Methods for nanoemulsion and nanoencapsulation of food bioactives

Abstract Nanoencapsulation is a promising technology allowing miniaturized dosage and administration of valuable volatiles, degradable bioactives and biologicals. The produced nanoparticles display qualities such as a sustained availability of active constituents, targeted delivery and enhanced shelf stability. This review presents methods of nanoencapsulation and nanoemulsion, such as solvent evaporation–emulsification, coacervation, nanoprecipitation, inclusion complexation, electrospraying, electrospinning, freeze drying and spray drying. Those methods are particularly relevant for the pharmaceutical, food and agricultural industries..

Medienart:

E-Artikel

Erscheinungsjahr:

2019

Erschienen:

2019

Enthalten in:

Zur Gesamtaufnahme - volume:17

Enthalten in:

Environmental chemistry letters - 17(2019), 4 vom: 01. Juni, Seite 1471-1483

Sprache:

Englisch

Beteiligte Personen:

Walia, Niharika [VerfasserIn]
Dasgupta, Nandita [VerfasserIn]
Ranjan, Shivendu [VerfasserIn]
Ramalingam, Chidambaram [VerfasserIn]
Gandhi, Mansi [VerfasserIn]

Links:

Volltext [lizenzpflichtig]

BKL:

43.12

Themen:

Bioactive release
Bioactives
Encapsulation efficiency
Nanoencapsulation
Stability

doi:

10.1007/s10311-019-00886-w

funding:

Förderinstitution / Projekttitel:

PPN (Katalog-ID):

SPR009437142