The future of food colloids: Next-generation nanoparticle delivery systems

Abstract

The area of food colloids is rapidly evolving. Food researchers are continuing to use theoretical, modeling, and experimental approaches to understand colloidal phenomena in foods and in the gastrointestinal tract, as well as to use colloid science to design foods with novel or improved functional attributes. In this article, a brief survey of potential topics of future study in food colloids is given, including the application of colloid science in improving food security, enhancing human health, and ensuring food quality and safety. Special emphasis is given to the development of next-generation delivery systems, such as mixed nanoparticle systems, nanoclusters, Trojan-horse nanoparticles, and environmentally responsive nanoparticles.

Supramolecular structures in lipid digestion and implications for functional food delivery

“…However, the important impact of these structures on lipid absorption and its implications for the rational design of new healthy functional foods is still poorly understood. [9,79].…”

Protein-Based Structures for Food Applications: From Macro to Nanoscale

“…As shown, the majority of the earlier work on protein basednanoparticles focused on the development of a single type of nanostructure for bioactive compounds encapsulation. However, the development of nanoparticle delivery systems containing more than one type of nanoparticles with diverse functional features may bring interesting advantages (McClements, 2017). For example, labile hydrophobic bioactive compounds can benefit from encapsulation within protein-based nanoparticles (designed to protect them from chemical degradation), which are then mixed with lipid nanoparticles to offer a basis of digestible triglycerides, increasing bioactive compound solubility in GIT fluids.…”

Nanoparticles based on sodium alginate and β-conglycinin: Self-assembly and delivery of Phyllanthus urinaria phenolic compounds

“…This work aimed at encapsulating the phenolic compounds into nanoparticles by self-assembly method for the improvement of bioavailability and the applications of food industry. compounds (McClements, 2017;Namdari, Eatemadi, Soleimaninejad, & Hammed, 2017;Santos, Ponte, Boonme, Silva, & Souto, 2013).…”

“…However, the phenolic compounds, as the natural extracts, are susceptible to environmental factors such as light, oxidant, metal ions, and heat, which can reduce their stability and biological efficiency. Nanoencapsulation technology is a promising approach to solve these problems and also can mask the unpleasant taste of the phenolic compounds (McClements, ; Namdari, Eatemadi, Soleimaninejad, & Hammed, ; Santos, Ponte, Boonme, Silva, & Souto, ).…”