Biopolymers in Nutraceuticals and Functional Foods

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Polymer Chemistry Series
Biopolymers in Nutraceuticals and Functional Foods
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Preface
Contents
1. Basic Aspects and Properties of Biopolymers
	1.1 Introduction
	1.2 Classes of Polymers
		1.2.1 Based on Type of Monomer/Repeating Units
		1.2.2 Common Families of Polymers
		1.2.3 Based on Their Origins and Sources
	1.3 Biopolymers/Natural Polymers
		1.3.1 Biobased Polymers
		1.3.2 Biodegradable Polymers
		1.3.3 Repeating Units
		1.3.4 Polymer Backbone
	1.4 Advantages of Biopolymers
	1.5 Recent Development of Biopolymers in the Nutraceutical and Food Industry
	1.6 Conclusion
	Acknowledgements
	References
2. Recent Progress in Biopolymer-based Delivery Systems and Coatings for Improving Stability, Bioavailability and Efficacy of Nutraceutical Products
	2.1 Introduction
	2.2 Nutraceutical Products: Definition, Type 1, and Examples
		2.2.1 Biopolymers Used on Nutraceutical Products
	2.3 Bioavailability of Nutraceutical Products
	2.4 Delivery Systems: Types, Mathematical Modeling and Release Mechanisms
	2.5 Recent Technological Advances in Biopolymer-based Delivery Systems and Coatings
		2.5.1 Process
		2.5.2 Stabilization
		2.5.3 Nanotechnology
	2.6 Conclusions
	Abbreviations
	Acknowledgements
	References
3. Food-grade Biopolymers as Platforms for Nutrient Delivery
	3.1 Introduction
	3.2 Classification of Biopolymers
		3.2.1 Proteins
		3.2.2 Polysaccharides: Traditional and New Sources
		3.2.3 Structurally-modified Polysaccharides
		3.2.4 Natural Gums
	3.3 Proteins as Nutrient Delivery Systems
		3.3.1 Selection Criteria, Functional Properties, and Food Interaction
		3.3.2 Applications of Animal Proteins
		3.3.3 Applications of Vegetal Proteins
		3.3.4 Applications of Protein from Microbial Sources
	3.4 Polysaccharides as Nutrient Delivery Systems
		3.4.1 Selection Criteria, Functional Properties, and Food Interactions
		3.4.2 Applications of Vegetal Sources
		3.4.3 Applications of Animal Sources
		3.4.4 Applications of Microbial Sources
	3.5 Nutrient Delivery Systems From Biopolymers
		3.5.1 Selection of Food-grade Biopolymers for Nutrient Delivery Systems
		3.5.2 Conjugate Biopolymers and the Effect of Nutrient Delivery Systems
		3.5.3 Food-grade Biopolymers and Improving Nutrient Bioavailability
		3.5.4 Digestive Properties and Nutrient Delivery
	3.6 Food Biopolymer Dosage Forms as a Nutrient Vehicle
		3.6.1 Micro-and Nanoparticles
		3.6.2 Molecular Complexes
		3.6.3 Nanogels
		3.6.4 Hydrogels
		3.6.5 Fibers
		3.6.6 Films
	3.7 Modeling Nutrient Delivery from Biopolymer Platforms
	3.8 Future Trends
	3.9 Conclusions
	Acknowledgements
	References
4. Bioavailability and Delivery Mechanisms of Nutraceuticals in Nanoparticles Derived from Biopolymers
	4.1 Introduction
	4.2 Nutraceuticals and Functional Foods
	4.3 Nanoparticle-based Delivery Systems
		4.3.1 Preparation and Characterization of Biopolymer-derived Nanoparticles
	4.4 Bioavailability of the Delivery Mechanisms in Nutraceuticals by Biopolymer-derived Nanoparticles
		4.4.1 Bioavailability of the Oral DeliveryMechanisms of Biopolymer-derived Nanoparticles
