TY - CHAP
T1 - Production of food bioactive-loaded nanostructures by high-pressure homogenization
AU - Fernandez-Avila, Cristina
AU - Hebishy, E.
AU - Donsì, F.
AU - Arranz, E.
AU - Trujillo, Antonio-José
N1 - Publisher Copyright:
© 2019 Elsevier Inc. All rights reserved.
PY - 2019/10/25
Y1 - 2019/10/25
N2 - Bioactive ingredients are often incorporated in food products to increase their value beyond nutrition. However, their optimal incorporation requires a deep understanding of their solubility, stability against processing conditions and during storage, release after consumption, and efficacy towards target organs. The food industry has been benefitted from nanotechnology application in formulation of delivery systems. In this chapter, applications of high-pressure homogenization and formulate delivery systems are described. Moreover, a detailed discussion is given on bioactive-loaded nanostructures and their application to encapsulate bioactive molecules. The use of high-pressure technologies in the development of nanostructures and their application in the food industry could help to innovate new formulations and fabrication processes, aiming to provide added value to the novel and existing products.
AB - Bioactive ingredients are often incorporated in food products to increase their value beyond nutrition. However, their optimal incorporation requires a deep understanding of their solubility, stability against processing conditions and during storage, release after consumption, and efficacy towards target organs. The food industry has been benefitted from nanotechnology application in formulation of delivery systems. In this chapter, applications of high-pressure homogenization and formulate delivery systems are described. Moreover, a detailed discussion is given on bioactive-loaded nanostructures and their application to encapsulate bioactive molecules. The use of high-pressure technologies in the development of nanostructures and their application in the food industry could help to innovate new formulations and fabrication processes, aiming to provide added value to the novel and existing products.
KW - Bioavailability
KW - Encapsulation
KW - Food bioactive compounds
KW - High-pressure homogenization
KW - Nanostructures
UR - https://www.scopus.com/pages/publications/85087902785
U2 - 10.1016/B978-0-12-815671-1.00006-8
DO - 10.1016/B978-0-12-815671-1.00006-8
M3 - Chapter
AN - SCOPUS:85087902785
SN - 9780128156711
SP - 251
EP - 340
BT - Nanoencapsulation of Food Ingredients by Specialized Equipment
PB - Elsevier
ER -