ABSTRACT
Nowadays, the consumers’ demands for new, healthier, and safer food products led the food industry to seek for new methodologies and materials able to increase the storability of foods, without affecting their quality; this is one of the main themes of today researchers’ focus (Silva et al., 2011, 2012). In the last years, nanotechnology emerged, promising to revolutionize a wide range of industries, from aerospace to food and health industries (Huang et al., 2010; Jochen et al., 2006; Luykx et al., 2008; Silva et al., 2012). With the appropriate techniques and tools, nanotechnology can be used to develop nanostructures with commercial, technological, and scientic value, being at the same time able to be scaled up (Huang et al., 2010). Nanotechnology offers the technology to improve bioavailability and solubility of different functional ingredients such as antioxidants, carotenoids, fatty acids, and avonoids, among others (Quintanilla-Carvajal et al., 2010).
