeling and Release Mechanisms

2.5 Recent Technological Advances in Biopolymer-based Delivery Systems and Coatings

2.5.1 Process

2.5.2 Stabilization

2.5.3 Nanotechnology

2.6 Conclusions

Abbreviations

Chapter 3 Food-grade Biopolymers as Platforms for Nutrient Delivery

3.1 Introduction

3.2 Classification of Biopolymers

3.2.1 Proteins

3.2.2 Polysaccharides: Traditional and New Sources

3.2.3 Structurally-modified Polysaccharides

3.2.4 Natural Gums

3.3 Proteins as Nutrient Delivery Systems

3.3.1 Selection Criteria, Functional Properties, and Food Interaction

3.3.2 Applications of Animal Proteins

3.3.3 Applications of Vegetal Proteins

3.3.4 Applications of Protein from Microbial Sources

3.4 Polysaccharides as Nutrient Delivery Systems.

3.4.1 Selection Criteria, Functional Properties, and Food Interactions

3.4.2 Applications of Vegetal Sources

3.4.3 Applications of Animal Sources

3.4.4 Applications of Microbial Sources

3.5 Nutrient Delivery Systems From Biopolymers

3.5.1 Selection of Food-grade Biopolymers for Nutrient Delivery Systems

3.5.2 Conjugate Biopolymers and the Effect of Nutrient Delivery Systems

3.5.3 Food-grade Biopolymers and Improving Nutrient Bioavailability

3.5.4 Digestive Properties and Nutrient Delivery

3.6 Food Biopolymer Dosage Forms as a Nutrient Vehicle

3.6.1 Micro- and Nanoparticles

3.6.2 Molecular Complexes

3.6.3 Nanogels

3.6.4 Hydrogels

3.6.5 Fibers

3.6.6 Films

3.7 Modeling Nutrient Delivery from Biopolymer Platforms

3.8 Future Trends

3.9 Conclusions

Chapter 4 Bioavailability and Delivery Mechanisms of Nutraceuticals in Nanoparticles Derived from Biopolymers

4.1 Introduction

4.2 Nutraceuticals and Functional Foods

4.3 Nanoparticle-based Delivery Systems

4.3.1 Preparation and Characterization of Biopolymer-derived Nanoparticles

4.4 Bioavailability of the Delivery Mechanisms in Nutraceuticals by Biopolymer-derived Nanoparticles

4.4.1 Bioavailability of the Oral Delivery Mechanisms of Biopolymer-derived Nanoparticles

4.4.2 Bioavailability of the Dermal Delivery Mechanisms of Biopolymer-derived Nanoparticles

4.4.3 Bioavailability of the Ophthalmic Delivery Mechanisms of Biopolymer-derived Nanoparticles

4.5 Safety and Toxicity of Nanostructures Applied in Food Systems

4.6 Final Considerations and Outlook

Chapter 5 Plant-based Bioactive Components as Encapsulating Agents for Functional Food Applications

5.1 Introduction

5.2 Health Benefits of Plant-based Bioactive Components.

5.3 Microencapsulation in the Development of Functional Food Products

5.4 Potent Plant-based Bioactive Components as Encapsulating Agents

5.4.1 The Basic Characteristics of Encapsulating Agents

5.5 Application of Protein-based Bioactive Components for Encapsulation of Food Ingredients

5.5.1 Characterization and Functional Performances

5.5.2 Particle Fabrication Methods

5.5.3 Application for the Encapsulation of Food Ingredients

5.6 Conclusion

Chapter 6 Adulteration and Safety Issues in Nutraceuticals and Functional Foods

6.1 Introduction

6.2 Nutraceuticals and Functional Foods Around the World

6.2.1 Nutraceuticals and Functional Foods in the United States (US)

6.2.2 Nutraceuticals and Functional Foods in Europe

6.2.3 Nutraceuticals and Functional Foods in Brazil

6.3 Dietary Fibers and Resistant Starch: Regulatory and Adulteration Aspects

6.3.1 Dietary Fibers

6.3.2 Resistant Starch

6.3.3 Regulatory Aspects of Dietary Fibers and Resistant Starch

6.3.4 Adulterations of Nutraceuticals or Functional Foods Containing Dietary Fiber and Resistant Starch

6.4 Prebiotics: Regulatory and Adulteration Aspects

6.4.1 Regulatory Aspects of Prebiotics

6.4.2 Adulterations of Nutraceuticals or Functional Foods Containing Prebiotics

6.5 Probiotics: Regulatory and Adulteration Aspects

6.5.1 Regulatory Aspects of Probiotics

6.5.2 Adulterations of Nutraceuticals or Functional Foods Containing Probiotics

6.6 Phenolic Compounds: Regulatory and Adulteration Aspects

6.6.1 Regulatory Aspects of Phenolic Compounds

6.6.2 Adulterations of Nutraceuticals or Functional Foods Containing Phenolic Compounds

6.7 Final Considerations and Outlook

Chapter 7 Potential of Biobased Technologies in Nutraceuticals for the Prevention and Treatment of Cancer.

