Table 4.

Application of nanoencapsulated bioactive ingredients into food products.

BACs	Nanocarriers	Technique	Goal	Food Product	Dose Used	Storage	Main Effects	Ref.
Chlorogenic acids	β-cyclodextrin	Nano-complexation	Phenolic compounds Supplementation on aroma volatile profile	Bread, cookies, caramel cottage cheese, nutty filling, and mushroom or meat stuffing	237.7 mg/g	–	Limited formation of preferred aroma volatiles	[74]
Fish oils	Lecithin sunflower oil	Nanoliposomes	Improvement of the nutritional value	Bread	5% (w/w)	25 days	Oxidative stability against lipid oxidation. Positive effects on technological and sensory properties	[75]
		Nanoliposomes Mozafari method	Fortification	Yogurt	15 mL/100 g	21 days	High DHA and EPA contents. Avoid strong odors and rapid deterioration. Good sensory attributes. ↓ acidity, peroxide values and syneresis	[54]
Fish skin peptide	Lecithin	Nanoliposomes Ultrasonication	Preservative and vehicle for entrapping fishy smell	Pork patties	0.1%, 0.5%, 1%, 2%, and 3% (w/w)	14 days at 4 °C	Inhibitory effect on lipid oxidation Dose dependent effect	[76]
Lupulon xanthohumol		Nanoliposomes Ultrasonication	Replacement of nitrite	Cooked beef-sausage	50, 100, 150 and 200 ppm	30 days at 4 °C	Prevention of microbial growth and lipid oxidation. Addition of nanoliposomes has not impaired sensory properties	[68]
Nisin and garlic extract	Phosphatidylcholine and oleic acid	Nanoliposomes Thin-film hydration/Ultrasound	Antimicrobial agent	Whole UHT milk	–	25 days at 7 °C	Improved the activity of nisin against Gram-negative bacteria. Protected the antioxidant activity and masked undesirable odors	[77]
Nisin and lysozyme	Phosphatidylcholine-pectin/polygalacturonic acid	Nanoliposomes	Natural antimicrobials	Whole or skim UHT milk	0.05–0.1%	25 days	Inhibition of Listeria monocytogens and Salmonella Enteritidis	[50]
Olive leaf phenolics-oleuropein	Lecithin cholesterol	Nanoliposomes Ethanol injection	Functional food product	Yogurt	0.7% phenolics/g nanoliposome	21 days	Antioxidant activity. Good sensory attributes and syneresis	[78]
Prickly pears peel fruit	Sodium alginate-chitosan	Nanoencapsulates	Preservative	Guava juice	0.1%	120 days	Ability to withstand the high temperatures and pasteurization	[13]
Quinoa peptide	Soy phosphatidylcholine and cholesterol	Nanoliposomes	Natural food preservative	Fresh beef burgers	3 and 5 mg/mL	12 days at 2–4 °C	Antimicrobial and antioxidant properties	[79]
Thymus capitatus EO	Aqueous SDS/soybean oil	Nanoemulsion Microfluidizer	Antimicrobial agent	Semi skimmed UHT milk	2 mg/mL	24 h at 37 °C	Improving physicochemical and microbial (S. aureus) quality of milk	[80]
α-Tocopherol	Canola oil and Tween 80	Nanoliposomes Magnetic stirring/Ultrasound	Antioxidant agent	Fish sausages	250, 500 mg/kg	16 days at 4 °C	Lower spoilage rate. Delayed lipid oxidation during storage	[81]
Vitamin E	Edible mustard oil-surfactant Tween-80	Nanoemulsion Wash-out method	Health supplement. Antioxidant	Mango juice	1:9, 2:8, 3:7, 4:6 and 5:5	24 h at 37 °C	Reduction in microbial growth	[82]
Vitamin D3	Lecithin	Phase-inversion temperature method	Fortification	Milk	4% and 8% (w/w)	–	Protect vitamin against acidic conditions. Good acceptability	[67]
	Potato proteins	Protein nanocomplexes	Promotion of human health	Clear beverages solutions	10, 25, 50, 75 and 100 μg/mL	Three weeks	Protection during pasteurization and shelf life	[83]