Techniques for Nanoencapsulation of Food Ingredients

  • C.¬†Anandharamakrishnan

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-x
  2. C. Anandharamakrishnan
    Pages 1-6
  3. C. Anandharamakrishnan
    Pages 7-16
  4. C. Anandharamakrishnan
    Pages 29-41
  5. C. Anandharamakrishnan
    Pages 51-60
  6. C. Anandharamakrishnan
    Pages 61-64
  7. C. Anandharamakrishnan
    Pages 65-67
  8. C. Anandharamakrishnan
    Pages 69-72
  9. Back Matter
    Pages 73-89

About this book


Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.


bioactive compounds encapsulation nanoparticles

Authors and affiliations

  • C.¬†Anandharamakrishnan
    • 1
  1. 1.Human Resources DevelopmentCSIR-Central Food Tech. Research Inst.MysoreIndia

Bibliographic information

  • DOI
  • Copyright Information C. Anandharamakrishnan 2014
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-9386-0
  • Online ISBN 978-1-4614-9387-7
  • Series Print ISSN 2197-571X
  • Series Online ISSN 2197-5728
  • About this book