Description
Engineered colloidal nanoparticles encapsulate bioactives to improve stability, release, and sensory impact in foods.
Technical
Nanoparticles—lipid, polymeric, or inorganic—are formed by high‑pressure homogenization, ultrasonication, or spray‑drying, creating sub‑200 nm droplets or particles that physically entrap or chemically bind nutrients and flavors. Surface functionalization (e.g., whey‑protein coating) modulates interfacial tension and charge, protecting sensitive compounds from oxidation and thermal degradation. Controlled release is achieved by tuning matrix composition and environmental triggers such as pH, temperature, or enzymatic activity during digestion.
Science
Primary Reaction
Physical encapsulation/emulsification of bioactive compounds within colloidal nanoparticles
Sensory Profile
Aroma ()
Origin & History
Civilization
Modern food scientists