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Submit a ProposalNanotechnology in Functional Foods
 | Edited by Tanima Bhattacharya and Shakeel Ahmed
Copyright: 2022 | Status: Published ISBN: 9781119904823 | Hardcover | 415 pages | 50 illustrations Price: $225 USD  |
One Line Description
The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.
Audience
The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.
The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.
Description
Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.
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Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.
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Author / Editor Details
Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences.
Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences.
Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.
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Table of Contents
Preface
1. Advancement of Nanotechnology in Developing Functional Foods: Nanotechnology in Functional Foods
Animesh Naskar, Sebak Ranjan Roy, Ivi Chakraborty and Tanima Bhattacharya
1.1 Introduction
1.2 Nanoencapsulation
1.2.1 Nanoliposomes
1.2.2 Nanoemulsions
1.2.3 Nanoprecipitation
1.2.4 Nanofibers
1.2.5 Solid Lipid Nanoparticles (SLNs)
1.3 Nanotechnology in Dietary Supplements and Probiotics Formulation
1.4 Nanotechnology in Food Packaging and Nanosensors
1.5 Obstacles Coupled with Nanoencapsulation of Bioactive Components
1.6 Conclusion
References
2. Role of Nanotechnology in Fortifying Nutraceuticals
Anjana Singh, Samira Chugh, Dwaipayan Sinha and Arpita De
2.1 Abbreviations
2.2 Introduction
2.3 What Are Nutraceuticals?
2.3.1 Nutraceuticals and Their Beneficial Roles
2.3.2 Relevance of NMs in the Nutraceutical Industry
2.3.3 Nanomaterials in the Packaging of Nutraceuticals
2.3.3.1 Green Packaging
2.3.3.2 Improved Packaging
2.3.3.3 Smart Packaging/Intelligent
2.3.3.4 Active Packaging
2.4 Mechanism of Action of Nanomaterials
2.4.1 Nanomaterials in Preservative Process
2.4.2 Nanomaterials as Antimicrobial Agents
2.4.3 Nanomaterials in Increasing Bioavailability of Nutraceuticals
2.4.4 Nanomaterials in Protecting From Decomposition
2.5 Prospects and Concluding Remarks
References
3. Nanoencapsulation Systems for Bioactive Compounds
Anindita Deb Pal
3.1 Introduction
3.2 Nanoencapsulation Systems
3.2.1 Lipid-Dependent Nanoencapsulation Systems
3.2.2 Protein-Based Nanoencapsulation Systems
3.2.3 Polysaccharide-Based Nanoencapsulation Systems
3.3 Limitations of Nanoencapsulation Systems
3.4 Conclusion
References
4. Nanotechnology in Honey: Future and Perspectives Honey as Nanoparticles
Merve Keskin, Gülsen Kaya and Saban Keskin
4.1 Introduction
4.1.1 History of Honey
4.1.2 Types of Honey
4.1.3 Physical and Chemical Characterization of Honey
4.1.4 Biologically Active Properties of Honey
4.2 Green Synthesis of Nanoparticles
4.3 Green Synthesis of Honey-Mediated Nanoparticles
4.4 Bioactivity of Honey Nanoparticles
4.5 Future and Perspectives
4.6 Conclusion
References
5. Nanoparticles in Nondairy Yogurt Formulation Techniques for Amelioration of Lifestyle Disorder Diseases
Tanima Bhattacharya, Rokeya Akter and Md. Habibur Rahman
Abbreviations
5.1 Introduction
5.2 Nondairy Products as Functional Foods and Their Role in Immune Function 5.2.1 Soybean
5.2.2 Sesame
5.2.3 Oats
5.2.4 Coconut
5.2.5 Nuts
5.2.6 Rice
5.3 Nanoparticles Bio-Yogurt Boosting Immunity
5.4 Future Prospect and Conclusion
References
6. Therapeutic Suitability of Functional Phyto-Oils Against Oral and MDR-Pathogens Through Nanotechnology
Alaka Sahoo, Shasank S. Swain, Ajaya Kumar Jena and Maitreyee Panda
6.1 Introduction
6.2 Chemical Classification and Physicochemical Characteristics of Phyto-Oils
6.3 Therapeutic Action of Phyto-Oils Against Pathogenic Bacteria
6.4 POs and Antibiotics Combination Against Pathogenic Bacteria
6.5 Nanoformulation for Enhancement of Drug Ability/Bioavailability of POs
6.6 Future Prospective of POs with Advanced Formulation for Antibacterial Drug Development
6.7 Conclusion
Acknowledgments
References
7. Lipid Nanoformulation of Nutraceuticals as Neurotherapeuticals in Neurological Disorders
Mohamad Taleuzzaman, Sanjay Chauhan, Devendra Singh Tomar, Pankaj Kumar Singh, Isha Talwar and Md Noushad Javed
7.1 Introduction
7.1.1 CNS Disorders
7.1.2 Epidemiology of Brain Diseases
7.2 Pharmaceutical Challenges in Brain Delivery
7.2.1 Poor Solubility
7.2.2 Physical and Chemical Instability
7.2.3 Degradable Products
7.2.4 High-Dose Requirement
7.2.5 Volatility
7.3 Physiological Barriers in Drug Delivery
7.3.1 Blood-Brain Barrier
7.3.2 The Blood-Cerebrospinal Fluid (CSF) Barrier
7.4 Approach for Nanotechnology-Enabled Delivery Systems and Their Prospects
7.5 Lipid Nanocarriers
7.5.1 Solid Lipid Nanoparticles (SLN) and Nanostructured Lipid Carriers (NLC)
7.5.2 Ethosomes
7.5.3 Nanoemulsions
7.6 Conclusion and Prospects
References
8. Nanofunctional Foods as Immunity Booster in COVID-19
Muhammad Qasim Barkat, Ahsan Nawaz, Sana Asghar, Farwa Basit, Musaddique Hussain, Liaqat Hussain and Ximei Wu
