"Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry and this book serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. The book describes the efficacy of spray drying in encapsulation of bioactive ingredients and discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, andscalable processes. It presents the latest research outcomes and is of interest to food manufacturers, pharmacists, and chemical engineers"--
Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry and this book serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances.
Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients.
- Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals
- Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials
- Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients
- Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment
Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.
| Preface |
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ix | |
| Editor Biographies |
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xi | |
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xiii | |
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Chapter 1 Bioactive Compounds: Chemistry, Structure, and Functionality |
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1 | (46) |
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Chapter 2 Spray Drying Encapsulation of Bioactive Ingredients: An Overview of Various Aspects |
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47 | (26) |
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Chapter 3 Spray Drying Encapsulation of Phenolic Compounds |
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73 | (24) |
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Raseetha Vani Siva Manikam |
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Chapter 4 Spray Drying Encapsulation of Anthocyanins |
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97 | (26) |
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Chapter 5 Spray Drying Encapsulation of Carotenoids |
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123 | (28) |
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Chapter 6 Spray Drying Encapsulation of Vitamins |
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151 | (20) |
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Chapter 7 Spray Drying Encapsulation of Minerals |
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171 | (12) |
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Chapter 8 Spray Drying Encapsulation of Essential Oils |
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183 | (28) |
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Haroldo Cesar Beserra Paula |
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Regina Celia Monteiro De Paula |
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Chapter 9 Spray Drying Encapsulation of Essential Fatty Acids and Functional Oils |
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211 | (30) |
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Chapter 10 Spray Drying Encapsulation of Proteins and Bioactive Peptides |
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241 | (30) |
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Chapter 11 Spray Drying Encapsulation of Probiotics |
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271 | (32) |
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Chapter 12 Nano Spray Drying for the Encapsulation of Bioactive Ingredients |
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303 | (30) |
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Arlete Maria Lima Marques |
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Jose Antonio Couto Teixeira |
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Chapter 13 Advances in Spray Drying Technology in the Scope of Bioactive Encapsulation |
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333 | (22) |
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Chapter 14 The Characterization and Analysis of Spray Dried Encapsulated Bioactives |
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355 | (22) |
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Chapter 15 Application of Spray Dried Encapsulated Bioactives in Food Products |
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377 | (46) |
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Amir Pouya Ghandehari Yazdi |
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Chapter 16 Application of Spray Dried Encapsulated Bioactives in Pharmaceuticals |
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423 | (38) |
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| Index |
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461 | |
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia) in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now as a full Professor, he is an academic member of GUASNR (Iran). He has published more than 160 papers in top-ranked international food science journals (h-index=37 in Scopus) and 30 book chapters along with editing numerous books. In November 2015, he was awarded as one of the top 1% worlds scientists with the highest citations by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also in December 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. Recently in November 2018, he was awarded as one of the worlds highly cited researchers in cross-field by Clarivate Analytics (Web of Science).
Dr. Ali Rashidinejad received his PhD in Food Science from the University of Otago (New Zealand) in 2015. He has been working on delivery of bioactive compounds since starting his PhD to date. He is currently a research scientist and an academic member of Riddet Institute, Massey University (New Zealand). On the field of encapsulation and delivery of bioactive materials in food, he has published more than 20 papers in top-ranked international food science journals as well as four book chapters. Dr. Rashidinejad is the primary investigator and first inventor of FlavoPlus, a new method for delivery of hydrophobic flavonoids in functional foods. He is also the creator of FoodFort, a comprehensive digital platform containing the information about delivery of bioactive compounds in functional food and a new tool for functional food designers.
