Nanoencapsulation in functional foods: improving delivery, stability, and sustainability of bioactive compounds

作者：Muhammad Waqar, Vasanthkumar SS, Qudrat Ullah, Farhang Hameed Awlqadr, Muhammad Tayyab Arshad, Worawan Panpipat, Manat Chaijan, Shafag Hassan Mubarak Kirkusawi, Emmanuel Laryea · 发表于：International Journal of Food Science & Technology · 年份：2025 · DOI：10.1093/ijfood/vvag020 · 被引用次数：8 · 研究领域：Microencapsulation and Drying Processes、Proteins in Food Systems、Food Chemistry and Fat Analysis

Abstract Nanoencapsulation is one of the major components involved in the delivery, stability, and controlled release of bioactive compounds from functional foods. This overview integrates various encapsulation procedures, such as microencapsulation, nanoencapsulation, emulsification, coacervation, spray drying, freeze drying, and recently developed processes, such as electrospinning, microfluidics, and supercritical fluid processing. Different bioactive compounds, such as polyphenols, probiotics, vitamins, omega-3 fatty acids, and essential oils, are defined in terms of encapsulation efficiency and food, nutraceutical, and active packaging functional applications. Nanoencapsulation is highlighted for its ability to address issues, such as low solubility, instability, and undesirable sensory characteristics, while enhancing bioavailability and enabling controlled release. The review also mentions advances in edible and biodegradable materials, intelligent polymers, and artificial-intelligence-enabled design of formulations. Current research indicates that nanocarriers based on biopolymers and lipids have greater stability and retention of bioactive compounds than conventional systems. Despite promising advancements, there are limitations related to large-scale production, cost-effectiveness, regulation guidelines, and inconsistency in gastrointestinal performance. Overall, nanoencapsulation offers a green and new avenue for the development of next-generation functional foods ...