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This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.
Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues - including risk identification and risk management - for nano-foods.
The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.
List of contents
Nanotechnology in Food Sector.- Food Nanoemulsions: Stability, Benefits And Applications.- Fabrication of nanoemulsion: a brief review.- Ingredients and Components of Nanoemulsions.- Food engineering for developing food-grade nanoemulsions.- Research updates on different vitamins based nanoemulsions and characterization of nanoemulsions.- Food-grade Nanoemulsions: review on the possible market.- Nanotechnology in food packaging.- Nano-food toxicity and regulations.
About the author
Nandita Dasgupta Nandita Dasgupta has vast working experience in Micro/Nanoscience and is currently serving at VIT University, Vellore, Tamil Nadu, India. She has worked at various research institutes and in the industry, including CSIR-Central Food Technological Research Institute, Mysore, India and Uttar Pradesh Drugs and Pharmaceutical Co. Ltd., Lucknow, India. Her areas of interest include Micro/Nanomaterial fabrication and its applications in various fields - medicine, food, environment, agriculture, biomedical etc.
She has published many books and scientific articles in international peer-reviewed journals and also served as an editorial board member and reviewer for reputed international peer-reviewed journals. She is the Associate Editor of the journal Environmental Chemistry Letters and has received several awards from different organizations e.g. best poster award, young researcher award, special achiever award, research award, etc.
Shivendu Ranjan Shivendu Ranjan has extensive expertise in Micro/Nanotechnology and is currently working at VIT University, Vellore, Tamil Nadu, India. His research interests are multidisciplinary and include: Micro/Nanobiotechnology, Nano-toxicology, Environmental Nanotechnology, Nanomedicine, and Nanoemulsions. He has published many scientific articles in international peer-reviewed journals. He has recently published five edited books and has contracted several more - all of which cover broad areas of Applied Micro/Nanotechnology. He is currently an Associate Editor of the journal Environmental Chemistry Letters and serves on the editorial panel for Biotechnology and Biotechnological, while also providing editorial support for several other journals. He has received several awards from different organizations e.g. best poster award, special achiever award, achiever award, research award, young researcher award etc.
Summary
This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.
Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods.
The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.
