Controlled release of nanoencapsulated food ingredients

Abstract Recently, there has been an increasing interest in novel food formulations using controlled release systems in order to enhance the functional performance of food bioactive ingredients. This chapter addresses the issue of controlled release. Different release mechanisms and release profiles are discussed in terms of basic principles, and the factors affecting the release of food ingredients within food matrices or the gastrointestinal tract. Considering the nano/microencapsulation approaches, recent developments in the design of various controlled release systems that can be applied in food industries are presented. The choice of a proper controlled release system depends on both bioactive food ingredients and the target site of action. In the last section, potential applications of controlled release systems for various food ingredients are covered. Taken together, this chapter highlights the link between fundamental aspects and exemplified evidence which provides insights for the rational design of controlled delivery systems.