Nano techniques: an updated review focused on anthocyanin stability.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-13 DOI:10.1080/10408398.2023.2245893
Tisong Liang, Pu Jing, Jian He
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Abstract

Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.

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纳米技术:以花青素稳定性为重点的最新综述。
花青素(ACNs)是类黄酮的一个亚类,因其营养价值而备受青睐。然而,由于花青素的稳定性和生物利用度较差,其应用受到了限制。因此,人们开发了纳米封装技术来提高其稳定性和生物有效性。本综述重点介绍可用于稳定 ACNs 的纳米技术应用,重点是理化稳定性和对健康的益处。将 ACN 与纳米颗粒和纤维等形式的递送系统结合在一起,可实现先进的功能,如提高稳定性、增强生物利用度和控制释放。本综述还总结了纳米给药系统的毒理学评估。此外,本综述还总结了 ACNs 给药系统在食品和医疗领域进一步应用所面临的挑战,并提出了进一步的展望。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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