Encapsulation of functional foods in nanoemulsion
Shekhar Raktate, Bhawana Sharma, Bhawana Singh, Ekanshita Srivastava and Aniket Patil
Recently, the demand for brand spanking new merchandise with healthy and useful compounds have enlarged over recent years in several industries. That's the food trade and nutraceutical case with the trend to consume “functional foods” that are designed to enhance human health, well-being and performance. Thus, completely different techniques for nanoencapsulation processes were developed. The choice of the most efficient technique depends on many parameters, like the character of the encapsulant, food formulation, food process, the ultimate application, and also the value of the method. This review states completely different strategies of encapsulation together with the deserves of nano emulsion and encapsulation as suggested to deliver the practical substance for health advantages.
How to cite this article:
Shekhar Raktate, Bhawana Sharma, Bhawana Singh, Ekanshita Srivastava and Aniket Patil. Encapsulation of functional foods in nanoemulsion. The Pharma Innovation Journal. 2022; 11(9S): 129-138.