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Titlebook: Emulsion‐based Encapsulation of Antioxidants; Design and Performan M. Ali Aboudzadeh Book 2020 The Editor(s) (if applicable) and The Author

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发表于 2025-3-21 16:15:02 | 显示全部楼层 |阅读模式
书目名称Emulsion‐based Encapsulation of Antioxidants
副标题Design and Performan
编辑M. Ali Aboudzadeh
视频video
概述Provides an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilizat
丛书名称Food Bioactive Ingredients
图书封面Titlebook: Emulsion‐based Encapsulation of Antioxidants; Design and Performan M. Ali Aboudzadeh Book 2020 The Editor(s) (if applicable) and The Author
描述.The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives..Emulsion.‐.based Encapsulation of Antioxidants: Design and Performance. advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and bio
出版日期Book 2020
关键词Emulsion; Encapsulation; Antioxidant; Colloidal stability; Characterization; Low-energy
版次1
doihttps://doi.org/10.1007/978-3-030-62052-3
isbn_softcover978-3-030-62054-7
isbn_ebook978-3-030-62052-3Series ISSN 2661-8958 Series E-ISSN 2661-8966
issn_series 2661-8958
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
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High-Energy Emulsification Methods for Encapsulation of Lipid-Soluble Antioxidants,tanols. Most of these compounds and particularly tocopherols and carotenoids, have extraordinary antioxidant capacities. However, their low water solubility and high sensitivity to environmental factors limit their shelf-life and incorporation into different food items as well as their digestibility
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Nanoemulsions as Carriers for Natural Antioxidants: Formulation Development and Optimisation,larity. Due to their proven health benefits, they have been extensively explored in pharmaceutical, food and cosmetic fields. In addition to their key roles in disease prevention and treatment, cosmetic care and food supplementation, these versatile molecules play a significant role in the developme
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Microemulsions as Antioxidant Carriers,nt. Although these systems have been investigated for more than 70 years, still they are gaining attention due to their unique properties and potential benefits in different scientific and industrial areas. Among their numerous advantages, high stability, spontaneous formation process and good solub
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Encapsulation of Antioxidants Using Double Emulsions,he water-oil-water (W./O/W.) type, however other type can be found as the oil-in-water-in-oil (O./W/O.). Double emulsions have a wide application range as in food, cosmetic, pharmaceutical, and medical where they are frequently used as carriers for encapsulation of antioxidants compounds. Other appl
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The Role of Antioxidants and Encapsulation Processes in Omega-3 Stabilization,ot only because of the health benefits attributed especially to eicosapentaenoic acid (EPA; C20: 5 n-3) and docosahexaenoic acid (DHA; C22:6 n-3), but also because the imbalanced intake ratio of omega-6/omega-3 in Western diets. However, ω-3 PUFAs are highly prone to lipid oxidation. This is a big d
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