Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems

Çalamak S.

in: Sustainable Agriculture Reviews 55-Micro and Nano Engineering in Food Science Vol 1, Vaibhav Kumar Maurya (Editor),K. M. Gothandam (Editor),Shivendu Ranjan (Editor), Editor, Springer Nature, London, pp.93-114, 2021

  • Publication Type: Book Chapter / Chapter Research Book
  • Publication Date: 2021
  • Publisher: Springer Nature
  • City: London
  • Page Numbers: pp.93-114
  • Editors: Vaibhav Kumar Maurya (Editor),K. M. Gothandam (Editor),Shivendu Ranjan (Editor), Editor
  • Lokman Hekim University Affiliated: Yes


The micro/nanoencapsulation methods for active food compounds have attracted great interest and opened the door to innovative applications in the food and pharmaceutical sciences. In food science, active compounds have major problems associated with their bioavailability and biocompatibility. These limitations have been overcome through encapsulation approaches, which improve the sensory effect, biocompatibility and bioavailability. Also, the encapsulation of active food compounds enables a protected environment from external conditions. This chapter emphasizes the current know-how and approaches for the production of micro/nanoencapsulation systems for active food compounds and application in new generation foods along with their future progress. We elaborately discussed the importance of micro/nanoencapsulation, the application of complex coacervates, electrospun and electrosprayed micro/nanoparticles, lipid and biopolymeric-based systems with their advantages of encapsulation. Also, this chapter describes the characterization techniques and biological fate of the micro/nano encapsulated systems. In conclusion, the functionality of various micro/nano encapsulated systems is compressively discussed, and future developments are highlighted.