Abstract
In this chapter, after a comparison between nanoencapsulation and microencapsulation highlighting their main differences, a systematic and brief overview of nanoencapsulation techniques applicable to food ingredients is provided. These include lipid-based nanoencapsulation systems (nanoemulsions, nanoliposomes, solid lipid nanoparticles, and nanostructured lipid carriers), nature-inspired nanocarriers (caseins, cyclodextrins, and amylose nanohelices), specially equipment based nanoencapsulation systems (electrospinning, electrospraying, nano spray dryer, and micro/nanofluidics), biopolymer nanoparticles (single biopolymer nanocarriers, and complexed biopolymer nanoparticles), and other miscellaneous nanoencapsulation technologies (nanocrystals, dendrimers, and niosomes). For each type of nanocarrier, some studies and recent developments on nanoencapsulation of different food bioactive ingredients are summarized, including phenolic compounds and antioxidants, antimicrobial agents and essential oils, fish oil and essential fatty acids, flavors, natural food colorants, vitamins, and minerals.
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