8.1 Introduction
8.2 Pathophysiology and Clinical Manifestation
8.3 Epidemiology
8.4 Role of Immune System
8.4.1 Developing a Barrier
8.4.2 Identification of Pathogens
8.4.3 Elimination of Pathogens
8.4.4 Immunological Memory
8.5 Diagnosis
8.6 Management and Treatment
8.7 Nanotechnological Application
8.7.1 Food Processing and Quality or Taste of Nanofunctional Foods
8.7.2 Improved Nutrient Content, Packing Material, and Shelf Life of Functional Foods
8.7.3 Pathogen Detection by Nanosensors
8.7.4 Safety Issues
8.8 Functional Foods
8.8.1 Vitamin D
8.8.2 Vitamin C
8.8.3 Zinc
8.8.4 Selenium
8.8.5 Curcumin
8.8.6 Cinnamaldehyde
8.8.7 Allicin
8.8.8 Piperine
8.8.9 Propolis
8.8.10 Probiotics
8.8.11 Lactoferrin
8.8.12 Quercetin
8.9 Conclusion
References
9. Dietary Diversification and Its Impact on Human Health
Anindita Ray (Chakravarti) and Soumam Dutta
9.1 Introduction
9.2 Dietary Diversity—What Does It Indicate?
9.3 Impact of Dietary Diversity on Health and Well-Being
9.3.1 Nutritional Status
9.3.2 Cardiovascular Diseases
9.3.3 Diabetes Mellitus
9.3.4 Cancer
9.3.5 Cognitive Functions
9.4 How to Measure Dietary Diversity?
9.5 The Future: Using Nanotechnology as a Key in Improving Dietary Diversification 9.6 Conclusion
References
10. Effect of Nanofoods on Human Health
Luxita Sharma
10.1 Introduction
10.1.1 History
10.2 Types of Nanoparticles in Foods
10.2.1 Inorganic Nanoparticles
10.2.1.1 Silver Nanoparticles
10.2.1.2 Iron Oxide Nanoparticles
10.2.1.3 Zinc Oxide
10.2.1.4 Titanium Dioxide
10.2.1.5 Silicon Dioxide Nanoparticles
10.2.2 Organic Nanoparticles
10.2.2.1 Lipid Nanoparticles
10.2.2.2 Protein Nanoparticles
10.2.2.3 Carbohydrate Nanoparticles
10.2.3 Surface Functionalized Nanomaterials
10.3 Applications
10.3.1 Contamination Sensors
10.3.2 Disinfectant Packages
10.3.3 Enhanced Food Storage Capacity
10.3.4 Enhanced Nutrient Delivery
10.3.5 Green Packages
10.3.6 Pesticide Reduction
10.3.7 Tracking, Tracing, and Brand Protection
10.3.8 Texture
10.3.9 Flavor
10.3.10 Recognition and Eradication of Pathogens
10.4 Use of Nanotechnology in Food Science and Technology
10.4.1 Nanofood Safety
10.4.2 Smart Food Packaging System
10.4.3 Antimicrobial Food Packages
10.4.4 Applications of Nano-Particles
10.4.4.1 Low-Density Lipoproteins
10.4.4.2 Biodegradables Biopolymeric Nanoparticles
10.4.4.3 Liposomes
10.4.4.4 Fine Emulsion Droplets
10.4.4.5 High Intensity Ultrasound Waves
10.5 Disadvantages of Nanoparticles
10.5.1 Harmful to Human Health
10.5.1.1 Primary Genotoxicity
10.5.1.2 Secondary Genotoxicity
10.6 Guidelines for Safety Issues
10.7 Conclusion and Future Perspective
References
11. Nanofunctional Foods: Current Advances and Perspective
Hitesh Chopra
11.1 Introduction
11.2 Nanotechnology Techniques for Functional Foods
11.2.1 Nanoemulsions
11.2.2 Nanoparticles
11.2.3 Liposomes
11.2.4 Solid Lipid Nanoparticles (SLNs)
11.3 Conclusion and Future Directions
References
12. Recent Advancement of Nanotechnology in Functional Foods: Applications Perspectives
Abhishek Kanugo, Rajat Goyal, Sanjay Sharma and Rupesh Kumar Gautam
12.1 Introduction
12.1.1 Role of Nanotechnology
12.1.2 Market Analysis of FFs
12.2 Application of Nanotechnology in FFs
12.2.1 Processing of FFs
