A review of recent progress in improving the bioavailability of nutraceutical‐loaded emulsions after oral intake. Issue 5 (1st August 2022)

• Record Type: Journal Article
• Authors: Chen, Xing; Chen, Yan; Liu, Yikun; Zou, Liqiang; McClements, David Julian; Liu, Wei
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 21:Issue 5(2022)
• Page Start: 3963
• Page End: 4001
• Publication Date: 2022-08-01
• Subjects: emulsions -- gastrointestinal fate -- metabolic elimination -- micellization -- nutraceuticals -- oral bioavailability -- transcellular transport; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.13017
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil‐in‐water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical‐loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical‐loaded emulsions with increased bioactivity.