Nanocurcumin: Encapsulation Strategies, Characteristics and Applications provides a state-of-the-art overview on the nanoencapsulation techniques used for transforming poorly soluble curcumin (a most widely recognized bioactive with a wide range of bioactivities) into nanostrutured or nanoencapsulated curcumin (‘nanocurcumin’) with improved properties that are suitable for functional foods formulations. The development of functional foods has been widely recognized to be an effective strategy to improve health effects or reduce the risks of a number of chronic diseases. The key to fabricate functional foods is to ensure that they should contain an appropriate amount of bioactives with well-recognized bioactivities.

With an aim of informing people in academia or those who work on the encapsulation of poorly soluble bioactives (beyond curcumin) for food formulations and the development of functional foods and food nanotechnology, this book provides extensive and advanced knowledge on the field.

• Thoroughly covers the most recent trends and nanoencapsulation techniques of curcumin that have been achieved over the past decade
• Covers a variety of novel nanostructured delivery systems based on food important components (e.g., proteins and carbohydrates or their mixtures)
• Fills the gap between the interests of academia and the food industry by covering the issues of the development and applications of functional food formulations