ABSTRACT
This chapter is intended to discuss the different types of food nanocapsules with respect to their structure, properties, and methods of preparation. Nanotechnology is arguably the most intensifying subjects in the modern times. Over the years, this has found applications in several fields of life. However, the achievements of nanotechnology in biomedical and food industries are unmatched and tremendous. In the food industry, nanotechnology focuses on the formation of delivery vehicles for susceptible bioactive molecules for their safe and targeted delivery in the alimentary canal. This is largely achieved through encapsulation of these bioactive molecules in a specific wall material that contains the active ingredient and protects it against deleterious reactions in and outside the biological system before delivering the payload under specific conditions at the targeted site. Various encapsulation systems have evolved in the last couple of decades employing different biomaterials and techniques of fabrication.
