Nanoencapsulation of enzymes, bioactive peptides, and biological molecules

Abstract

Nanoencapsulation systems that bear enzymes, proteins, bioactive peptides, and biological molecules are among the most commonly investigated delivery systems in food and nutraceuticals research. Although the majority of protein based materials in foods are of hydrophilic nature, especially among peptides and biological molecules, there are more hydrophobic materials which leads to the necessity of generating a wide variety of nanoencapsulation systems for the delivery of biological molecules. In this chapter, nanoencapsulation systems for biological molecules are dealt with emphasis on their preparation, stability, safety, relevance to biological systems, and applicability to industrial processes. Therefore, some of the most recent advances in the preparation of such nanoencapsulation systems are presented here. Nanoencapsulation methods reviewed here include lipid based formulations; casein, cyclodextrin, and nanocrystal nanocapsules; protein and carbohydrate nanogels; nanotubes; starch nanoparticles and finally encapsulation materials that are based on electrohydrodynamic processes. Due to the versatility, bioactivity, nonimmunogenicity, and nontoxicity of the majority of these systems, there is a good potential in their implementation in industrial food products and nutraceuticals. Increasing demand and manufacture capacities are anticipated along with developments that enhance continuous mode of production at industrial scale.