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Nanoencapsulation Technologies

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Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

Abstract

Technologies for nanoencapsulation of nutraceuticals for the enrichment of food and beverages are being developed and studied intensively, and are gradually becoming implemented by the food industry. The advances in research evidencing the health benefits of nutraceuticals, on the one hand, and the controllable risks involved in food nanotechnology on the other, have led to growing public acceptance. Consumers seek health-promoting foods that would not compromise sensory quality, or be more expensive, and comprise only natural, label-friendly ingredients. The collected knowledge and improved technological abilities generate an exciting plethora of innovative nanostructured delivery systems for nutraceuticals (e.g. nanostructured lipid carriers, nanoliposomes, co-assembled protein nanoparticles and nanofibers, and mixed polysaccharide-surfactant nanovehicles). These are formed using various novel encapsulation technologies, based on top-down, bottom-up or combined approaches. The novel nanovehicles facilitate solubilization and protection through processing, shelf life and digestion. Moreover, such nanovehicles enable programmed release and improved bioavailability of nutraceuticals, resulting in enhanced beneficial health effects.

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  1. Faculty of Biotechnology and Food Engineering, Russell Berrie Nanotechnology Institute, Technion—Israel Institute of Technology, 3200000, Haifa, Israel

    Yoav D. Livney

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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Livney, Y.D. (2017). Nanoencapsulation Technologies. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_5

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