Baskar Venkidasamy , Amruta Shelar , Anand Raj Dhanapal , Arti Shivraj Nile , Rajendra Patil , Yuqin Zhang , Kritika Kuksal , Shivraj Hariram Nile
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引用次数: 0
Abstract
Nanotechnology offers various nanostructures that can enhance the bioavailability and solubility of bioactive food ingredients. Among these, nanocarriers play a significant role in the delivery of bioactive food compounds. Biopolymers are commonly used to fabricate nanocarriers, enabling encapsulation, protection, and controlled release of nutraceuticals. This review explores the use of nanocarriers, particularly biopolymer-based ones, for the delivery of bioactive food compounds. Gum-based, alginate-based, and plant protein-based nanocarriers have been discussed, highlighting their ability to deliver compounds to targeted sites, enhance bioavailability, and mitigate side effects. In addition, the development of nutraceutical delivery systems has been examined to provide insights for future applications. The review also delves into the advancements in photoactive nanocarriers, emphasizing their reliability and minimally invasive nature for the on-demand delivery of active payloads. This review elucidates the effects and advantages of various biopolymer-based carriers for encapsulating, protecting, and delivering bioactive compounds. Emerging nanocarriers offer controlled and protective delivery of food-derived bioactive compounds, addressing the need for efficient nutraceutical delivery systems. Overall, this review comprehensively discusses different types of emerging nanocarriers and their applications in the controlled and protective delivery of food-derived bioactive compounds. This highlights the promising prospects of utilizing nanotechnology to enhance the efficacy and safety of nutraceuticals, paving the way for innovative solutions in the food and medical industries.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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