Development of Smart Foods for health by nanoencapsulation: Novel technologies and challenges

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dc.authoridSARANGI, PRAKASH KUMAR/0000-0003-2189-8828
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridPal, Priti/0000-0001-9310-245X
dc.authoridSingh, Dr. Akhilesh Kumar/0000-0001-6904-4683
dc.contributor.authorSingh, Akhilesh Kumar
dc.contributor.authorPal, Priti
dc.contributor.authorPandey, Brijesh
dc.contributor.authorGoksen, Gulden
dc.contributor.authorSahoo, Uttam Kumar
dc.contributor.authorLorenzo, Jose M.
dc.contributor.authorSarangi, Prakash Kumar
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractImportance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
dc.identifier.doi10.1016/j.fochx.2023.100910
dc.identifier.issn2590-1575
dc.identifier.pmid38144773
dc.identifier.scopus2-s2.0-85173442155
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2023.100910
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2166
dc.identifier.volume20
dc.identifier.wosWOS:001097040000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectBioactive
dc.subjectFood
dc.subjectNanoencapsulation
dc.subjectNanoparticles
dc.subjectSmart foods
dc.titleDevelopment of Smart Foods for health by nanoencapsulation: Novel technologies and challenges
dc.typeArticle

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