A Multidisciplinary Review of Nanocapsulation Technologies: Innovations and Challenges in Food and Nutraceutical Systems

Nanocapsulation, a cornerstone of nanoengineering in food and nutraceutical sciences, exploits colloidal thermodynamics, quantum confinement, and interfacial rheo-kinetics to fabricate core-shell nanostructures (۱-۱۰۰۰ nm) that stabilize labile bioactives against physicochemical degradation. These systems leverage surface-to-volume ratios (۱۰^۶-۱۰^۱۰ m^-۱), zeta potentials (C|> ۴۰ mV), and Derjaguin-Landau-Verwey-Overbeek (DLVO) interaction potentials (V_max > ۲۵ kT) to ensure colloidal stability, mitigating diffusional degradation (k_deg≈ ۱۰^-۵-۱۰^-۳ h^-۱), Ostwald ripening (growth rates < ۱۰^-۱۱ m/s), and oxidative cascades (peroxide values PV < ۲.۰ meq/kg, anisidine values AnV < ۱۵). Core payloads encompass hydrophobic polyphenolics (logP > ۴.۰, K_ow≈ ۱۰^۶-۱۰^۸), lipophilic carotenoids (molar absorptivity &≈ ۱۰^۵-۱۰^۶ M^-۱cm^-۱ at ۴۳۰-۵۲۰ nm), polyunsaturated fatty acids (PUFAs, PV < ۱.۸ meq/kg post-encapsulation), volatile monoterpenoids (vapor pressures P_v≈ ۱۰۰-۳۰۰ Pa at ۲۵°C), and probiotics (log CFU/g ۱۰.۰ post-gastrointestinal transit). Shell matrices, adhering to Generally Recognized as Safe (GRAS) standards, include amphiphilic proteins (e.g., ß-lactoglobulin, pI = ۴.۷-۵.۳, Maillard glycation degrees DG = ۳۵-۶۰%), polyelectrolytic polysaccharides (e.g., chitosan, degree of deacetylation DDA > ۹۴%, pKa=۶.۰-۶.۹), nanostructured lipid carriers (NLCs, encapsulation efficiency EE > ۹۹%, loading capacity LC ۴۵-۷۰ w/w%), and hybrid dendrimers (branching degree DB > ۰.۸۵). Synthesis methodologies span high-pressure homogenization (P_h=۳۰۰-۱۰۰۰ MPa, polydispersity index PDI <۰.۰۸), ionotropic gelation (cross-link density p≈ ۱۰^۲۳-۱۰^۲۵ m^-۳), microfluidic co-flows (Capillary number Ca <۱۰^-۵, coefficient of variation CV <۲.۵%), and supercritical CO۲ processing (T_c = ۳۱.۱°C, P_c = ۷۳.۸ bar, diffusivity D_sc≈۱۰^-۹-۱۰^-۷ m^۲/s). Functionalities include thermoresponsive phase transitions (LCST= ۲۵-۴۸°C), pH-dependent swelling (swelling ratio SR > ۱۸ at pH ۷.۴ vs. ۱.۰), redox-sensitive cleavage (E^۰= -۰.۶ to ۰.۴ V), and enzymatic release triggers (Michaelis constant K_m≈ ۰.۳-۳.۵ mM). Applications yield thermal stabilization (vitamin D۳ potency > ۹۶% at ۱۲۵°C/۳۰ min), organoleptic masking (bitterness reduction ۷۰-۸۵%, hedonic score increments ۳.۵-۵.۰/۹), bioavailability amplification (resveratrol AUC increments ۱۵-۲۵ fold, t_۱/۲ extended from ۱.۲ to ۱۲.۰ h), and shelf-life extension (omega-۳ induction period IP > ۱۸۰ h at ۶۵°C). Commercialization hurdles include nanotoxicological safety (reactive oxygen species ROS rates < ۱۰^-۹ mol/s/mg, IC۵۰ > ۲۵۰ µg/mL in Caco-۲ and HepG۲ models), regulatory dosimetry (acceptable daily intake ADI <۰.۳ mg/kg body weight), and industrial scalability (throughputs > ۱۵۰۰ kg/h, process efficiency > ۹۲%). Emerging paradigms integrate machine learning (predictive accuracies >۹۸% for EE, RMSE <۲%), quantum dot tracking (photoluminescence quantum yield PLQY> ۷۰%), blockchain traceability (hash rates > ۱۰^۹/s), and biorefinery-derived matrices (length-to-diameter ratio L/D > ۲۰۰, yield>۹۰%). These advancements pave the way for hyperfunctionalized, nutrigenomically optimized comestibles, necessitating rigorous multiparametric validations to address consumer safety, sensory acceptance (hedonic scores > ۸.۰/۹), and global market projections (USD ۷۵۰ billion by ۲۰۳۲, CAGR ۹.۸%).

کلیدواژه ها:

Nanocapsulation ، food nanotechnology ، nutraceuticals ، core-shell nanostructures ، colloidal stability ، DLVO theory ، Fickian diffusion