Development of customised strategies for the micro and nanoencapsulation of bioactive food ingredients in order to improve their bioavailability (increase of stability) and enhance their bioactivity (targeting).
Many bioactive molecules are labile and may lose their activity due to harsh conditions (e.g. extreme temperature or pH values) during food processing, storage, and later on during the cooking and digestion. Encapsulation may help to overcome this limitation by creating a protective layer made of biopolymers that can also provide a controlled release and enhanced bioavailability.
INL can offer optimisation of different encapsulation technologies adapted to every product needs: emulsification, coacervation, inclusion, complexation nanoprecipitation, self-assembly, emulsification–solvent evaporation, nano-spraydrying, and electrospray/electrospinning.
Functional food, nutraceutics, and reinforced food products with enhanced bioactivity.
Food personalisation.