Nanoencapsulation Techniques for Food Bioactive Components: A Review

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 628-647

  Ezhilarasi, P N ^a   Karthik, P ^a   Chhanwal, N ^a   Anandharamakrishnan, C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioactive compounds; Biopolymers; Drying techniques; Nanoemulsions; Nanoencapsulation

Indexed keywords

BIOPOLYMERS; EFFLUENT TREATMENT; EMULSIFICATION; SUPERCRITICAL FLUIDS;

BIOACTIVE COMPOUNDS; CONTROLLED RELEASE; DRYING TECHNIQUE; EMULSIFICATION-SOLVENT EVAPORATIONS; FOOD BIOACTIVE COMPONENTS; NANO PRECIPITATIONS; NANO-EMULSIONS; NANO-ENCAPSULATION;

DRYING;

EID: 84874118693     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0944-0     Document Type: Review

References (128)

1. Abdelwahed, W., Degobert, G., Trainmesse, S., & Fessi, H. (2006). Freeze-drying of nanoparticles: formulation, process and storage considerations. Advanced Drug Delivery Reviews, 58, 1688-1713.
2. Abdelwahed, W., Degobert, G., & Fess, H. (2006). A pilot study of freeze drying of poly(epsilon-caprolactone) nanocapsules stabilized by poly(vinyl alcohol): formulation and process optimization. International Journal of Pharmaceutics, 309(1-2), 178-188.
3. Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid and Interface Science, 14, 3-15.
4. Anand, P., Nair, H. B., Sung, B., Kunnumakkara, A. B., Yadav, V. R., Tekmal, R. R., & Aggarwal, B. B. (2010). Design of curcumin-loaded PLGA nanoparticles formulation with enhanced cellular uptake, and increased bioactivity in vitro and superior bioavailability in vivo. Biochemical Pharmacology, 79(3), 330-338.
5. Anandharamakrishnan, C., Rielly, C. D., & Stapley, A. G. F. (2007). Effects of process variables on denaturation of whey protein during spray drying. Drying Technology, 25(8), 799-807.
6. Anandharamakrishnan, C., Rielly, C. D., & Stapley, A. G. F. (2008). Loss of solubility of α-lactalbumin and β-lactoglobulin during spray drying of whey proteins. LWT- Food Science and Technology, 41, 270-277.
7. Anandharamakrishnan, C., Rielly, C. D., & Stapley, A. G. F. (2010). Spray-freeze- drying of whey proteins at sub-atmospheric pressures. Dairy Science & Technology, 90, 321-334.
8. Anarjan, N., Mirhosseini, H., Baharin, B. S., & Tan, C. P. (2011). Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. LWT- Food Science and Technology, 44(7), 1658-1665.
9. Augustin, M. A., & Hemar, Y. (2009). Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Review, 38(4), 902-912.
10. Augustin, M. A., & Sanguansri, P. (2009). Nanostructured materials in the food industry. Advances in Food and Nutrition Research, 58(4), 183-213.
11. Bawa, R., Bawa, T. S. R., Maebius, S. B., Flynn, T., & Wei, C. (2005). Protecting new ideas and inventions in nanomedicine with patents. Nanomedicine: nanotechnology, biology, and medicine, 1(2) 150-158.
12. Bejrapha, P., Min, S. G., Surassmo, S., & Choi, M. J. (2010). Physicothermal properties of freeze-dried fish oil nanocapsules frozen under different conditions. Drying Technology, 28(4), 481-489.
13. Bejrapha, P., Surassmo, S., Choi, M., Nakagawa, K., & Min, S. (2011). Studies on the role of gelatin as a cryo- and lyo-protectant in the stability of capsicum oleoresin nanocapsules in gelatin matrix. Journal of Food Engineering, 105(2), 320-331.
14. Belhaj, N., Arab-Tehrany, E., & Linder, M. (2010). Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin. Process Biochemistry, 45(2), 187-195.
15. Chacon, M., Molpeceres, J., Berges, L., Guzman, M., & Aberturas, M. R. (1999). Stability and freeze-drying of cyclosporine loaded poly(d, l-lactic-glycolide) carriers. European Journal of Pharmaceutical Science, 8, 99-107.
