Research Progress on the Preparation,Characterization and Application of Nanoparticles in Food

With the development of nanometer methods and techniques,a variety of methods have been used for the preparation of nanoparticles in foods. Active ingredients in food will occur excellent changes on physicochemical properties,taste,nutritional value and so on after processed to nanofood,which have the effects on enhancing food functionality,improving the bioavailability of active ingredients and promoting the body’s digestion and absorption. The preparation of nano foods can effectively reduce the waste of various active ingredients in the food processing process,enrich the food types and expand the new food market. And the constant pursuit of human on nutritious and healthy functional foods will also make a broad prospects for the development of nanofoods which as a functional food. Therefore,this article reviewed the preparation,characterization and application of nanoparticles in foods of recent years,which would provide a reference for the preparation and application of nanoparticles in foods.