Nanoencapsulation involves packing nanoparticles, like those of desired nutrients, into a second shell to make nanocapsules. Within healthcare, the technique offers the potential for targeted delivery of medicines. Within the food industry, it could allow foods to be full of nanoparticles which will much more efficiently deliver nutrients to cells.
Many nutrients are essential for permanent health, which can help us to take care of a healthy system. Not all of those are compatible with nanoencapsulation, however. Nutrients that will be targeted for nanoencapsulation are typically people who are less soluble in water - these include vitamins and antioxidants like carotenoids, omega-3 fatty acids, tea polyphenols, curcumin, coenzyme Q10, and quercetin. Nanoencapsulation not only enhances the aqueous solubility and stability of the bioactive compounds but also provides controlled release to guard their biological/pharmacological activity within the body.
The most commonly used techniques for compound encapsulation are nanoprecipitation, nano emulsification, coacervation, spray drying, electrospinning and electrospray, solvent evaporation and other methods that are reviewed during this chapter.
Oils are vital substances in human nutrition. However, they're sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oil suitable applications are increasingly studied. Nanotechnology has become one of the foremost promising studied technologies that would revolutionize conventional food science and therefore the food industry. Oil nanoencapsulation might be a promising alternative to extend stability and improve the bioavailability of nano encapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially within the food industry.
Nanotechnology has been suggested to positively impact the sector of food science by increasing the shelf-life of food products, enabling better contaminant tracking and tracing methods, creating an improved food storage strategies, and advancing the incorporation of health supplements or antibacterial agents into food. Thus, nanotechnology indeed greatly contributes to food science.
For more details: https://nanomaterials.nanotechconferences.org/
Nano Med 2020