16. Chau, C. F., Wu, S. H., & Yen, G. C. (2007). The development of regulations for food nanotechnology. Trends in Food Science and Technology, 18(5), 269-280.
17. Chen, L. Y., Remondetto, G. E., & Subirade, M. (2006). Food protein based materials as nutraceutical delivery systems. Trends in Food Science and Technology, 17(5), 272-283.
18. Chen, H., Weiss, J., & Shahidi, F. (2006). Nanotechnology in nutraceuticals and functional foods. Food Technology, 60(3), 30-36.
19. Cheong, J. N., Tan, C. P., Yaakob, B., Che, M., & Misran, M. (2008). α-Tocopherol nanodispersions: preparation, characterization and stability evaluation. International Journal of Food Engineering, 89(2), 204-209.
20. Chi-Fai, C., Shiuan-Huei, W., & Gow-Chin, Y. (2007). The development of regulations for food nanotechnology. Trends in Food Science and Technology, 18(5), 269-280.
21. Choi, M. J., Briancon, S., Andrieu, J., Min, S. G., & Fessi, H. (2004). Effect of freeze-drying process conditions on the stability of nanoparticles. Drying Technology, 22, 335-346.
22. Choi, M. J., Ruktanonchai, U., Min, S. G., Chun, J. Y., & Soottitantawat, A. (2010). Physical characteristics of fish oil encapsulated by ß-cyclodextrin using an aggregation method or polycaprolactone using an emulsion-diffusion method. Food Chemistry, 119(4), 1694-1703.
23. Chong, G. H., Yunus, R., Abdullah, N., Choong, T. S. Y., & Spotar, S. (2009). Coating and encapsulation of nanoparticles using supercritical antisolvent. American Journal of Applied Science, 6, 1352-1358.
24. Couvreur, P., Dubernet, C., & Puisieux, F. (1995). Controlled drug delivery with nanoparticles: current possibilities and future trends. European Journal of Pharmaceutics and Biopharmaceutics, 41, 2-13.
25. Dandekar, P., Jain, R., Kumar, C., Subramanian, S., Samuel, G., Venkatesh, M., & Patravale, V. (2009). Curcumin loaded pH-sensitive nanoparticles for the treatment of colon cancer. Journal of Biomedical Nanotechnology, 5(5), 445-455.
26. Dandekar, P. P., Jain, R., Patil, S., Dhumal, R., Tiwari, D., Sharma, S., Vanage, G., & Patravale, V. (2010). Curcumin-loaded hydrogel nanoparticles: application in anti-malarial therapy and toxicological evaluation. Journal of Pharmaceutical Science, 99(12), 4992-5010.
27. De Kruif, C. G., Weinbreck, F., & De Vries, R. (2004). Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid and Interface Science, 9(5), 340-349.
28. De Paz, E., Martin, A., Estrella, A., Rodriguez-Rojo, S., Matias, A. A., Duarte, C. M. M., & Cocero, M. J. (2012). Formulation of β-carotene by precipitation from pressurized ethyl acetate-on water emulsions for application as natural colorant. Food Hydrocolloid, 26(1), 17-27.
29. Donofrio, R. (2006). Rapid safety testing of food nanomaterials using high content screening and zebrafish model. Nano and Micro Technologies in the Food and Health Food Industries Conference. October 25-26, 2006, Amsterdam.
30. Dube, A., Ken, N., Nicolazzo, J. A., & Ian, L. (2010). Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution. Food Chemistry, 122(3), 662-667.
31. Dupeyron, D., Rieumont, J., Gonzalez, M., & Castano, V. M. (2009). Protein delivery by enteric copolymer nanoparticles, Journal of Dispersion Science and Technology, 30(8), 1188-1194.
32. EFSA. (2009). (EFSA) European Food Safety Authority. Scientific opinion on 'The potential risks arising from nanoscience and nanotechnologies on food and feed safety'. Scientific opinion of the Scientific Committee, adopted on 10 February 2009. The EFSA Journal, 958, 1-39.
33. Fathi, M., Mozafari, M. R., & Mohebbi, M. (2012). Nanoencapsulation of food ingredients using lipid based delivery system. Trends in Food Science and Technology, 23(1), 13-27.
