Abstract
Encapsulation of biologically active components such as nutraceuticals may improve bioactivity, e.g., by improving adsorption and uptake of components during digestion. In the case of food antimicrobials, encapsulation may increase the effectiveness of concentration of bioactive compounds in areas of the food system where target microorganisms are preferentially located (e.g., in water-rich phases or at solid–liquid interfaces). Novel nanoencapsulation systems are particularly suited to the task of protecting ingredients and controlling the delivery to sites of action. This is because compared to larger microcapsules they often have superior physical and chemical stability and better compatibility with food matrices and allow the targeting of bacterial surfaces through tailoring of interfacial properties (interfacial engineering). They also enable high concentrations of very lipophilic functional components that are evenly dispersed in aqueous phases. In the context of food safety, the technology clearly has the potential to improve the utilization of food preservatives to combat foodborne diseases and overcome activity losses upon introduction in complex food systems.
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