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Environmental Chemistry Letters

, Volume 17, Issue 4, pp 1471–1483 | Cite as

Methods for nanoemulsion and nanoencapsulation of food bioactives

  • Niharika Walia
  • Nandita DasguptaEmail author
  • Shivendu RanjanEmail author
  • Chidambaram Ramalingam
  • Mansi Gandhi
Review
  • 211 Downloads

Abstract

Nanoencapsulation is a promising technology allowing miniaturized dosage and administration of valuable volatiles, degradable bioactives and biologicals. The produced nanoparticles display qualities such as a sustained availability of active constituents, targeted delivery and enhanced shelf stability. This review presents methods of nanoencapsulation and nanoemulsion, such as solvent evaporation–emulsification, coacervation, nanoprecipitation, inclusion complexation, electrospraying, electrospinning, freeze drying and spray drying. Those methods are particularly relevant for the pharmaceutical, food and agricultural industries.

Keywords

Nanoencapsulation Bioactives Encapsulation efficiency Stability Bioactive release 

Notes

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.School of Bio Sciences and TechnologyVellore Institute of TechnologyVelloreIndia
  2. 2.Faculty of Engineering and the Built EnvironmentUniversity of JohannesburgJohannesburgSouth Africa
  3. 3.School of Advanced SciencesVellore Institute of TechnologyVelloreIndia

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