Book ChapterDOI
Improving Bioavailability of Vitamin A in Food by Encapsulation: An Update
Vaibhav Kumar Maurya,Manjeet Aggarwal,Vijay Ranjan,Kodiveri Muthukaliannan Gothandam +3 more
- pp 117-145
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TLDR
This chapter is an update of the principal encapsulation techniques adopted for the development of vitamin A nanomaterials to improve its bioavailability and associated challenges with fabrication method.Abstract:
Vitamin A is an obligatory micronutrient for healthy human life as it cannot be synthesized de novo and has to be acquired from dietary sources. The poor water solubility and susceptibility against photochemical degradation make vitamin A relatively unstable during food processing as well as storage. To combat prevailing vitamin A deficiency, various strategies have already been adopted in pharmaceutical industries to develop vitamin A formulation which has the ability to protect and minimize its degradation. On the one hand, in pharmaceutical formulations, vitamin A may be coupled with sub-toxic effects due to its buildup in the liver and other vital organ, while on the other hand its involvement against various health disorders such as neurodegenerative diseases, cardiovascular diseases and cancer has recently compelled the population to achieve vitamin A via pharmaceutical supplements, functional foods or food supplements. The success of pharmaceutical application encouraged food technologists to develop numerous premixes encapsulating vitamin A appropriately which can be successfully applied for the development of food supplements or vitamin A-rich functional foods. So this chapter is an update of the principal encapsulation techniques adopted for the development of vitamin A nanomaterials to improve its bioavailability and associated challenges with fabrication method.read more
Citations
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Journal ArticleDOI
Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin - A Review.
TL;DR: The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal and in vitro trials are summarized.
Journal ArticleDOI
Vitamin A Status Improvement in Obesity: Findings and Perspectives Using Encapsulation Techniques
TL;DR: In this article, the associations between vitamin A consumption and its precursors, encapsulated or not, and its physiological effects on obesity have been studied, showing that encapsulation presents an alternative capable of increasing vitamin A stability in the face of unfavorable conditions in the environment, which can reduce its functionality.
Book ChapterDOI
Food Applications of Cyclodextrins
Yogesh Kumar,Somya Singhal +1 more
TL;DR: In this paper, a narrative review on the cyclodextrin with emphasis given physico-chemical properties and ability to form inclusion complex is presented, and the current state-of-the-art on their utilization in the food industry as an encapsulating material for bioactive compounds is reviewed.
Book ChapterDOI
Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems
TL;DR: In this article, the current know-how and approaches for the production of micro-nano-encapsulation systems for active food compounds and application in new generation foods along with their future progress are discussed.
Book ChapterDOI
Ultrasonication and Food-Grade Nano-Materials
Mariana Huerta-Jimenez,Luis M. Carrillo-Lopez,Ivan Adrian Garcia-Galicia,Alma Delia Alarcon-Rojo +3 more
TL;DR: In this article, the authors presented some potential uses and benefits of nano-technology and ultrasound in food industry, including the ability of ultrasound to enhance the diffusion of micro-encapsulated fatty acids into the meat.
References
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Journal ArticleDOI
Solid-state nanoparticle coated emulsions for encapsulation and improving the chemical stability of all-trans-retinol
TL;DR: Submicron oil-in-water emulsions stabilised with conventional surfactants and silica nanoparticles were prepared and freeze-dried to obtain free-flowing powders with good redispersibility and a three-dimensional porous matrix structure to confirm that freeze-Drying is a promising approach to improve the chemical stability of water-labile compounds provided that the storage conditions are optimised.
Journal ArticleDOI
Effect of nanoliposomes on the stabilization of incorporated retinol
Sungho Ko,Seung-Cheol Lee +1 more
TL;DR: The incorporated retinol in nanoliposomes was more rapidly degraded as temperature increases under both dark and UV light condition during the whole period of storage, andUV light slightly decreased the stability of retinols in nanliposome.
Journal ArticleDOI
The Effects of Rheological Properties of Wall Materials on Morphology and Particle Size Distribution of Microcapsule
TL;DR: Xie et al. as discussed by the authors evaluated the effects of rheological properties of wall materials on mor- phology and particle size distribution of microcapsule and showed that wall materials withgelatin-peach-gum-sucrose (Gel-PG-Suc), gel-sucexhibited cracks, and gelsucrose was associated with moderate numbers of broken microcapsules.
Journal ArticleDOI
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
TL;DR: The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products as discussed by the authors.
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