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Review published: New lipid nanocarriers display industrial potential
The review, published in  Trends in Food Science Technology, summarises the state of the art for lipid based carrier technologies including nanoemulsions, nanoliposomes, solid lipid nanoparticles and novel encapsulation systems called nanostructure lipid carriers. They discuss the physicochemical properties and advantages and limitations for these delivery mechanisms in the food industry.

The reviewers say that notwithstanding various advantages of carbohydrate and protein based nanocapsules, such systems do not have the potential for scale-up to industrial levels – due to the need for “complicated chemical or feverishness treatments that can't be totally controlled.”

To read a couple of versions of a fuller summary, click here or here

Source: Trends in Food Science Technology
Published online forward of print, doi: 10.1016/j.tifs.2011.08.003
“Nanoencapsulation of food mixture regulating lipid formed smoothness systems”
Authors: M. Fathi, M.R. Mozafari, M. Mohebbi

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