Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition)

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-- Front Matter....Pages i-x Nanoencapsulation of Food Bioactive Compounds....Pages 1-6 Techniques for Formation of Nanoemulsions....Pages 7-16 Bioactive Entrapment Using Lipid-Based Nanocarrier Technology....Pages 17-28 Liquid-Based Nanoencapsulation Techniques....Pages 29-41 Electrospraying and Electrospinning Techniques for Nanoencapsulation....Pages 43-49 Drying Techniques for Nanoencapsulation....Pages 51-60 Applications of Food-Grade Nanoemulsions....Pages 61-64 Characterization of Nanoparticles....Pages 65-67 Safety and Regulations: Current Scenario and Scope....Pages 69-72 Back Matter....Pages 73-89 1. Nanoencapsulation of food bioactive compounds 2. Techniques for formation of nanoemulsions 3. Bioactive entrapment using lipid-based nanocarrier technology 4. Liquid-based nanoencapsulation techniques 5. Electrospraying and electrospinning techniques for nanoencapsulation 6. Drying techniques for nanoencapsulation 7. Applications of food-grade nanoemulsions 8. Characterization of nanoparticles 9. Safety and regulations: current scenario and scope.