Nanostructured lipid-based delivery systems as a strategy to increase functionality of bioactive compounds
MetadataShow full item record
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their
low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
Is part ofFoods, 2020, vol. 9, núm. 3, article number 325, p. 1-21
Except where otherwise noted, this item's license is described as cc-by (c) Gasa Falcón, Ariadna et al., 2020
Showing items related by title, author, creator and subject.
Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion Gasa Falcón, Ariadna; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (Royal Society of Chemistry, 2019-01-08)The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, ...
Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions Gasa Falcón, Ariadna; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (Elsevier, 2017-05-29)There is a lack of knowledge about how soluble fiber used as stabilizer may influence physicochemical properties of nanoemulsions during the lipid digestion process. In this study, different concentrations of mandarin fiber ...
Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (Frontiers Media, 2014)The use of active lipophilic substances such as antimicrobials and health-related compounds in the food industry is still a challenge due to their poor water solubility and instability in food formulations. Nano-sized ...