Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Abstract

The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.

Related collections

Most cited references 97

Record: found
Abstract: found
Article: not found

Nanoemulsions: formation, properties and applications.

Ankur Gupta, H Burak Eral, T. Alan Hatton … (2016)

Nanoemulsions are kinetically stable liquid-in-liquid dispersions with droplet sizes on the order of 100 nm. Their small size leads to useful properties such as high surface area per unit volume, robust stability, optically transparent appearance, and tunable rheology. Nanoemulsions are finding application in diverse areas such as drug delivery, food, cosmetics, pharmaceuticals, and material synthesis. Additionally, they serve as model systems to understand nanoscale colloidal dispersions. High and low energy methods are used to prepare nanoemulsions, including high pressure homogenization, ultrasonication, phase inversion temperature and emulsion inversion point, as well as recently developed approaches such as bubble bursting method. In this review article, we summarize the major methods to prepare nanoemulsions, theories to predict droplet size, physical conditions and chemical additives which affect droplet stability, and recent applications.

0 comments Cited 294 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: not found

Plant foods and herbal sources of resveratrol.

Jennifer N Burns, Takao Yokota, Hiroshi Ashihara … (2002)

Stilbenes, in particular trans-resveratrol and its glucoside, are widely reported to be beneficial to health, having been shown to possess antioxidative, anticarcinogenic, and antitumor properties. Major dietary sources include grapes, wine, peanuts, and soy; however, they can also be introduced into the diet through Itadori tea, which has long been used in Japan and China as a traditional herbal remedy for heart disease and strokes. Analysis of grapes, peanuts, and Itadori tea shows that they contain mainly trans-resveratrol glucoside. In contrast, red wines are primarily a source of the aglycones cis- and trans-resveratrol. While peanuts and grapes contain low levels of the stilbenes, Itadori tea and red wine both supply relatively high concentrations of resveratrol. For people who do not consume alcohol, Itadori tea may be a suitable substitute for red wine. However, further study on the potential biological effects of other endogenous compounds in Itadori tea is required and there is also a need for more information on the absorption and in vivo biomedical actions of free and conjugated resveratrol.

0 comments Cited 276 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: not found

Factors influencing the chemical stability of carotenoids in foods.

Caitlin Boon, D McClements, Jochen Weiss … (2010)

In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of a number of cancers, reduced risk of cardiovascular disease, and improved eye health. Evolving evidence on the health benefits of several carotenoids has sparked interest in incorporating more carotenoids into functional food products. Unfortunately, the same structural attributes of carotenoids that are thought to impart health benefits also make these compounds highly susceptible to oxidation. Given the susceptibility of carotenoids to degradation, particularly once they have been extracted from biological tissues, it is important to understand the major mechanisms of oxidation in order to design delivery systems that protect these compounds when they are used as functional food ingredients. This article reviews current understanding of the oxidation mechanisms by which carotenoids are degraded, including pathways induced by heat, light, oxygen, acid, transition metal, or interactions with radical species. In addition, several carotenoid delivery systems are evaluated for their potential to decrease carotenoid degradation in functional food products.

0 comments Cited 160 times – based on 0 reviews      Review now

Bookmark

All references

Author and article information

Contributors

David Julian McClements:

ORCID: http://orcid.org/0000-0002-9016-1291

mcclements@foodsci.umass.edu

Journal

Journal ID (nlm-ta): Food Sci Biotechnol

Journal ID (iso-abbrev): Food Sci. Biotechnol

Title: Food Science and Biotechnology

Publisher: Springer Singapore (Singapore )

ISSN (Print): 1226-7708

ISSN (Electronic): 2092-6456

Publication date (Electronic): 14 July 2020

Publication date PMC-release: 14 July 2020

Publication date Collection: February 2020

Volume: 29

Issue: 2

Pages: 149-168

Affiliations

[1 ]GRID grid.412485.e, ISNI 0000 0000 9760 4919, Department of Food Science and Technology, , Seoul National University of Science and Technology, ; Seoul, 01811 Republic of Korea

[2 ]GRID grid.412485.e, ISNI 0000 0000 9760 4919, Departement of Interdisciplinary Bio IT Materials, , Seoul National University of Science and Technology, ; Seoul, 01811 Republic of Korea

[3 ]GRID grid.266683.f, ISNI 0000 0001 2184 9220, Department of Food Science, , University of Massachusetts, ; Amherst, MA 01003 USA

[4 ]GRID grid.413072.3, ISNI 0000 0001 2229 7034, Department of Food Science and Bioengineering, , Zhejiang Gongshang University, ; Hangzhou, 310018 Zhejiang China

Author information

David Julian McClements http://orcid.org/0000-0002-9016-1291

Article

Publisher ID: 731

DOI: 10.1007/s10068-019-00731-4

PMC ID: 6992823

PubMed ID: 32064124

SO-VID: 813d8392-d053-45e6-87dc-9495dcaf511d

License:

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made.

The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

History

Date received : 13 October 2019

Date revision received : 11 December 2019

Date accepted : 26 December 2019

Funding

Funded by: FundRef http://dx.doi.org/10.13039/100005825, National Institute of Food and Agriculture;

Award ID: 2016-08782

Award Recipient : David Julian McClements

Funded by: FundRef http://dx.doi.org/10.13039/501100002701, Ministry of Education;

Award ID: NRF-2016R1D1A1B03930215

Award Recipient : Seung Jun Choi

Custom metadata

Keywords: nanoemulsions,bioavailability,bioaccessibility,stability,delivery systems,encapsulation

Data availability:

Keywords: nanoemulsions, bioavailability, bioaccessibility, stability, delivery systems, encapsulation

Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

Read this article at

Abstract

Related collections

RNA drug delivery

Most cited references 97

Nanoemulsions: formation, properties and applications.

Plant foods and herbal sources of resveratrol.

Factors influencing the chemical stability of carotenoids in foods.

Author and article information

Contributors

Journal

Affiliations

Author information

Article

History

Funding

Categories

Custom metadata

Comments

Comment on this article

Similar content 950

Cited by 44

Most referenced authors 1,294