The lipophilic food bioactive has attracted great interest by food and pharmaceutical industries due to their potential health benefits. However, the effectiveness of these components is restricted due to poor solubility, oxidation and variable bioavailability. The utilization of these compounds in form of encapsulated one can effectively alleviate these drawbacks. The technologies of encapsulation, including spray drying, coacervation, liposome entrapment, nanoencapsulation, nanogels and nanoemulsion, are discussed in this review paper.
Key words: lipophilic, nanoencapsulation, food.