		4.4.2 Bioavailability of the Dermal DeliveryMechanisms of Biopolymer-derived Nanoparticles
		4.4.3 Bioavailability of the Ophthalmic DeliveryMechanisms of Biopolymer-derived Nanoparticles
	4.5 Safety and Toxicity of Nanostructures Applied in Food Systems
	Acknowledgements
	References
5. Plant-based Bioactive Components as Encapsulating Agents for Functional Food Applications
	5.1 Introduction
	5.2 Health Benefits of Plant-based Bioactive Components
	5.3 Microencapsulation in the Development of Functional Food Products
	5.4 Potent Plant-based Bioactive Components as Encapsulating Agents
		5.4.1 The Basic Characteristics of Encapsulating Agents
	5.5 Application of Protein-based Bioactive Components for Encapsulation of Food Ingredients
		5.5.1 Characterization and Functional Performances
		5.5.2 Particle Fabrication Methods
		5.5.3 Application for the Encapsulation of Food Ingredients
	5.6 Conclusion
	References
6. Adulteration and Safety Issues in Nutraceuticals and Functional Foods
	6.1 Introduction
	6.2 Nutraceuticals and Functional Foods Around the World
		6.2.1 Nutraceuticals and Functional Foods in the United States (US)
		6.2.2 Nutraceuticals and Functional Foods in Europe
		6.2.3 Nutraceuticals and Functional Foods in Brazil
	6.3 Dietary Fibers and Resistant Starch: Regulatory and Adulteration Aspects
		6.3.1 Dietary Fibers
		6.3.2 Resistant Starch
		6.3.3 Regulatory Aspects of Dietary Fibers and Resistant Starch
		6.3.4 Adulterations of Nutraceuticals orFunctional Foods Containing Dietary Fiber and Resistant Starch
	6.4 Prebiotics: Regulatory and Adulteration Aspects
		6.4.1 Regulatory Aspects of Prebiotics
		6.4.2 Adulterations of Nutraceuticals or Functional Foods Containing Prebiotics
	6.5 Probiotics: Regulatory and Adulteration Aspects
		6.5.1 Regulatory Aspects of Probiotics
		6.5.2 Adulterations of Nutraceuticals or Functional Foods Containing Probiotics
	6.6 Phenolic Compounds: Regulatory and Adulteration Aspects
		6.6.1 Regulatory Aspects of Phenolic Compounds
		6.6.2 Adulterations of Nutraceuticals orFunctional Foods Containing Phenolic Compounds
	6.7 Final Considerations and Outlook
	Acknowledgements
	References
7. Potential of Biobased Technologies in Nutraceuticals for the Prevention and Treatment of Cancer
	7.1 Introduction
	7.2 Bioactive and Nutraceutical Compounds in Cancer Prevention
		7.2.1 Phenolic Compounds
		7.2.2 Carotenoids
		7.2.3 Omega 3
		7.2.4 Dietary Fiber and Prebiotics
		7.2.5 Probiotics
	7.3 Final Considerations and Outlook
	Acknowledgements
	References
8. Microencapsulation Liposomal Technologies in Bioactive Functional Foods and Nutraceuticals
	8.1 Introduction
	8.2 Lipid-based Encapsulation
	8.3 Liposomes for Encapsulation of Bioactive Compounds
	8.4 Main Components of Liposomes
	8.5 Classification of Liposomes
	8.6 Principle of Liposome Preparation
		8.6.1 Drying of Lipids Dissolved in Organic Solvent
		8.6.2 Exposure of the Lipid to Aqueous Media
		8.6.3 Purification of the Generated Liposome
		8.6.4 Analysis of the Final Product
	8.7 Methods of Liposome Preparation
		8.7.1 Conventional Methods
		8.7.2 Novel Methods
	8.8 Liposome Characterization
		8.8.1 Size and Size Distribution
		8.8.2 Transition Temperature (TC)
		8.8.3 Surface Charge