12.2.2 Food Packaging
12.2.2.1 Active Nanopackaging
12.2.2.2 Smart and Intelligent Nanopackaging
12.2.2.3 Nano Barcodes for Product Authenticity
12.2.3 Preservation of Food
12.2.3.1 Nanosensor as Emerging Devices in the Food Industry
12.2.4 Nanomaterials in Improving the Texture, Appearance, Taste and Nutritional Values of Food
12.2.5 Nanomaterials Improving Functional Property: Antioxidant, Antimicrobial Properties
12.2.5.1 Antimicrobial Packaging
12.2.5.2 Antioxidant Packaging: (also termed Oxygen-Scavenging Packaging)
12.6 Nanomaterials Accelerating Shelf-Life
12.7 Conclusion
References
13. Nanointelligence in Functional Food
Muhamad Malik Mutoffar, Protity Shuvra Dey and Debashrita Das
13.1 Functional Food
13.1.1 Introduction
13.1.2 Current Scenario
13.1.3 Problems Associated with Functional Foods
13.2 Nanotechnology
13.2.1 Role of Nanotechnology in Functional Food
13.2.1.1 Effective Nutrient Delivery
13.2.1.2 Increased Bioavailability
13.2.1.3 Fortification
13.3 Artificial Intelligence
13.3.1 Types of Artificial Intelligence
13.3.2 Function of Artificial Intelligence in Food Industry
13.3.3 How to Introduce Artificial Intelligence in Functional Foods and Dietary Supplements
13.3.4 What Algorithms are Used in Identification of Nutrients?
13.3.4.1 Convolutional Neural Network
13.3.4.2 Convolutional Neural Network Architect
13.3.4.3 Testing Accuracy
13.3.5 What Is Latest Research Application Status of AI in Functional Foods?
13.3.6 Future Dimension of AI in Food and Nutrition Research
13.4 Conclusion
References
14. Nanofortification: An Emerging Technique for Enhancement of the Functionality of Foods with Ample Future Scopes
Shiladitya Ghosh, Dolanchapa Sikdar and Kakali Bandyopadhyay
14.1 Introduction
14.2 Fortification of Food and Functionality Enhancement
14.3 Types and Methods of Food Fortification
14.4 Application of Nanotechnology in Food Fortification: Nanofortification
14.5 Systems of Competent Nanoparticles and Fortification Agents
14.5.1 Nanofortification of Vitamins
14.5.2 Nanofortification of Minerals
14.5.3 Nanofortification of Bioactives
14.6 Overall Assessment of Nanofortified Foods: Performance and Limitations
14.7 Conclusion and Recommendations
Acknowledgments
References
Index
Back to Top
Preface
1. Advancement of Nanotechnology in Developing Functional Foods: Nanotechnology in Functional Foods
Animesh Naskar, Sebak Ranjan Roy, Ivi Chakraborty and Tanima Bhattacharya
1.1 Introduction
1.2 Nanoencapsulation
1.2.1 Nanoliposomes
1.2.2 Nanoemulsions
1.2.3 Nanoprecipitation
1.2.4 Nanofibers
1.2.5 Solid Lipid Nanoparticles (SLNs)
1.3 Nanotechnology in Dietary Supplements and Probiotics Formulation
1.4 Nanotechnology in Food Packaging and Nanosensors
1.5 Obstacles Coupled with Nanoencapsulation of Bioactive Components
1.6 Conclusion
References
2. Role of Nanotechnology in Fortifying Nutraceuticals
Anjana Singh, Samira Chugh, Dwaipayan Sinha and Arpita De
2.1 Abbreviations
2.2 Introduction
2.3 What Are Nutraceuticals?
2.3.1 Nutraceuticals and Their Beneficial Roles
2.3.2 Relevance of NMs in the Nutraceutical Industry
2.3.3 Nanomaterials in the Packaging of Nutraceuticals
2.3.3.1 Green Packaging
2.3.3.2 Improved Packaging
