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Recent Progresses in the Delivery of Β-Carotene: From Nano/Microencapsulation to Bioaccessibility Publisher Pubmed



Jalalijivan M1 ; Rostamabadi H2 ; Assadpour E3 ; Tomas M4 ; Capanoglu E5 ; Alizadehsani M6 ; Kharazmi MS7 ; Jafari SM8, 9, 10
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
  2. 2. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
  3. 3. Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, E-32004, Spain
  4. 4. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkali, Istanbul, 34303, Turkey
  5. 5. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
  6. 6. Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  7. 7. Faculty of Medicine, University of California, Riverside, United States
  8. 8. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
  9. 9. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, E-32004, Spain
  10. 10. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China

Source: Advances in Colloid and Interface Science Published:2022


Abstract

Beta-carotene (BC) as an efficient pro-vitamin is effective in improving vision, immune system and cognitive function as well as preventing coronary diseases and cancer. However, besides its poor chemical stability, the high lipophilic nature of BC reduces its dispersibility and consequently bioavailability which limits its application into food, pharmaceutical and nutraceuticals. Different carriers with vesicular or particulate structures have been studied and utilized for promoting BC solubility, dispersibility, and protection against diverse operational or environmental stresses and also controlling BC release and subsequent bioaccessibility. The current study, therefore reviews different micro/nanocarriers reported on BC encapsulation with special focusing on its bioavailability. Liposomal structures have been successfully used for enhancing BC stability and bioavailability. Besides, emulsion-based carriers including Pickering emulsions, nanoemulsions and microemulsions have been widely evaluated for BC encapsulation and protection. In addition, lipid-based nanoparticles and nanostructural carriers have also been applied successfully for this context. Moreover, gel structures including emulgels, hydrogels and oleogels are studied in some researches. Most of these delivery systems led to higher hydro-solubility and dispersibility of BC which consequently increased its bioavailability; thereupon could promote its application into food, cosmetic and nutraceutical products. However, for remarkable incorporation of BC and other bioactive compounds into edible products, the safety and toxicological aspects of these delivery system especially those designed in nano scale should be addressed in the further researches. © 2022 Elsevier B.V.
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