Engineering effective nanoscale nutrient carriers

Abstract The encapsulation of active compounds such as nutraceuticals, flavors, or antimicrobial agents in nanoparticle carriers addresses multiple issues in food and beverage applications. It can increase the effective concentration of compounds with limited solubility, and protect them from environmental degradation agents such as pH, enzymes, or free radicals. Nanocarriers can increase the bioavailability of nutrients, and be engineered to release their cargo in a manner that suits specific applications. This review examines the structure and properties of different nanoparticles appropriate for foods, including emulsions, Pickering emulsions, and microemulsions, solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), liposomes, polymersomes, colloidosomes, and nanogels.