Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

2021 ◽  
Author(s):  
Guotao Li ◽  
Zhengyu Zhang ◽  
Haofan Liu ◽  
Liandong Hu
Keyword(s):  
Food Industry ◽  
Future Trends ◽  
Potential Toxicity ◽  
Functional Ingredients ◽  
Biological Fate

Edible nanoemulsions to encapsulate, protect and deliver lipophilic functional ingredients are receiving increasing attention in the modern food industry.

scholarly journals Cyclodextrin in starchy foods

2021 ◽  
Author(s):  
É. Fenyvesi ◽  
L. Szente
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Glycaemic Index ◽  
Structural Transformations ◽  
Starch Metabolism ◽  
Bioactive Components ◽  
Functional Ingredients ◽  
Slowing Down ◽  
High Carbohydrate ◽  
Starchy Foods

AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

2020 ◽  
Vol 280 ◽  
pp. 102164 ◽  
Author(s):  
Samira Beikzadeh ◽  
Arezou Khezerlou ◽  
Seid Mahdi Jafari ◽  
Zahra Pilevar ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Food Industry ◽  
Edible Coatings ◽  
Biodegradable Films ◽  
Functional Ingredients

Current status and future trends of high-pressure processing in food industry

Food Control ◽  
2017 ◽  
Vol 72 ◽  
pp. 1-8 ◽  
Author(s):  
Hsiao-Wen Huang ◽  
Sz-Jie Wu ◽  
Jen-Kai Lu ◽  
Yuan-Tay Shyu ◽  
Chung-Yi Wang
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Current Status ◽  
Future Trends

Functional Ingredients from Marine Algae as Potential Antioxidants in the Food Industry

2011 ◽  
pp. 398-402 ◽  
Author(s):  
Isuru Wijesekara ◽  
Mahinda Senevirathne ◽  
Yong-Xin Li ◽  
Se-Kwon Kim
Keyword(s):  
Food Industry ◽  
Marine Algae ◽  
Functional Ingredients

scholarly journals Vitamin and Pseudovitamin Analysis with Biosensors in Food ProductsA Review

2006 ◽  
Vol 89 (3) ◽  
pp. 819-825 ◽  
Author(s):  
Andras Kalman ◽  
Isabelle Caelen ◽  
Jozef Svorc
Keyword(s):  
Quality Control ◽  
Food Industry ◽  
Short Review ◽  
Rapid Response ◽  
Future Trends ◽  
Food Industries ◽  
Analysis Techniques ◽  
Biosensor Technology ◽  
Immobilization Techniques ◽  
Enzymatic Methods

Abstract Biosensors are becoming increasingly important in the food industry for application in safety and quality control among routinely used techniques such as microbiology, chromatography, or specific enzymatic methods. Biosensors offer advantages as alternatives to conventional methods because of their inherent specificity, simplicity, and rapid response. This article presents a short review of vitamin and pseudovitamin analysis techniques using biosensor technology as applied in the food industries, with particular attention to immobilization techniques of biorecognition elements, transducers, an overview of vitamin biosensors, and some future trends.

Process Measurement in the Food Industry (Part 1)

1981 ◽  
Vol 14 (1) ◽  
pp. 24-28 ◽  
Author(s):  
D. J. Steele ◽  
I. McFarlane
Keyword(s):  
Foreign Body ◽  
Food Industry ◽  
Viscosity Measurement ◽  
Future Trends ◽  
Moisture Flow ◽  
Process Measurement ◽  
Process Plant ◽  
Line Measurement ◽  
Selection Of

This article reviews a selection of familiar techniques for in-line measurement of temperature, moisture, flow, and level, with descriptions of some transducers adapted for particular applications in the food industry. There is also a number of illustrations of methods for measuring other variables, and descriptions of some special devices for foreign body detection, dimension gauging, and viscosity measurement. The review will conclude with some discussion of future trends in food process plant instrumentation.

The role of phase behavior in the enzyme catalyzed synthesis of glycerol monolaurate

RSC Advances ◽  
2016 ◽  
Vol 6 (38) ◽  
pp. 32422-32429 ◽  
Author(s):  
Sören Baum ◽  
Eric Ritter ◽  
Irina Smirnova ◽  
Martin Schilling ◽  
Andreas Liese
Keyword(s):  
Phase Behavior ◽  
Food Industry ◽  
Functional Ingredients ◽  
Partial Glycerides ◽  
Glycerol Monolaurate

Partial glycerides such as monoacylglycerides (MAGs) are important functional ingredients with various applications in the cosmetics and food industry.

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