Nanoencapsulation: A New Trend in Food Engineering Processing

Abstract

Nanoencapsulation is defined as a technology to pack substances in miniature making use of techniques such as nanocomposite, nanoemulsification, and nanoestructuration. It provides final product functionality (including controlled release of the core) which is expected to be maintained during storage. Within the food engineering field, protection of bioactive compounds such as vitamins, antioxidants, proteins, and lipids as well as carbohydrates may be achieved using this technique for the production of functional foods with enhanced functionality and stability. In this paper, the different techniques that have been developed for the production of nanocapsules are discussed, and examples of their application are provided including regulatory aspects on products of nanotechnology. Also, it is illustrated a proposal of classification and characterization of the different structural arrangements of core-shell materials in nanoencapsulates composites found in the literature.

Natural Carotenoids a Weapon to Fight against Life Style Related Disorders

“…From days, nanotechnology rapidly occurred as one of the best encouraging research fields, with applications in health industries reported that food Industry could be have benefits from nanotechnology applications because this technology has potential to enhance solubility and bioavailability of different functional ingredients such as the "carotenoids" [55][56][57][58][59][60].…”

Mapa Do Conhecimento Em Nanotecnologia No Setor Agroalimentar

“…Vislumbra-se que a nanotecnologia faz parte de um conjunto de tecnologias que conformarão a próxima revolução tecnológica (Renn & Roco, 2006;MCT, 2010;Gordon, 2010;Peixoto, 2013).…”

“…Também denominado de nanoencapsulação, esse processo promove a liberação controlada do produto final que pode ser uma vitamina, um antioxidante, proteínas, lipídios e hidratos de carbono. Com a liberação controlada, o produto mantém-se por mais tempo no organismo, com maior funcionalidade e estabilidade (Quintanilla-Carvajal et al, 2010).…”

Formación de nanocomplejos entre polifenoles de cáscaras de manzanas y beta-lactoglobulina para su potencial aplicación en alimentos funcionales

“…Con el fin de incorporar sustancias bioactivas a alimentos a través de técnicas nanotecnológicas, el proceso de encapsulación presenta gran potencial para el desarrollo de productos innovadores en la industria alimentaria (Sekhon, 2010). Al atrapar un bioactivo dentro de un núcleo encapsulante se lo protege de posibles condiciones adversas (pH, luz, temperatura, humedad u oxígeno), preservando su funcionalidad, aumentando su vida útil y posibilitando su transporte (Tavares, et al, 2014;Quintanilla-Carvajal, et al, 2010).…”