34. FDA (2006). Food and Drug Administration (FDA) forms internal nanotechnology task force. Available from http://www. fda. gov/bbs/topics/NEWS/2006/NEW01426. html.
35. Ferreira, I., Rocha, S., & Coelho, M. (2007). Encapsulation of antioxidants by spray-drying. Chemical Engineering Transactions, 11(9), 713-717.
36. Food and Agricultural Organization. (2009). FAO/WHO expert meeting on the application of nanotechnologies in the food and agriculture sectors: potential food safety, implications meeting report.
37. Galindo-Rodriguez, S., Allemann, E., Fessi, H., & Doelker. (2004). Physicochemical parameters associated with nanoparticle formation in the salting-out, emulsification-diffusion and nanoprecipitation methods. Pharmaceutical Research, 21(8), 1428-1439.
38. Gan, Q., & Wang, T. (2007). Chitosan nanoparticle as protein delivery carrier-systematic examination of fabrication conditions for efficient loading and release. Colloids and Surfaces. B, Biointerfaces, 59(1), 24-34.
39. Garti, N., & Benichou, A. (2001). Double emulsions for controlled-release applications: progress and trends. In J. Sjoblom (Ed.), Encyclopedic handbook of emulsion technology (pp. 377-407). New York: Marcel Dekker.
40. Garti, N., & Benichou, A. (2004). Recent developments in double emulsions for food applications. In S. Friberg, K. Larsson, & J. Sjoblom (Eds.), Food emulsions (4th ed., pp. 353-412). New York: Marcel Dekker.
41. Goldstein, J., Newbury, D., Joy, D., Lyman, C., Echlin, P., Lifshin, E., Sawyer, L., & Michael, J. (2003). Scanning electron microscopy and X-ray microanalysis. New York: Kluwer Academic.
42. Gou, M., Men, K., Shi, H., Xiang, M., Zhang, J., Song, J., Long, J., Wan, Y., Luo, F., Zhao, X., & Qian, Z. (2011). Curcumin-loaded biodegradable polymeric micelles for colon cancer therapy in vitro and in vivo. Nanoscale, 3(4), 1558-1567.
43. Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science and Technology, 15(7-8), 330-347.
44. Graveland-Bikker, J. F., & De Kruif, C. G. (2006). Unique milk protein based nanotubes: food and nanotechnology meet. Trends in Food Science and Technology, 17(5), 196-203.
45. Guterres, S. S. (2009). Spray drying technique to prepare innovative nanoparticlulated formulations for drug administration: a brief overview. Brazilian Journal of Physics, 39, 205-209.
46. Hadaruga, N. G., Hadaruga, D. I., Paunescu, V., Tatu, C., Ordodi, V. L., Bandur, G., & Lupea, A. X. (2006). Thermal stability of the linoleic acid/α- and β-cyclodextrin complexes. Food Chemistry, 99(3), 500-508.
47. Hassellov, M., Kammer, F. V., & Beckett, R. (2007). Characterisation of aquatic colloids and macromolecules by field-flow fractionation. In K. J. Wilkinson & J. R. Lead (Eds.), Environmental colloids and particles: behaviour, structure and characterization (pp. 223-276). Chichester: Wiley.
48. Heyang, J., Fei, X., Cuilan, J., Yaping, Z., & Lin, H. (2009). Nanoencapsulation of lutein with hydroxypropylmethyl cellulose phthalate by supercritical antisolvent. Chinese Journal of Chemical Engineering, 17(4), 672-677.
49. Huang, Q., Yu, H., & Ru, Q. (2010). Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science, 75(1), R50-R57.
50. Hughes, G. A. (2005). Nanostructure-mediated drug delivery. Nanomedicine: Nanotechnology, Biology and Medicine, 1(1), 22-30.
51. Jafari, S. M., He, Y., & Bhandari, B. (2007a). Encapsulation of nanopartricles of d-limonene by spray drying: role of emulsifiers and emulsifying agent. Drying Technology, 25(6), 1079-1089.
52. Jafari, S. M., He, Y., & Bhandari, B. (2007b). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82(4), 478-488.
53. Jafari, S. M., Assadpoor, E., Bhandari, B., & He, Y. (2008). Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41(2), 172-183.
