Advancements in Nanoencapsulation Strategies for Enhancing Functionality and Quality of Food

Consumers around the world are turning to natural ingredients to enhance flavor and promote health and well-being, as food industry around the globe has seen a surge. The innovative technologies are brought in to ensure that food is available but safe and beneficial to all. Therefore, Nanoencapsulation is gaining much importance in nutraceuticals and encapsulation of food components. Considering the global food security and food safety we must move forward the ultimate sustainable food production, processing, preservation, bioavailability and food packaging techniques, which will assist and gives more economical as well environment friendly results. The main objective of this review is to create understanding for different nano encapsulating techniques, being used by producer to attain more profit and more sustainable products. On the other hand, Encapsulation technique can be used for the protection and controlled release of bioactive compounds towards targeted sides. These encapsulation processes include emulsification, coacervation, freeze drying, super critical fluid techniques, emulsification-solvent evaporation techniques and spray drying. All these processes have somehow limited utilization and exemplification in food industry. The Producer who has capacity to generate more advanced or extra ordinary approach in food industry should not lemmatized to conventional techniques of encapsulation. We cover some advances in encapsulation procedures which are not applicable to food but being utilized in pharmaceutical industry as well. Furthermore, we have given some suggestions to both producers as well as consumer aspect to make better understanding of cooperation in future.