Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols
TL;DR: The polyphenol delivery system based on polymerized nanoparticles is a potential solution to enhance their absorption in the gastrointestinal tract, improve their bioavailability, and deliver them to target organs.
Abstract: Background Plant polyphenols are considered to be one of the most biologically active natural ingredients for the prevention and treatment of chronic diseases due to their antioxidant and anti-inflammatory potential. Despite the protective effects of polyphenols, their low efficiency in delivery systems and poor bioavailability greatly limit their applications in functional foods and medicine. One potential solution is a polyphenol delivery system based on polymerized nanoparticles, which can enhance their absorption in the gastrointestinal tract, improve their bioavailability, and deliver them to target organs. Scope and approach In this paper, the latest research progress of polyphenols loaded on biology-based nanoparticles was reviewed. The methods for preparing different bio-based nanomaterials, the interaction and characterization of nanoparticles in the transfer of polyphenols as a biological activity transport system, and the influence of the digestion and absorption characteristics of polyphenols on different nano-transport systems were also summarized. Key findings and conclusions: Bio-based nanoparticles, as an effective carrier of polyphenols, can improve the water soluble, stability and bioavailability of polyphenols by different biology-based nano-delivery system. In addition, the size of nanomaterials is critical to their various properties and applications. The ability to adjust the dimensions and properties of nanoparticles allows them to construct complexes with different polyphenolic substances, thereby altering their bioavailability and functional properties. Therefore, the polyphenol delivery system based on polymerized nanoparticles is a potential solution to enhance their absorption in the gastrointestinal tract, improve their bioavailability, and deliver them to target organs.
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TL;DR: A review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols can be found in this paper , where the authors summarized the health benefits of plant polyphenol in the prevention of various diseases.
Abstract: Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly come from vegetables and fruits and can generally be divided according to their structure into flavonoids, astragalus, phenolic acids, and lignans. Polyphenols are a group of plant-derived functional food ingredients with different molecular structures and various biological activities including antioxidant, anti-inflammatory, and anticancer properties. However, many polyphenolic compounds have low oral bioavailability, which limits the application of polyphenols in nutraceuticals. Fortunately, green bio-based nanocarriers are well suited for encapsulating, protecting, and delivering polyphenols, thereby improving their bioavailability. In this paper, the health benefits of plant polyphenols in the prevention of various diseases are summarized, with a review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols. Polyphenols have great potential for application as key formulations in health and nutrition products. In the future, the development of food-grade delivery carriers for the encapsulation and delivery of polyphenolic compounds could well solve the limitations of poor water solubility and low bioavailability of polyphenols for practical applications.
30 citations
TL;DR: In this paper , an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications is presented, which indicates that the current scenario indicates evolutions in the production methods by increasing the scales and the technoeconomic feasibilities.
Abstract: This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.
15 citations
TL;DR: In this paper , a combination of antisolvent co-precipitation and electrostatic attraction was used to synthesize zein/hydroxypropyl-beta-cyclodextrin nanoparticles (ZHNPs).
8 citations
TL;DR: In this article , physicochemical attributes and functional characteristics of biodegradable films prepared from these food-grade natural substances are summarized, and recent advances in the production of active and intelligent packaging materials are also discussed.
Abstract: Ideally, packaging materials should ensure the safety and quality of foods, without contributing to environmental degradation. Consequently, there is interest in the development of biodegradable films assembled from natural materials, such as polysaccharides, proteins, lipids, and their mixtures. In this review, the physicochemical attributes and functional characteristics of biodegradable films prepared from these food-grade natural substances are summarized. Recent advances in the production of active and intelligent packaging materials are also discussed. Active packaging is designed to improve the shelf life of packaged foods by including antimicrobials or antioxidants, such as essential oils. Intelligent packaging is designed to provide real-time information about the quality, freshness, or safety of packaged foods by including indicators in the film that are responsive to changes in storage conditions, gas levels, pH, etc. Potential applications of intelligent and active packaging materials to fruit, vegetable, meat, seafood, and dairy products are discussed.
8 citations
TL;DR: This review presents a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances.
Abstract: As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields.
7 citations
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TL;DR: In this review, after a general presentation of the large chemical family of plant polyphenols and of their main chemical and biological properties, encapsulation processes applied to polyphenol encapsulation are classified into physical, physico-chemical, chemical methods, and other connected stabilization methods.
