Skip to main content
SpringerLink
Log in

Nano-encapsulation for Nutrition Delivery

  • Chapter
  • First Online:
Nanobiotechnology in Food: Concepts, Applications and Perspectives

Abstract

This chapter is aiming to discuss nanoencapsulation of various water-insoluble materials. Nanoencapsulation is a technique to improve the stability of insoluble bioactive compounds in water. Nanoencapsulation not only enhances the aqueous solubility and stability of the bioactive compounds but also provides controlled release to protect their biological/pharmacological activity in the body. At the same time, bioavailability improves by controlling the release, and thus the probability of repeated use can be reduced. Various techniques are used for the nanoencapsulation of bioactive compounds for improving their release in the target site. The most commonly used techniques for compound encapsulation are nanoprecipitation, nanoemulsification, coacervation, spray drying, electrospinning and electrospray, solvent evaporation and other methods that are reviewed in this chapter.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 119.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abbas S, Da Wei C, Hayat K, Xiaoming Z. Ascorbic acid: microencapsulation techniques and trends—a review. Food Rev Int. 2012;28(4):343–74.

    Article  CAS  Google Scholar 

  • Aghbashlo M, Mobli H, Madadlou A, Rafiee S. Integrated optimization of fish oil microencapsulation process by spray drying. J Microencapsul. 2012;29(8):790–804.

    Article  CAS  PubMed  Google Scholar 

  • Ai H, Jones SA, de Villiers MM, Lvov YM. Nano-encapsulation of furosemide microcrystals for controlled drug release. J Control Release. 2003;86(1):59–68.

    Article  CAS  PubMed  Google Scholar 

  • Amjadi I, Rabiee M, Hosseini M, Sefidkon F, Mozafari M. Nanoencapsulation of hypericum perforatum and doxorubicin anticancer agents in PLGA nanoparticles through double emulsion technique. Micro Nano Lett. 2013;8(5):243–7.

    Article  CAS  Google Scholar 

  • Anandharamakrishnan C. Techniques for nanoencapsulation of food ingredients. Berlin: Springer; 2014.

    Book  Google Scholar 

  • Anarjan N, Ghaz Jahanian MA, Sayyar Z, Mohamadlou M, Najafi S, Pazhohnia Z, Jaberi N. Production of nanodispersions by solvent-displasment technique. In: Jafarizadeh-Malmiri H, Berenjian A, editors. High value processing technologies. Hauppauge: Nova Science Publishers; 2016.

    Google Scholar 

  • Augustin MA, Sanguansri L, Lockett T. Nano-and micro-encapsulated systems for enhancing the delivery of resveratrol. Ann N Y Acad Sci. 2013;1290(1):107–12.

    Article  CAS  PubMed  Google Scholar 

  • Bhushani JA, Anandharamakrishnan C. Electrospinning and electrospraying techniques: potential food based applications. Trend Food Sci Technol. 2014;38(1):21–33.

    Article  Google Scholar 

  • Butstraen C, Salaün F. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan. Carbohydr Polym. 2014;99:608–16.

    Article  CAS  PubMed  Google Scholar 

  • Calvo P, Remuñan-López C, Vila-Jato JL, Alonso MJ. Chitosan and chitosan/ethylene oxide-propylene oxide block copolymer nanoparticles as novel carriers for proteins and vaccines. Pharm Res. 1997a;14(10):1431–6.

    Article  CAS  PubMed  Google Scholar 

  • Calvo P, Remuñan-López C, Vila-Jato JL, Alonso M. Novel hydrophilic chitosan-polyethylene oxide nanoparticles as protein carriers. J Appl Polym Sci. 1997b;63(1):125–32.

    Article  CAS  Google Scholar 

  • Carneiro HC, Tonon RV, Grosso CR, Hubinger MD. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng. 2013;115(4):443–51.

    Article  CAS  Google Scholar 

  • Cerqueira MA, Pinheiro AC, Silva HD, Ramos PE, Azevedo MA, Flores-López ML, Rivera MC, Bourbon AI, Ramos OL, Vicente AA. Design of bio-nanosystems for oral delivery of functional compounds. Food Eng Rev. 2014;6(1–2):1–19.

    Article  CAS  Google Scholar 

  • Dang S, Gupta S, Bansal R, Ali J, Gabrani R. Nano-encapsulation of a natural polyphenol, green tea catechins: way to preserve its antioxidative potential. In: Free radicals in human health and disease. Springer; 2015. p. 397–415.

    Google Scholar 

  • Dupeyrón D, González M, Sáez V, Ramón J, Rieumont J. Nano-encapsulation of protein using an enteric polymer as carrier. In: IEE Proceedings-Nanobiotechnol, vol. 152. IET; 2005; p. 165–168.

