Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 318 - 325

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033920

Preparation of food bioactive ingredient nanocapsules by nano spray drying: A review

  • RAN Huan ,
  • XIA Xiaoxia ,
  • ZHAO Jichun ,
  • LEI Xiaojuan ,
  • LI Fuhua ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)

Received date: 2022-10-11

  Revised date: 2022-11-04

  Online published: 2024-01-31

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Abstract

Functional foods and dietary supplements rich in bioactive ingredients can prevent and alleviate many chronic diseases. However, most of the bioactive ingredients have poor stability. They are easy to decompose and inactivated by light, heat, and oxygen during production, processing, and storage, and react with other ingredients in food. They are easy to degrade after entering the human gastrointestinal tract, showing a low bioavailability. The preparation of microcapsules is considered as a good strategy to improve the stability and bioavailability of bioactive substances. There are many methods to prepare microcapsules, among which the nano spray drying method is widely concerned because of its small particle size, good stability, and easier penetration into target cells. Therefore, this paper introduced the basic principle of nano spray drying, the differences between nano spray drying and traditional spray drying, and the application effects of various bioactive components of nano microcapsules prepared. Finally, this paper summarized the advantages of nano microcapsules and proposed the limitations and research directions of nano spray drying.

Key words： nano spray drying; embedding; nano microcapsules; bioactive ingredients

Cite this article

RAN Huan , XIA Xiaoxia , ZHAO Jichun , LEI Xiaojuan , LI Fuhua , ZENG Kaifang , MING Jian . Preparation of food bioactive ingredient nanocapsules by nano spray drying: A review[J]. Food and Fermentation Industries, 2024 , 50(1) : 318 -325 . DOI: 10.13995/j.cnki.11-1802/ts.033920

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