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Application of Nanotechnology in Functional Foods

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Abstract

In food application, encapsulation is a technique in which the functional ingredient is packed inside a protective coating to prevent from chemical or biological degradation during processing, storage, and utilization. Depending upon the size of encapsulated product, it can be termed as micro-encapsulation or nano-encapsulation. The smaller size of nano-encapsulation offers benefits like micro-encapsulation but in better way. Nano-encapsulation provides protection to sensitive bioactive ingredients which then can be added into food products, and it helps in masking off taste and prevents unnecessary interactions with other constituents. It also improves solubility of poorly water-soluble ingredients. Nano-encapsulation enhances the bioavailability of functional ingredients as they are designed in such a way that they protect digestion of bioactive ingredients in stomach and ensure release of food ingredients at a site of action for optimal uptake. Therefore, nanotechnology has great potential for improving the effectiveness and efficiency of delivery of nutraceuticals and bioactive compounds in functional foods to improve human health. However, the nano size is associated with the risk as it can cross the cell barrier. At present, there is no nano-specific guidelines, guidance documents for testing, or testing requirements under any of the existing regulations that relate specifically to nanoparticles in terms of size or other distinct physicochemical properties which may pose a major barrier in commercialization of nano-encapsulated food products.

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Authors and Affiliations

  1. Dairy Chemistry Division, National Dairy Research Institute (NDRI), Karnal, Haryana, 132001, India

    Richa Singh, Bimlesh Mann, Rajan Sharma & Sulaxana Singh

Authors
  1. Richa Singh
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  2. Bimlesh Mann
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  3. Rajan Sharma
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  4. Sulaxana Singh
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Corresponding author

Correspondence to Richa Singh .

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Editors and Affiliations

  1. Amity University Uttar Pradesh, Amity Institute of Nanotechnology, Noida (UP), Uttar Pradesh, India

    Ramesh Namdeo Pudake

  2. Amity Institute of Nanotechnology, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India

    Nidhi Chauhan

  3. Raja Ramanna Fellow, Government of India, ICAR-National Research Center on Plant, Pusa, New Delhi, India

    Chittaranjan Kole

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Singh, R., Mann, B., Sharma, R., Singh, S. (2019). Application of Nanotechnology in Functional Foods. In: Pudake, R., Chauhan, N., Kole, C. (eds) Nanoscience for Sustainable Agriculture. Springer, Cham. https://doi.org/10.1007/978-3-319-97852-9_21

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