ABSTRACT
Nanotechnology shows a great potential for the development of functional foods, carrying, targeting, and controlling delivery of bioactive compounds. A wide range of techniques has been investigated to form lipid-, protein- and/or carbohydrate-based nanoparticles and nanoemulsions. These techniques are usually classified in high-/low-energy and “top-down”/“bottom-up,” but many of them are “in between” and possess a hybrid approach. Moreover, most of these techniques have been studied in the pharmaceutical field, whereas nanosystems are still not completely understood in food scope. This drawback related to the lack of studies is mainly associated with the limitation of using food-grade materials in nanocapsule and nanoemulsion formulations. However, singular characteristics as the reduced size promoting greater surface area may improve functional and technological features of products as well as induce enhanced absorption during digestion. In this context, this chapter covers different techniques to produce nanocapsules and nanoemulsions focusing on food applications. Furthermore, examples of applications and regulatory aspects are also addressed.
