Nanoscale nutrient delivery systems
Само за регистроване кориснике
2017
Аутори
Đorđević, VericaBelščak-Cvitanović, Ana
Drvenica, Ivana
Komes, Draženka
Nedović, Viktor A.
Bugarski, Branko M.
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate... encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.
Кључне речи:
nanocarrier / nanocoacervate / nanoprecipitation / nanoemulsification / cyclodextrinИзвор:
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, 2017, 5, 87-139Издавач:
- Academic Press
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
Tehnološko-metalurški fakultetTY - CHAP AU - Đorđević, Verica AU - Belščak-Cvitanović, Ana AU - Drvenica, Ivana AU - Komes, Draženka AU - Nedović, Viktor A. AU - Bugarski, Branko M. PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6177 AB - This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties. PB - Academic Press T2 - Nutrient Delivery: Nanotechnology in the Agri-Food Industry T1 - Nanoscale nutrient delivery systems EP - 139 SP - 87 VL - 5 DO - 10.1016/B978-0-12-804304-2.00003-2 ER -
@inbook{ author = "Đorđević, Verica and Belščak-Cvitanović, Ana and Drvenica, Ivana and Komes, Draženka and Nedović, Viktor A. and Bugarski, Branko M.", year = "2017", abstract = "This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.", publisher = "Academic Press", journal = "Nutrient Delivery: Nanotechnology in the Agri-Food Industry", booktitle = "Nanoscale nutrient delivery systems", pages = "139-87", volume = "5", doi = "10.1016/B978-0-12-804304-2.00003-2" }
Đorđević, V., Belščak-Cvitanović, A., Drvenica, I., Komes, D., Nedović, V. A.,& Bugarski, B. M.. (2017). Nanoscale nutrient delivery systems. in Nutrient Delivery: Nanotechnology in the Agri-Food Industry Academic Press., 5, 87-139. https://doi.org/10.1016/B978-0-12-804304-2.00003-2
Đorđević V, Belščak-Cvitanović A, Drvenica I, Komes D, Nedović VA, Bugarski BM. Nanoscale nutrient delivery systems. in Nutrient Delivery: Nanotechnology in the Agri-Food Industry. 2017;5:87-139. doi:10.1016/B978-0-12-804304-2.00003-2 .
Đorđević, Verica, Belščak-Cvitanović, Ana, Drvenica, Ivana, Komes, Draženka, Nedović, Viktor A., Bugarski, Branko M., "Nanoscale nutrient delivery systems" in Nutrient Delivery: Nanotechnology in the Agri-Food Industry, 5 (2017):87-139, https://doi.org/10.1016/B978-0-12-804304-2.00003-2 . .