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Nanoencapsulation Techniques for Food Bioactive Components: A Review

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Relation http://ir.cftri.com/11185/
http://dx.doi.org/10.1007/s11947-012-0944-0
10.1007/s11947-012-0944-0
 
Title Nanoencapsulation Techniques for Food Bioactive Components: A Review
 
Creator Ezhilarasi, P. N.
Karthik, P.
Chhanwal, N.
Anandharamakrishnan, C.
 
Subject 07 Food Engineering
 
Description The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted.
 
Publisher Springer-Verlag
 
Date 2013-03-01
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11185/1/Food%20Bioprocess%20Technol%20%282013%29%206628%E2%80%93647.pdf
Ezhilarasi, P. N. and Karthik, P. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6 (3). pp. 628-647. ISSN 1935-5130