Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

Abstract

There have been major advances in the design and fabrication of structured delivery systems for the encapsulation of nutraceutical and functional food components. A wide variety of delivery systems is now available, each with its own advantages and disadvantages for particular applications. This review begins by discussing some of the major nutraceutical and functional food components that need to be delivered and highlights the main limitations to their current utilization within the food industry. It then discusses the principles underpinning the rational design of structured delivery systems: the structural characteristics of the building blocks; the nature of the forces holding these building blocks together; and, the different ways of assembling these building blocks into structured delivery systems. Finally, we review the major types of structured delivery systems that are currently available to food scientists: lipid-based (simple, multiple, multilayer, and solid lipid particle emulsions); surfactant-based (simple micelles, mixed micelles, vesicles, and microemulsions) and biopolymer-based (soluble complexes, coacervates, hydrogel droplets, and particles). For each type of delivery system we describe its preparation, properties, advantages, and limitations.

Cold atmospheric plasma manipulation of proteins in food systems

“…Over recent decades, some researchers have investigated the application of encapsulation for functional food components and drugs in the suitable edible delivery system McClements et al, 2009;deVos et al, 2010;Tavares et al, 2014). A large diversity of food proteins (for example whey protein, casein, gelatin, wheat gluten, and myosin) is accessible as building blocks in the formation of delivery systems (McClements et al, 2009).…”

“…A large diversity of food proteins (for example whey protein, casein, gelatin, wheat gluten, and myosin) is accessible as building blocks in the formation of delivery systems (McClements et al, 2009). Previous studies indicate that the biocompatibility and release capability of proteins are closely related to their molecular properties, including structural properties, conformational characteristics, and thermal stability (Mitragotri et al, 2014;McClements et al, 2009). As discussed before, some studies have demonstrated that ACP exposure can selectively alter the protein conformation and function, depending on biological origin, plasma type, and treatment condition.…”

Improving Nutrition Through the Design of Food Matrices

“…This characteristic allows use of these structures as drugdelivery vehicles for controlling the release of incorporated agents. The lipid molecules in foods may be organized into a number of different forms, including as bulk, structural, emulsified, colloidal, or interfacial structures (McClements, 2005). However, invariably, all ingested lipids ends up as an emulsion either by gastric emulsification or prior to ingestion during manufacturing process.…”

“…Nevertheless, the structural design of these systems is still very far from an exact science due to their compositional and structural complexity. Further research is still needed to achieve a detailed understanding of the molecular characteristics, structural organization, physicochemical properties, and functional performance of these delivery systems (McClements et al, 2009). …”

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

“…Moreover, blood is a rich source of iron and proteins of high nutrition and functional quality [10]. Meats have great potential for delivering important nutrients such as antioxidants, minerals, dietary fiber fatty acids, and bioactive peptides into the diet [11,12]. However, to manufacture prosperous and quality products with these constituents, advanced technology's necessity be fully developed to significant.…”