Current Processing Methods in the Development of Micro- and Nanoencapsulation from Edible Polymers

  • Teresita Arredondo-Ochoa
  • Carlos Regalado-González
  • Olga Martín-BellosoEmail author


Micro- and nanoencapsulation are processes that enclose a substance within a wall material at the micro and nano scale levels. This technology shows an important role in the food industry due to the many advantages and a variety of new properties that it can offer to the encapsulated material. Among them it can be highlighted the improvement of stability by protecting a food ingredient from an adverse environment, masking organoleptic properties, facilitation of handling equipment, enhanced bioavailability of bioactive compounds, and controlled release, which could reduce doses and potential toxicity of the encapsulated compound. Edible polymers such as polysaccharides and proteins have been proposed as wall materials in micro- and nanoencapsulation, due to the benefits that they offer over synthetic polymers. In addition, edible polymers are highly available, safe, convenient, and can increase the quality of the final product. Hence, the techniques used to successfully achieve these processes depend on the carrier wall materials used. This chapter will focus on describing the characteristics of the different processing methods used for the production of micro- and nanoencapsulated compounds, their advantages, disadvantages and applications. It will also provide insights about recent advances in this area.


Biopolymers Lipids Polysaccharides Proteins 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Teresita Arredondo-Ochoa
    • 1
  • Carlos Regalado-González
    • 1
  • Olga Martín-Belloso
    • 2
    Email author
  1. 1.DIPA, PROPAC, Facultad de QuímicaUniversidad Autónoma de QuerétaroQuerétaroMexico
  2. 2.Department of Food TechnologyUniversity of Lleida–Agrotecnio CenterLleidaSpain

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