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Nanoscience in Food and Agriculture 5 pp 81–121Cite as

Nanoemulsions for Nutrient Delivery in Food

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Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 26))

Abstract

Nanoemulsion-based encapsulation is an effective method to improve the solubility of hydrophobic bioactive compounds in food matrices. There is indeed increasing interest for food-grade nanoemulsions as delivery vehicles for the encapsulation of essential oils, phytochemicals, polyunsaturated acid, carotenoids, vitamin, minerals, plant extracts and polyphenols. There is little knowledge on the incorporation of nanoemulsions in real food matrices, on their toxicity and fate in human gut. This chapter reviews nanoemulsion-based encapsulation strategies currently available to food scientists and technologists.

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Authors and Affiliations

  1. Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, 769008, Odisha, India

    DH Lohith Kumar & Preetam Sarkar

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  1. DH Lohith Kumar
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  2. Preetam Sarkar
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Correspondence to Preetam Sarkar .

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  1. School of Biosciences and Technology, VIT University, Vellore, Tamil Nadu, India

    Shivendu Ranjan

  2. School of Biosciences and Technology, VIT University, Vellore, Tamil Nadu, India

    Nandita Dasgupta

  3. Europole Mediterraneen de l’Arbois, CEREGE INRA, Aix en Provence Cedex 04, France

    Eric Lichtfouse

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Lohith Kumar, D., Sarkar, P. (2017). Nanoemulsions for Nutrient Delivery in Food. In: Ranjan, S., Dasgupta, N., Lichtfouse, E. (eds) Nanoscience in Food and Agriculture 5. Sustainable Agriculture Reviews, vol 26. Springer, Cham. https://doi.org/10.1007/978-3-319-58496-6_4

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