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Nanoencapsulation of Hydrophobic and Low-Soluble Food Bioactive Compounds Within Different Nanocarriers Publisher



Rezaei A1 ; Fathi M2 ; Jafari SM3
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
  2. 2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
  3. 3. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Source: Food Hydrocolloids Published:2019


Abstract

There are many hydrophobic or poorly soluble nutrients and bioactive compounds which are essential for human health, such as phenolic compounds, carotenoids, essential oils, essential fatty acids, and insoluble vitamins. The low bioavailability and sustainability of these compounds are the main challenges for their use in the pharmaceuticae and food industries. Nanoencapsulation can be a favourable approach for protecting hydrophobic food bioactive compounds against unsuitable circumstances and enhance their bioavailability. In this review, several nanoencapsulation delivery systems for hydrophobic compounds, such as inclusion complexes through cyclodextrins, amylose, and yeast cells, nanogels, nanoemulsions, nanofibers, nanosponges, nanoliposomes, and nanoparticles made with lipids and biopolymers are discussed. Also, the toxicity and safety aspects of the nanocarriers loaded with hydrophobic food bioactive compounds has been covered. Different studies on encapsulation of hydrophobic food bioactives have shown that by incorporating them into sophisticated nanocarriers, promising and favourable results can be achieved such improvement in water solubility, antioxidant and other health-promoting properties, in vitro gastrointestinal release profile, and better protection against process and environment harsh conditions such as light, oxygen, high temperatures, humidity, etc. © 2018 Elsevier Ltd
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