LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
Bio-Based Nanoemulsions for Agri-Food Applications
- 1st Edition - August 4, 2022
- Editors: Kamel A. Abd-Elsalam, Kasi Murugan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 8 4 6 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 8 5 9 1 - 1
Recent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Na… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteRecent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Nanoemulsions are recognized as the best delivery systems for natural-origin nutraceuticals and phytochemicals, having many agri-food applications.
Bio-based Nanoemulsions for Agri-Food Applications
provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector.- Provides an overview of a range of bio-based nanoemulsions used in the agrifood sector
- Explores how nanotechnology improves the properties of bio-based emulsions
- Assesses the major challenges of manufacturing nanoemulsions at an industrial scale
Materials Scientists, Engineers and Food Scientists
- Cover
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1: Sustainable nanoemulsions for agri-food applications: Today and future trends
- Abstract
- 1: Introduction
- 2: Trends in bio-based nanoemulsion formulation
- 3: Emulsifiers
- 4: Stabilizers
- 5: Agricultural applications of nanoemulsions
- 6: Nanoemulsion-enabled pesticides
- 7: Food applications of nanoemulsions
- 8: Nanoemulsions in the food industry
- 9: Organoleptic sensory characteristics improvement
- 10: Flavors
- 11: Color
- 12: Bioavailability enhancement and functional food preparation
- 13: Food processing
- 14: Other food applications
- 15: Future trends
- References
- Part I: Sustainable nanoemulsions for agri-food applications: Today and future perspectives
- Chapter 2: Green and food-grade nanoemulsion: A novel nutraceutical and phytochemical delivery concept
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Vitamins
- 3: Antioxidants
- 4: Curcumin
- 5: Fatty acids
- 6: Essential oils
- 7: Edible films
- 8: Conclusion
- References
- Chapter 3: Green nanoemulsions: Components, formulation, techniques of characterization, and applications
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Components used in formulation of green nanoemulsions
- 3: Formulation methods of nanoemulsions
- 4: Characterization techniques
- 5: Food and agro-based applications of green nanoemulsions
- 6: Conclusion and future prospects
- References
- Chapter 4: Natural compound-based interfacial stabilization of nanoemulsions
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Formulation of nanoemulsions: General aspects
- 3: Challenges associated with stability of nanoemulsions
- 4: Natural or bio-based emulsifiers/surfactants
- 5: Combination of LMWS and HMWS
- 6: Conclusions
- References
- Chapter 5: Toxicity, biological fate, and bioavailability of nanoemulsion formulations
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Nanoemulsions and formulation
- 3: Properties and applications of nanoemulsions
- 4: Toxicity of nanoemulsions
- 5: Biological fate of nanoemulsion
- 6: Bioavailability of nanoemulsion
- 7: Use of nanoemulsion vs conventional fat-soluble preparation
- 8: Conclusion and future directions
- References
- Chapter 6: Nonionic green nanoemulsion nanoinsecticides/nanopesticides
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Transformational potential of nanotechnology for translational agriculture
- 3: Green and essential oil (EO)-based nano emulsified insecticide/pesticide interventions for agro activity
- 4: Nonionic green (botanical) nano-enabled profile for agriculture sustainability
- 5: Conclusion and future perspectives
- References
- Chapter 7: Antifungal and mycotoxin inhibitory activity of micro/nanoemulsions
- Abstract
- 1: Introduction
- 2: Fungal pathogenesis and toxicology—An overview
- 3: Micro- and nanoemulsions
- 4: Antifungal nanoemulsions
- 5: Mycotoxin inhibitory activity of nanoemulsions
- 6: Nanoemulsion antifungal and mycotoxin inhibition
- 7: Mechanism of antifungal and mycotoxin inhibitory potential of nanoemulsions
- 8: Conclusion and future prospects
- References
- Chapter 8: Spontaneous emulsification techniques of green/food grade nanoemulsions
- Abstract
- 1: Introduction
- 2: Spontaneous emulsification for vegetables/fruits using nanoemulsions
- 3: Other components of polymer nanoemulsion
- 4: Low energy method
- 5: Effect of polymer nanoemulsions on fruits and vegetables
- 6: Spontaneous emulsification for oils and antioxidants using nanoemulsions
- 7: Application of nanoemulsions in the food industry