    Google Scholar 

  • Esfanjani AF, Jafari SM. Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds. Colloids Surf B: Biointerfaces. 2016;146:532–43.

    Article  Google Scholar 

  • Fathi M, Mozafari M-R, Mohebbi M. Nanoencapsulation of food ingredients using lipid based delivery systems. Trend Food Sci Technol. 2012;23(1):13–27.

    Article  CAS  Google Scholar 

  • Fathi M, Martín Á, McClements DJ. Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trend Food Sci Technol. 2014;39(1):18–39.

    Article  CAS  Google Scholar 

  • Garti N. Delivery and controlled release of bioactives in foods and nutraceuticals. Amsterdam: Elsevier; 2008.

    Google Scholar 

  • Ghayempour S, Montazer M. Micro/nanoencapsulation of essential oils and fragrances: focus on perfumed, antimicrobial, mosquito-repellent and medical textiles. J Microencapsul. 2016;33(6):497–510.

    Article  CAS  PubMed  Google Scholar 

  • Gutiérrez FJ, Albillos SM, Casas-Sanz E, Cruz Z, García-Estrada C, García-Guerra A, García-Reverter J, García-Suárez M, Gatón P, González-Ferrero C. Methods for the nanoencapsulation of β-carotene in the food sector. Trend Food Sci Technol. 2013;32(2):73–83.

    Article  Google Scholar 

  • Hădărugă N, Hădărugă D, Bandur G, Riviş A, Pârvu D, Lupea A. Protection and controlled release of fatty acids and essential oils by nanoencapsulation in cyclodextrins (a review). J Agroalimentary Process Technol. 2008;14(2):381–9.

    Google Scholar 

  • Jafari SM, Assadpoor E, Bhandari B, He Y. Nano-particle encapsulation of fish oil by spray drying. Food Res Int. 2008;41(2):172–83.

    Article  CAS  Google Scholar 

  • Jarunglumlert T, Nakagawa K. Spray drying of casein aggregates loaded with β-carotene: influences of acidic conditions and storage time on surface structure and encapsulation efficiencies. Dry Technol. 2013;31(13–14):1459–65.

    Article  CAS  Google Scholar 

  • Jaworek A. Electrostatic micro-and nanoencapsulation and electroemulsification: a brief review. J Microencapsul. 2008;25(7):443–68.

    Article  CAS  PubMed  Google Scholar 

  • Jung EY, Hong KB, Son HS, Suh HJ, Park Y. Effect of layer-by-layer (LbL) encapsulation of nano-emulsified fish oil on their digestibility ex vivo and skin permeability in vitro. Prev Nutr Food Sci. 2016;21(2):85.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Katouzian I, Jafari SM. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trend Food Sci Technol. 2016;53:34–48.

    Article  CAS  Google Scholar 

  • Livney YD. Nanostructured delivery systems in food: latest developments and potential future directions. Curr Opinion Food Sci. 2015;3:125–35.

    Article  Google Scholar 

  • Luengo J, Weiss B, Schneider M, Ehlers A, Stracke F, König K, Kostka K-H, Lehr C-M, Schaefer U. Influence of nanoencapsulation on human skin transport of flufenamic acid. Skin Pharm Physiol. 2006;19(4):190–7.

    Article  CAS  Google Scholar 

  • Luo Y, Zhou X. Nanoencapsulation of a hydrophobic compound by a miniemulsion polymerization process. J Polym Sci Part A Polym Chem. 2004;42(9):2145–54.

    Article  CAS  Google Scholar 

  • Mozafari MR, Flanagan J, Matia-Merino L, Awati A, Omri A, Suntres ZE, Singh H. Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. J Sci Food Agric. 2006;86(13):2038–45.

    Article  CAS  Google Scholar 

  • Nagavarma B, Yadav HK, Ayaz A, Vasudha L, Shivakumar H. Different techniques for preparation of polymeric nanoparticles-a review. Asian J Pharm Clin Res. 2012;5(3):16–23.

    CAS  Google Scholar 

  • Neo YP, Ray S, Jin J, Gizdavic-Nikolaidis M, Nieuwoudt MK, Liu D, Quek SY. Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: a physicochemical study based on zein-gallic acid. Food Chem. 2013;136(2):1013–21.

    Article  CAS  PubMed  Google Scholar 

  • Noronha CM, Granada AF, de Carvalho SM, Lino RC, de OB Maciel MV, Barreto PLM. Optimization of α-tocopherol loaded nanocapsules by the nanoprecipitation method. Ind Crops Prod. 2013;50:896–903.

