2021
DOI: 10.1080/10942912.2021.1953067
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Recent approaches for utilization of food components as nano-encapsulation: a review

Abstract: 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 fo… Show more

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Cited by 40 publications
(15 citation statements)
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“…The top-down technique incorporates the use of precise instruments that allow for size reduction and structure formation for the desired application of the nanomaterials being generated. particales are created using the bottom-up technique by the self-assembly and self-association of molecules, which are influenced by a variety of factors such as pH, temperature, and ionic power (Tahir et al, 2021).…”
Section: Nano-encapsulationmentioning
confidence: 99%
“…The top-down technique incorporates the use of precise instruments that allow for size reduction and structure formation for the desired application of the nanomaterials being generated. particales are created using the bottom-up technique by the self-assembly and self-association of molecules, which are influenced by a variety of factors such as pH, temperature, and ionic power (Tahir et al, 2021).…”
Section: Nano-encapsulationmentioning
confidence: 99%
“…Developing epidemiological strategies to enrich foods with these compounds may constitute a public health strategy to reduce the risks of developing diseases like the ones mentioned above. In addition, dietary supplements enriched with polyphenols may be an effective way to increase consumption in the population, with favorable long-term results ( 16 , 87 , 88 ).…”
Section: The Molecular Structure and Role Of Polyphenolic Compounds F...mentioning
confidence: 99%
“…Polyphenolic compounds have limited stability in human gastrointestinal ambient, such as intestinal pH, enzyme action, and intestinal microbiota, reducing the absorption of intact structures and bioavailability and significantly affecting functional activity ( 14 , 15 ). Thus, the nanoencapsulation of these natural compounds can be an alternative to enable technological inclusion in different food matrices ( 16 ).…”
Section: Introductionmentioning
confidence: 99%
“…Nanoencapsulation techniques produce active component nanosuspensions with a coating or encapsulated with either wall materials in dried or liquid [ 107 ] The chemical structure of nutraceuticals can be safeguarded with the possibility of associated environmental agents, which involves light, oxygen, pH, radicals, and temperature. It enables site-specific delivery, increases bioavailability, and permits the controlled release of encapsulated compounds ( Figure 2 ) [ 108 ].…”
Section: Nanotechnology As a Nutraceutical Properties Enhancement Str...mentioning
confidence: 99%