Record Display for the EPA National Library Catalog


Main Title Nanoparticle- and microparticle-based delivery systems : encapsulation, protection and release of active compounds /
Author McClements, David Julian,
Publisher CRC Press,
Year Published 2015
Call Number TP248.65.F66M365 2015
ISBN 9781482233162 (e-book : PDF); 9781482233155 (hardback); 9781138034037 (paperback)
Subjects Food--Biotechnology. ; Transport theory. ; Colloids. ; Microencapsulation.
Internet Access
Description Access URL
Collation 1 online resource : text file, PDF
Includes bibliographical references and index.
Due to license restrictions, this resource is available to EPA employees and authorized contractors only
Contents Notes
1. Background and context -- 2. Active ingredients -- 3. Particle characteristics and their impact on physicochemical properties of delivery systems -- 4. Mechanical particle fabrication methods -- 5. Surfactant-based delivery systems -- 6. Emulsion-based delivery systems -- 7. Biopolymer-based delivery systems -- 8. Delivery system characterization methods -- 9. Selection of delivery systems : case studies -- 10. Key physicochemical concepts. "Nanoparticle and microparticle delivery systems are finding increasing application in the food, pharmaceutical, personal care, and other industries. These types of colloidal delivery systems were traditionally used in the food industry to encapsulate active ingredients designed to improve food quality and safety, such as flavors, colors, antioxidants, enzymes, and antimicrobials. More recently, they are finding increasing use to encapsulate bioactive components that may improve human health and well-being, such as vitamins, minerals, and nutraceuticals. A well-designed colloidal delivery system can be used to overcome many of the technical challenges normally associated with incorporation of these active ingredients into commercial food and beverage products. The purposes of this book are to provide a comprehensive review of the various types of colloidal delivery systems available for encapsulating active ingredients in the food and other industries and to highlight their relative advantages and limitations. Initially, a discussion of the numerous kinds of active ingredients that the food industry is interested in incorporating into their products is given, and challenges associated with their encapsulation, protection, and delivery are discussed. The physicochemical and mechanical methods available for manufacturing colloidal particles are then discussed, and the importance of designing particles for specific applications is highlighted. Separate chapters are devoted to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based"--