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/
Contact:
James Wilson
Program Manager
Nano Med 2020
nanomedicine@memeetings.com
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