Health properties of bioactive food compounds-loaded micro and nano-encapsulation systems: A review | ||
| SVU-International Journal of Agricultural Sciences | ||
| Article 16, Volume 4, Issue 2, April 2022, Pages 178-203 PDF (1.17 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/svuijas.2022.134530.1208 | ||
| Authors | ||
| A.K. Rashwan1, 2; Hala A. Younes3; N. Karim1; Eman M. Taha2; M.R. Mozafari4; H.Z. Tawfeuk5; W Chen* 1 | ||
| 1Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China. | ||
| 2Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena 83523, Egypt | ||
| 3Faculty of Agriculture, South Valley University, Qena 83523, Egypt | ||
| 4Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, Australia | ||
| 5Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt. | ||
| Abstract | ||
| Bioactive food compounds (BFCs) are micronutrients existing in small quantities in various foods. Plant, microbes, and animals are considered the main sources of bioactive components including polyphenols, flavonoids, ω-3 FAs, and so on. BFCs have many biological functions such as antioxidant, antidiabetic, antiobesity, anti-cardiovascular, anticancer, anti-inflammatory, antimicrobial, immune-modulatory, cholesterol reduction characteristics, and others. However, incorporation of BFCs in food or pharmaceutical formulations is limited because of their high liability against temperature, pH, shear, pressures, and light, as well as poor hydro-solubility in some of these compounds, low stability under human gastrointestinal conditions, and thereby lower bioavailability (BA) and reducing functional activity. Therefore, encapsulation of BFCs using micro/nanostructure systems can overcome these challenges. These encapsulation systems include nano-silver, nano-gold, nano-emulsions, liposomes, cubosomes, biopolymer-based nanoparticles, nano-gels, and so on. Finally, biopolymer-based nanoparticles and nano-gels are good choices to encapsulate the BFCs compared to other available encapsulation systems due to their advantages. Furthermore, encapsulation of BFCs in micro/nano-systems improved their bio-efficacy including antioxidant, antidiabetic, antiobesity, anti-cardiovascular, anticancer, anti-inflammatory, antimicrobial, and immune-modulatory. Among all encapsulated-BFCs, encapsulated-curcumin and -quercetin showed the highest bio-efficacy. However, further studies regarding stability, BA, and in vivo work of BFCs-loaded micro/nano-encapsulation systems are recommended to evaluate the therapeutic efficacy including physicochemical stability, target mechanisms, cellular internalization, and release kinetics. | ||
| Keywords | ||
| Bioactive food compounds; Bioavailability; Encapsulation systems; Health properties; Stability | ||
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