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.
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Table of Contents
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 L�pez-Rubio, Marta Mart�nez-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
