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Biopolymers in Nutraceuticals and Functional Foods

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This comprehensive book covers new applications of biopolymers in the research and development of industrial scale nutraceutical and functional food grade products.

Bibliographic Details
Other Authors: Gopi, Sreerag, Balakrishnan, Preetha, Bračič, Matej
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, 2022.
Series:ISSN.
Polymer Chemistry Series ; 36.
Subjects:
Functional foods.
Food > Biotechnology.
Biopolymers > Industrial applications.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Intro
  • Title
  • Copyright
  • Contents
  • Chapter 1 Basic Aspects and Properties of Biopolymers
  • 1.1 Introduction
  • 1.2 Classes of Polymers
  • 1.2.1 Based on Type of Monomer/Repeating Units
  • 1.2.2 Common Families of Polymers
  • 1.2.3 Based on Their Origins and Sources
  • 1.3 Biopolymers/Natural Polymers
  • 1.3.1 Biobased Polymers
  • 1.3.2 Biodegradable Polymers
  • 1.3.3 Repeating Units
  • 1.3.4 Polymer Backbone
  • 1.4 Advantages of Biopolymers
  • 1.5 Recent Development of Biopolymers in the Nutraceutical and Food Industry
  • 1.6 Conclusion
  • Acknowledgements
  • References
  • Chapter 2 Recent Progress in Biopolymer-based Delivery Systems and Coatings for Improving Stability, Bioavailability and Efficacy of Nutraceutical Products
  • 2.1 Introduction
  • 2.2 Nutraceutical Products: Definition, Type 1, and Examples
  • 2.2.1 Biopolymers Used on Nutraceutical Products
  • 2.3 Bioavailability of Nutraceutical Products
  • 2.4 Delivery Systems: Types, Mathematical Modeling and Release Mechanisms
  • 2.5 Recent Technological Advances in Biopolymer-based Delivery Systems and Coatings
  • 2.5.1 Process
  • 2.5.2 Stabilization
  • 2.5.3 Nanotechnology
  • 2.6 Conclusions
  • Abbreviations
  • Acknowledgements
  • References
  • Chapter 3 Food-grade Biopolymers as Platforms for Nutrient Delivery
  • 3.1 Introduction
  • 3.2 Classification of Biopolymers
  • 3.2.1 Proteins
  • 3.2.2 Polysaccharides: Traditional and New Sources
  • 3.2.3 Structurally-modified Polysaccharides
  • 3.2.4 Natural Gums
  • 3.3 Proteins as Nutrient Delivery Systems
  • 3.3.1 Selection Criteria, Functional Properties, and Food Interaction
  • 3.3.2 Applications of Animal Proteins
  • 3.3.3 Applications of Vegetal Proteins
  • 3.3.4 Applications of Protein from Microbial Sources
  • 3.4 Polysaccharides as Nutrient Delivery Systems
  • 3.4.1 Selection Criteria, Functional Properties, and Food Interactions
  • 3.4.2 Applications of Vegetal Sources
  • 3.4.3 Applications of Animal Sources
  • 3.4.4 Applications of Microbial Sources
  • 3.5 Nutrient Delivery Systems From Biopolymers
  • 3.5.1 Selection of Food-grade Biopolymers for Nutrient Delivery Systems
  • 3.5.2 Conjugate Biopolymers and the Effect of Nutrient Delivery Systems
  • 3.5.3 Food-grade Biopolymers and Improving Nutrient Bioavailability
  • 3.5.4 Digestive Properties and Nutrient Delivery
  • 3.6 Food Biopolymer Dosage Forms as a Nutrient Vehicle
  • 3.6.1 Micro- and Nanoparticles
  • 3.6.2 Molecular Complexes
  • 3.6.3 Nanogels
  • 3.6.4 Hydrogels
  • 3.6.5 Fibers
  • 3.6.6 Films
  • 3.7 Modeling Nutrient Delivery from Biopolymer Platforms
  • 3.8 Future Trends
  • 3.9 Conclusions
  • Acknowledgements
  • References
  • Chapter 4 Bioavailability and Delivery Mechanisms of Nutraceuticals in Nanoparticles Derived from Biopolymers
  • 4.1 Introduction
  • 4.2 Nutraceuticals and Functional Foods
  • 4.3 Nanoparticle-based Delivery Systems