Recent approaches for utilization of food components as nano-encapsulation: a review

Nano-encapsulation in terms of nanotechnology is one the wide ranged and rapid adopted technologies food industry. Nanotechnology has modernized whole system from production to stored products for improvement quality preservation nutritional status. also known as promising technology protect bioactive components could be suitable delivering such protected compounds target biological systems. In this review, recent literature highlights formulation fabrication nano-encapsulation using appropriate wall materials. Moreover, focuses on different methods, which have been used encapsulation purposes coacervation, inclusion complexation, nano-precipitation, emulsification, supercritical fluid technique, ultra-sonification spray freeze-drying. Furthermore, review discusses advances applications phenolic compounds, antioxidants, natural colorants, antimicrobial agents, essential oils, minerals, flavors vitamins nano-carriers As reviewed study, ability improve properties either sensory attributes, storage, delivery, along with enhance its nutrition make it healthier. played a vital role approaching way advancement including their therapeutic potential especially allied fields, food, pharmaceutical industry during last decades.