Explore chapters and articles related to this topic
Application of Nanoparticles for Quality and Safety Enhancement of Foods of Animal Origin
Published in Sunil K. Deshmukh, Mandira Kochar, Pawan Kaur, Pushplata Prasad Singh, Nanotechnology in Agriculture and Environmental Science, 2023
Nanocapsules are vesicular systems in which the substances are confined to a cavity consisting of an inner liquid core enclosed by a polymeric membrane. Recently, micro and NPs are getting significant attention for delivery of drugs, for protection and increase in bioavailability of food components or nutraceuticals, for food fortification and for the self-healing of several materials. Some drugs such as peptides or anti-inflammatory compounds are successfully nanoencapsulated (Haolong et al., 2011).
Nanoencapsulation Methods In Iron Fortification of Dairy Food Matrices
Published in Megh R. Goyal, Santosh K. Mishra, Lohith Kumar Dasarahalli-Huligowda, Nanotechnology Applications in Agricultural and Bioprocess Engineering, 2021
Milk as carrier matrix is one of nutrient rich foods required for human body. Milk and milk products are consumed by the people of all age groups around the world. The trends in food fortification fluctuate depending on the nutrient requirements of the people. The prerequisites of food fortification are: constant demand for food and unaffected by fortification, less adverse-effect on taste, texture, appearance, and odor of food matrices, higher bioavailability of fortified nutrient in gastro-intestinal tract and should possess a provable enhanced health effect [11].
Nanotechnology to Address Micronutrient and Macronutrient Deficiency
Published in Shilpi Birla, Neha Singh, Neeraj Kumar Shukla, Nanotechnology, 2022
Shiva Sharma, Neha Singh, Manisha Rastogi
The proportion of the fortified food that can be absorbed, metabolized in the gastrointestinal (GI) tract, and further distributed to other tissues and organs indicates its bioavailability [43]. Bioaccessibility, bioavailability, bioconversion, bioequivalence and bioactivity are the major parameters on which the efficiency of the fortified food depends, and they are attributed as key factor in food fortification; however, internal and external GI tract factors have a great impact on bioavailablity [43–45]. Physicochemical characteristics, food matrices, processing methods, storage and delivery method are major external factors. Internal factors, such as physicochemical and physiological conditions, including pH of the GI tract, mechanical pressure, food composition, enzymatic activities and surfactants, etc. (Figure 3.1), have a major impact on nutracutical bioavailability [4]. Solubility, biochemical transformations, interaction with GI tract fluid and release of biochemical constituents from nutraceuticals also depends on internal and external factors of the GI tract [47]. Dysfunctioning of gastric factors, such as acidity, motility, intestinal secretion, emptying speed and residence timing of food, and permeability and solubility in the gut, also affect gut microflora and thereby digestion and health benefits of food [48, 49]. Apart from low bioavailability and unfavorable water solubility, different challenges like crystallization and chemical instability need to be addressed while developing fortified food products with these molecules in bioactive food products [50–52]. Selection of appropriate fortification vehicles is the another challenge. The food needs to be consumed by the majority of the targeted population. Formulation of daily recommended doses that are acceptable worldwide is also the need of the hour [53]. However, the ultimate benefits of the these strategies cannot be fully utilized due to pharmacokinetic issues, including but not limited to insufficient gastric residence time, restricted bioavailability and adsorption in intestinal epithelium, low transportability and solubility within the gut, and unsteadiness of nutraceuticals in the acidic gastric environment.
Innovation and improvement in food fortification: Microencapsulation of vitamin B2 and B3 by a spray-drying method and evaluation of the simulated release profiles
Published in Journal of Dispersion Science and Technology, 2022
Ioana C. Carlan, Berta N. Estevinho, Fernando Rocha
A solution for both consumers and industry is food fortification, a process of nutrients supplementation with the purpose of improving the properties of food products. Even though this process is not a new practice for this industry branch, there are still many food products that could benefit from fortification.[3] Food fortification can be done voluntary or mandatory according to the legislation of every country or region. In the case of voluntary fortification, food producers add nutrients to improve the composition of some products with the purpose to increase sales and to promote healthy foods. Instead, mandatory fortification is applied to staple foods, regulated by specific laws and considered a public health measure against nutritional deficiencies.[4]