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Methods for nanoemulsion and nanoencapsulation of food bioactives
Walia N, Dasgupta N, Ranjan S, ,
Published in Springer Science and Business Media LLC
Volume: 17
Issue: 4
Pages: 1471 - 1483
Nanoencapsulation is a promising technology allowing miniaturized dosage and administration of valuable volatiles, degradable bioactives and biologicals. The produced nanoparticles display qualities such as a sustained availability of active constituents, targeted delivery and enhanced shelf stability. This review presents methods of nanoencapsulation and nanoemulsion, such as solvent evaporation–emulsification, coacervation, nanoprecipitation, inclusion complexation, electrospraying, electrospinning, freeze drying and spray drying. Those methods are particularly relevant for the pharmaceutical, food and agricultural industries. © 2019, Springer Nature Switzerland AG.
About the journal
JournalData powered by TypesetEnvironmental Chemistry Letters
PublisherData powered by TypesetSpringer Science and Business Media LLC
Open AccessNo