Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.

Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties.

Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems.

Shows how different properties of nanoencapsulated food ingredients can be analyzedPresents the mechanism of each characterization techniqueInvestigates how the analytical results can be understood with nanoencapsulated ingredients

1. Introduction to characterization of nanoencapsulated food ingredients

by Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari

Section A: Morphology of nanoencapsulated food ingredients

2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients

by Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari

3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients

by Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari

4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients

by Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari

5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients

by Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure

Section B: Size and surface characteristics of nanoencapsulated food ingredients

6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients

Milena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari

7. Surface charge (zeta-potential) of nanoencapsulated food ingredients

by Yiming Feng, Sean Russell Kilker and Youngsoo Lee

8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS)

by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari

Section C: Structural analysis of nanoencapsulated food ingredients

9. X-ray diffraction (XRD) of nanoencapsulated food ingredients

by Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari

10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients

by Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari

11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients

by Hamed Hosseini and Seid Mahdi Jafari

12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients

by Roya Koshani and Seid Mahdi Jafari

13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients

by Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert

Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients

14. Optical analysis of nanoencapsulated food ingredients by color measurement

by Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari

15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers

by Ioanna Mandala and Eftychios Apostolidis

16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers

by Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari

17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients

by Ozg€ur Tarhan and Seid Mahdi Jafari

18. Antioxidant activity analysis of nanoencapsulated food ingredients

by Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari