Nanoencapsulation and Powder Delivery of Bioactive Compounds Using Nanotechnology and Freeze-Drying Techniques
Year: 2025
Type: book-chapter
Abstract: One of the increasing applications of nanotechnology in food science is the nanoencapsulation of bioactive compounds. Nanoencapsulation is desired to increase the solubility, bioactivity, and bioavailability of bioactive compounds or to protect them against environmental conditions. However, bioactive compounds encapsulated in various nanosuspensions need to be converted into further forms to maintain their stability for long-term storage. Therefore, it is important to stabilize the product while preserving its functional properties through drying technologies. Freeze-drying technique is an important final step in nanoencapsulation because it stabilizes nanoscale materials by maintaining their structure and properties. Freeze-drying technology is used to remove solvents from nanoparticle suspensions developed for the transport of bioactive compounds. Thanks to this technology, stable nanopowder products can be obtained to deliver bioactive compounds. This chapter summarizes advances in the applications of the freeze-drying technique to obtain nanoencapsulated powders, encapsulation efficiencies, and bioactive properties of freeze-dried nanoencapsulated powders incorporating phenolic compounds, essential oils, and oils rich in polyunsaturated fatty acids. The chapter emphasizes the significance of nanoencapsulating bioactive compounds using nanotechnology and delivering them in powdered form using freeze drying, highlighting their potential and innovative applications in the food industry.
Source: Food science and nutrition
Author: Dilara Konuk Takma
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4409088043