2.3.3.3 Smart Packaging/Intelligent
2.3.3.4 Active Packaging
2.4 Mechanism of Action of Nanomaterials
2.4.1 Nanomaterials in Preservative Process
2.4.2 Nanomaterials as Antimicrobial Agents
2.4.3 Nanomaterials in Increasing Bioavailability of Nutraceuticals
2.4.4 Nanomaterials in Protecting From Decomposition
2.5 Prospects and Concluding Remarks
References
3. Nanoencapsulation Systems for Bioactive Compounds
Anindita Deb Pal
3.1 Introduction
3.2 Nanoencapsulation Systems
3.2.1 Lipid-Dependent Nanoencapsulation Systems
3.2.2 Protein-Based Nanoencapsulation Systems
3.2.3 Polysaccharide-Based Nanoencapsulation Systems
3.3 Limitations of Nanoencapsulation Systems
3.4 Conclusion
References
4. Nanotechnology in Honey: Future and Perspectives Honey as Nanoparticles
Merve Keskin, Gülsen Kaya and Saban Keskin
4.1 Introduction
4.1.1 History of Honey
4.1.2 Types of Honey
4.1.3 Physical and Chemical Characterization of Honey
4.1.4 Biologically Active Properties of Honey
4.2 Green Synthesis of Nanoparticles
4.3 Green Synthesis of Honey-Mediated Nanoparticles
4.4 Bioactivity of Honey Nanoparticles
4.5 Future and Perspectives
4.6 Conclusion
References
5. Nanoparticles in Nondairy Yogurt Formulation Techniques for Amelioration of Lifestyle Disorder Diseases
Tanima Bhattacharya, Rokeya Akter and Md. Habibur Rahman
Abbreviations
5.1 Introduction
5.2 Nondairy Products as Functional Foods and Their Role in Immune Function 5.2.1 Soybean
5.2.2 Sesame
5.2.3 Oats
5.2.4 Coconut
5.2.5 Nuts
5.2.6 Rice
5.3 Nanoparticles Bio-Yogurt Boosting Immunity
5.4 Future Prospect and Conclusion
References
6. Therapeutic Suitability of Functional Phyto-Oils Against Oral and MDR-Pathogens Through Nanotechnology
Alaka Sahoo, Shasank S. Swain, Ajaya Kumar Jena and Maitreyee Panda
6.1 Introduction
6.2 Chemical Classification and Physicochemical Characteristics of Phyto-Oils
6.3 Therapeutic Action of Phyto-Oils Against Pathogenic Bacteria
6.4 POs and Antibiotics Combination Against Pathogenic Bacteria
6.5 Nanoformulation for Enhancement of Drug Ability/Bioavailability of POs
6.6 Future Prospective of POs with Advanced Formulation for Antibacterial Drug Development
6.7 Conclusion
Acknowledgments
References
7. Lipid Nanoformulation of Nutraceuticals as Neurotherapeuticals in Neurological Disorders
Mohamad Taleuzzaman, Sanjay Chauhan, Devendra Singh Tomar, Pankaj Kumar Singh, Isha Talwar and Md Noushad Javed
7.1 Introduction
7.1.1 CNS Disorders
7.1.2 Epidemiology of Brain Diseases
7.2 Pharmaceutical Challenges in Brain Delivery
7.2.1 Poor Solubility
7.2.2 Physical and Chemical Instability
7.2.3 Degradable Products
7.2.4 High-Dose Requirement
7.2.5 Volatility
7.3 Physiological Barriers in Drug Delivery
7.3.1 Blood-Brain Barrier
7.3.2 The Blood-Cerebrospinal Fluid (CSF) Barrier
7.4 Approach for Nanotechnology-Enabled Delivery Systems and Their Prospects
7.5 Lipid Nanocarriers
7.5.1 Solid Lipid Nanoparticles (SLN) and Nanostructured Lipid Carriers (NLC)
7.5.2 Ethosomes
7.5.3 Nanoemulsions
7.6 Conclusion and Prospects
References
8. Nanofunctional Foods as Immunity Booster in COVID-19
Muhammad Qasim Barkat, Ahsan Nawaz, Sana Asghar, Farwa Basit, Musaddique Hussain, Liaqat Hussain and Ximei Wu
