Handbook of Nanotechnology in Functional Foods

The “Handbook on Nanotechnology in Functional Foods” investigates the current state of knowledge on all aspects of nanoscale packaging, carrying, and delivery mechanisms of bioactive ingredients to functional foods. The book discusses different delivery systems (such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles), their properties and interactions with other food components, and their impact on the human body. The importance of consumers' attitudes toward nano-delivery as well as the challenges faced by regulatory agencies in controlling risks and harmonizing approaches globally, are also discussed in detail. The role of artificial intelligence in functional food identification components and their application in new food products are also discussed.