Nanoparticle formation by nanospray drying & its application in nanoencapsulation of food bioactive ingredients

Abstract

Abstract Incorporation of bioactive ingredients to food product is the most active research area in the field of food processing, mainly because of their health-promoting benefits. Direct incorporation of these ingredients to the food system results in their instability to the environment which limits their industrial application. Encapsulation protects the bioactive food ingredients against adverse environmental conditions such as food processing, handling, storage and physiological digestion until delivered in the proper human organ where the function is needed by packaging in its structure which also ensures its controlled release at the right site. Number of researchers have developed various encapsulation techniques for protecting these bioactive food ingredients in capsules of nano-sized particle or nano-emulsions which enhances their bioavailability attributed due to the increased surface to volume ratio. Nanoencapsulation using nanospray drying is a promising technique for the production of nanoparticles which has great potential in the food industry for the production of bioactive ingredients. The purpose of this review paper is to enlighten on the working principle and mechanism of nanospray drying, its components and the functionality of nanoparticles. Further, this paper summarizes the recent information on applications of nanospray drying in the nanoencapsulation of food bioactive ingredients.