An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety

Table 2

Conventional and emerging methods for preparation of nanocarriers.

Preparation method	Advantages	Disadvantages
Conventional methods
High homogenization	Large-scale production, high encapsulation efficiency	Deactivation of core material in nanocarrier
Solvent injection (ethanol or ether)	Ability to control vesicle size	Dilution of nanocarrier, heterogeneous population, use of high temperature
Reverse phase evaporation	High encapsulation efficiency, economic	Organic solvent traces, not suitable for fragile molecules or food ingredients
Solvent-emulsification	High encapsulation efficiency	Multivesicular, unstable
Postformation processing	Reduced processing time, high encapsulation efficiency	Low lamellarity and heterogeneity
Emerging methods
Microfluidic channel method	Synthesis of monodisperse nanocarrier, high encapsulation efficiency	Fabrication could be complex and needs optimization
Supercritical fluid method	Control over particle formation, easily translated to large-scale production, environment-friendly	Elevated pressure and temperatures
Self-assembly method	Handy and controllable method for changing the shape of nanocarriers	Poorly understood experimental conditions
Spray drying	Environment-friendly process, high encapsulation efficiencies	Expense and time-required
Freeze drying of monophase solutions	Monodisperse nanocarrier that can be stored for a long time in a sealed container	Time-required
Membrane contactor method	Nanocarriers have homogeneous and small size, high encapsulation efficiency, simplicity for scale-up	Hydrophilic drug encapsulation needs optimization