An overview of nanoencapsulation techniques and their classification

Nanotechnology is considered as one of the promising research fields in recent decades. This novel technology studies the materials within the nanometer scale plus their outstanding properties in relation to their micro/macroscale counterparts. Nanoencapsulation is a new frontier in the area of nanoscience exerted in food, pharmaceutical, and cosmeceutical industries, which enables the controlled release of nutrients in the determined zone and time. This technique has numerous advantages for targeted delivery and bioavailability through the cells. Nevertheless, few studies have examined the employment of this technology in the food industry. This chapter classifies and summarizes the typical and recent nanoencapsulation technologies like nanoemulsification, nanoliposomes, electrospinning, electrospraying, formation of nanostructures via cyclodextrins, solid lipid nanoparticles, nanostructured lipid carriers, etc. Recent knowledge with regard to these methods plus their pros and cons are highlighted in the following chapters.