Exploring the Promise of Biopolymersin Nano-capsulation to Improve Food Functionality and Nutrient Delivery

Exploring the Promise of Biopolymersin Nano-capsulation to Improve Food FBiopolymers have become indispensable in the nanoencapsulation of food components and nutrients, providing improved stability, controlled release, and enhanced bioavailability of encapsulated substances. This abstract discusses the diverse biopolymers employed in food encapsulation, including polysaccharides, proteins, fats, waxes, and synthetic compounds as illustrated in the accompanying diagram. Polysaccharides such as gum arabic, pectin, and alginate are favoured for their natural availability and exceptional film-forming properties, which are ideal for shielding sensitive ingredients from environmental impacts. Proteins like gelatin and whey proteins are used for their excellent emulsifying and encapsulating capabilities, essential for encapsulating flavours and oils. Fats and waxes such as beeswax and lecithin serve to create stable matrices optimal for lipid-based actives. Although less commonly used, synthetic polymers provide customized release mechanisms for particular uses. Collectively, these biopolymers support the advancement of nanoencapsulation technologies that improve the solubility, stability, and timed release of food and nutrient substances, thereby broadening their use in functional foods and nutraceuticals.unctionality and Nutrient Delivery