- 8: Nanoemulsion-based food packaging materials
- 9: Nanoemulsions in the food industry
- References
- Further reading
- Part II: Green nanoemulsions: Components, formulation, techniques of characterization and applications
- Chapter 9: Plant-based nanoemulsions for agricultural application
- Abstract
- 1: Introduction
- 2: Preparation methods
- 3: Role of nanoemulsions in agriculture
- 4: Mechanism of action
- 5: Conclusion and further remarks
- References
- Chapter 10: Formulation of green nanoemulsions for controlling agriculture insects
- Abstract
- 1: Introduction
- 2: Insecticides: The past, present, and future
- 3: Essential oils
- 4: Essential oils mechanism
- 5: Benefits of essential oils
- 6: Essential oil nanoemulsions
- 7: Current constraints and challenges
- 8: Conclusion and the way forward
- References
- Chapter 11: Pest management with green nanoemulsions
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Botanical insecticides
- 3: Botanical nanoemulsion formulations
- 4: Techniques for nanoemulsion formulation
- 5: Factors affecting the stability of botanical nanoemulsions
- 6: Current status of applications of botanical nanoemulsions as insecticide
- 7: Toxicity and safety aspects
- 8: Mechanism of action of insecticidal nanoemulsions against insects
- 9: Future perspectives of botanical nanoemulsion insecticides
- 10: Conclusion
- References
- Chapter 12: Green nanoemulsion insecticides: Toxicity, safety, and applications
- Abstract
- 1: Introduction
- 2: Green nanoemulsion insecticides
- 3: Benefits of nanoemulsion in insecticides
- 4: Surfactants in nanoemulsion insecticides
- 5: Fabrication and characterizations of nanoemulsion
- 6: Nanoemulsion toxicity and safety
- 7: Nanoemulsion insecticides applications
- 8: Conclusions and future perspectives
- References
- Chapter 13: Nanoemulsion formulations with plant growth promoting rhizobacteria (PGPR) for sustainable agriculture
- Abstract
- 1: Introduction
- 2: Agriculture: Survival and economics
- 3: PGPR as potent phyto-stimulatory probiotics
- 4: Nano-enabled PGPR formulations
- 5: Nanoemulsion for bioformulation
- 6: Conclusion and future perspectives
- References
- Chapter 14: Natural compound/green nanoemulsions for disease control at postharvest stage in fruits
- Abstract
- 1: Introduction
- 2: Pathogens and diseases in fruits
- 3: Alternative methods for fungicide control
- 4: Nanoemulsions
- 5: Methods of preparation and application on fruits
- 6: Natural compounds/green nanoemulsions applied on fruits
- 7: Conclusions and future perspectives
- References
- Chapter 15: Antipathogenic effects of plant essential oil nanoemulsions
- Abstract
- 1: Introduction
- 2: Specifications and extraction of essential oils
- 3: Nanoemulsion of essential oils
- 4: Plant pathogens
- 5: Antifungal activity of essential oil nanoemulsions
- 6: Antibacterial activity of essential oil nanoemulsions
- 7: Mechanism of antibacterial action of essential oils
- 8: Antioxidant activity of essential oils
- 9: Challenges of the use of EOs as antipathogenic compounds in agriculture
- 10: Conclusion
- References
- Part III: Plant essential oil biofungicide nanoemulsions
- Chapter 16: Green/food grade nanoemulsions: An arsenal for controlling food spoilage causatives/pathogens
- Abstract
- 1: Introduction
- 2: Nanoemulsion properties
- 3: Nanoemulsion applications
- 4: Mechanism of nanoemulsion on bacteria
- 5: The antimicrobial activity of nanoemulsions on food
- 6: In vitro antimicrobial activity of nanoemulsion
- 7: Nanoemulsion applications in food packaging materials as antimicrobials
- 8: Future trends and challenges of foodborne pathogens
- References
- Chapter 17: Improvement of physicochemical properties of food, functionality, quality, and safety by phytocompound-loaded nanoemulsions
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Phytocompounds incorporated in nanoemulsions
- 3: Phytocompound-loaded nanoemulsions for enhancement of physicochemical properties of food
- 4: Phytocompound-loaded nanoemulsions for enhancement of functional food properties
- 5: Nanoemulsion-based active coatings and films for food packaging
- 6: Safety and toxicity of phytocompound-loaded nanoemulsions
- 7: Conclusions
- References
- Chapter 18: Methods of food grade nanoemulsion formulation, fabrication, and characterization
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Definition of nanoemulsion
- 3: Components of nanoemulsion
- 4: Methodology of fabrication and preparation of nanoemulsions
- 5: Characterization of nanoemulsions
- 6: Applications of nanoemulsions in food technology
