The Nanocapsulation Research Progress in Food Industry

Abstract:

The application of nanocapsules in pharmaceutical, cosmetic and food industries has attracted great attention from scientific research. In the food field, nanocapsules of aroma, bioactive components have been gradually widely used in food additives, beverage and nutrition and nutraceuticals, owing to their excellent sustained-release, stability and resistance to oxidation. This concise review focus on several kinds of nanocapsulation techniques, such as emulsion technique, emulsification-solvent evaporation technique, complex coacervation, inclusion complexation, supercritical fluid technique, solvent diaplacement for food ingredients, and then forwards the further development of the nanocapsulation techniques in the food industry.

• Periodical: Applied Mechanics and Materials (Volumes 395-396)
• Pages: 144-148
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.395-396.144
• Online since: September 2013
• Authors: Zuo Bing Xiao, Wei Li, Guang Yong Zhu, Ru Jun Zhou, Yun Wei Niu
• Keywords: Application, Food, Nanocapsulation

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