Emulsion-based systems for delivery of food active compounds: formation, application, health and safety

This comprehensive resource reviews the principles of emulsion-based systems formation, examines their characterisation and explores their effective application as carriers for delivery of food active ingredients.

It also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems.

Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems.

In addition, the authors noted experts in the field review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems.