engleski

Nanoscale nutrient delivery systems

This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated fatty acids, peptides, amino acids, etc.) in food production and their biological activity on consumption are restricted by various physicochemical and biological constraints. The first part of the chapter summarizes encapsulation benefits (increased stability against physical, chemical or enzymatic degradation, reduction of undesired tastes/odors, conversion of liquids to solid forms, controlled release, etc.) with a special focus on increased bioavailability. Then, the physicochemical and physiological conditions prevailing in different regions of gastrointestinal tract (GIT) are described in relation to the impact of encapsulation on the bioaccessibility of nutrients. The main part of the chapter refers to different techniques used to fabricate nanoparticulate encapsulates, described from the engineering aspect, that is, the impact of process conditions on nanoparticle properties. Advantages and limitations of nanoencapsulation technologies versus common microencapsulation technologies are emphasized to get a critical point of view on perspectives for industrial applications. Finally, characteristics (composition, structure, dimensions, interfacial properties, loading, and stability) of different nanoparticle-based delivery systems (micelles, nanoemulsions, complexes, lipid-based nanoparticles, and biopolymer-based nanoparticles) are compared with a special focus on release properties.

Nanocarrier, Nanocoacervate, Nanoprecipitation, Nanoemulsification, Cyclodextrin

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