Bioactive compounds delivery using nanotechnology. Design and applications in dairy food.

SANTIAGO, LILIANA; ANA GENNARO; HYNES, ERICA RUT; VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA

Nanotechnology in Food Industry (Multi-Volume SET I-X)

Elsevier

Año: 2017; p. 221 - 250

The novel properties of nanomaterials offer many new opportunities for the food industry. Different types of nanostructures can be incorporated into food in order to introduce new functionalities. These include; nanoliposomes, nanoemulsions, and nanoparticles. The sizes, shape, and internal structure of the particles vary considerably depending on the method and materials used to fabricate them. Bioactive compounds such as vitamins, antioxidants, and lipids can be protected using nanotechnology, even enhancing bioactivity and functionality. The design and application of nanoderived assemblies as tools for improved delivery and bioavailability of bioactive nutrients is promising. In this sense, success depends on scientific knowledge about degradation mechanisms of nutrients and major factors affecting them. Besides, it is necessary to review information in order to decide which delivery system fix with the desired application. In particular, nanotechnology has the potential to revolutionize dairy technology in the coming years.