Delivery and controlled release of bioactives in foods and nutraceuticals

Nissim Garti*

*Corresponding author for this work

Research output: Book/ReportBookpeer-review

67 Scopus citations

Abstract

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.

Original languageEnglish
PublisherElsevier Inc.
Number of pages478
ISBN (Print)9781845691455
DOIs
StatePublished - Jan 2008

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