		8.8.4 Zeta Potential
		8.8.5 Fluidity
		8.8.6 Lamellarity Determination
		8.8.7 Encapsulation Efficiency/Entrapment Efficiency
		8.8.8 Liposome Stability
		8.8.9 Liposome Permeability
		8.8.10 Liposome Capacity to Carry Active Materials
	8.9 Release of Active Materials from Liposomes
	8.10 Industrial-scale Manufacture of Lipid Vesicles
	8.11 Conclusion
	References
9. Physicochemical Properties, Characterizations, and Quantitative Analysis of Biopolymer-based Functional Foods and Nutraceuticals on an Industrial Scale
	9.1 Introduction
	9.2 Biopolymer-based Functional Foods and Nutraceuticals in Industry
		9.2.1 Protein-based Systems
		9.2.2 Carbohydrate-based Systems
		9.2.3 Lipid-based Systems
	9.3 Physicochemical Properties of Functional Biopolymer Materials
		9.3.1 Size and Morphology
		9.3.2 Optical Properties
		9.3.3 Binding and Stability
		9.3.4 Mechanical Properties
	9.4 Characterization of Functional Biopolymer Materials
		9.4.1 Physicochemical Characterization
		9.4.2 Structural and Morphological Characterization
		9.4.3 Encapsulation Efficiency
		9.4.4 Rheological and Thermal Characterization
		9.4.5 Sensorial Analysis
		9.4.6 Bioavailability
	9.5 Quantitative Analysis of Functional Biopolymer Materials
	9.6 Conclusion
	References
10. Plant and Marine-based Biopolymers for Efficient Nutrient Delivery
	10.1 Introduction
	10.2 Plant-based Biopolymers for Nutrient Delivery
		10.2.1 Zein
		10.2.2 Cellulose and Derivatives
		10.2.3 Gliadins
		10.2.4 Soy Proteins
	10.3 Marine World – A Source of Innovation
	10.4 Different Types of Marine-based Biopolymers
		10.4.1 Chitosan
		10.4.2 Alginate
		10.4.3 Carrageenan
		10.4.4 Fucoidan
		10.4.5 Hyaluronic Acid
		10.4.6 Collagen
		10.4.7 Other Marine-based Biopolymers
	10.5 Marine-based Biopolymers for Nutrient Delivery
	10.6 Conclusion
	Acknowledgements
	References
11. Industrial Wastes and By-products: A Source of Functional Foods, Nutraceuticals, and Biopolymers
	11.1 Introduction
	11.2 Agro-industrial Wastes and By-products
		11.2.1 Functional Foods
		11.2.2 Nutraceuticals
		11.2.3 Biopolymers
	11.3 Final Considerations and Outlook
	Acknowledgements
	References
12. Recent Progress on Biopolymer-based Technologies on Nutraceutical and Natural Plant-based Extracts
	12.1 Introduction
	12.2 Nutraceutical and Natural Plant-based Extracts
	12.3 Bio-polymer-based Technologies for Bioactive Compounds
		12.3.1 Micro/Nanoencapsulation Systems
		12.3.2 Edible and Active Packaging and Coatings
		12.3.3 Novel Engineered Nanostructures
	12.4 Conjugated-proteins as Emerging Bio-based Technologies
		12.4.1 Protein/Polysaccharide Conjugation
		12.4.2 Protein/Polyphenol Conjugation
		12.4.3 Protein/Lipid Compound Conjugation
	12.5 An Overview of Potential Applications and Main Challenges
		12.5.1 Techno-functional Applications
		12.5.2 Challenges and Health Safety Aspects
	12.6 Conclusion
	References
13. Biopolymer-based Food Additives and their Uses
	13.1 Introduction
		13.1.1 Biopolymers in Food Processing
	13.2 Biopolymers of Plant and Algal Origin and their Applications in the Food Industry
		13.2.1 Pectin
		13.2.2 Guar Gum
		13.2.3 Gum Arabic
		13.2.4 Agar
		13.2.5 Carrageenan
		13.2.6 Alginate