8.1 Introduction
8.2 Pathophysiology and Clinical Manifestation
8.3 Epidemiology
8.4 Role of Immune System
8.4.1 Developing a Barrier
8.4.2 Identification of Pathogens
8.4.3 Elimination of Pathogens
8.4.4 Immunological Memory
8.5 Diagnosis
8.6 Management and Treatment
8.7 Nanotechnological Application
8.7.1 Food Processing and Quality or Taste of Nanofunctional Foods
8.7.2 Improved Nutrient Content, Packing Material, and Shelf Life of Functional Foods
8.7.3 Pathogen Detection by Nanosensors
8.7.4 Safety Issues
8.8 Functional Foods
8.8.1 Vitamin D
8.8.2 Vitamin C
8.8.3 Zinc
8.8.4 Selenium
8.8.5 Curcumin
8.8.6 Cinnamaldehyde
8.8.7 Allicin
8.8.8 Piperine
8.8.9 Propolis
8.8.10 Probiotics
8.8.11 Lactoferrin
8.8.12 Quercetin
8.9 Conclusion
References
9. Dietary Diversification and Its Impact on Human Health
Anindita Ray (Chakravarti) and Soumam Dutta
9.1 Introduction
9.2 Dietary Diversity—What Does It Indicate?
9.3 Impact of Dietary Diversity on Health and Well-Being
9.3.1 Nutritional Status
9.3.2 Cardiovascular Diseases
9.3.3 Diabetes Mellitus
9.3.4 Cancer
9.3.5 Cognitive Functions
9.4 How to Measure Dietary Diversity?
9.5 The Future: Using Nanotechnology as a Key in Improving Dietary Diversification 9.6 Conclusion
References
10. Effect of Nanofoods on Human Health
Luxita Sharma
10.1 Introduction
10.1.1 History
10.2 Types of Nanoparticles in Foods
10.2.1 Inorganic Nanoparticles
10.2.1.1 Silver Nanoparticles
10.2.1.2 Iron Oxide Nanoparticles
10.2.1.3 Zinc Oxide
10.2.1.4 Titanium Dioxide
10.2.1.5 Silicon Dioxide Nanoparticles
10.2.2 Organic Nanoparticles
10.2.2.1 Lipid Nanoparticles
10.2.2.2 Protein Nanoparticles
10.2.2.3 Carbohydrate Nanoparticles
10.2.3 Surface Functionalized Nanomaterials
10.3 Applications
10.3.1 Contamination Sensors
10.3.2 Disinfectant Packages
10.3.3 Enhanced Food Storage Capacity
10.3.4 Enhanced Nutrient Delivery
10.3.5 Green Packages
10.3.6 Pesticide Reduction
10.3.7 Tracking, Tracing, and Brand Protection
10.3.8 Texture
10.3.9 Flavor
10.3.10 Recognition and Eradication of Pathogens
10.4 Use of Nanotechnology in Food Science and Technology
10.4.1 Nanofood Safety
10.4.2 Smart Food Packaging System
10.4.3 Antimicrobial Food Packages
10.4.4 Applications of Nano-Particles
10.4.4.1 Low-Density Lipoproteins
10.4.4.2 Biodegradables Biopolymeric Nanoparticles
10.4.4.3 Liposomes
10.4.4.4 Fine Emulsion Droplets
10.4.4.5 High Intensity Ultrasound Waves
10.5 Disadvantages of Nanoparticles
10.5.1 Harmful to Human Health
10.5.1.1 Primary Genotoxicity
10.5.1.2 Secondary Genotoxicity
10.6 Guidelines for Safety Issues
10.7 Conclusion and Future Perspective
References
11. Nanofunctional Foods: Current Advances and Perspective
Hitesh Chopra
11.1 Introduction
11.2 Nanotechnology Techniques for Functional Foods
