Volume 15, Issue 57, 2026 (January – March)
Review Article
Nanoencapsulation in Food Systems: Techniques, Applications, Challenges and Future Perspectives
Kamaldeep Kour, Julie D. Bandral, Monika Sood, and Mehnaza Bashir
Keywords: Nanoencapsulation, nanotechnology, bioactive compounds, coacervation, target delivery
DOI:10.37273/chesci.cs1720561101
Abstract
One of the many diverse and quickly embraced nanotechnology in the food business is nano-encapsulation. It is an emerging technology that involves the encapsulation of active ingredients or bioactive compounds and could be suitable for delivering such protected compounds to target biological systems within nanometer- scale carriers. This review also focuses on different methods, which have been used for encapsulation purposes such as coacervation, ionic gelation, nano-precipitation, nano spray drying and ultra-sonification. In addition to improving food’s nutritional value and overall health, nanotechnology can also improve food’s sensory qualities, storage, and target distribution, as this study explored. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nano encapsulation of bioactive compounds are also highlighted.
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