54. Jincheng, W., Xiaoyu, Z., & Siahao, C. (2010). Preparation and properties of nanoencapsulated capsaicin by complex coacervation method. Chemical Engineering Communumication, 197(7), 919-933.
55. Jung, J., & Perrut, M. (2001). Particle design using supercritical fluids: literature and patent survey. Journal of Supercritical Fluids, 20, 179-219.
56. Kawashima, Y. (2001). Nanoparticulate system for improved drug delivery. Advanced Drug Delivery Reviews, 47, 1-2.
57. Kentish, S., Wooster, T. J., Ashokkumar, M., Balachandran, S., Mawson, R., & Simons, L. (2008). The use of ultrasonics for nanoemulsion preparation. Innovative Food Science & Emerging Technologies, 9(2), 170-175.
58. Kikic, I., Lora, M., & Bertucco, A. (1997). A thermodynamic analysis of three-phase equilibria in binary and ternary systems for applications in Rapid Expansion of a Supercritical Solution (RESS), Particles from Gas-Saturated Solutions (PGSS), and Supercritical Antisolvent (SAS). Industrial and Engineering Chemistry Research, 36, 5507-5515.
59. Konan, Y. N., Gurny, R., & Allémann, E. (2002). Preparation and characterization of sterile and freeze-dried sub-200 nm nanoparticles. International Journal of Pharmaceutics, 233, 239-252.
60. Kuang, S. S., Oliveira, J. C., & Crean, A. M. (2010). Microencapsulation as a tool for incorporating bioactive ingredients into food. Critical Reviews in Food Science and Nutrition, 50, 951-968.
61. Kumar, M. N. V. R., & Kumar, N. (2001). Polymeric controlled drug-delivery systems: perspective issues and opportunities. Drug Development and Industrial Pharmacy, 27, 1-30.
62. Kumari, A., Yadav, S. K., Pakade, Y. B., Singh, B., & Yadav, S. C. (2010). Development of biodegradable nanoparticles for delivery of quercetin. Colloid Surface B: Biointerfaces, 80(2), 184-192.
63. Kuriakose, R., & Anandharamakrishnan, C. (2010). Computational fluid dynamics (CFD) applications in spray drying of food products. Trends in Food Science & Technology, 21, 383-398.
64. Kwon, S. S., Nam, Y. S., Lee, J. S., Ku, B. S., Han, S. H., Lee, J. Y., & Chang, I. S. (2002). Preparation and characterization of coenzyme Q10-loaded PMMA nanoparticles by a new emulsification process based on microfluidization. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 210, 95-104.
65. Lakkis, J. M. (2007). Encapsulation and controlled release technologies in food systems. Iowa: Blackwell.
66. Leong, T. S. H., Wooster, T. J., Kentish, S. E., & Ashokkumar, M. (2009). Minimising oil droplet size using ultrasonic emulsification. Ultrasonics Sonochemistry, 16(6), 721-727.
67. Leong, W. F., Lai, O. M., Long, K., Yaakob, B., Mana, C., Misran, M., & Tan, C. P. (2011). Preparation and characterisation of water-soluble phytosterol nanodispersions. Food Chemistry, 129(1), 77-83.
68. Lira, M. C. B., Ferraz, M. S., da Silva, D. G. V. C., Cortes, M. E., Teixeira, K. I., Caetano, N. P., Sinisterra, R. D., & Santos-Magalhaes, N. S. (2009). Inclusion complex of usnic acid with β-cyclodextrin: characterization and nanoencapsulation into liposomes. Journal of Inclusion Phenomena and Macrocyclic Chemistry, 64(3-4), 215-224.
69. Lopez, A., Gavara, R., & Lagaron, J. (2006). Bioactive packaging: turning foods into healthier foods through biomaterials. Trends in Food Science and Technology, 17(10), 567-575.
70. Luo, Y., Zhang, B., Whent, M., Yu, L., & Wang, Q. (2011). Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study. Colloid Surface B: Biointerfaces, 85(2), 145-152.
71. Luykx, D. M. A. M., Peters, R. J. B., van Ruth, S. M., & Bouwmeester, H. (2008). A review of analytical methods for the identification and characterization of nano delivery systems in food. Journal of Agricultural and Food Chemistry, 56, 8231-8247.
