Nanotechnology and Functional Foods

Contributors ix 1 Introduction 1 Cristina M. Sabliov, Hongda Chen and Rickey Yada 2 Nutrient absorption in the human gastrointestinal tract 3 Emily S. Mohn and Elizabeth J. Johnson 3 Cellular fate of delivery systems and entrapped bioactives 35 Cristina M. Sabliov, Dorel Moldovan, Brian Novak, Toni Borel, and Meocha Whaley 4 Interfacial science and the creation of nanoparticles 52 Stephanie R. Dungan 5 Controlling properties of micro?] to nanosized dispersions using emulsification devices 69 Zheng Wang, Marcos A. Neves, Isao Kobayashi, and Mitsutoshi Nakajima 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties 91 Qixin Zhong, Huaiqiong Chen, Yue Zhang, Kang Pan, and Wan Wang 7 Characterization of nanoscale delivery systems 112 Rohan V. Tikekar 8 Impact of delivery systems on the chemical stability of bioactive lipids 130 Ketinun Kittipongpittaya, Lorena Salcedo, David Julian McClements, and Eric Andrew Decker 9 Encapsulation strategies to stabilize a natural folate, L-5-methyltetrahydrofolic acid, for food fortification practices 142 David D. Kitts and Yazheng Liu 10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols 158 Alison Kamil, C?]Y. Oliver Chen, and Jeffrey B. Blumberg 11 Properties and applications of multilayer and nanoscale emulsions 175 Moumita Ray, Renuka Gupta, and Dérick Rousseau 12 Liposome as efficient system for intracellular delivery of bioactive molecules 191 Mihaela Trif and Oana Craciunescu 13 Solid lipid nanoparticles and applications 214 Maria Fernanda San Martin?]Gonzalez 14 Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients 224 Yunqi Li and Qingrong Huang 15 Bicontinuous delivery systems 247 Graciela Padua 16 Self?]assembly of amylose, protein, and lipid as a nanoparticle carrier of hydrophobic small molecules 263 Genyi Zhang, Deepak Bhopatkar, Bruce R. Hamaker, and Osvaldo H. Campanella 17 Polymeric nanoparticles for food applications 272 Cristina M. Sabliov and Carlos E. Astete 18 Encapsulation of bioactive compounds using electrospinning and electrospraying technologies 297 Loong?]Tak Lim 19 Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients 318 Paul B. Thompson 20 Consumer perceptions of nanomaterials in functional foods 331 William K. Hallman and Mary L. Nucci 21 Safety assessment of nano?] and microscale delivery vehicles for bioactive ingredients 348 Qasim Chaudhry and Laurence Castle 22 Evidence?]based regulation of food nanotechnologies: a perspective from the European Union and United States 358 Diana Bowman, Qasim Chaudhry and Anna Gergely Index 375