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Emulsion‐based delivery systems are mainly designed to encapsulate, deliver, and control the release, digestion, and absorption of hydrophobic and hydrophilic food active ingredients including small (e.g. volatiles), medium (e.g. food bioactives such as omega‐3 fatty acids, conjugated linoleic acid, butyrate, phytosterols, carotenoids, antioxidants, vitamins), and large molecular weight compounds (e.g. enzymes) in the food and pharmaceutical industries. Their functionality can be tailored by controlling their chemical composition and physical properties. This has led to the development of different emulsion systems, including conventional emulsions, Pickering emulsions, multiple emulsions, multilayered emulsions, solid lipid nanoparticles, nanostructured lipid carriers, filled hydrogel particles, nanoemulsions, microemulsions, liposomal emulsions, and niosomes. Each of these systems has its own advantages and disadvantages for controlling the absorption and release of food active compounds.
This book covers the principles of emulsion‐based systems formation, their characterization and application as carriers for delivery of food active ingredients as well as their digestibility and health and safety challenges for use in food systems. In each chapter, the formation of a specific emulsion‐based system and its application for delivery of food active compounds used in food systems are discussed. Additionally, the biological fate, bioavailability, and health and safety challenges of using emulsion‐based systems as carriers for delivery of food active compounds in food systems are reviewed.
This book is designed to assist food scientists as well as those working in the food, nutraceutical, pharmaceutical, and beverage industries. The topics covered in this book are suitable for teaching in courses such as food chemistry, food biochemistry, sensory science, new product development, and food processing.
We gratefully acknowledge the contribution of all colleagues from around the world and the professional assistance provided by the staff of Wiley.
Dr Roohinejad obtained his BSc in 2000 from the Islamic Azad University, Iran, in the field of food science and technology. He completed his MSc in 2009 in food biotechnology at the University of Putra Malaysia (UPM). In July 2011, he received a full doctoral scholarship award from the Department of Food Science at the University of Otago in New Zealand, and he graduated in December 2014. In June 2015, Dr Roohinejad received a Georg Forster Research Fellowship award granted by the Alexander von Humboldt Foundation to pursue his postdoctoral research at the Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut (MRI), The German Federal Research Institut of Nutrition and Food. Currently, he is a postdoctoral research associate at the Food Science and Nutrition Department, University of Minnesota, USA. He is a professional member of the Institute of Food Technologists (IFT), graduate member of the New Zealand Institute of Food Science and Technology (NZIFST), associate newsletter editor of the IFT Non‐thermal Processing Division (NPD), a member of the IFT Press Advisory Group and GHI (Global Harmonization Initiative) Ambassador in Germany. In the last 10 years, he has worked on different food areas such as emulsion‐based systems, emerging food processing, nanotechnology, and functional foods. Dr Roohinejad’s research activities have resulted in more than 70 original papers in peer‐reviewed journals, book chapters, abstracts, and short papers in congress proceedings.
Dr Greiner joined the Federal Research Centre for Nutrition, Karlsruhe, Germany, in 1990 as a PhD student after graduating in chemistry at the University of Stuttgart. In the early stages of his career as Deputy Head of the Centre for Molecular Biology, he was mainly engaged in research relating to genetically modified food and enzymes for food processing, with phytases being the center of his interests. In 2007, he held a position as Visiting Professor for Biochemistry and Molecular Biology, Department of Bioprocess Engineering, Federal University of Paraná, Curitiba, Brazil, working on solid‐state fermentation and fungal enzyme production. In 2008, he returned to Karlsruhe where he became Head of the Department of Food Technology and Bioprocess Engineering of the Max Rubner‐Institut (MRI). His research covers the studying and modeling of conventional and new processing technologies, as well as food nanotechnology, but phytases are still the main focus of his interests. Dr Greiner is a representative of MRI in several international and national associations on food technology, food control, and food nanotechnology. In 2012, he accepted a position as an Honorary Assistant Professor in the School of Biological Sciences of the University of Hong Kong. His research activities have resulted in approximately 120 original papers in peer‐reviewed journals, 37 book chapters and 260 abstracts or short papers in congress proceedings. In addition, Dr Greiner is Editor of Food Control.
Professor Oey is Head of the Food Science Department at the University of Otago, Dunedin, New Zealand, and Principal Investigator at the Riddet Institute, Palmerston North, New Zealand. The University of Otago awarded her a full professorial chair as Professor of Food Science in 2009. She graduated with a BSc in Agricultural Technology (Food Science and Nutrition) from Bogor Agricultural University, Indonesia, and earned her MSc in Postharvest Food Processing and Preservation and PhD in Applied Biological Sciences from Katholieke Universiteit Leuven (KU Leuven), Belgium. She was a postdoctoral fellow at the Research Foundation‐Flanders at KU Leuven, Belgium (2000–2009). She was the chair of Training and Career Development for the European Union‐funded NovelQ Integrated Project (2006–2008). She is a Fellow of the New Zealand Institute of Food Science and Technology (NZIFST), a professional member of the Institute of Food Technologists (IFT) and NZIFST, served as Member‐at‐Large for the Executive Committee Board of Non‐thermal Processing Division – Institute of Food Technologists (2012–2015), and as secretary of the NZIFST Otago/Southland branch (2010–2015). She received the George Stewart Award from the Institute of Food Technologists (United States) in 2006. In the last decade, she has been actively involved in building international collaboration in the area of novel food processing, nanotechnology, functional foods, and food innovation. Professor Oey’s research activities have resulted in more than 200 original papers in peer‐reviewed journals, book chapters, abstracts, and short papers in congress proceedings.
