Nanoemulsions in Food Technology Development, Characterization, and Applications Food Analysis & Properties Series

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production.

Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization.

Key Features

• Provides a detailed discussion about the technology of nanoemulsion
• Explains how nanoemulsion technique is helpful in using essential oils of different biological sources
• Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique.
• Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques

This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications.

Also available in the Food Analysis and Properties Series:

Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha(ISBN: 9780367351182)

Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232)

Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)

Section I: Fundamental Concepts and Technique Overview

Chapter 1: Fundamental Aspects of Food-grade Nanoemulsions

Chapter 2: Ingredients and Composition of Food-grade Nanoemulsions

Chapter 3: Recent Advances in The Preparation Methods of Nanoemulsions

Chapter 4: Stability Perspectives of Nanoemulsions

Chapter 5: Fate of Nanoemulsions in Biological Systems

Section II: Characterization

Chapter 6: Interfacial Characterization of Nanoemulsions

Chapter 7: Physical Characterization Techniques for Nanoemulsions

Chapter 8: Imaging Techniques for Characterization of Nanoemulsions

Chapter 9: Separation Techniques for Characterization of Nanoemulsions

Section III: Applications

Chapter 10: Nanoemulsions as Delivery Vehicle for Nutraceuticals and Improve Food Nutritional Properties

Chapter 11: Application of Nanoemulsions to Improve Food System Color, Flavor, Texture and Preservation

Chapter 12: Application of Essential Oil Nanoemulsions in Food Preservation

Chapter 13: Nanoemulsions to Preserve/Process Bioactive and Nutritional Food Compounds: Contemporary Research and Applications

Chapter 14: Nano-food Safety and Regulatory perspectives

Javed Ahmad, Ph.D., (ORCID iD: 0000-0002-7025-751X) is an Assistant Professor at the Department of Pharmaceutics College of Pharmacy, Najran University, KSA. He received his Ph.D in Pharmaceutics from Jamia Hamdard, New Delhi, India. His mean working experiences are nanotechnology–mediated drug delivery through different routes to improve the clinical efficacy and pharmacokinetic profile of different therapeutics for better management of various diseases. He has guided numerous students of Masters and Ph.D for their research projects. He received many awards for his scientific findings and reviewing tasks. He is the author of nearly 100 publications and/or book chapters. He is the editor of Bioactive Phytochemicals: Drug Discovery to Product Development (Bentham Science Publisher, 2020).

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and seco