Nanoencapsulation for Food Products Are Witnessing High Popularity As It Is Increasing the Shelf Life of Sensitive Food Ingredients

 

Nanoencapsulation refers to a new technology to encapsulate hazardous materials in the nanoscale size using techniques like nano-emulsifying, nanocompacting, and nanoemulsified encapsulation. It has been found to be an excellent method to trap hazardous chemical substances like herbicides, pesticides, and chlorine while offering safety and durability to food. Moreover, it also provides for the complete safety of food from contamination through its encapsulation capability. It also offers protection against food spillage and other types of damage that may occur in the processing area during the preparation, packaging, or storage of these hazardous materials.

Recent surveys show the rising popularity of the new nanoencapsulation for food products worldwide. In fact, many countries have already included it in their list of compulsory items for food manufacturing plants. As of now, this technology can be used in the production of food products like enzymes, vitamins, and pharmaceuticals. However, with the demand for nano-encapsulates increasing in the future, it is expected that its scope will expand to more functional foods. In food and beverages, the scope of nanoencapsulation in the manufacturing process is wide. Some examples include carbon dioxide containment for steam vapor compression, liposomes for use in the manufacture of textiles and oils, emulsification for the purification of water and other fluids, and hydrogels for transportation and packaging.

Carbon nanotubes are one of the emerging technologies that utilize carbon nano-materials for collision and fusion (covalent bonding) processes. Carbon nanotubes (C nanotubes) have numerous interesting features such as being highly rigid, non-toxic, free of harmful enzymes, thermally unaffected, and with superior surface physical properties. These features make carbon nano-materials an ideal source for encapsulating active substances for medical and other pharmaceutical applications. Since it is very safe to handle and has no toxic components, the preparation of this type of materials for use in pharmaceuticals is easy. The materials are characterized by high electrical and mechanical properties for easy application.

Nanoencapsulation using different techniques: When small particles are immobilized using electrostatic charges, the substances can be encapsulated. The magnetic charge on the other hand can help in attracting the molecules by making them repel each other. Electrochemical and electrostatic coagulation are two of the different techniques used for encapsulation. Another method of encapsulation is accomplished by using fluorescent protein ligase as the reagent.

Fluorescent protein ligase has the capability to release free radicals that can help in destroying foreign particles. Therefore, the application of nanoencapsulation will help in protecting the bioactive ingredients from degradation. The other important benefit of nanoencapsulation for food products is the use of nanoencapsulation for the transportation of bioactive ingredients in pharmaceuticals and food products. Food products such as cosmetics and medical devices are the common items that come into contact with nanoencapsulation. The process of encapsulation helps in the transportation of fat-soluble compounds. Liposomes, tiny spherical lipids present in red blood cells, can also be encapsulated using the technique. Using controlled release nanoencapsulation for food products means that the solid particles released in the process remain insoluble. This will help in the protection of the bioactive compounds and their stability. Recent research has shown that the encapsulation of liposomes helped in the activation of the programmed death receptor and the prevention of its invasion into the nucleus.