This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems.
- Provides an introduction to food hydrocolloids as encapsulating agents
- Covers starches and their derivatives as delivery systems
- Includes gum-based delivery systems
- Discusses the classification, isolation, and purification of protein delivery systems
This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.
Table of Contents
Chapter 1 Introduction to Food Hydrocolloids
BASHARAT YOUSUF, NISAR AHMAD MIR, MAMTA BHARDWAJ, KHALID GUL, AND ALI ABAS WANI
Chapter 2 Gum-Based Delivery Systems
UMAR SHAH, PRAKHAR CHATUR, HAYDER AL-ALI, MUDASIR AHMAD, ADIL GANI, F. A. MASOODI, AND ASIR GANI
Chapter 3 Starch-Based Delivery System
UMAR SHAH, PRAKHAR CHATUR, HAYDER AL-ALI, MUDASIR AHMAD, ADIL GANI, ASIR GANI, AND F. A. MASOODI
Chapter 4 β-Glucan–Based Delivery System
ASIMA SHAH, F. A. MASOODI, ADIL GANI, AND BILAL AHMAD ASHWAR
Chapter 5 Protein-Based Delivery Systems
SAJAD A. RATHER, F. A. MASOODI, JAHANGIR A. RATHER, REHANA AKHTER, AND TARIQ AHMAD GANAIE
Chapter 6 Nanoscale Encapsulation
ALIREZA MEHREGAN NIKOO, NUSHIN NIKNIA, NEDA RAHMANIAN, AND TOUSEEF AHMED WANI
Dr. Adil Gani is currently faculty Department of Food Science and Technology, University of Kashmir, Srinagar, India. He received his Ph.D. (2008) degree from SHIST, Allahabad, India. He has been awarded with Fulbright fellowship for Research and Academic Excellence in USA, 2017-2018 to be availed at Cornell University, USA. His research interests include characterization of major components of food like proteins, starch, dietary fibre mainly β-glucan, encapsulation and targeted delivery of bioactive compounds like probiotics and phenolics through gastro-intestinal tract, development and characterization of active packaging films, fortification of bakery foods with protein concentrates, development of functional foods with anticancerous and antioxidant activity, nutraceutical potential of bioactive peptides. He has also been awarded "Young Scientist Award (Innovations in Research Carrer)" at ICFP-2018 in UAE. He is President of AFSTI (Association of Food Scientists and Technologists), Jammu and Kashmir Chapter (India), Life time member of Association of Food Scientists and Technologists India (AFSTI) and organizing committee member in "WORLD congress on cancer diagnosis, treatment and rehabilitations 2016" for the theme "Food and its Anticancer Properties". He has published more than 80 research and review articles in high impact journals of international reputation like Food Chemistry, Food Hydrocolloids, Carbohydrate polymers, Innovative Food Science and Technology, Royal society of Chemistry, etc. He has been actively working on targeted delivery of bioactive components using various encapsulating agents.
Prof. F.A. Masoodi is currently Dean School of Applied Sciences & Technology besides heading the Department of Food Science and Technology at the University of Kashmir, J&K, India After graduating in Agricultural Sciences, Prof. Masoodi obtained his higher education in Food Technology from some reputed agricultural institutes of India, which include GBPUAT, Pantnagar & PAU, Ludhiana. He remained associated with four universities of India as faculty member and played a pioneering role in establishing departments of Food Technology at University of Kashmir (India) and CCSHAU, Hisar Haryana (India). He has supervised eight Ph.D scholars so far besides guiding many students for their post graduate dissertations. He has published around 200 research articles besides 4 book chapters. His research work has earned him more than 2100 citations with h-index and i-10 index of 24 and 58, respectively. He has done a pioneering work on utilization of apple pomace, a byproduct of apple processing industry. He has attended and delivered lectures in numerous conferences and seminars. He also holds the membership of various academic bodies, viz: National Assessment and Accreditation Council (NAAC), Indian Council of Medical Research (ICMR) working group on micronutrients, Research Advisory Committee of National Dairy Research Institute (NDRI) Karnal and National Agri-food Biotechnological Institute of India (NABI), to mention a few. Besides, he has been the member of Expert Panel on Food Additives, Food Safety and Standards Authority of India (FSSAI), Ministry of Health, Govt. of India.
Umar Shah is a doctoral fellow of University Associate School of Molecular and Life Sciences, Curtin University, Australia. He did his Masters in Food Technology (2013), Amity University, Noida, India. His research interests include development of active Packaging, Nano films and edible coatings, quantitative and qualitative approaches of using food-processing technologies in parallel with knowledge in material properties (animal and plant based) in tailoring the functional and nutritional properties of the system.
Dr Asima is a INSPIRE faculty of the Department of Food Science and Technology, University of Kashmir, Srinagar, India. She received her Ph.D. (2017) degree from University of Kashmir, Srinagar, India. Her research interests include characterization of polysaccharides like starch, β-glucan, and pentosans, development of resistant starch, encapsulation and targeted delivery of bioactives, and development of active biodegradable packaging films. She is the Lifetime member of AFSTI (Association of Food Scientists &Technologists, India) and ASM (American Society for Microbiology, USA)