Nano and microencapsulation using food grade polymers

Abstract

Encapsulation is the technique in which an active component (core material) is entrapped in a polymeric (wall) material. This can be done at the macro, micro or nano-level. In the food industry, apart from providing protection to the core material, encapsulation has found several applications in terms of controlled release, targeted delivery, enhanced bioavailability, improved storage stability and control over unpleasant flavours. These attributes are highly linked to surface-volume ratios and hence differentiates nano and microencapsulation from macroencapsulation. Common wall materials include lipids and food grade polymers such as polysaccharides and proteins or their combinations. This chapter presents a detailed note on various approaches for nano and microencapsulation, emphasising on the types and potential of using different types of food grade polymers. A summary of research on such aspects and the various core materials of interest are also presented. Methods to characterize encapsulated materials and challenges faced in these practices are included to provide an in-depth understanding on the subject.