Production of nanoparticles by anti-solvent precipitation for use in food systems

• Nanoparticles gain increasing attention in the food industry.
• These are used as encapsulation systems for functional foods.
• Liquid antisolvent precipitation is a promising technique to produce nanoparticles.
• The production parameters strongly affect particle properties.
• More research must be conducted towards their effect on human life and environment.

An increasing number of different types of nanoparticles are being developed for utilization within the food industry in which these are used to encapsulate, protect, and release active food ingredients. They can also be used to overcome undesirable effects on food quality due to fat, sugar, or salt reduction, or to act as sensors to detect contaminants or microbial spoilage in food products. Several techniques have been developed to fabricate food-grade nanoparticles, which vary in their ease of use, cost, and robustness. In this review, we focus on the utilization of liquid anti-solvent precipitation as a means of producing food-grade nanoparticles.