Nanotechnology in Functional Foods and Nutraceuticals

With the limited bioavailability, instability and low solubility of bioactive compounds in conventional food products and supplements, there is a growing demand for more effective scientific solutions to different health challenges. Functional foods and nutraceuticals have thus been shown to support healthy, active lifestyles by supplementing nutrients and preventing disease. This book explores how nanotechnology, through advanced delivery systems like nanoemulsions, nanoliposomes and polymeric nanoparticles, can improve the encapsulation, targeted delivery and controlled release of nutrients. Emphasizing both innovation and safety, it focuses on the regulation and future applications of functional foods and nutraceuticals. Additionally, the book: Presents state-of-the-art solutions from the nutraceutical and functional food industries, and offers sustainable, efficient and scalable nanotechnological applications. Identifies knowledge gaps at the intersection between nanotechnology and food science, and provides theoretical and practical insights into cutting-edge research and future applications. Highlights regulatory concerns, safety evaluations and consumer acceptance issues, and stresses the need for rigorous testing and standardisation. Provides guidelines and insight aimed at resolving real-world challenges such as poor solubility, instability and the limited bioefficacy of nutraceuticals. Showcasing the potential of nanotechnology to revolutionize and transform health-focused food products, the book is an essential resource for scientists, academics, researchers and industry professionals seeking to harness nanotechnology to solve pressing health challenges and advance the field of functional foods and nutraceuticals.