    Article  CAS  Google Scholar 

  • Nuruzzaman M, Rahman MM, Liu Y, Naidu R. Nanoencapsulation, nano-guard for pesticides: a new window for safe application. J Agric Food Chem. 2016;64(7):1447–83.

    Article  CAS  PubMed  Google Scholar 

  • O’Connor G, Gleeson LE, Fagan-Murphy A, Cryan S-A, O’Sullivan MP, Keane J. Sharpening nature’s tools for efficient tuberculosis control: a review of the potential role and development of host-directed therapies and strategies for targeted respiratory delivery. Adv Drug Deliv Rev. 2016;102:33–54.

    Article  PubMed  Google Scholar 

  • Pandey R, Ahmad Z, Sharma S, Khuller G. Nano-encapsulation of azole antifungals: potential applications to improve oral drug delivery. Int J Pharm. 2005;301(1):268–76.

    Article  CAS  PubMed  Google Scholar 

  • Quintanilla-Carvajal MX, Camacho-Díaz BH, Meraz-Torres LS, Chanona-Pérez JJ, Alamilla-Beltrán L, Jimenéz-Aparicio A, Gutiérrez-López GF. Nanoencapsulation: a new trend in food engineering processing. Food Eng Rev. 2010;2(1):39–50.

    Article  Google Scholar 

  • Ramachandraiah K, Han SG, Chin KB. Nanotechnology in meat processing and packaging: potential applications—a review. Asian-Australasian J Anim Sci. 2015;28(2):290.

    Article  Google Scholar 

  • Reis CP, Neufeld RJ, Ribeiro AJ, Veiga F. Nanoencapsulation I. Methods for preparation of drug-loaded polymeric nanoparticles. Nanomedicine. 2006a;2(1):8–21.

    Article  CAS  PubMed  Google Scholar 

  • Reis CP, Neufeld RJ, Ribeiro AJ, Veiga F. Nanoencapsulation II. Biomedical applications and current status of peptide and protein nanoparticulate delivery systems. Nanomedicine. 2006b;2(2):53–65.

    Article  CAS  PubMed  Google Scholar 

  • Sohani OR. Nanoencapsulation system for delivery of protein and peptide—a review. J Biomed Pharm Res. 2013;2(2):58–64.

    CAS  Google Scholar 

  • Stijnman AC, Bondar I, Tromp RH. Electrospinning of food-grade polysaccharides. Food Hydrocoll. 2011;25(5):1393–8.

    Article  CAS  Google Scholar 

  • Sumithra M, Raaja NV. Micro-encapsulation and nano-encapsulation of denim fabrics with herbal extracts. Indian J Fibre Text Res. 2012;37(4):321–5.

    CAS  Google Scholar 

  • Xiao J, Cao Y, Huang Q. Edible nanoencapsulation vehicles for oral delivery of phytochemicals: a perspective paper. J Agric Food Chem. 2017;65(32):6727–35.

    Article  CAS  PubMed  Google Scholar 

  • Xing F, Cheng G, Yi K, Ma L. Nanoencapsulation of capsaicin by complex coacervation of gelatin, acacia, and tannins. J Appl Polym Sci. 2005;96(6):2225–9.

    Article  CAS  Google Scholar 

  • Yadav SC, Kumari A, Yadav R. Development of peptide and protein nanotherapeutics by nanoencapsulation and nanobioconjugation. Peptides. 2011;32(1):173–87.

    Article  CAS  PubMed  Google Scholar 

  • Zhu F. Encapsulation and delivery of food ingredients using starch based systems. Food Chem. 2017;229:542–52.

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Chemical Engineering, East Azarbaijan, Sahand University of Technology, Tabriz, Iran

    Hoda Jafarizadeh-Malmiri & Zahra Sayyar

  2. Faculty of Chemical Engineering, East Azarbaijan, Islamic Azad University Tabriz Branch, Tabriz, Iran

    Navideh Anarjan

  3. Faculty of Engineering, The University of Waikato, Hamilton, Waikato, New Zealand

    Aydin Berenjian

Authors
  1. Hoda Jafarizadeh-Malmiri
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zahra Sayyar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Navideh Anarjan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Aydin Berenjian
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Jafarizadeh-Malmiri, H., Sayyar, Z., Anarjan, N., Berenjian, A. (2019). Nano-encapsulation for Nutrition Delivery. In: Nanobiotechnology in Food: Concepts, Applications and Perspectives. Springer, Cham. https://doi.org/10.1007/978-3-030-05846-3_7

Download citation

Publish with us

Policies and ethics

Search

Navigation