Hybrid nanoencapsulation systems: integrating natural polymers with synthetic nanomaterials for enhanced delivery of bioactive compounds in functional foods

Abstract

Hybrid nanoencapsulation systems fuse the inherent biocompatibility and functional versatility of natural polymers with the structural precision and tunable properties of synthetic nanomaterials to create next-generation delivery platforms for bioactive compounds. This review provides a comprehensive overview of hybrid nanoencapsulation systems and innovative platforms that merge the biocompatibility and biodegradability of natural polymers (e.g., chitosan, alginate, starch) with the structural precision and tunable functionality of synthetic nanomaterials (e.g., PLGA, PEG, mesoporous silica). We examine key fabrication strategies including self-assembly, layer-by-layer assembly, electrospinning, and nanoprecipitation, emphasizing how each method enhances encapsulation efficiency, physicochemical stability, and controlled release of sensitive bioactives. The role of chemical and enzymatic modifications such as phosphorylation, esterification, hydrolysis, and Maillard conjugation in tailoring interfacial activity and retention of nutraceuticals is highlighted. Recent developments in smart, stimuli-responsive composites are discussed for their ability to enable site-specific, on-demand release. Notable improvements in bioavailability, oxidative resistance, and environmental resilience across diverse food matrices are demonstrated. Remaining challenges include scalable manufacturing, rigorous safety and efficacy validation, regulatory compliance, and consumer acceptance. We propose future research priorities around green synthesis, food-grade material innovation, and comprehensive risk assessment to accelerate translation into commercial functional foods.