Nanocapsule-based Food Preservation Solution
The ideal food preservation effect can be obtained by encapsulating a variety of food preservation ingredients. Aprofood has deeply explored the field of food nanomaterials, and is committed to providing global customers with comprehensive food preservation solutions based on nanocapsule.
What are Nanocapsules?
Encapsulation technology is a process of packaging the core materials of small particles in the wall materials to form capsules. The use of capsules can protect bioactive compounds (polyphenols, micronutrients, enzymes, antioxidants, etc.) and control their release at the target site. Nanocapsules are defined as a bag like system, in which the bioactive compounds are surrounded by a unique polymer film in its cavity, in which the coated material is the core material of the capsule, and the material used for coating is the wall material of the capsule.
Comparison between nanocapsules and microcapsules
| Category | Nanocapsules | Microcapsules |
|---|---|---|
| Capsule particle size | 1-1000nm, dispersed in water as transparent colloidal solution. | 5-200 μm, dispersed in water as suspension. |
| Wall material selection | Biodegradable polymers, such as gelatin, arabic gum, chitosan, etc. | Wide range of wall materials, mainly natural and synthetic polymer materials. |
| Functional characteristics | It has good targeting and sustained-release effect. | It has a certain sustained release effect and can be used as a long-term preparation. |
| Preparation methods | Mainly emulsion polymerization, interfacial polymerization, layer by layer self-assembly, supercritical fluid method, etc. | It is mainly divided into chemical method, physical method and physical chemical method. |
Nanoencapsulation Technologies
The physical and chemical properties and release mechanism of nanocapsules, such as particle size, distribution, specific surface area, shape, solubility, encapsulation efficiency, will change with different encapsulation technologies. Therefore, it is more important to select the appropriate encapsulation technology according to the required size, physical and chemical properties, core material properties and wall materials.
Several important and commonly used technologies include: Emulsification Technique, Coacervation, Inclusion Complexation, Nanoprecipitation Technique, Emulsification–Solvent Evaporation Technique, Supercritical Fluid Technique.
Fig. 1 Top-down and bottom-up approaches in nanoencapsulation techniques. (Ezhilarasi, et al., 2012)
Our Nanocapsule-based Food Preservation Solutions
Aprofood has been committed to the research of food nanomaterials for a long time. With rich experience and professional knowledge, it can provide global customers with comprehensive food preservation solutions based on nanocapsule.
Nanocapsules Development
Our experienced R&D team has mastered a variety of nanocapsule development technologies, and can customize the best solution according to the characteristics and needs of customer's project.
- Provide a wide range of wall materials to meet customers' various needs.
- The best scheme is customized according to the functional characteristics of the core material to maintain the best biological activity.
- Optimize the design according to the food preservation direction (anti-bacterial, anti-oxidation, structure stabilization, nutrition maintenance, etc.) that customers focus on to ensure the best results delivery.
Nanocapsules Evaluation
Our solution provides an assessment of the nanocapsule.
- Comprehensive evaluation can be carried out to evaluate the particle size, embedding rate, stability, slow-release rate and the effect on food preservation of capsules.
- The evaluation scheme can be customized to meet the unique needs of customers.
Features of Our Solutions
Cost-effective
Customer-tailored
High Quality
Rapid Turnaround Time
Aprofood is committed to providing customers around the world with extensive support for food preservation related research. We focus on the development of food preservation solutions based on nanocapsule. Please contact us to learn more about our nanocapsule solutions.
References
- Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2012). Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6(3), 628–647.
- Granata, G., Stracquadanio, S., Leonardi, M., Napoli, E., Consoli, G. M. L., Cafiso, V., ... Geraci, C. (2018). Essential oils encapsulated in polymer-based nanocapsules as potential candidates for application in food preservation. Food Chemistry, 269, 286–292.
For Research Use Only!
