Mohammad Molaveisi - PhD Student, Department of Food chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Mostafa Shahidi noghabi - Associate Professor, Department of Food chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Sara Naji - Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Bioactive food compounds are natural compounds that have biological activity and have high nutritional value. These bioactive compounds play an important role in the health and safety of the community due to their confirmed role in human growth and in addition to reducing the risk of diseases. On the other hand, most of these compounds are sensitive compounds that should be protected from degrading agents in food and digestive tract. Recently, nanoparticle systems have been widely used as a system for the delivery and release of various natural biologically active materials. Nanoparticle systems are used to protect sensitive materials as a nutrient delivery mechanism in food processes and to protect against environmental conditions such as light, oxygen, water and temperature. In addition, nanoencapsulation is used to improve the performance and bioavailability of biologically active substances. One of the new methods and, of course, has the advantages of nanoencapsulation biologically active material is nano-cochleate method, which has been studied in the food field in a limited way. One of the advantages of this method, in comparison with previous methods, can be to increase the stability of the core during the process, protected from degrading agents in the food and the various parts of the digestive system, taking into account the chemical bonds between these components and the core, as well as the increase Intestinal release, absorption and bioavailability of bioactive materials according to the type of lipid wall selected.

bioavailability, encapsulation, nano-cochleate