Chapter Sixteen - Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers

Abstract

Food nanoencapsulation encompasses the application of solid-like nanocarriers to stabilize the food ingredients against a wide range of environmental and chemical alterations as well as to enhance their bioavailability. The most important experimental techniques to analyze the physical characteristics of solid-like nanoencapsulated food ingredients is rheology. Rheology is a particularly promising tool that offers complete details regarding changes associated to the structure, interactions, and composition of solid-like nanoencapsulated food ingredients. Additionally, it is a fundamental parameter to explore the sensory, physicochemical, and nutritional aspects; for example, flavor, appearance, shelf life, texture, and bioavailability. In this regard, nanoencapsulated compounds with a particular focus on food ingredients, key indicators of rheological analysis, and working principles of different applied rheometers will be detailed. This chapter also covers the case studies about rheological analysis of various nanocarriers such as nanoemulsions, nanoliposomes, hydrogels, solid lipid nanoparticles, etc.