Nanostructured delivery systems in food: Latest developments and potential future directions

Research output: Contribution to journalReview articlepeer-review


There is fast progress in research showing evidence for the health benefits of nutraceuticals enrichment facilitated by food nanotechnology. On the other hand, there are accumulating studies showing that the risks involved are manageable. This progress leads to rising regulatory and public acceptance, and to demand for health promoting foods. However these new technologies should not diminish sensory quality, or significantly increase costs, while using only label friendly ingredients, particularly natural ones. The accumulated knowledge and improved technological capabilities bring about an exciting plethora of innovative nanostructured delivery systems for nutraceuticals (e.g. nanostructured lipid carriers, nanoliposomes, co-assembled protein nanoparticles, nanofibers, and mixed polysaccharide-surfactant nanovehicles). Many of these new products outperform conventional ones, and facilitate solubilization, protection through processing, shelf life and digestion. They also enable the programmed release and improved bioavailability of nutraceuticals, resulting in more pronounced beneficial health effects. This review highlights latest developments in nanodelivery systems for nutraceuticals, describing their types, structures, properties and production methods. Potential future directions are outlined.

Original languageEnglish
Pages (from-to)125-135
Number of pages11
JournalCurrent Opinion in Food Science
StatePublished - 1 Jun 2015

All Science Journal Classification (ASJC) codes

  • Food Science
  • Applied Microbiology and Biotechnology


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