FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 359-368.doi: 10.7506/spkx1002-6630-201321076

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Research and Applications on Nanocapsule Technology in Functional Foods

YANG Xiao-lan1,YUAN Ya1,TAN Yu-rong1,XIA Chun-yan1,LI Fu-hua1,MING Jian1,2,3,4,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;2. National Food Science and Engineering Experimental
    Teaching Center, Southwest University, Chongqing 400715, China;3. Laboratory of Quality and Safety Risk Assessment for
    Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China;
    4. Department of Food Science, Cornell University, Ithaca 14850, USA
  • Received:2013-04-17 Revised:2013-10-12 Online:2013-11-15 Published:2013-10-28
  • Contact: JIan Ming E-mail:mingjian1972@163.com

Abstract:

With the development of microcapsule technology, nanocapsule technology has received more attention. The
definition, preparation methods and functions in foods of nanocapsule are introduced in this paper, and the new research
progress of nanocapsule technology in functional foods in recent years is reviewed. In addition, current studies and future
applications of nanocapsule technology in functional food field are explored.

Key words: nanocapsule, functional food, application and research

CLC Number: