Recent approaches for utilization of food components as nano-encapsulation: a review Article Swipe
Ali Tahir
,
Rabia Shabir Ahmad
,
Muhammad Imran
,
Muhammad Haseeb Ahmad
,
Muhammad Kamran Khan
,
Niaz Muhammad
,
M. Nisa
,
Muhammad Tahir Nadeem
,
Adeela Yasmin
,
Hafiza Saima Tahir
,
Aliza Zulifqar
,
Miral Javed
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1080/10942912.2021.1953067
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1080/10942912.2021.1953067
Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preservation of nutritional status. Nano-encapsulation is also known as promising technology to protect bioactive components and could be suitable for delivering such protected compounds to target biological systems. In this review, the recent literature highlights the formulation and fabrication of nano-encapsulation using the appropriate wall materials. Moreover, literature also focuses on different methods, which have been used for encapsulation purposes such as coacervation, inclusion complexation, nano-precipitation, emulsification, supercritical fluid technique, ultra-sonification and spray and freeze-drying. Furthermore, this review also discusses the advances in the applications of nano-encapsulation for phenolic compounds, antioxidants, natural food colorants, antimicrobial agents, essential oils, minerals, flavors and vitamins as nano-carriers in food systems. As reviewed in this study, nanotechnology have ability to improve the food properties either in sensory attributes, storage, target delivery, along with to enhance its nutrition and make it healthier. Nano-encapsulation has played a vital role in approaching the way of advancement of bioactive compounds including their therapeutic potential especially in allied fields, food, and pharmaceutical industry during last decades.
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Metadata
- Type
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- Language
- en
- Landing Page
- https://doi.org/10.1080/10942912.2021.1953067
- https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953067?needAccess=true
- OA Status
- gold
- Cited By
- 55
- References
- 125
- Related Works
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- OpenAlex ID
- https://openalex.org/W3184372150
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3184372150Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1080/10942912.2021.1953067Digital Object Identifier
- Title
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Recent approaches for utilization of food components as nano-encapsulation: a reviewWork title
- Type
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reviewOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-01-01Full publication date if available
- Authors
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Ali Tahir, Rabia Shabir Ahmad, Muhammad Imran, Muhammad Haseeb Ahmad, Muhammad Kamran Khan, Niaz Muhammad, M. Nisa, Muhammad Tahir Nadeem, Adeela Yasmin, Hafiza Saima Tahir, Aliza Zulifqar, Miral JavedList of authors in order
- Landing page
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https://doi.org/10.1080/10942912.2021.1953067Publisher landing page
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https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953067?needAccess=trueDirect link to full text PDF
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YesWhether a free full text is available
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-
goldOpen access status per OpenAlex
- OA URL
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https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953067?needAccess=trueDirect OA link when available
- Concepts
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Encapsulation (networking), Nanotechnology, Food industry, Applications of nanotechnology, Nano-, Spray drying, Supercritical fluid, Chemistry, Biochemical engineering, Materials science, Computer science, Food science, Engineering, Chromatography, Computer network, Organic chemistry, Composite materialTop concepts (fields/topics) attached by OpenAlex
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55Total citation count in OpenAlex
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2025: 14, 2024: 13, 2023: 19, 2022: 9Per-year citation counts (last 5 years)
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125Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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