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Liquid-Based Nanoencapsulation Techniques

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Techniques for Nanoencapsulation of Food Ingredients

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

Abstract

Nanoencapsulation is one of the most promising new technologies, having the feasibility to entrap bioactive compounds. It has versatile advantages in terms of targeted site-specific delivery and efficient absorption through cells. This chapter focuses on the various liquid-based nanoencapsulation techniques such as coacervation, inclusion encapsulation, nanoprecipitation, emulsification-solvent evaporation, and supercritical fluid. The current state of knowledge, limitations of these techniques, and recent trends are discussed.

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Authors and Affiliations

  1. Food Engineering Department, CSIR-Central Food Tech. Research Inst., Mysore, India

    C. Anandharamakrishnan

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  1. C. Anandharamakrishnan
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© 2014 C. Anandharamakrishnan

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Anandharamakrishnan, C. (2014). Liquid-Based Nanoencapsulation Techniques. In: Techniques for Nanoencapsulation of Food Ingredients. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9387-7_4

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