Recent advances in the production and application of nano-enabled bioactive food ingredients. (June 2020)

• Record Type: Journal Article
• Authors: McClements, David Julian
• Is Part Of: Current opinion in food science. Volume 33(2020)
• Page Start: 85
• Page End: 90
• Publication Date: 2020-06
• 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.2020.02.004
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: There have been rapid advances in edible colloidal delivery systems (CDS) for bioactives. Bioactive-loaded CDS are being fabricated from natural plant-based ingredients. CDS containing multiple bioactives may be suitable for personalized nutrition applications. CDS are finding increasing utilization in commercial food and beverage products. Abstract : Nanotechnology has been employed for the creation of structured colloidal delivery systems that enhance the performance of functional food ingredients, such as vitamins, minerals, nutraceuticals, antimicrobials, antioxidants, colors, and flavors. A successful colloidal delivery system must be specifically designed for the particular application, which depends on the nature of the functional ingredient and end product. Nanotechnology principles are being used to tailor the composition, size, shape, charge, and morphology of the colloidal particles utilized for this purpose. This article provides an overview of some of the major developments in this area over the past few years. In particular, it focuses on recent advances in the design and fabrication of multiple-bioactive delivery systems, plant-based delivery systems, and delivery systems for specific food applications.