ABSTRACT
Co-crystallization and nanoencapsulation techniques have emerged as promising strategies for enhancing the stability, bioavailability, and functionality of food bioactive components. These techniques involve the formation of co-crystals or the encapsulation of bioactive compounds within nanoscale carriers, which can protect the compounds from degradation, improve their solubility, and facilitate targeted delivery. This chapter provides an overview of co-crystallization and nanoencapsulation techniques, highlighting their applications in the food industry for improving the delivery and performance of bioactive components. There are various principles and mechanisms of co-crystallization. Co-crystals are crystalline structures formed by combining two or more components, often a bioactive compound and a co-former, through non-covalent interactions. The various methods employed for co-crystal formation, such as solvent evaporation, solvent-drop grinding, and antisolvent methods, are explored. The chapter also delves into the factors influencing co-crystal formation, including component selection, stoichiometry, and crystallization conditions. The potential advantages of co-crystals, such as enhanced stability, altered physicochemical properties, and improved bioavailability, are highlighted. Next, the chapter focuses on nanoencapsulation techniques for food bioactive components. Nanoencapsulation involves the entrapment of bioactive compounds within nanoscale carriers, such as liposomes, nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles (Villar et al., 2022). The principles of nanoencapsulation, including preparation methods and selection of encapsulating materials, are discussed. The advantages of nanoencapsulation, such as controlled release, protection against degradation, and improved solubility, are elucidated. Moreover, the chapter explores the impact of encapsulation on the bioavailability, sensory properties, and stability of bioactive components. The applications of co-crystallization and nanoencapsulation in food systems are extensively covered in the chapter. The utilization of co-crystallization to enhance the functional properties of food bioactives, such as antioxidant capacity, antimicrobial activity, and flavor retention, is discussed. The incorporation of co-crystals in food matrices, such as bakery products, dairy products, and functional beverages, is explored. Additionally, the chapter highlights the potential of nanoencapsulation for the delivery of bioactive compounds in foods, including the protection of sensitive compounds during processing, the controlled release of bioactives, and the development of functional food products. The impact of encapsulation on the sensory attributes, stability, and consumer acceptance of nano-encapsulated food products is also addressed. Finally, the chapter concludes with an outlook on the future prospects and challenges in the field of co-crystallization and nanoencapsulation for food bioactive components. The potential for combining both techniques to achieve synergistic effects and optimize bioactive delivery is emphasized. The importance of considering regulatory aspects, scalability, and cost-effectiveness in the application of these techniques is also discussed. In summary, co-crystallization and nanoencapsulation techniques offer promising approaches for enhancing the stability, bioavailability, and functionality of food bioactive components. These techniques have diverse applications in the food industry and hold potential for developing innovative functional food products with improved health benefits. Continued research and development in this field are essential to further explore the full potential of co-crystallization and nanoencapsulation for food bioactives and translate them into commercial applications.
