naa a22 4500 510725589 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-012-0944-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0944-0 Nanoencapsulation Techniques for Food Bioactive Components: A Review [Elektronische Daten] [P. Ezhilarasi, P. Karthik, N. Chhanwal, C. Anandharamakrishnan] The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification-solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted. Springer Science+Business Media, LLC, 2012 Nanoencapsulation nationallicence Bioactive compounds nationallicence Nanoemulsions nationallicence Biopolymers nationallicence Drying techniques nationallicence Ezhilarasi P. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut Karthik P. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut Chhanwal N. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut Anandharamakrishnan C. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 628-647 1935-5130 6:3<628 2013 6 11947 https://doi.org/10.1007/s11947-012-0944-0 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0944-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ezhilarasi P. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Karthik P. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Chhanwal N. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Anandharamakrishnan C. Human Resource Development, CSIR—Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 628-647 1935-5130 6:3<628 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer