Table 2.

Comprehensive insight to the bioactive component's retention and bioavailability of nanocapsules.

Nanomaterial	Nanomaterial structure	Average size (nm)	Synthesis of food nanomaterial	Oral administration	Interaction with human organ/cells	Biocompatibility assessment	References
Nanocapsule		< 0.2 μm	Sodium alginate concentration is used to prepare nanoencapsulated quercetin	Nanoencapsulated bioactive compound quercetin	Prevent low gastric pH and during the digestion process optimize their release	Showed absent or low toxicity in vitro in different cell models and improved the bioavailability	(113)
Nanoliposomes		10 nm	Prepared by scattering the lipids in media that is aqueous and by purifying and analyzing	Nanoencapsulated curcumin	Interact with intestine by bile salts without the dispersion owing to their extra small size	Enhanced nutrients' bioavailability, safety of food, and improved bioaccessibility	(114)
Starch nanoparticles		322.7 nm	Obtained from lotus stem	Nanoencapsulated catechin	Provide controlled intestinal release	Availability of high bioactive compounds, prevent various diseases	(75)
Nanostructured lipid capsules		50–300 nm	Formed by interaction with various polyphenols such as catechin	Nanoencapsulation of polyphenols	Enhanced oral bioavailability and interact with gastrointestinal tract to gain high stability	Provide physiological treatment of several organs by acting as dietary supplements	(115)