72. Masters, K. (1991). Spray drying. Esex: Longman.
73. Mavrocordatos, D., Pronk, W., & Boller, M. (2004). Analysis of environmental particles by atomic force microscopy, scanning and transmission electron microscopy. Water Science and Technology, 50, 9-18.
74. McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Review in Food Science and Nutrition, 49(6), 577-606.
75. Meena, K. S., Bairwa, N. K., & Parashar, B. (2011). Formulation and in vitro evaluation of verapamil hydrochloride loaded microcapsule using different polymer. Asian Journal of Biochemical and Pharmaceutical Research, 1(3), 528-538.
76. Mishra, B., Patel, B. B., & Tiwari, S. (2010). Colloidal nanocarriers: a review on formulation technology, types and applications toward targeted drug delivery. Nanomedicine: Nanotechnology, Biology and Medicine, 6, 9-24.
77. Monteiller, C., Tran, L., MacNee, W., Faux, S., Jones, A., & Miller, B. (2007). The pro-inflammatory effects of low-toxicity low solubility particles, nanoparticles and fine particles, on epithelial cells in vitro: the role of surface area. Journal of Occupational and Environmental Medicine, 64(9), 609-615.
78. Morris, V. (2007). Nanotechnology and food. IUFoST Scientific Information Bulletin, International Union of Food Science & Technology, Canada. Available at http://www. iufost. org/sites/default/files/docs/IUF. SIB. Nanotechnology. pdf.
79. Mozafari, M. R., Flanagan, J., Matia-Merino, L., Awati, A., Omri, A., Suntres, Z. E., & Singh, H. (2006). Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. Journal of the Science of Food and Agriculture, 86(13), 2038-2045.
80. Mueller, R. H., Maeder, K., & Gohla, S. (2000). Solid lipid nanoparticles (SLN) for controlled drug delivery-a review of the state of the art. European Journal of Pharmaceutics and Biopharmaceutics, 50, 161-177.
81. Mukerjee, A., & Vishwanatha, J. K. (2009). Formulation, characterization and evaluation of curcumin loaded PLGA nanosphere for cancer therapy. Journal of Anticancer Research, 29(10), 3867-3875.
82. Nakagawa, K., Surassmo, S., Min, S. G., & Choi, M. J. (2011). Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezing. Journal of Food Engineering, 102(2), 177-188.
83. Neethirajan, S., & Jayas, D. S. (2010). Nanotechnology for the food and bioprocessing industries. Food and Bioprocess Technology, 4(1), 39-47.
84. Nel, A., Xia, T., Madler, L., & Li, N. (2006). Toxic potential of materials at the nano level. Science, 311(5761), 622-627.
85. Oberdorster, G., Maynard, A., Donaldson, K., Castranova, V., Fitzpatrick, J., Ausman, K., Carter, J., Karn, B., Kreyling, W., Lai, D., Olin, S., Riviere, N. M., Warheit, D., & Yang, H. (2005). Principles for characterizing the potential health effects from exposure to nano materials: elements of a screening strategy. Particle and Fiber Toxicology. doi: 10. 1186/1743-8977-2-8 (open access).
86. Okuyama, K., & Lenggoro, W. I. (2003). Preparation of nanoparticles via spray route. Chemical Engineering Science, 58, 537-547.
87. Orive, G., Anitua, E., Pedraz, J. L., & Emerich, D. F. (2009). Biomaterials for promoting brain protection, repair and regeneration. Nature Reviews Neuroscience, 10, 682-692.
88. Pillai, D. S., Prabhasankar, P., Jena, B. S., & Anandharamakrishnan, C. (2012). Microencapsulation of Garcinia cowa fruit extract and effect of its use on pasta process and quality. International Journal of Food Properties 15(3), 590-604.
89. Preetz, C., Rube, A., Reiche, I., Hause, G., & Mader, K. (2008). Preparation and characterization of biocompatible oil-loaded polyelectrolyte nanocapsules. Nanomedicine: Nanotechnology, Biology and Medicine, 4(2), 106-114.
90. Quintanar-Guerrero, D., Allemann, E., Fessi, H., & Doelker, E. (1998). Preparation techniques and mechanism of formation of biodegradable nanoparticles from preformed polymers. Drug Development and Industrial Pharmacy, 24(12), 1113-1128.
