Technologies
Nanoencapsulation
Nanoencapsulation
Trapping active ingredients in nanoscale capsules
Rather than a technology, here we are talking about a set of technologies. The aim is to apply different chemical/physical techniques to obtain "nano" sized capsules, called nanocapsules, invisible to the naked eye and with totally modified functionality compared to the starting product.
Different types of nanocapsules
The advantages:
- increase in the bioavailability of food ingredients
- increase in shelf life
- controlled release of encapsulated ingredients
- protection of sensitive ingredients from environmental conditions
- modification of physicochemical properties, thus reducing production costs
- easier handling of the bioactive component
- masking of aromas and flavors, including that of fish oil
- preserving the active component from interaction with other molecules
