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Erschienen in:

2014 | OriginalPaper | Buchkapitel

6. Drying Techniques for Nanoencapsulation

verfasst von : C. Anandharamakrishnan

Erschienen in: Techniques for Nanoencapsulation of Food Ingredients

Verlag: Springer New York

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Abstract

Nanoencapsulation techniques are used to produce nanosuspensions of active compounds with a coating or encapsulated with wall materials, in liquid or dried form. The major problems of nanocapsules are irreversible aggregation and chemical instability and leakage of the encapsulated active ingredients. Therefore, it is desirable to convert nanocapsule suspensions into dried form to maintain their stability. The drying of nanoparticles facilitates easier handling and storage and they are readily dispersible in aqueous solutions. Hence, nanoencapsulation methods in combination with drying techniques are essential for converting encapsulated suspensions to a dried, stable form. This chapter reviews the various drying techniques for nanoencapsulation.

Freeze-drying and spray-drying techniques are commonly employed for drying of nanosuspensions and it is clear that the operating conditions of spray drying and freeze-drying are significantly important in the stabilization of nanocapsules. Besides higher stability compared to the original nanoparticle suspension, the dried powders have the ability to control and promote sustained bioactive compound release. However, drying aggravates additional stress on the nanocapsules during processing. This chapter discusses in detail the different drying techniques used for production of nanoparticles and described in table 6.1 (Ezhilarasi et al. 2013).

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Vorheriges Kapitel Electrospraying and Electrospinning Techniques for Nanoencapsulation

Nächstes Kapitel Applications of Food-Grade Nanoemulsions

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Titel: Drying Techniques for Nanoencapsulation
verfasst von: C. Anandharamakrishnan
Verlag: Springer New York
Buch: Techniques for Nanoencapsulation of Food Ingredients
Print ISBN: 978-1-4614-9386-0

Electronic ISBN: 978-1-4614-9387-7

Copyright-Jahr: 2014
DOI: https://doi.org/10.1007/978-1-4614-9387-7_6

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