Plant-based innovation has led to a renewed interest in not only understanding the nutritional properties of plant proteins but also (and more importantly) its functionality which makes it useful for edible applications. The versatility of zein protein makes it very suitable for current and future applications in food products. This book will provide a comprehensive review of literature on zein-based structures and their applications. As a first book dedicated to zein protein functionality, this book will be a useful source of information for researchers in academia and industry.
Opening with a detailed overview of how the field of zein based colloids has evolved, starting first with its application in coating and delivery of drugs to food and nutraceutical applications. Basic information including properties of zein proteins will also be comprehensively reviewed.
The next four chapters look at colloid particle formation from zein. A detailed account of the principles of anti-solvent precipitation (and modifications of preparation methods), colloid characterization techniques, and applications in encapsulation and delivery of nutrients, additives and bioactives.
Recent investigation of zein based particles in stabilizing edible soft matter systems such as emulsions (O/W, W/O and W/W), foams, and oleogels will be covered in the next section. The main emphasis will be given to the specific preparation processes as well as the desired properties required in zein particles to stabilize these soft matter systems.
Section four will include an introduction to elecrospinning technique, description of the process for zein-based fiber formation, and a discussion on the applications of these fibers in active food packaging. Zein and zein-polymer hybrid film formation and characterization will be detailed in this section. A discussion on coating applications of casted zein-based films will also be included.
A discussion on zein-based food microstructures in context of their food-body interactions will be presented in section 5. An attempt will be made to cover the latest literature on toxicity, allergenicity, in-vitro degredation and protein digestibility studies of zein-based food structures.
The book will end with a general summary of all the content discussed in the book. Th editor will also formulate his own personal opinion on the expected future trends and technology gaps in the area of zein-based edible colloids.
- ISBN13 9781119679196
- Publish Date 25 July 2022
- Publish Status Forthcoming
- Publish Country US
- Publisher John Wiley & Sons Inc
- Imprint Standards Information Network
- Format eBook (EPUB)
- Pages 264
- Language English
- URL http://wiley.com