Table Of ContentRELEASE AND
BIOAVAILABILITY OF
NANOENCAPSULATED
FOOD INGREDIENTS
A poem by Attar
MausoleumofAttarinthecityofNeyshabour,northeastofIran
Abu(cid:1) Ḥamīd bin Abu(cid:1) Bakr Ibr(cid:1)ahīm (c.1145–c.1221), better known by
his pen-names Farīd ud-Dīn ( ) and ʿAtt(cid:1)ar ( , Attar means
˙˙
apothecary), was a Persian poet, theoretician of Sufism, and hagiographer
from Nishapur who had an immense and lasting influence on Persian
poetry and Sufism. Mantiq-ut-Tayr [The Conference of the Birds] and Il(cid:1)ahī-
˙ ˙ ˙
N(cid:1)ama [The Book of Divine] are among his most famous works. Attar was
probably the son of a prosperous chemist, and practiced the profession of
pharmacy.Eventually,heabandonedhispharmacystoreandtraveledwidely
and returned promoting Sufi ideas. The mystic Persian poet Rumi
(Mevlana) has mentioned: Attar was the spirit, and mentions in a poem:
Attartraveledthroughallthesevencitiesoflove
WhileIamonlyatthebendofthefirstalley.
Nanoencapsulation in the Food
Industry
RELEASE AND
BIOAVAILABILITY OF
NANOENCAPSULATED
FOOD INGREDIENTS
Volume 5
Edited by
SEID MAHDI JAFARI
Gorgan University of Agricultural Sciences
and Natural Resources, Gorgan, Iran
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To
Dr. Mohammad Gharib (July 5, 1909–January 20, 1975): “Father of
Iranian Pediatrics.”
and all beloved physicians who work with truelove and sacrifice their life to thecure
of patients.
Contributors
SafouraAkbari-Alavijeh
DepartmentofFoodScienceandTechnology,FacultyofAgricultureandNatural
Resources,UniversityofMohagheghArdabili,Ardabil,Iran
ElhamAssadpour
DepartmentofFoodScienceandTechnology,BaharanInstituteofHigherEducation;
DepartmentofFoodMaterialsandProcessDesignEngineering,GorganUniversityof
AgriculturalSciencesandNaturalResources,Gorgan,Iran
MarijaBezbradica
SchoolofComputing,DublinCityUniversity,Dublin,Ireland
SarehBoostani
DepartmentofFoodScienceandTechnology,SchoolofAgriculture,ShirazUniversity,
Shiraz,Iran;DepartmentofFoodTechnology,EngineeringandNutrition,SchoolofLTH,
LundUniversity,Lund,Sweden
GiovanaB.Celli
TheWholeCoffeeCompanyLLC,Miami,FL,UnitedStates
MartinCrane
SchoolofComputing,DublinCityUniversity,Dublin,Ireland
CristianDima
“DunareadeJos”UniversityofGalati,FacultyofFoodScienceandEngineering,Galati,
Romania
StefanDima
“DunareadeJos”UniversityofGalati,FacultyofFoodScienceandEngineering,Galati,
Romania
JelenaDjuris
DepartmentofPharmaceuticalTechnologyandCosmetology,Universityof
Belgrade—FacultyofPharmacy,Belgrade,Serbia
ZahraEmam-Djomeh
TransferPhenomenaLaboratory(TPL),FunctionalFoodResearchCore,Departmentof
FoodScienceandTechnology,CollegeofAgricultureandNaturalResources,Universityof
Tehran,Tehran,Iran
MehdiHajikhani
TransferPhenomenaLaboratory(TPL),FunctionalFoodResearchCore,Departmentof
FoodScienceandTechnology,CollegeofAgricultureandNaturalResources,Universityof
Tehran,Tehran,Iran
SvetlanaIbric
DepartmentofPharmaceuticalTechnologyandCosmetology,Universityof
Belgrade—FacultyofPharmacy,Belgrade,Serbia
xiii
xiv Contributors
RashidIqbal
SchoolofFoodandAgriculturalSciences,UniversityofManagementandTechnology,
Lahore,Pakistan
SeidMahdiJafari
DepartmentofFoodMaterialsandProcessDesignEngineering;FacultyofFoodScienceand
Technology,GorganUniversityofAgriculturalScienceandNaturalResources,Gorgan,
Iran
NaumanKhalid
SchoolofFoodandAgriculturalSciences,UniversityofManagementandTechnology,
Lahore,Pakistan
RaoSanaullahKhan
SchoolofFoodandAgriculturalSciences,UniversityofManagementandTechnology,
Lahore,Pakistan
SipperKhan
SchoolofFoodandAgriculturalSciences,UniversityofManagementandTechnology,
Lahore,Pakistan
NarjesMalekjani
DepartmentofFoodScienceandTechnology,FacultyofAgriculturalSciences,Universityof
Guilan,Rasht,Iran
AmirRezvankhah
TransferPhenomenaLaboratory(TPL),FunctionalFoodResearchCore,Departmentof
FoodScienceandTechnology,CollegeofAgricultureandNaturalResources,Universityof
Tehran,Tehran,Iran
HeatherJ.Ruskin
SchoolofComputing,DublinCityUniversity,Dublin,Ireland
RezvanShaddel
DepartmentofFoodScienceandTechnology,FacultyofAgricultureandNatural
Resources,UniversityofMohagheghArdabili,Ardabil,Iran
ChenTan
BeijingAdvancedInnovationCenterforFoodNutritionandHumanHealth,Beijing
Technology&BusinessUniversity,Beijing,China;DepartmentofFoodScience,Cornell
University,Ithaca,NY,UnitedStates
BojanaVidovic
DepartmentofBromatology,UniversityofBelgrade—FacultyofPharmacy,Belgrade,Serbia
Preface to Vol. 5
Differentnanocarriershavebeenefficientlydesignedtoprovideamatrixfor
thedeliveryoffoodbioactivecompoundssuchaspolyphenols,carotenoids,
essential oils, vitamins, minerals, and essential fatty acids to the right site at
the right time. Nanoemulsions, nanoliposomes, nanohydrogels, solid lipid
nanoparticles,andbiopolymericnanoparticlesaresuchnanodeliverysystems
that can be triggered by the environmental conditions and release the
entrapped bioactives. The controlled and targeted release is the topic of
research worldwide, and designing systems to have sufficient resistance to
pass the gastric and reach the right place in the small intestine and colon
is very important. Indeed, bioaccessibility and bioavailability are the terms
thataredenotedfordeliverysystemsinwhichtheentrappedbioactivecores
shouldbeliberatedandthenabsorbed.Inaddition,modelingthereleaseof
bioactives from nanocarriers by different techniques such empirical and
semiempirical,mechanistic,andprobabilisticmethodsisanotherimportant
topicwhichisusefulinpredictingthereleaseprofilesandaffectingfactorson
release.
ReleaseandBioavailabilityofNanoencapsulatedFoodIngredients,asvolume5
in the Book Series “Nanoencapsulation in the Food Industry” presents an
overview of controlled release vs. targeted release, different approaches
for studying the release profile including in vitro/in vivo assays, along with
variousreleasemodelingtechniques.Finally,theimportanceofbioavailabil-
ity for nanoencapsulated food ingredients and their fate within gastrointes-
tinaltractwillbediscussed.Thebookcoversrecentandappliedresearchesin
alldisciplinesofbioactiveandnutrientdelivery.Allchaptersemphasizeorig-
inal results relating to experimental, instrument basics, analysis, and/or
applications of analytical methods for food encapsulation purposes. After
presenting the importance of release and bioavailability studies in
Chapter 1, mechanisms and types of bioactive release from different
nanocarriers are covered in Section A, including controlled release
(Chapter2)andtargetedrelease(Chapter3).SectionBisdevotedtodiffer-
ent approaches for studying the release profile of nanoencapsulated food
ingredients, namely in vitro assays (Chapter 4) and in vivo assays
(Chapter 5). Another important topic, the modeling of release data from
nanoencapsulated food ingredients, is explained in Section C, including
xv
xvi PrefacetoVol.5
empirical and semiempirical models (Chapter 6), mechanistic models
(Chapter 7), probabilistic models (Chapter 8), and artificial intelligent
models (Chapter 9). Finally, Section D deals with bioavailability of
nanoencapsulated food ingredients such as biological fate (Chapter 10),
muco-adhesive delivery systems (Chapter 11), and bioavailability analysis
(Chapter 12).
All who are engaged in micro/nano-encapsulation of food, nutraceuti-
cal, pharmaceutical, and cosmeticingredients worldwidecan usethis book
aseitheratextbookorareferencewhichwillprovidereaderswithgoodand
up-to-dateknowledgeandpotentialsofreleaseandbioavailability,aswellas
their novel applications in controlled/targeted delivery systems. We hope
thisbookwillstimulatefurtherresearchinthisrapidlygrowingarea,andwill
enable scientists to become familiar with bioavailability of nanocarriers
loaded with bioactive ingredients.
Iamverygratefulforthegreatcooperationofallauthorsofthechapters,
andfortakingtimefromtheirbusyschedulestocontributetothisproject.In
addition,itisnecessarytoexpressmysincerethankstoalltheeditorialstaffat
Elsevier for their help and support throughout the project. Finally, special
acknowledgment is due to my family for their understanding and encour-
agement during the editing of this great project.
Seid Mahdi Jafari