91. Quintanilla-Carvajal, M. X., Camacho-Diaz, B. H., Meraz-Torres, L. S., Chanona-Perez, J. J., Alamilla-Beltran, L., Jimenez-Aparicio, A., & Gutierrez-Lopez, G. F. (2010). Nanoencapsulation: a new trend in food engineering processing. Food Engineering Review, 2(1), 39-50.
92. Reis, C. P., Neufeld, R. J., Ribeiro, A. J., & Veiga, F. (2006). Nanoencapsulation I. Methods for preparation of drug-loaded polymeric nanoparticles. Nanomedicine: Nanotechnology, Biology and Medicine, 2, 8-21.
93. Ribeiro, H. S., Chua, B. S., Ichikawab, S., & Nakajima, M. (2008). Preparation of nanodispersions containing β-carotene by solvent displacement method. Food Hydrocolloids, 22(1), 12-17.
94. Royal Society. (2004). Nanoscience and nanotechnologies: opportunities and uncertainties. July 2004. Available at: http://www. nanotec. org. uk/finalReport. htm.
95. Sanguansri, P., & Augustin, M. A. (2006). Nanoscale materials development-a food industry perspective. Trends in Food Science and Technology, 17(10), 547-556.
96. SCENIHR (2009). Risk assessment of products of nanotechnologies. European Commission, Scientific Committee on Emerging and Newly Identified Health Risks. http://ec. europa. eu/health/ph_risk/committees/04_scenihr/docs/scenihr_o_023. pdf.
97. Sekhon, B. S. (2010). Food nanotechnology-an overview. Nanotechnology, Science and Applications, 3(10), 1-15.
98. Shegokar, R., & Muller, R. H. (2010). Nanocrystals: industrially feasible multifunctional formulation technology for poorly soluble actives. International Journal of Pharmaceutics, 399, 129-139.
99. Silva, H. D., Cerqueira, M. A., Souza, B. W. S., Ribeiro, C., Avides, M. C., Quintas, M. A. C., Coimbra, J. S. R., Cunha, M. G. C., & Vicente, A. A. (2011). Nanoemulsions of β-carotene using a high-energy emulsification-evaporation technique. Journal of Food Engineering, 102(2), 130-135.
100. Silva, H. D., Cerqueira, M. A., & Vicente, A. A. (2012). Nanoemulsions for food applications: development and characterization. Food Bioprocess Technology, 5, 854-867.
101. Singh, R. P., & Heldman, D. R. (2009). Introduction to food engineering (4th ed.). New York: Academic.
102. Solans, C., Izquierdo, P., Nolla, J., Azemar, N., & Garcia-Celma, M. J. (2005). Nano-emulsions. Current Opinion in Colloid and Interface Science, 10(3-4), 102-110.
103. Sonneville-Aubrun, O., Simmonet, J. T., & Alloret, F. L. (2004). Nanoemulsions: a new vehicle for skin care products. Advances in Colloid and Interface Science, 108-109, 145-149.
104. Sowasod, N., Charinpanitkul, S. T., & Tanthapanichakoon, W. (2008). Nanoencapsulation of curcumin in biodegradable chitosan via multiple emulsion/solvent evaporation. International Journal of Pharmaceutics, 347, 93-101.
105. Sozer, N., & Kokini, J. L. (2009). Nanotechnology and its applications in the food sector. Trends in Biotechnology, 27(2), 82-89.
106. Surassamo, S., Bejrapha, P., Min, S. G., & Choi, M. J. (2010). Effect of surfactants on capsicum oleoresin loaded nanocapsules formulated through emulsion diffusion method. Food Research International, 43(1), 8-17.
107. Suwannateep, N., Banlunara, W., Wanichwecharungruang, S. P., Chiablaem, K., Lirdprapamongkol, K., & Svasti, J. (2011). Mucoadhesive curcumin nanospheres: biological activity, adhesion to stomach mucosa and release of curcumin into the circulation. Journal of Controlled Release, 151(2), 176-182.
108. Tachaprutinun, A., Udomsup, T., Luadthong, C., & Wanichwecharungruang, S. (2009). Preventing the thermal degradation of astaxanthin through nanoencapsulation. International Journal of Pharmaceutics, 374(1-2), 119-124.
