Nanoemulsions
Formulation, Applications, and Characterization
- 1st Edition - March 5, 2018
- Latest edition
- Editors: Seid Mahdi Jafari, D. Julian McClements
- Language: English
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented… Read more
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.
- Summarizes general aspects of food nanoemulsions and their formulation
- Provides detailed information on the production, application, and characterization of food nanoemulsion
- Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations
- Explains preparation of nanoemulsions by both low- and high-energy methods
Researchers in the nanoemulsion technology food science field; scientists from industry, academia, and governmental agencies; and policy makers on food science and nutrition, food engineering, chemical engineering, pharmaceuticals, chemistry, physical chemistry, and bioscience
Section 1: Nanoemulsion basics
1. General aspects of nanoemulsions and their formulation
2. Nanoemulsion properties
Section 2: Preparation of nanoemulsions by low-energy methods
3. Catastrophic phase inversion techniques
4. Transitional phase inversion techniques
Section 3: Production of nanoemulsions by mechanical methods
5. General principles of nanoemulsion formation by high-energy mechanical methods
6. Fabrication of nanoemulsions by rotor-stator emulsification
7. Fabrication of nanoemulsions by high pressure valve homogenization
8. Fabrication of nanoemulsions by microfluidization
9. Fabrication of nanoemulsions by ultrasonication
10. Fabrication of nanoemulsions using membrane emulsification
Section 4: Application of nanoemulsions
11. Application of nanoemulsions in foods
12. Application of nanoemulsions in chemicals, agrochemicals, and petrochemicals
13. Application of nanoemulsions in drug delivery
14. Application of nanoemulsions in cosmetics
15. Application of nanoemulsions in synthesis of nanoparticles
Section 5: Characterization and analysis of nanoemulsions
16. Characterization of particle properties in nanoemulsions
17. Characterization of physicochemical properties of nanoemulsions
18. Characterization of gastrointestinal fate of nanoemulsions
Section 6: Conclusion, future trends, and regulatory issues of nanoemulsions
- Edition: 1
- Latest edition
- Published: March 5, 2018
- Language: English
SJ
Seid Mahdi Jafari
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,
2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,
3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,
4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).
5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.
and some book chapters such as:
· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.
· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.
Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Affiliations and expertise
Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, IranDM
D. Julian McClements
Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.
Affiliations and expertise
University of Massachusetts, Amherst, MA, USARead Nanoemulsions on ScienceDirect