- 7: Conclusions and future perspectives
- References
- Chapter 19: Application of bio-based emulsifiers in the formulation of food-grade nanoemulsions
- Abstract
- 1: Introduction
- 2: Performance and physicochemical characteristics of emulsifiers
- 3: Bioemulsifiers
- 4: Practical applications of bio-based stabilized nanoemulsions
- 5: Conclusions
- References
- Chapter 20: Candelilla wax nanoemulsions with plant-based antioxidants, nutraceuticals, and its effects on the organoleptic parameters
- Abstract
- 1: Introduction
- 2: Preparation methods of food-grade nanoemulsions
- 3: Encapsulation and delivery of plant-based natural antioxidants and waxes
- 4: Encapsulation and delivery of nutraceuticals
- 5: Organoleptic and sensory determinants of candelilla wax nanoemulsions and bioavailability in human body
- 6: Conclusions
- References
- Chapter 21: A food-grade nanoemulsion for delivering probiotics and prebiotics
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Probiotics
- 3: Prebiotics
- 4: Probiotics and prebiotics in functional foods
- 5: Synbiotics
- 6: The impact of nanotechnology in the delivery of probiotics and prebiotics
- 7: Nanoemulsion
- 8: Nanoemulsions in food industries
- 9: Food-grade nanoemulsions to deliver probiotics and prebiotics
- 10: Conclusion
- References
- Chapter 22: Use of essential oil-loaded nanoemulsions in active food packaging
- Abstract
- Acknowledgments
- 1: Use of essential oil-loaded nanoemulsions
- 2: Definition and properties of essential oil nanoemulsions
- 3: Nanomanufacturing technologies
- 4: Antimicrobial and antioxidant activities of nanoemulsions of essential oil
- 5: Active packaging with essential oil nanoemulsions
- 6: Use of active packaging with essential oil nanoemulsions to increase shelf life of foods
- 7: Concluding remarks and future perspectives
- References
- Chapter 23: Recent trends in composite nanoemulsions for food packaging applications
- Abstract
- 1: Introduction
- 2: Designs of composite nanoemulsions applied on food packaging
- 3: Physical and chemical interactions between food and edible composite nanoemulsions
- 4: Conclusion and perspectives
- References
- Chapter 24: Nanolipid-based edible films to improve food shelf life
- Abstract
- 1: Introduction
- 2: Edible polymers
- 3: Film formation
- 4: Properties of edible films and coatings
- 5: Nanolipid-based edible films
- 6: Characteristics of edible film
- 7: Coating application method
- 8: Application of nanolipid in edible food
- 9: Conclusion
- References
- Further reading
- Chapter 25: Nanocarrier-based formulations: Concepts and applications
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Nanoparticulate carriers
- 3: Colloidal carriers
- 4: Vesicular carriers
- 5: Concluding remarks
- References
- Further reading
- Chapter 26: Food-grade nanoemulsions for effective delivery of vitamins
- Abstract
- 1: Introduction
- 2: Fortification of food products with vitamins
- 3: Prepare a nanoemulsion-based vitamin delivery system
- 4: Vitamin-enhanced nanoemulsion stability
- 5: Challenges in nanoemulsion preparation
- 6: Bioavailability of vitamins incorporated into nanoemulsions
- 7: Industrial perspective and applications
- 8: Conclusions and perspectives
- References
- Index
- No. of pages: 472
- Language: English
- Edition: 1
- Published: August 4, 2022
- Imprint: Elsevier
- Paperback ISBN: 9780323898461
- eBook ISBN: 9780323885911
KA
Kamel A. Abd-Elsalam
Kamel Ahmed Abd-Elsalam is a molecular plant pathologist in the Agricultural Research Center at the Plant Pathology Research Institute, Egypt. His areas of research are plant pathogenic fungi, using a polyphasic approach based on multilocus phylogeny (gene-barcoding) and its correlation with polyphasic characters. His current research interests include developing, improving and deploying plant biosecurity diagnostic platforms and response tools, understanding and exploiting pathogen genomes and developing new nanotechnology-based platforms and materials.
Affiliations and expertise
Molecular Plant Pathologist, Agricultural Research Center, Plant Pathology Research Institute, Giza, EgyptKM
Kasi Murugan
Kasi Murugan is Professor in the Department of Biotechnology, at Manonmaniam Sundaranar University Abishekapatti, Tirunelveli, India. His areas of research are aflatoxin, biofilm, nanomaterial biogenic synthesis, microbial diversity exploration, and volarization.
Affiliations and expertise
Professor, Department of Biotechnology, Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, IndiaRead Bio-Based Nanoemulsions for Agri-Food Applications on ScienceDirect