7.1 Introduction

7.2 Bioactive and Nutraceutical Compounds in Cancer Prevention

7.2.1 Phenolic Compounds

7.2.2 Carotenoids

7.2.3 Omega 3

7.2.4 Dietary Fiber and Prebiotics

7.2.5 Probiotics

7.3 Final Considerations and Outlook

Chapter 8 Microencapsulation Liposomal Technologies in Bioactive Functional Foods and Nutraceuticals

8.1 Introduction

8.2 Lipid-based Encapsulation

8.3 Liposomes for Encapsulation of Bioactive Compounds

8.4 Main Components of Liposomes

8.5 Classification of Liposomes

8.6 Principle of Liposome Preparation

8.6.1 Drying of Lipids Dissolved in Organic Solvent

8.6.2 Exposure of the Lipid to Aqueous Media

8.6.3 Purification of the Generated Liposome

8.6.4 Analysis of the Final Product

8.7 Methods of Liposome Preparation

8.7.1 Conventional Methods

8.7.2 Novel Methods

8.8 Liposome Characterization

8.8.1 Size and Size Distribution

8.8.2 Transition Temperature (TC)

8.8.3 Surface Charge

8.8.4 Zeta Potential

8.8.5 Fluidity

8.8.6 Lamellarity Determination

8.8.7 Encapsulation Efficiency/Entrapment Efficiency

8.8.8 Liposome Stability

8.8.9 Liposome Permeability

8.8.10 Liposome Capacity to Carry Active Materials

8.9 Release of Active Materials from Liposomes

8.10 Industrial-scale Manufacture of Lipid Vesicles

8.11 Conclusion

Chapter 9 Physicochemical Properties, Characterizations, and Quantitative Analysis of Biopolymer-based Functional Foods and Nutraceuticals on an Industrial Scale

9.1 Introduction

9.2 Biopolymer-based Functional Foods and Nutraceuticals in Industry

9.2.1 Protein-based Systems

9.2.2 Carbohydrate-based Systems

9.2.3 Lipid-based Systems

9.3 Physicochemical Properties of Functional Biopolymer Materials

9.3.1 Size and Morphology

9.3.2 Optical Properties.

9.3.3 Binding and Stability

9.3.4 Mechanical Properties

9.4 Characterization of Functional Biopolymer Materials

9.4.1 Physicochemical Characterization

9.4.2 Structural and Morphological Characterization

9.4.3 Encapsulation Efficiency

9.4.4 Rheological and Thermal Characterization

9.4.5 Sensorial Analysis

9.4.6 Bioavailability

9.5 Quantitative Analysis of Functional Biopolymer Materials

9.6 Conclusion

Chapter 10 Plant and Marine-based Biopolymers for Efficient Nutrient Delivery

10.1 Introduction

10.2 Plant-based Biopolymers for Nutrient Delivery

10.2.1 Zein

10.2.2 Cellulose and Derivatives

10.2.3 Gliadins

10.2.4 Soy Proteins

10.3 Marine World - A Source of Innovation

10.4 Different Types of Marine-based Biopolymers

10.4.1 Chitosan

10.4.2 Alginate

10.4.3 Carrageenan

10.4.4 Fucoidan

10.4.5 Hyaluronic Acid

10.4.6 Collagen

10.4.7 Other Marine-based Biopolymers

10.5 Marine-based Biopolymers for Nutrient Delivery

10.6 Conclusion

Chapter 11 Industrial Wastes and By-products: A Source of Functional Foods, Nutraceuticals, and Biopolymers

11.1 Introduction

11.2 Agro-industrial Wastes and By-products

11.2.1 Functional Foods

11.2.2 Nutraceuticals

11.2.3 Biopolymers

11.3 Final Considerations and Outlook

Chapter 12 Recent Progress on Biopolymer-based Technologies on Nutraceutical and Natural Plant-based Extracts

12.1 Introduction

12.2 Nutraceutical and Natural Plant-based Extracts

12.3 Bio-polymer-based Technologies for Bioactive Compounds

12.3.1 Micro/Nanoencapsulation Systems

12.3.2 Edible and Active Packaging and Coatings

12.3.3 Novel Engineered Nanostructures

12.4 Conjugated-proteins as Emerging Bio-based Technologies.

12.4.1 Protein/Polysaccharide Conjugation.

Notes:

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Includes bibliographical references.

ISBN:

9781839168048

1839168048

9781839168055

1839168056