Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review

Nejatian, Mohammad; Darabzadeh, Nazanin; Bodbodak, Samad; Saberian, Hamed; Rafiee, Zahra; Kharazmi, Mohammad Saeed; Jafari, Seid Mahdi

doi:10.1016/j.cis.2022.102690

Cited by 28 publications

(14 citation statements)

References 100 publications

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“…The food industry has recently directed its interest to the use of natural ingredients to respond to the growing consumer demand for health-beneficial products. Several formulations using the systems mentioned above to deliver plant extracts or natural compounds in foodstuff have been comprehensively summarized elsewhere [ 175 ]. More specifically, the study of Nejatan et al demonstrated that dairy products, especially yogurt and milk, were the main food systems investigated with respect to fortification with encapsulating carriers, which protected the bioactive compounds from in vitro gastric digestion, thereby facilitating their release into the intestine.…”

Section: Examples Of Application Of Plant Extracts and Bioactive Comp...mentioning

confidence: 99%

“…More specifically, the study of Nejatan et al demonstrated that dairy products, especially yogurt and milk, were the main food systems investigated with respect to fortification with encapsulating carriers, which protected the bioactive compounds from in vitro gastric digestion, thereby facilitating their release into the intestine. In these products, due to the prevalently hydrophobic nature of health-beneficial bioactive compounds and the benefits deriving from the co-administration of healthy ingredients with fat, lipid-based systems were largely preferred [ 175 ].…”

Section: Examples Of Application Of Plant Extracts and Bioactive Comp...mentioning

confidence: 99%

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Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

2023

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Natural ingredients are gaining increasing attention from manufacturers following consumers’ concerns about the excessive use of synthetic ingredients. However, the use of natural extracts or molecules to achieve desirable qualities throughout the shelf life of foodstuff and, upon consumption, in the relevant biological environment is severely limited by their poor performance, especially with respect to solubility, stability against environmental conditions during product manufacturing, storage, and bioavailability upon consumption. Nanoencapsulation can be seen as an attractive approach with which to overcome these challenges. Among the different nanoencapsulation systems, lipids and biopolymer-based nanocarriers have emerged as the most effective ones because of their intrinsic low toxicity following their formulation with biocompatible and biodegradable materials. The present review aims to provide a survey of the recent advances in nanoscale carriers, formulated with biopolymers or lipids, for the encapsulation of natural compounds and plant extracts.

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Section: Examples Of Application Of Plant Extracts and Bioactive Comp...mentioning

confidence: 99%

Section: Examples Of Application Of Plant Extracts and Bioactive Comp...mentioning

confidence: 99%

Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

2023

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“…Even against the COVID-19 pandemic the most potent arsenal interred was a nutraceutical obtained from the blue blood of a horseshoe crab. Time and again it has been proven that, despite having made significant strides in synthetic medicine, nutraceuticals still dominate the healthcare market [1]. Patients for most part prefer non-toxic natural alternatives to synthetic drugs.…”

Section: Introductionmentioning

confidence: 99%

Co-Crystallization Techniques for Improving Nutraceutical Absorption and Bioavailability

Gajbhiye¹,

Das²,

Patil³

2023

Drug Formulation Design

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Nutraceuticals is an umbrella term for therapeutic leads derived from plants, animals and/or microbial species. Being synthesized in nature’s own laboratory a nutraceuticals have structural and functional features for interacting with an array of physiological targets. However, because of this very structural complexity and diversified nature, nutraceuticals often suffer from diminished gastrointestinal (GI) absorption and limited systemic bioavailability. Thus, in-spite of having an obvious edge over synthetic molecules, pharmaceutical applicability of nutraceuticals play second fiddle in the present pharmaceutical prospective. In this regard, co-crystallization of nutraceuticals have evolved as an attractive prospect. Co-crystallization causes stoichiometric non-covalent binding between nutraceutical API (active pharmaceutical ingredient) and a pharmaceutically acceptable co-former creating a single-phase crystalline material. Nutraceutical co-crystals thus created possess excellent absorption and bioavailability attributes. The principal aim of the current chapter is to highlight co-crystallization as the means of nutraceutical ascendancy over toxic synthetic drugs currently dominating the pharmaceutical market. In the current chapter the authors provide a detail exposition on the methods and application of co-crystallization in context of nutraceutical absorption and bioavailability. Herein, we discuss in detail about the constituents, characteristics, mechanism of action and protocol for preparation of nutraceutical co-crystals with relevant references from current and past studies.

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“…Processed functional foods can be fortified with nutraceuticals (e.g., vitamins, minerals, phenolics, essential fatty acids, etc.) or one of their undesirable ingredients (e.g., salt, fat, sugar, preservatives, flavors or colors) can be removed or replaced with sustainable and natural alternatives [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, curcumin has low solubility and quick degradation in aqueous solutions, a high rate of metabolic degradation and low bioavailability [ 5 ]. Additionally, the incorporation of nutraceuticals (such as curcumin in its free form) into food products can present several limitations, such as the chemical degradation of nutraceuticals by the exposure of the food to several operational and environmental conditions, the impact (often deleterious) on the organoleptic properties of the food product, and the possible molecular interactions between the nutraceutical and food ingredients changing the nutraceutical’s bioactivity [ 2 ]. Therefore, nanoencapsulation can be one of the strategies to overcome these limitations while improving the food products’ fortification.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life

et al. 2022

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The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs). Then the influence of the incorporation of curcumin-loaded SLNs on the physicochemical (i.e., pH, titratable acidity, syneresis and color) and rheological properties of yogurt during its shelf-life (30 days at 4 °C) was evaluated. SLN incorporation into yogurt did not affect pH and titratable acidity compared to the control (i.e., plain yogurt) during shelf-life, even though the yogurt with SLNs presented lower values of pH (4.25 and 4.34) and acidity (0.74% lactic acid and 0.84% lactic acid) than the control in the end, respectively. Furthermore, the yogurt with SLNs presented slightly higher values of syneresis than the control during the shelf-life; however, it did not present visual differences in whey separation. Relative to the color, the incorporation of SLNs into the yogurt imparted a strong yellow color to the sample but did not affect color stability during shelf-life. Both samples showed flow curves with yield stress and shear-thinning behavior during shelf-life, and, regarding the viscoelastic behavior, both showed a typical weak viscoelastic gel with an elastic structure. Overall, curcumin-loaded SLNs incorporation did not affect the physicochemical and rheological stability of yogurt during shelf-life, showing a promising application for the development of new functional foods.

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Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review

Cited by 28 publications

References 100 publications

Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

Co-Crystallization Techniques for Improving Nutraceutical Absorption and Bioavailability

Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life

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