Novel technologies for the encapsulation of bioactive food compounds. (February 2016)

• Record Type: Journal Article
• Authors: Santiago, Liliana G; Castro, Guillermo R
• Is Part Of: Current opinion in food science. Volume 7(2016)
• Page Start: 78
• Page End: 85
• Publication Date: 2016-02
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2016.01.006
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Enhanced molecular bioavailability by micro-carriers and nano-carriers in foods. Polymers and lipids as source of novel molecular carriers. Lipidic carriers useful for encapsulation of hydrophobic molecules. Colloidal to gel transitions of polysaccharides for the development of novel micro-carriers and nano-carriers. Proteins as versatile matrices for hydrophobic and hydrophilic loads. Abstract : Recent advances in nanoscience and nanotechnologies offer a revolutionary approach to the development of novel and healthier foods. Nano-technological and micro-technological carriers based on biomolecules may be tailored in order to deliver molecules, e.g., drugs, nutraceuticals and others, to any organ and tissue in the body. New micro- and nano-biocarriers based on food-grade polysaccharides, proteins, lipids and their blends, coacervates and also hybrid inorganic-biological molecules provide novel platforms to enhance the bioavailability, stability and delivery efficiency of bioactive molecules in the body.