Infodoc : Sciences, Techniques et Culture

Part 1 The effectiveness of controlled release and delivery systems
1 Assessing the bioavailability of nutraceuticals
1.1 Introduction
1.2 Measuring absorption, metabolism and tissue targeting
1.3 Study design and interpretation
1.4 Other considerations
1.5 Health response
1.6 Implications of controlled absorption for product development
1.7 Future trends
1.8 Sources of further information and advice
1.9 References
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Part 1 The effectiveness of controlled release and delivery systems
1 Assessing the bioavailability of nutraceuticals
1.1 Introduction
1.2 Measuring absorption, metabolism and tissue targeting
1.3 Study design and interpretation
1.4 Other considerations
1.5 Health response
1.6 Implications of controlled absorption for product development
1.7 Future trends
1.8 Sources of further information and advice
1.9 References
2 Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients
2.1 Introduction
2.2 Understanding the structure of the gastrointestinal mucus layer
2.3 Implications of the mucin molecules and the mucus layer in controlled release and delivery of functional food ingredients
2.4 Conclusion
2.5 Acknowledgements
2.6 References
3 Testing the effectiveness of nutrient delivery systems
3.1 Introduction: a holistic view of delivery systems
3.2 Delivery systems: formulation, processing and post processlng
3.3 ln vivo tests
3.4 ln vitro tests
3.5 Future trends
3.6 Sources of further information and advice
3.7 References
4 Lyotropic liquid crystals as delivery vehicles for food ingredients
4.1 Introduction
4.2 Lyotropic lipid liquid crystals
4.3 Lamellar phase colloids
4.4 Nonlamellar liquid crystalline lipid-based nanoparticles
4.5 Future trends
4.6 Acknowledgements
4.7 References
Part II Materials and techniques for controlled release and delivery of nutrients
5 Structured lipids as delivery systems
5.2 Synthesis of structured lipids
5.3 Nutrition, absorption, transport and metabolism of structured lipids
5.4 Foods applications of structured lipids
5.5 Structured lipids in drug delivery
5.6 References
6 Micro- and nano-emulsions for delivery of functional food ingredients
6.1 Introduction
6.2 Microemulsions
6.3 Loaded microemulsions
6.4 Bioavailability of nutraceuticals
6.5 Microemulsions as microreactors
6.6 Conclusions
6.7 References
7 Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods
7.1 Introduction
7.2 Dietary w-3 fatty acids
7.3 Dietary w-3 fatty acids and health
7.4 Potential for w-3 fatty acids in functional foods
7.5 Mechanisms of lipid oxidation
7.6 Lipid oxidation in emulsions
7.7 Interfacial engineering
7.8 Electrostatic layering in oil-in-water emulsions
7.9 Microencapsulation of oil-in-water emulsion systems
7.10 Emulsion droplet engineering to stabilize w-3 fatty acids
7.11 Conclusions
7.12 References
8 Lipid self-assembled particles for the delivery of nutraceuticals
8.1 Introduction
8.2 Structure and properties of lipids
8.3 Self-assembly and microstructure of lipid systems
8.4 Liposomes
8.5 Cubic and hexagonal mesophases and their dispersed nanoparticles
8.6 Future trends
8.7 References
9 Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food
9.1 Introduction
9.2 Complexes and coacervates
9.3 Conjugates - covalently bonded biopolymers
9.4 Complexes of a protein with a polysaccharide-protein conjugate
9.5 Future trends
9.6 Sources of further information and advice
9.7 References
10 Food-protein-derived materials and their use as carriers and delivery systems for active food components
10.1 Introduction
10.2 Food protein hydrogels and related networks as nutraceutical carriers
10.3 Food protein micro- and nanoparticles
10.4 Future trends
10.5 Sources of further information and advice
10.6 Acknowledgements
10.7 References and further reading
11 Starch as an encapsulation material to control digestion rate in the delivery of active food components
11.1 Introduction
11.2 Uses of starch to control delivery in microencapsulation
11.3 Starch as nanoencapsulation material
11.4 Conclusion
11.5 References
Part III Delivery and controlled release of particular nutraceuticals
12 Encapsulation and controlled release of antioxidants and vitamins Agricultural
12.1 Introduction
12.2 Antioxidants and vitamins in protecting human health
12.3 Advantages of encapsulation over traditional delivery methods
12.4 Top-down techniques used for encapsulation of antioxidants and vitamins in polymeric nanoparticles
12.5 Characterization methods
12.6 Controlled release of antioxidants and vitamins
12.7 Conclusions
12.8 Future trends
12.9 References
13 Encapsulation and controlled release of folic acid
13.1 Introduction
13.2 Encapsulation technologies for folates
13.3 Controlled release of folate in the gastrointestinal system
13.4 Applications in functional foods
13.5 Future trends
13.6 References
14 Encapsulation of probiotics
14.1 Introduction
14.2 Encapsulation technologies for probiotics
14.3 Applications in nutraceuticals
14.4 Applications in functional foods
14.5 Future trends
14.6 Sources of further information and advice
14.7 References
15 Encapsulation of fish oils
15.1 Introduction
15.2 Encapsulation technologies used to deliver fish oils
15.3 Using encapsulated fish oils in food products
15.4 Suppliers of microencapsulated fish oil powder
15.5 Future trends
15.6 Sources of further information and advice
15.7 References
16 Encapsulation approaches for proteins
16.1 Introduction
16.2 Solid formulations for proteins
16.3 Surface formation in drying
16.4 Coating in spray drying
16.5 Polyelectrolyte microcapsules for protein encapsulation
16.6 Summary and future trends
16.7 References
Part IV Regulatory issues and future trends
17 Regulatory aspects of nutrient delivery systems
17.1 Introduction
17.2 Selection of ingredients
17.3 Stability of the product
17.4 Bioavailability of the active ingredient
17.5 Future trends
17.6 Sources of further information and advice
17.7 References
18 The future of controlled release and delivery technologies
18.1 Introduction
18.2 The food additives
18.3 Bioavailability and performance - the need for new vehicles
18.4 Bioavailability
18.5 Nanoscience, nanovehicles, and controlled release
18.6 Specific targets
18.7 The future of controlled release systems
18.8 Encapsulation with organogels and lyotropic liquid crystals
18.9 Reactivity at interfaces
18.10 Conclusions
18.11 References
Index