	13.3 Biopolymers of Animal Origin and their Applications as Food Additives
		13.3.1 Gelatin
		13.3.2 Chitosan
	13.4 Biopolymers of Microbial Origin and their Applications as Food Additives
		13.4.1 Xanthan Gum
		13.4.2 Pullulan
		Abbreviations
	Acknowledgements
	References
14. Applications of Biopolymers as Encapsulating and Binding Agents in Bioactive Compounds and Functional Food Products
	14.1 Introduction
	14.2 Biopolymers as Food Binding Agents
		14.2.1 Micro-or Nanoparticles for Encapsulation
		14.2.2 Hydrogels, Aerogels, and Oleogels
		14.2.3 Emulsions
		14.2.4 Films and Coatings
	14.3 Bioactive Compounds
	14.4 Antimicrobial Activity
	14.5 Final Considerations
	References
15. Application of Biopolymers in Controlled Delivery Systems for Nutraceutical Products and Functional Foods
	15.1 Introduction
	15.2 Nutraceutical Products and Functional Foods
	15.3 Controlled Delivery Systems – Microencapsulation
		15.3.1 Microencapsulation Techniques
		15.3.2 Controlled Release Models
	15.4 Biopolymers as Encapsulating Agents
		15.4.1 Carbohydrates
		15.4.2 Proteins
	15.5 Encapsulation of Functional Compounds
		15.5.1 Probiotics
		15.5.2 Bioactive Proteins, Peptides, and Enzymes
		15.5.3 Bioactive Lipids
		15.5.4 Antioxidants and Natural Compounds
		15.5.5 Flavors
		15.5.6 Vitamins
		15.5.7 Minerals
		15.5.8 Dyes and Colors
		15.5.9 Stabilizers
	15.6 General Considerations about theMicroencapsulation Process, the Incorporation ofBioactive Microparticles in Food Applications and Their Production and Commercialization
	15.7 Conclusions
	Acknowledgements
	References
16. Food-based Polymers for Encapsulation and Delivery of Bioactive Compounds
	16.1 Introduction
	16.2 Desirable Factors of Food-grade Biopolymers as Efficient Nutrient Delivery Systems
		16.2.1 Solubility
		16.2.2 Melting Point
		16.2.3 Chemical Stability
		16.2.4 Bioavailability
		16.2.5 Ingredient Interactions
		16.2.6 Safety
		16.2.7 Commercial Viability
		16.2.8 Food Matrix Compatibility
		16.2.9 Robustness
		16.2.10 Performance
		16.2.11 Labeling Requirements
	16.3 Carrier Source of Delivery Systems
		16.3.1 Protein-based Carriers
		16.3.2 Carbohydrate-based Carriers
		16.3.3 Lipid-based Carrier
	16.4 Carrier Forms
		16.4.1 Particles
		16.4.2 Molecular Inclusion Complexes
		16.4.3 Nanofibers
		16.4.4 Nanotubes
		16.4.5 Micelles
		16.4.6 Emulsions
		16.4.7 Lipid Nanoparticles
		16.4.8 Lipid Vesicular Carriers
		16.4.9 Hydrogels
	16.5 Encapsulation Techniques
		16.5.1 Spray Drying
		16.5.2 Freeze-drying
		16.5.3 Spray Cooling
		16.5.4 Complex Coacervation
		16.5.5 Co-extrusion
		16.5.6 Emulsification
		16.5.7 Electrospinning
		16.5.8 Electrospraying
	16.6 Conclusion
	References
17. Nanotechnology-based Formulation for Alternative Medicines and Natural Products: An Introduction with Clinical Studies
	17.1 Introduction
	17.2 Nanotechnology-based Structures
		17.2.1 Nanogels
		17.2.2 Nanoliposomes
		17.2.3 Nanophytosomes
		17.2.4 Nanoparticles
		17.2.5 Nanoemulsions
	17.3 Clinical Applications
		17.3.1 Cancer Therapy
		17.3.2 Lung Delivery
		17.3.3 Antimicrobial Activity
		17.3.4 Antioxidant Effect
		17.3.5 Wound Healing
		17.3.6 Antidiabetic
		17.3.7 Anti-inflammatory
	17.4 Conclusion
	Acknowledgements
	References
Subject Index