Professor Wen has over 20 years’ research experience in pharmacology, nutraceuticals, pharmaceuticals, drug discovery from natural products, novel drug formulation, and delivery system design. She received her Bachelor of Medicine in 1986 and her Master’s degree in pharmacology in 1991 at the School of Pharmacy, Fudan University, China. She was awarded a PhD in Pharmaceutical Science in 2003 from the School of Pharmacy, University of Otago, New Zealand. She worked as a post‐doc researcher at Neuren Pharmaceuticals Ltd, New Zealand. She was appointed as a lecturer/senior lecturer at the School of Pharmacy, University of Auckland, in 2005. In 2015, she was promoted to Associate Professor, recognizing excellence in teaching and research. She was also appointed as a research theme leader in drug delivery in 2013. Under her supervision, 12 PhD students, 12 Master’s students, and 160 research dissertation and international exchange students have completed their degree. To date, she has published over 200 peer‐reviewed articles, patents, book chapters, and conference abstracts in drug delivery, natural products, and biological science. Professor Wen is a committee member of the Controlled Release Society (CRS), NZ local chapter. She is also an abstracts reviewer for the CRS (from 2007 to present) and was chair of the Oral Drug Delivery Award Committee of the CRS (2007 to 2012). She has established contacts with national and international commercial companies and has been involved in joint projects and consultations for national and international pharmaceutical and healthcare companies since 2005.
Alireza Abbaspourrad
Department of Food Science
Cornell University
Ithaca, USA
Murad Al Gailani
School of Pharmacy
University of Auckland
Auckland, New Zealand
Alaa El‐Din A. Bekhit
Department of Food Science
University of Otago
Dunedin, New Zealand
Claire C. Berton‐Carabin
Laboratory of Food Process Engineering
Wageningen University and Research
Wageningen, The Netherlands
Guanyu Chen
School of Pharmacy
University of Auckland
Auckland, New Zealand
Shuo Chen
School of Pharmacy
University of Auckland
Auckland, New Zealand
Meinou N. Corstens
Laboratory of Food Process Engineering
Wageningen University and Research
Wageningen, The Netherlands
Maral Seidi Damyeh
Department of Food Science and Technology
School of Agriculture, Shiraz University
Shiraz, Iran
David W. Everett
Riddet Institute, Palmerston NorthNew Zealand
Dairy Innovation Institute
California Polytechnic State University
San Luis Obispo, California, USA
Hadi Hashemi Gahruie
Department of Food Science and Technology
School of AgricultureShiraz University
Shiraz, Iran
Kelvin K.T. Goh
Massey Institute of Food Science and Technology, College of Sciences
Massey University
Auckland, New Zealand
Ralf Greiner
Department of Food Technology and Bioprocess Engineering
Max Rubner‐Institut
Federal Research Institute of Nutrition and Food
Karlsruhe, Germany
Seyedeh Sara Hashemi
Burn and Wound Healing Research Center
Shiraz University of Medical Sciences
Shiraz, Iran
Kacie K.H.Y. Ho
Laboratory of Food Process Engineering
Wageningen University and Research
Wageningen, The Netherlands
Plants for Human Health Institute
North Carolina State University
Kannapolis, NC, USA
Mohamed Koubaa
Ecole Supérieure de Chimie Organique et Minérale,
Compiègne, France
Sung Je Lee
Massey Institute of Food Science and Technology, College of Sciences
Massey University
Auckland, New Zealand
Mehrdad Niakousari
Department of Food Science and Technology
School of Agriculture, Shiraz University
Shiraz, Iran
Nooshin Nikmaram
Department of Food Science and Technology
Islamic Azad University of Sabzevar
Sabzevar, Iran
Indrawati Oey
Department of Food Science
University of Otago,
Dunedin, New Zealand
Riddet Institute, Palmerston North New Zealand
Alireza Rafati
Division of Pharmacology & Pharmaceutical Chemistry
Sarvestan Branch, Islamic Azad University
Sarvestan, Iran
Ali Rashidinejad
Riddet Institute, Centre of Research Excellence
Massey University
Palmerston North, New Zealand
Shahin Roohinejad
Department of Food Technology and Bioprocess Engineering
Max Rubner‐Institut
Federal Research Institute of Nutrition and Food
Karlsruhe, Germany
Anja Schröder
Laboratory of Food Process Engineering
Wageningen University and Research
Wageningen, The Netherlands
Karin Schroën
Laboratory of Food Process Engineering
Wageningen University and Research
Wageningen, The Netherlands
Pankaj Sharma
Fonterra Co‐operative Group Limited
Palmerston North, New Zealand
Anges Teo
Massey Institute of Food Science and Technology, College of Sciences
Massey University
Auckland, New Zealand
Jingyuan Wen
School of Pharmacy
University of Auckland
Auckland, New Zealand
Marie Wong
Massey Institute of Food Science and Technology, College of Sciences
Massey University
Auckland, New Zealand
Naibo Yin
School of Pharmacy
University of Auckland
Auckland, New Zealand
Quan Yuan
Massey Institute of Food Science and Technology, College of Sciences
Massey University
Auckland, New Zealand