Nanoencapsulation in the Food Industry

Khare, Atul; Vasisht, Niraj

doi:10.1016/b978-0-12-404568-2.00014-5

Cited by 16 publications

(14 citation statements)

References 10 publications

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“…[9] Among various major nanotechnology for the food ingredient, nano-encapsulation are as described by the. [14] It increases the solubility of the hydrophobic components for instance omega-3 fish oil is dissolved via micelle-based system. It helps to increase surface area of the ingredient, which may result in the enhancement of the flavors of the food components.…”

Section: Differentmentioning

confidence: 99%

Recent approaches for utilization of food components as nano-encapsulation: a review

Tahir

Ahmad

Imran

et al. 2021

International Journal of Food Properties

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Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preservation of nutritional status. Nano-encapsulation is also known as promising technology to protect bioactive components and could be suitable for delivering such protected compounds to target biological systems. In this review, the recent literature highlights the formulation and fabrication of nanoencapsulation using the appropriate wall materials. Moreover, literature also focuses on different methods, which have been used for encapsulation purposes such as coacervation, inclusion complexation, nano-precipitation, emulsification, supercritical fluid technique, ultra-sonification and spray and freeze-drying. Furthermore, this review also discusses the advances in the applications of nanoencapsulation for phenolic compounds, antioxidants, natural food colorants, antimicrobial agents, essential oils, minerals, flavors and vitamins as nano-carriers in food systems. As reviewed in this study, nanotechnology have ability to improve the food properties either in sensory attributes, storage, target delivery, along with to enhance its nutrition and make it healthier. Nano-encapsulation has played a vital role in approaching the way of advancement of bioactive compounds including their therapeutic potential especially in allied fields, food, and pharmaceutical industry during last decades.

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Section: Differentmentioning

confidence: 99%

Recent approaches for utilization of food components as nano-encapsulation: a review

Tahir

Ahmad

Imran

et al. 2021

International Journal of Food Properties

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“…The major benefits of nanotechnology for food ingredient microencapsulation are [14]: An increase in area may cause the development in bioavailability of flavors and food ingredients: this is often especially important for flavour ingredients that have low solubility and/or low flavor and odour detection thresholds.…”

Section: Nanoencapsulationmentioning

confidence: 99%

“…Carbohydrate and protein based nanocapsules, don't have potential of fully proportion, due to the need of complicated chemical or heat treatments. On the opposite hand, lipid based nanocarriers have the likelihood of commercial production and bear advantage of more encapsulation efficiency and low toxicity [44,14].…”

Section: Materials Used In Producing Nanoencapsulationmentioning

confidence: 99%

Untitled

Patel

Mishra

2021

Asian J. Nanosci. Mater.

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Particle encapsulation is a standard process within the food industry that consists of encapsulating particles within a protective layer, to shield a sensitive ingredient or nucleus from adverse reactions. This consists of encapsulating small particle cores within a protective wall this protective layer may preserve the organoleptic and physico-chemical properties of the products also on improve the palatability of volatile odorous ingredients. Encapsulation of flavors and aromas may be a rapidly expanding process within the food industry. Many aroma compounds must to be converted into solid products before its use as flavouring agents. Nano and microencapsulation technology is very promising area in food industry, which can have an excellent impact on a many category of products including functional foods, packaging, preservatives, antioxidants, flavors and fragrances. Finally, a number of the main challenges within the design and fabrication of nanocapsules & its application in food sector and characterization are highlighted.

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“…Lower solubility Sava et al, 2005;Saluja and Kalonia, 2008;Zimet and Livney, 2009;Kayitmazer et al, 2013;Khare and Vasisht, 2014;Mirafzali et al, 2014;Davidov-Pardo et al, 2015;Sharif et al, 2017 Encapsulating agent High surface area; Improve the controlled release…”

Section: Macro-and Microscale Structuresmentioning

confidence: 99%

Protein-Based Structures for Food Applications: From Macro to Nanoscale

Martins

Bourbon

Pinheiro

et al. 2018

Front. Sustain. Food Syst.

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Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and nanoscale. Consequently, bioactive compounds which are exposed to harsh storage and processing conditions and digestion environment may be protected and their bioavailability could be enhanced. In this review, a range of functional and structural properties of proteins which can be explored to develop macro-, micro-, and nanostructures with numerous promising food applications was discussed. Also, this review points out the relevance of scale on these structures' properties, allowing appropriate tailoring of protein-based systems such as hydrogels and micro-or nanocapsules to be used as bioactive compounds delivery systems. Finally, the behavior of these systems in the gastrointestinal tract (GIT) and the impact on bioactive compound bioavailability are thoroughly discussed.

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Nanoencapsulation in the Food Industry

Cited by 16 publications

References 10 publications

Recent approaches for utilization of food components as nano-encapsulation: a review

Recent approaches for utilization of food components as nano-encapsulation: a review

Untitled

Protein-Based Structures for Food Applications: From Macro to Nanoscale

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