Nanoencapsulation Techniques for Food Bioactive Components: A Review

被引：530

作者：

Ezhilarasi, P. N. ^{[1
]}

Karthik, P. ^{[1
]}

Chhanwal, N. ^{[1
]}

Anandharamakrishnan, C. ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, CSIR, Mysore 570020, Karnataka, India

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2013年 / 6卷 / 03期

关键词：

Nanoencapsulation; Bioactive compounds; Nanoemulsions; Biopolymers; Drying techniques; CONTROLLED DRUG-DELIVERY; BETA-CAROTENE; FISH-OIL; BIODEGRADABLE NANOPARTICLES; PROTEIN DELIVERY; WHEY PROTEINS; IN-VITRO; FORMULATION; STABILITY; NANOEMULSIONS;

D O I：

10.1007/s11947-012-0944-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：628 / 647

页数：20

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