Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients. (February 2020)

• Record Type: Journal Article
• Authors: Xiong, Ke; Zhou, Liyang; Wang, Jinyu; Ma, Aiguo; Fang, Di; Xiong, Liu; Sun, Qingjie
• Is Part Of: Trends in food science & technology. Volume 96(2020)
• Page Start: 102
• Page End: 113
• Publication Date: 2020-02
• Subjects: pH-sensitive nanoparticles -- Functional food -- Oral delivery -- Release; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2019.12.019
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Functional food ingredients can improve human health. However, the bioavailability of many functional food ingredients after oral administration is low because of their instability in the human gastrointestinal tract and low solubility in water. Food-grade pH-sensitive nanoparticles can efficiently deliver functional food ingredients into the human intestine, improve their solubility, and enhance absorption through enteric epithelial cells. In addition, these nanoparticles are biocompatible and non-toxic. Thus, food-grade pH-sensitive nanoparticles are promising carriers for delivering functional food ingredients. Scope and approach: This review first introduces a few important functional food ingredients, their benefits for human health, and challenges regarding human intake. Then the existing food-grade pH-sensitive nanoparticles from the literature are categorized into three groups for review: polysaccharide-based, protein-based and lipid-based pH-sensitive nanoparticles. Examples are provided to illustrate the preparation methods and working principles of food-grade pH-sensitive nanoparticles. Key findings and conclusions: Food-grade pH-sensitive nanoparticles can increase the bioavailability of functional food ingredients by improving their stability in the human stomach and by controlling their release into the intestine. Further investigations are needed to examine the effects of other factors in the human gastrointestinal tract (e.g. ions and digestive enzymes) on the stability of food-grade pH-sensitive nanoparticles. The non-toxicity of food-grade pH-sensitive nanoparticles needs to be confirmed. Combinations of in vivo and in vitro experiments could provide helpful information that would accelerate the commercialization of food-grade pH-sensitive nanoparticles. Graphical abstract: Food-grade pH-sensitive nanoparticles can protect functional food ingredients from harsh conditions in human stomach, and deliver them to human intestine. Image 1 Highlights: PH-sensitive nanoparticles were prepared from polysaccharides, proteins or lipids. These nanoparticles can deliver functional food ingredients into human intestine. Future research should address their stability and non-toxicity in vivo.