Nanoencapsulation Techniques for Food Bioactive Components: A Review

By P. Ezhilarasi, P. Karthik, N. Chhanwal, C. Anandharamakrishnan. Food and Bioprocess Technology, 2013

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Nanotechnology for increased micronutrient bioavailability (2014, methodology): “Next to micronutrient encapsulation, inclusion complexes have also been used for the encapsulation of volatile organic molecules, for masking of odors or flavors, or preservation of aromas (Ezhilarasi et al., 2013; Tan, 1995).”
Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives (2017, background): “The benefits of encapsulation methods are for protection of substances/objects from adverse environments, for controlled release, and for precision targeting (Ezhilarasi et al., 2012; Ozdemir and Kemerli, 2016).”
Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage (2015, background): “While microcapsules may guarantee protection of antimicrobial compounds against evaporation or degradation, nanoencapsulation systems, due to high surface area to volume ratios, have versatile advantages for targeted site-specific delivery and efficient absorption through cells that could lead to hi”
Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, neutral): “The benefits of encapsulation methods are to protect the hidden agent in the adverse environment, for controlled release and for precision targeting (Ezhilarasi et al. 2012).”