Abstract
Nanoencapsulation is a kind of edible-coating approach for bioactive components and is widely used to protect different bioactive compounds including phenolic compounds, essential oils, essential fatty acids, and aroma components, which are beneficial for human health. The encapsulation approach includes entrapping the bioactive components (core material) within carrier materials for improved stability. The carrier or wall materials for developing nanoencapsulates are carbohydrates (dextrans, malto-dextrans, starch, gum aerobic, etc.), proteins (whey protein isolates, etc.), lipids, and emulsifiers, etc. On the other hand, the core materials for the nanoencapsulation fabrication are polyphenols, essential oils, food colorants, minerals, vitamins, and others. However, the nanoencapsulates can be obtained in several forms such as mononuclear, multishell, multicore, and matrix. For the fabrication of nanoencapsulates, the various nanocarrier materials include nanoemulsions, nanogels, nanofibers, nanoliposomes, biopolymeric-based nanoparticles, and others. Additionally, the several fabrication techniques of nanoencapsulation are spray drying, freeze drying, fluidized bed coating, centrifugal extrusion, supercritical fluid method, spray cooling, hot-melt coating, ionic gelation, solvent evaporation method, coacervation, etc. Based on this discussion, the chapter will provide an overview of various aspects of nanoencapsulation in a wide area.
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Ghosh, T., Mahansaria, R., Katiyar, V. (2021). Nanoencapsulation: Prospects in Edible Food Packaging. In: Nanotechnology in Edible Food Packaging. Materials Horizons: From Nature to Nanomaterials. Springer, Singapore. https://doi.org/10.1007/978-981-33-6169-0_10
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