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Nanoencapsulation Techniques for Food Bioactive Components: A Review

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

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Official URL: http://dx.doi.org/10.1007/s11947-012-0944-0


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.

Item Type: Article
Additional Information: Unmapped bibliographic data: LA - English [Field not mapped to EPrints] J2 - Food Bioprocess Technol [Field not mapped to EPrints]
Uncontrolled Keywords: Nanoencapsulation, Bioactive compounds, Nanoemulsions, Biopolymers, Drying techniques
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Dec 2016 07:34
Last Modified: 08 Dec 2016 07:34
URI: http://ir.cftri.com/id/eprint/11185

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