Journal of Materials Science and Nanomaterials
Open Access

Nanoencapsulation; Nutraceuticals; Food delivery systems; Bioavailability; Nanocarriers; Functional foods

Introduction

The delivery of bioactive compounds such as vitamins, antioxidants, polyphenols, and essential fatty acids has long been a challenge in both the food and nutraceutical industries due to issues like poor solubility, stability, and bioavailability. Nanoencapsulation has emerged as a promising strategy to address these challenges by using nanotechnology to encapsulate these bioactive compounds into nanocarriers [1]. This process ensures better protection of the active ingredients from environmental factors, such as heat, light, and oxygen, while also improving their absorption and bioavailability in the body. Nanoencapsulation in food and nutraceutical delivery systems involves the encapsulation of bioactive substances in nano-sized carriers, which can be liposomes, solid lipid nanoparticles, nanostructured lipid carriers, or polymeric nanoparticles [2]. These nanocarriers protect the bioactive compounds during processing and storage, preventing degradation and enhancing their release at targeted sites in the gastrointestinal tract. As a result, nanoencapsulation improves the therapeutic and functional efficacy of food and nutraceuticals by ensuring that the active ingredients reach their intended site of action in an effective form [3]. The application of nanoencapsulation in food products can significantly improve the solubility and stability of nutrients, such as vitamins and minerals, allowing for better absorption and ensuring that the nutrients remain intact during food processing and storage [4]. In nutraceuticals, nanoencapsulation improves the bioavailability of poorly soluble compounds and can facilitate the targeted delivery of bioactive ingredients, ensuring that they are released in specific parts of the digestive system for maximum effectiveness. Despite the many advantages, challenges remain in the widespread adoption of nanoencapsulation in food and nutraceuticals, including safety concerns, regulatory issues, and scalability of manufacturing processes [5]. Nonetheless, advances in this field show significant promise for transforming the delivery of functional foods and nutraceuticals into more effective, accessible, and bioavailable products for consumers.

Results

Recent advancements in nanoencapsulation for food and nutraceutical delivery systems have yielded promising results in terms of enhanced bioavailability, stability, and controlled release of bioactive compounds. One key advancement is the use of nanostructured lipid carriers (NLCs), which have been shown to significantly improve the stability and bioavailability of lipophilic compounds like omega-3 fatty acids and carotenoids. These carriers protect sensitive bioactives from degradation during storage and processing, ensuring that the active compounds remain stable and effective when consumed. Polymeric nanoparticles have also shown great potential in improving the solubility and bioavailability of poorly water-soluble nutraceuticals. The encapsulation of compounds such as curcumin, resveratrol, and quercetin into polymeric nanoparticles results in enhanced absorption and bioactivity, with controlled release over time, offering therapeutic benefits. Furthermore, nanoencapsulation systems like liposomes have been widely used to deliver antioxidants, probiotics, and essential oils, ensuring their protection and targeted delivery to specific areas of the digestive tract. Another significant development is the use of nanocarriers to enhance the shelf-life and stability of functional food products. These systems can preserve sensitive bioactive ingredients such as vitamins, polyphenols, and probiotics, ensuring their potency remains intact throughout the shelf-life of food products. Additionally, recent studies have explored the use of nanoencapsulated nutrients for the prevention of chronic diseases like cardiovascular disease and diabetes, with promising results in terms of enhanced therapeutic efficacy.

Discussion

Nanoencapsulation technologies have rapidly evolved in the food and nutraceutical industries, addressing long-standing challenges such as poor solubility, instability, and low bioavailability of bioactive compounds. The recent advancements in nanocarrier-based systems, such as lipid-based carriers, polymeric nanoparticles, and liposomes, have demonstrated their ability to protect sensitive ingredients from environmental degradation while improving absorption in the gastrointestinal tract [6]. In food applications, nanoencapsulation has revolutionized the delivery of nutrients by ensuring better protection and controlled release of bioactive compounds. For example, the encapsulation of vitamins and antioxidants in nanocarriers ensures that these compounds are not degraded during food processing, thereby enhancing their functionality and stability. Additionally, encapsulating probiotics in nanocarriers has been shown to protect these microorganisms from harsh environmental conditions, improving their survival rate during food storage and passage through the digestive tract. In nutraceutical applications, nanoencapsulation holds great promise in improving the bioavailability and therapeutic effects of poorly soluble bioactive compounds [7]. For instance, compounds such as curcumin, resveratrol, and green tea extract have demonstrated enhanced anti-inflammatory, antioxidant, and anticancer properties when encapsulated in nanoparticles. However, several challenges remain in scaling these technologies for commercial use. Issues such as regulatory hurdles, long-term safety concerns, and the cost of production must be addressed to make nanoencapsulation widely accessible and commercially viable [8]. Further research is needed to better understand the interaction between nanocarriers and biological systems, particularly their potential for toxicity and their environmental impact. Additionally, advancements in manufacturing techniques and the development of cost-effective production methods are crucial for the widespread use of nanoencapsulation in food and nutraceutical products.

Conclusion

In conclusion, advances in nanoencapsulation for food and nutraceutical delivery systems have demonstrated substantial progress in enhancing the bioavailability, stability, and therapeutic efficacy of bioactive compounds. Nanoencapsulation offers a promising solution for addressing key challenges in the food and nutraceutical industries, such as poor solubility, degradation, and targeted delivery. The use of nanocarriers, including liposomes, polymeric nanoparticles, and nanostructured lipid carriers, has shown significant benefits in improving nutrient absorption, extending shelf-life, and enhancing the bioactivity of functional ingredients. However, challenges such as regulatory approval, safety concerns, and manufacturing scalability remain significant obstacles. Future research should focus on addressing these challenges, optimizing nanocarrier design, and developing cost-effective production methods. With continued advancements, nanoencapsulation has the potential to revolutionize the delivery of food and nutraceutical products, offering enhanced health benefits and therapeutic outcomes for consumers.

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