Open AccessNano Lipid Carrier in Augmenting the Bioavailability of Functional Bio-compounds
Author(s) -
Amin Abbasi,
Sahar Sabahi,
Nayyer Shahbazi,
Atefeh Karimi,
Hasan Barkhordari
Publication year - 2022
Publication title -
biointerface research in applied chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 11
ISSN - 2069-5837
DOI - 10.33263/briac131.051
Subject(s) - bioavailability , nanocarriers , functional food , nanotechnology , biochemical engineering , chemistry , food industry , food products , microbiology and biotechnology , food science , materials science , drug delivery , biology , pharmacology , engineering
Foods have a fundamental role in maintaining the health and well-being of the host, as well as functional foods, due to their unique inherent feature, have been considered in promoting nutritional value and biological properties. The present study aimed to review the role of encapsulation technology in removing the limitation of consumption of lipid-based functional foods by using the lipid-nanocarriers strategy. In the food industry, functional ingredients cannot be added directly to the food matrix to produce products that have acceptable sensory characteristics and desirable health benefits. Therefore, various technologies have been developed to improve aqueous solubility, protect against degradation and oxidation, and increase the bioavailability of functional lipid-based foods. In this respect, encapsulation technology is one of today's most applied technologies. This technology stabilizes functional compounds, prevents undesirable interactions in the food matrix, and plays a fundamental role in their effective transmission by food. Among the various strategies for encapsulation, lipid nanocarrier systems can be widely used. The encapsulation of functional lipid compounds by nanotechnology can, in addition to removing the limitation of adding these compounds in the food system, improve their oxidative stability, which in turn enhances the nutritional value of food, regulates release in the gastrointestinal tract, increases intestinal absorption, and develops functional food formulations. Consequently, play a significant role in establishing and promoting host health status.