Nano encapsulation is one of the most promising technologies for trapping bioactive compounds to prevent their destruction. Low solubility and lower absorption of bioactive compounds in the gastrointestinal limited their bioavailability. Therefore different methods for Nano encapsulation with some advantages and disadvantages were developed. One of the important benefits of this method is the deliberate release, site-specific delivery and efficient absorption of bioactive compounds through cells. Nanoparticle methods depend on a variety of factors that influence the result of the nano-protective coatings. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the Nano encapsulation technology. New aspects of Nano encapsulation of food bioactive components remained unclear. This review article focuses on importance of new Nano encapsulation technologies of bioactive compounds.