109. Teeranachaideekul, V., Muller, R. H., & Junyaprasert, V. B. (2007). Encapsulation of ascorbyl palmitate in nanostructured lipid carriers (NLC)-effects of formulation parameters on physicochemical stability. International Journal of Pharmaceutics, 340, 198-206.
110. Tice, T. R., & Gilley, R. M. (1985). Preparation of injectable controlled-release microcapsules by solvent-evaporation process. Journal of Controlled Release, 2, 343-352.
111. Tiede, K., Boxall, A., Tear, S. P., Lewis, J., David, H., & Hassellov, M. (2008). Detection and characterization of engineered nanoparticles in food and the environment. Food Additives and Contaminants Part A, 25(7), 795-821.
112. Tiyaboonchai, W., Tungpradit, W., & Plianbangchang, P. (2007). Formulation and characterization of curcuminoids loaded solid lipid nanoparticles. International Journal of Pharmaceutics, 337(1-2), 299-306.
113. Tolstoguzov, V. (2003). Some thermodynamic considerations in food formulation. Food Hydrocolloid, 17(1), 1-23.
114. Turgeon, S. L., Schmidt, C., & Sanchez, C. (2007). Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloids and Interface Science, 12, 196-205.
115. Turk, M., & Lietzow, R. (2004). Stabilized nanoparticles of phytosterol by rapid expansion from supercritical solution into aqueous solution. AAPS Pharmaceutical Science Technology, 5, 1-10.
116. Varma, M. V. S., Kaushal, A. M., Garg, A., & Garg, S. (2004). Factors affecting mechanism and kinetics of drug release from matrix-based oral controlled drug delivery systems. American Journal of Drug Delivery, 2, 43-57.
117. Walstra, P. (1996). Emulsion stability. In P. Becher (Ed.), Encyclopedia of emulsion technology (pp. 1-62). New York: Marcel Dekker.
118. Wang, J. C., Chen, S. H., & Xu, Z. C. (2008a). Synthesis and properties research on the nanocapsulated capsaicin by simple coacervation method. Journal of Dispersion Science and Technology, 29(5), 687-695.
119. Wang, X., Jiang, Y., Wang, Y. W., Huang, M. T., Hoa, C. T., & Huang, Q. (2008b). Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chemistry, 108(2), 419-424.
120. Weiss, J., Takhistov, P., & Mcclements, D. J. (2006). Functional materials in food nanotechnology. Journal of Food Science, 71(9), R107-R116.
121. Xing, F., Cheng, G., Yi, K., & Ma, L. (2004). Nanoencapsulation of capsaicin by complex coacervation of gelatin, acacia, and tannins. Journal of Applied Polymer Science, 96(6), 2225-2229.
122. Yuan, Y., Gao, Y., Mao, L., & Zhao, J. (2008). Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology. Food Chemistry, 107(3), 1300-1306.
123. Yuan, Y., Yanxiang, G., Zhao, J., & Mao, L. (2008). Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Research International, 41(1), 61-68.
124. Zambaux, M., Bonneaux, F., Gref, R., Maincent, P., Dellacherie, E., Alonso, M., Labrude, P., & Vigneron, C. (1998). Influence of experimental parameters on the characteristics of poly(lactic acid) nanoparticles prepared by double emulsion method. Journal of Controlled Release, 50, 31-40.
125. Zhang, W., Rong, J., Wang, Q., & He, X. (2009). The encapsulation and intracellular delivery of trehalose using a thermally responsive nanocapsule. Nanotechnology, 20(27), 275101(Open access).
126. Zhao, L., Xiong, H., Peng, H., Wang, Q., Han, D., Bai, C., Liu, Y., Shi, S., & Deng, B. (2011). PEG-coated lyophilized pro-liposomes: preparation, characterizations and in vitro release evaluation of vitamin E. European Food Research and Technology, 232(4), 647-654.
127. Zimet, P., & Livney, Y. D. (2009). Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloid, 23(4), 1120-1126.
128. Zuidam, N. J., & Shimoni, E. (2010). Overview of microencapsulation use in food products or processes and methods to make them. In N. J. Zuidam & V. A. Nedovic (Eds.), Encapsulation technique for active food ingredients and food processing (pp. 3-29). New York: Springer.