Abstract
Nanotechnology is increasingly used in food science, and one of the lines of research is the nanoencapsulation of bioactive compounds. While these compounds promote improvements in human health, they are often improperly absorbed. Thus, nanostructured systems improve several characteristics, such as protection against degradation, solubility, stability, and bioavailability, among others. However, the development of nanostructures faces many challenges, from choosing the best method to obtain them to identifying the type of nanomaterial ideal for a bioactive compound of interest. In addition, the characterization of toxicological effects is sought by specific regulation for safety in human consumption and the environment, such as the use of green synthesis.
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