Techniques for Nanoencapsulation of Food Ingredients

Nonfiction, Science & Nature, Science, Other Sciences, Nanostructures, Technology, Food Industry & Science
Cover of the book Techniques for Nanoencapsulation of Food Ingredients by C. Anandharamakrishnan, Springer New York
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Author: C. Anandharamakrishnan ISBN: 9781461493877
Publisher: Springer New York Publication: November 26, 2013
Imprint: Springer Language: English
Author: C. Anandharamakrishnan
ISBN: 9781461493877
Publisher: Springer New York
Publication: November 26, 2013
Imprint: Springer
Language: English

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

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Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

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