Nanotechnology applied to improve functionality in food

Functional foods are one of new trends for the food industry and nanotechnology can be useful for enrichment of food or parts of the food with natural bioactive compounds. Besides the introduction of nutraceuticals into food, nanotechnology may allow the protection of the functional compounds against degradation, and, furthermore, improve their bioavailability. Nanocapsules of biomacromolecules can be employed for entrapment of sensitive hydrophobic nutraceuticals with partial protection against photochemical degradation to enrich food products without modifying sensory properties. Insoluble fibers from plants can be employed to improve intestinal tract and decrease cholesterol and sugar absorption into blood. Besides, nanoparticles or nanofibers would be useful for jellification or emulsions, which have great potential for beverage applications associated with delivery of bioactives. However, some nanomaterials, mainly inorganic crystalline ones, may have toxic effects in the body and proper steps should be taken before recommending them for industrial applications. There are many processes for obtaining nanomaterials, which may belong to either bottom-up and top-down approach. This chapter focuses on some of these aspects along with some perspectives.