11.2.1 Nanoemulsions
11.2.2 Nanoparticles
11.2.3 Liposomes
11.2.4 Solid Lipid Nanoparticles (SLNs)
11.3 Conclusion and Future Directions
References
12. Recent Advancement of Nanotechnology in Functional Foods: Applications Perspectives
Abhishek Kanugo, Rajat Goyal, Sanjay Sharma and Rupesh Kumar Gautam
12.1 Introduction
12.1.1 Role of Nanotechnology
12.1.2 Market Analysis of FFs
12.2 Application of Nanotechnology in FFs
12.2.1 Processing of FFs
12.2.2 Food Packaging
12.2.2.1 Active Nanopackaging
12.2.2.2 Smart and Intelligent Nanopackaging
12.2.2.3 Nano Barcodes for Product Authenticity
12.2.3 Preservation of Food
12.2.3.1 Nanosensor as Emerging Devices in the Food Industry
12.2.4 Nanomaterials in Improving the Texture, Appearance, Taste and Nutritional Values of Food
12.2.5 Nanomaterials Improving Functional Property: Antioxidant, Antimicrobial Properties
12.2.5.1 Antimicrobial Packaging
12.2.5.2 Antioxidant Packaging: (also termed Oxygen-Scavenging Packaging)
12.6 Nanomaterials Accelerating Shelf-Life
12.7 Conclusion
References
13. Nanointelligence in Functional Food
Muhamad Malik Mutoffar, Protity Shuvra Dey and Debashrita Das
13.1 Functional Food
13.1.1 Introduction
13.1.2 Current Scenario
13.1.3 Problems Associated with Functional Foods
13.2 Nanotechnology
13.2.1 Role of Nanotechnology in Functional Food
13.2.1.1 Effective Nutrient Delivery
13.2.1.2 Increased Bioavailability
13.2.1.3 Fortification
13.3 Artificial Intelligence
13.3.1 Types of Artificial Intelligence
13.3.2 Function of Artificial Intelligence in Food Industry
13.3.3 How to Introduce Artificial Intelligence in Functional Foods and Dietary Supplements
13.3.4 What Algorithms are Used in Identification of Nutrients?
13.3.4.1 Convolutional Neural Network
13.3.4.2 Convolutional Neural Network Architect
13.3.4.3 Testing Accuracy
13.3.5 What Is Latest Research Application Status of AI in Functional Foods?
13.3.6 Future Dimension of AI in Food and Nutrition Research
13.4 Conclusion
References
14. Nanofortification: An Emerging Technique for Enhancement of the Functionality of Foods with Ample Future Scopes
Shiladitya Ghosh, Dolanchapa Sikdar and Kakali Bandyopadhyay
14.1 Introduction
14.2 Fortification of Food and Functionality Enhancement
14.3 Types and Methods of Food Fortification
14.4 Application of Nanotechnology in Food Fortification: Nanofortification
14.5 Systems of Competent Nanoparticles and Fortification Agents
14.5.1 Nanofortification of Vitamins
14.5.2 Nanofortification of Minerals
14.5.3 Nanofortification of Bioactives
14.6 Overall Assessment of Nanofortified Foods: Performance and Limitations
14.7 Conclusion and Recommendations
Acknowledgments
References
Index
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