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Caffeine-Loaded Nano/Micro-Carriers: Techniques, Bioavailability, and Applications Publisher Pubmed



Shaddel R1 ; Akbarialavijeh S1 ; Cacciotti I2 ; Yousefi S3 ; Tomas M4 ; Capanoglu E5 ; Tarhan O6 ; Rashidinejad A7 ; Rezaei A8 ; Bhia M9, 10 ; Jafari SM11, 12, 13
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. Department of Engineering, INSTM RU, University of Rome “Niccolo Cusano”, Roma, Italy
  3. 3. Department of Agriculture and Food Science, Islamic Azad University, Science and Research Branch, Tehran, Iran
  4. 4. Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Istanbul, Turkey
  5. 5. Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
  6. 6. Department of Food Engineering, Engineering Faculty, Usak University, Usak, Turkey
  7. 7. Riddet Institute, Massey University, Palmerston North, New Zealand
  8. 8. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  9. 9. Student Research Committee, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  10. 10. Nanomedicine Research Association (NRA), Universal Scientific Education and Research Network (USERN), Tehran, Iran
  11. 11. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  12. 12. Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
  13. 13. College of Food Science and Technology, Hebei Agricultural University, Baoding, China

Source: Critical Reviews in Food Science and Nutrition Published:2024


Abstract

Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine consumption, it is crucial to apply a strategy for masking the caffeine’s bitter taste and facilitating its programmable deliverance within a long time. Other operational parameters such as food processing parameters, exposure to sunlight and oxygen, and gastrointestinal digestion could also degrade the phenolic compounds in general and caffeine in special. To overcome these challenges, various nano/micro-platforms have been fabricated, including lipid-based (e.g., nanoliposomal vehicles; nanoemulsions, double emulsions, Pickering emulsions; microemulsions; niosomal vehicles; solid lipid nanoparticles and nanostructured lipid carriers), as well as biopolymeric (e.g., nanoparticles; hydrogels, organogels, oleogels; nanofibers and nanotubes; protein-polysaccharide nanocomplexes, conjugates; cyclodextrin inclusion complexes) and inorganic (e.g., gold and silica nanoparticles) nano/micro-structures. In this review, the findings on various caffeine-loaded nano/micro-carriers and their potential applications in functional food products/supplements will be discussed. Also, the controlled release and bioavailability of encapsulated caffeine will be given, and finally, the toxicity and safety of encapsulated caffeine will be presented. © 2022 Taylor & Francis Group, LLC.
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