Abstract: Natural polyphenols are valuable compounds possessing scavenging properties towards radical oxygen species, and complexing properties towards proteins. These abilities make polyphenols interesting for the treatment of various diseases like inflammation or cancer, but also for anti-ageing purposes in cosmetic formulations, or for nutraceutical applications. Unfortunately, these properties are also responsible for a lack in long-term stability, making these natural compounds very sensitive to light and heat. Moreover, polyphenols often present a poor biodisponibility mainly due to low water solubility. Lastly, many of these molecules possess a very astringent and bitter taste, which limits their use in food or in oral medications. To circumvent these drawbacks, delivery systems have been developed, and among them, encapsulation would appear to be a promising approach. Many encapsulation methods are described in the literature, among which some have been successfully applied to plant polyphenols. In this review, after a general presentation of the large chemical family of plant polyphenols and of their main chemical and biological properties, encapsulation processes applied to polyphenols are classified into physical, physico-chemical, chemical methods, and other connected stabilization methods. After a brief description of each encapsulation process, their applications to polyphenol encapsulation for pharmaceutical, food or cosmetological purposes are presented.
671 citations
TL;DR: A short overview of commonly used processes to encapsulate food actives can be found in this article, where the most widely used materials for encapsulation in food applications are polysaccharides.
Abstract: Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation. Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. Most of encapsulates are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection. Molecular inclusion in cyclodextrins and liposomal vesicles are more expensive technologies, and therefore, less exploited. There are number of reasons why to employ an encapsulation technology and this paper reviews some of them. For example, this technology may provide barriers between sensitive bioactive materials and the environment, and thus, to allow taste and aroma differentiation, mask bad tasting or smelling, stabilize food ingredients or increase their bioavailability. One of the most important reasons for encapsulation of active ingredients is to provide improved stability in final products and during processing. Another benefit of encapsulation is less evaporation and degradation of volatile actives, such as aroma. Furthermore, encapsulation is used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, another goal of employing encapsulation is to prevent reaction with other components in food products such as oxygen or water. In addition to the above, encapsulation may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes. There is an increasing demand to find suitable solutions that provide high productivity and, at the same time, satisfy an adequate quality of the final food products. This paper aims to provide a short overview of commonly used processes to encapsulate food actives.
656 citations
TL;DR: Evidence is provided that SLNs are valuable as an oral delivery carrier to enhance the absorption of a poorly water soluble drug, quercetin.
576 citations
TL;DR: This review focuses on some of the major factors affecting the bioavailability of the aforementioned bioactive food compounds.
Abstract: Bioavailability is a key step in ensuring bioefficacy of bioactive food compounds or oral drugs. Bioavailability is a complex process involving several different stages: liberation, absorption, distribution, metabolism and elimination phases (LADME). Bioactive food compounds, whether derived from various plant or animal sources, need to be bioavailable in order to exert any beneficial effects. Through a better understanding of the digestive fate of bioactive food compounds we can impact the promotion of health and improvement of performance. Many varying factors affect bioavailability, such as bioaccessibility, food matrix effect, transporters, molecular structures and metabolizing enzymes. Bioefficacy may be improved through enhanced bioavailability. Therefore, several technologies have been developed to improve the bioavailability of xenobiotics, including structural modifications, nanotechnology and colloidal systems. Due to the complex nature of food bioactive compounds and also to the different mechanisms of absorption of hydrophilic and lipophilic bioactive compounds, unravelling the bioavailability of food constituents is challenging. Among the food sources discussed during this review, coffee, tea, citrus fruit and fish oil were included as sources of food bioactive compounds (e.g. (poly)phenols and polyunsaturated fatty acids (PUFAs)) since they are examples of important ingredients for the food industry. Although there are many studies reporting on bioavailability and bioefficacy of these bioactive food components, understanding their interactions, metabolism and mechanism of action still requires extensive work. This review focuses on some of the major factors affecting the bioavailability of the aforementioned bioactive food compounds.
575 citations
TL;DR: In this paper, the authors highlight the potential for nanotechnologies to be used in wide ranging food applications, including improving supplements, novel food packaging, increasing the range of food textures, colours and tastes, increasing efficiency of liquid filters, cooking oil catalysation and targeted crop pesticides.
Abstract: Recent research has highlighted the potential for nanotechnologies’ use in wide ranging food applications, including improving supplements, novel food packaging, increasing the range of food textures, colours and tastes, increasing the efficiency of liquid filters, cooking oil catalysation and targeted crop pesticides. Because of these new developments it is likely that radical changes in the way food is perceived, stored, packaged, transported, monitored, consumed and processed will come about. Available literature suggests that many uncertainties remain about nanomaterials, including the potential for bioaccumulation and potential human health risks. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution, while progress may be stifled by lack of governance and potential risks.
571 citations