Lipid-based nanocarriers and their potential for incorporation into active edible films/coatings: highlighting nanocochleates as novel and promising nanocarriers.
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Abstract
This review highlights the potential of lipid-based nanocarriers, particularly nanocochleates, in enhancing edible films/coatings for food packaging. While direct application of bioactives poses risks such as uncontrolled release and sensitivity to environmental factors, lipid-based nanocarriers like nanocochleates offer improved stability, higher loading capacity, and controlled release. Originally used in pharmaceuticals, nanocochleates are now being explored in the food industry, promising significant benefits for active edible coatings. The review discusses recent advancements, safety considerations, regulatory and environmental issues, and future challenges associated with integrating these lipid-based nanocarriers into food packaging, providing a comprehensive overview of current research and development in this field.
期刊介绍：
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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