Nanoencapsulation of Food Ingredients

2017 ◽  
pp. 132-152
Author(s):  
Manzoor Ahmad Shah ◽  
Shabir Ahmad Mir ◽  
Mudasir Bashir
Keyword(s):  
Gastrointestinal Tract ◽  
Surface Area ◽  
Chemical Reactions ◽  
Food Item ◽  
Food System ◽  
Wall Material ◽  
Food Ingredients ◽  
Nanosized Materials ◽  
Food Nanotechnology ◽  
Biological Substrates

Nanoencapsulation of food ingredients is one of the important applications of food nanotechnology. Nanoencapsulation is a technique used to produce nanocapsules from core materials packed within a wall material. Food manufacturers need to incorporate food ingredients with specific functional properties into food products. However, these ingredients may slowly degrade and lose their activity, or become hazardous due to various chemical reactions. They can also react with other components in the food system, which may lower their bioavailability, or change the color or taste of a product, allowing the food item to become prone to spoilage and deterioration. The protection of food ingredients against degradation and interaction with other food components may be done using the nanoencapsulation technique. It also, helps to enhance the bioavailability of food ingredients by protecting them during the digestive processes, improved uptake in the gastrointestinal tract and enhanced transport to the target sites. Nanosized materials provide a larger surface area for interaction with the biological substrates than microsized materials. Various techniques such as emulsification, coacervation, nanoprecipitation, solvent evaporation, spray drying and freeze drying are widely used techniques for nanoencapsulation of food ingredients.

Nanoencapsulation of Food Ingredients

2018 ◽  
pp. 218-234
Author(s):  
Manzoor Ahmad Shah ◽  
Shabir Ahmad Mir ◽  
Mudasir Bashir
Keyword(s):  
Gastrointestinal Tract ◽  
Surface Area ◽  
Chemical Reactions ◽  
Food Item ◽  
Food System ◽  
Wall Material ◽  
Food Ingredients ◽  
Nanosized Materials ◽  
Food Nanotechnology ◽  
Biological Substrates

Nanoencapsulation of food ingredients is one of the important applications of food nanotechnology. Nanoencapsulation is a technique used to produce nanocapsules from core materials packed within a wall material. Food manufacturers need to incorporate food ingredients with specific functional properties into food products. However, these ingredients may slowly degrade and lose their activity, or become hazardous due to various chemical reactions. They can also react with other components in the food system, which may lower their bioavailability, or change the color or taste of a product, allowing the food item to become prone to spoilage and deterioration. The protection of food ingredients against degradation and interaction with other food components may be done using the nanoencapsulation technique. It also, helps to enhance the bioavailability of food ingredients by protecting them during the digestive processes, improved uptake in the gastrointestinal tract and enhanced transport to the target sites. Nanosized materials provide a larger surface area for interaction with the biological substrates than microsized materials. Various techniques such as emulsification, coacervation, nanoprecipitation, solvent evaporation, spray drying and freeze drying are widely used techniques for nanoencapsulation of food ingredients.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

Study of the pozzolanic activity and hydration products of cement pastes with addition of natural zeolites

Clay Minerals ◽  
2011 ◽  
Vol 46 (2) ◽  
pp. 241-250 ◽  
Author(s):  
V. Lilkov ◽  
O. Petrov ◽  
V. Petkova ◽  
N. Petrova ◽  
Y. Tzvetanova
Keyword(s):  
Surface Area ◽  
Cement Paste ◽  
Chemical Reactions ◽  
Natural Zeolite ◽  
Early Stage ◽  
Pozzolanic Activity ◽  
Large Surface Area ◽  
Natural Zeolites ◽  
Hydration Products ◽  
Cement Pastes

AbstractThis paper presents results from comparative thermogravimetric, calorimetric and pozzolanic activity analyses of five natural zeolite samples from Bulgaria, Slovakia, Philippines, USA and North Korea. The zeolites actively participate in the hydration processes of cement. Their activity in the early stage of hydration is based mainly on the large surface area of the particles while, in the later stages of activation, chemical reactions occur between the products of the hydration of cement and the soluble SiO2 that is present in the bulk of the zeolites. It has been shown that in all cement pastes which contain zeolite additives, the quantity of portlandite is lower than that in pure cement paste or is even totally absent. The amounts of hydration products are greater when 30% zeolite is used than when 10% zeolite is added (excluding the sample with chabazite). The lowest pozzolanic activity is shown by chabazite, which possessed the lowest SiO2/Al2O2 ratio.

scholarly journals Cannabidiol and Other Non-Psychoactive Cannabinoids for Prevention and Treatment of Gastrointestinal Disorders: Useful Nutraceuticals?

2020 ◽  
Vol 21 (9) ◽  
pp. 3067 ◽  
Author(s):  
Vicente Martínez ◽  
Amaia Iriondo De-Hond ◽  
Francesca Borrelli ◽  
Raffaele Capasso ◽  
María Dolores del Castillo ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Cannabis Sativa ◽  
Endocannabinoid System ◽  
Flowering Plant ◽  
Healthy Life ◽  
Food Ingredients ◽  
Inflammatory Conditions ◽  
Gastrointestinal Conditions ◽  
General Pharmacology ◽  
Tract Function

Cannabis sativa is an aromatic annual flowering plant with several botanical varieties, used for different purposes, like the production of fibers, the production of oil from the seeds, and especially for recreational or medical purposes. Phytocannabinoids (terpenophenolic compounds derived from the plant), include the well-known psychoactive cannabinoid Δ9-tetrahydrocannabinol, and many non-psychoactive cannabinoids, like cannabidiol. The endocannabinoid system (ECS) comprises of endocannabinoid ligands, enzymes for synthesis and degradation of such ligands, and receptors. This system is widely distributed in the gastrointestinal tract, where phytocannabinoids exert potent effects, particularly under pathological (i.e., inflammatory) conditions. Herein, we will first look at the hemp plant as a possible source of new functional food ingredients and nutraceuticals that might be eventually useful to treat or even prevent gastrointestinal conditions. Subsequently, we will briefly describe the ECS and the general pharmacology of phytocannabinoids. Finally, we will revise the available data showing that non-psychoactive phytocannabinoids, particularly cannabidiol, may be useful to treat different disorders and diseases of the gastrointestinal tract. With the increasing interest in the development of functional foods for a healthy life, the non-psychoactive phytocannabinoids are hoped to find a place as nutraceuticals and food ingredients also for a healthy gastrointestinal tract function.

scholarly journals Fermentation and subsequent disposition of 14C-labelled plant cell wall material in the rat

1993 ◽  
Vol 69 (1) ◽  
pp. 189-197 ◽  
Author(s):  
D. F. Gray ◽  
M. A. Eastwood ◽  
W. G. Brydon ◽  
S. C. Fry
Keyword(s):  
Cell Wall ◽  
Gastrointestinal Tract ◽  
Plant Cell ◽  
Plant Cell Wall ◽  
Spinacia Oleracea ◽  
Wall Material ◽  
Fermentation Products ◽  
Bacterial Fermentation ◽  
Cell Wall Preparation

A 14C-Iabelled plant cell wall preparation (I4C-PCW) produced from spinach (Spinacia oleracea L.) cell culture exhibits uniform labelling of the major polysaccharide groups (%): pectins 53, hemicellulose 13, cellulose 21, starch 3. This 14C-PCW preparation has been used in rat studies as a marker for plant cell wall metabolism. Metabolism of the 14C-PCW occurred largely over the first 24 h. This was due to fermentation in the caecum. The pectic fraction of the plant cell walls was degraded completely in the rat gastrointestinal tract, but some [14C-]cellulose was still detected after 24 h in the colon. Of the 14C,22% was recovered in the host liver, adipose tissue and skin, 26% excreted as 14CO2 and up to 18%was excreted in the faeces. There was no urinary excretion of 14C. In vitro fermentation using a caecal inocuium showed reduced 14CO2 production, 12% compared with 26% in the intact rat. 14C-PCW is auseful marker to investigate the fate of plant cell wall materials in the gastrointestinal tract. These studies show both bacterial fermentation of the 14C-PCW and host metabolism of the 14C-labelled fermentation products.

scholarly journals Transparency for Food Consumers: Nutrition Labeling and Food Oppression

2015 ◽  
Vol 41 (2-3) ◽  
pp. 315-330 ◽  
Author(s):  
Andrea Freeman
Keyword(s):  
Food System ◽  
Food Policy ◽  
Focal Point ◽  
The United States ◽  
First Century ◽  
Nutrition Labeling ◽  
Sustainable Food ◽  
Food Ingredients ◽  
Health Crisis ◽  
Improve Health

Transparency for consumers through nutrition labeling should be the last, not the first, step in a transformative food policy that would reduce dramatic health disparities and raise the United States to the health standards of other nations with similar resources. Nonetheless, transparency in the food system is a key focal point of efforts to improve health by providing consumers with necessary information to make good nutritional choices, as well as to achieve sustainable food chains and ensure food safety and quality. In fact, nutrition labeling on packaging and in restaurants is the centerpiece of policy designed to decrease obesity, a condition many health advocates consider to be the most urgent public health crisis of the twenty-first century. The resulting increased transparency about food ingredients has led to some changes in industry practices and allowed many middle- and upper-income consumers to make informed choices about the products they purchase and consume. Unfortunately, however, research reveals that increased nutritional information does not improve health.

scholarly journals Guidance for Healthy and More Climate-Friendly Diets in Nursing Homes—Scenario Analysis Based on a Municipality’s Food Procurement

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4525
Author(s):  
Anne Dahl Lassen ◽  
Matilda Nordman ◽  
Lene Møller Christensen ◽  
Anne Marie Beck ◽  
Ellen Trolle
Keyword(s):  
Nursing Homes ◽  
Protein Content ◽  
Food Item ◽  
Food System ◽  
Climate Impact ◽  
Sustainable Food ◽  
Menu Planning ◽  
Impact Reduction ◽  
Food Procurement ◽  
Increase Protein Content

Reducing the climate impact of food provided for residents in nursing homes is challenging, as the diets for older, frail adults must be high in protein content and energy density while at the same time ensuring that the meals are palatable and recognizable. This study aimed at providing guidance on healthy and more climate-friendly diets for nursing homes in the City of Copenhagen. The goal was to decrease greenhouse gas emissions (GHGE) by at least 25% while at the same time providing nutritionally adequate and recognizable menus. First, food purchase data were compiled with datasets matching each food item to a proxy food item and then to databases containing GHGE and nutrient information. Secondly, two diet scenarios were modelled based on current procurement practices, i.e., an energy- and protein-dense diet and a standard protein-dense diet, and converted into guidelines for menu planning. The diets contained less total meat, especially beef, and significantly more pulses, nuts and seeds in order to increase protein content according to recommendations for older adults. Finally, a combined scenario was calculated to reflect the joint climate impact reduction. This kind of innovation in food procurement is required in order to achieve the necessary transition to a sustainable food system.

scholarly journals Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1707
Author(s):  
Marcin Andrzej Kurek ◽  
Anubhav Pratap-Singh
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Cannabis Sativa ◽  
Emulsion Stability ◽  
Wall Material ◽  
Power Law Model ◽  
Hemp Seed ◽  
Food Ingredients ◽  
Rice Protein ◽  
Carrier Materials

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (−1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein–maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

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