Hong Li , Sheng Li , Yongde Wang , Xiaowan Zhao , Gang Chen , Ruiping Gao , Zhen Wu
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引用次数: 0
Abstract
The combined use of two or more hydrophobic bioactive compounds (HBCs) with different chemical properties have become an effective way to maximize their functions and mask their defects in food and cosmetic fields, which is mainly due to their synergistic and complementary effects. However, there are challenges in terms of their compatibility and competition for coencapsulation. Polysaccharide-based carrier systems provide a useful platform for all-in-one coencapsulation, multiprotection, and spatiotemporal codelivery of HBCs due to their structural advantages. By analyzing literatures in recent years, we provide basic principles, mechanisms, and beneficial effects with regard to coencapsulation of HBCs by polysaccharide-based carriers including micelles, aggregates, nanoparticles, vesicles, liposomes, hydrogels, oleogels and aerogels. Moreover, their representative applications are also discussed. This review attempts to provide a comprehensive insight on the advanced design and application of HBC-coloaded polysaccharide-based carriers via analyzing the orientation, location, and distribution of coencapsulated HBC molecules in their spatiotemporal structures during coloading. The ability of multiple HBCs to enter the interior of a single polysaccharide-based carrier is determined by properties, structures, interactions, and compatibility of HBCs and polysaccharide-based materials. Moreover, these aforementioned four aspects can be applied to regulate their corelease and bioactivities. Owing to these characteristics, the applications of HBC-coloaded polysaccharide-based carriers are emphatically elucidated from their potentials in protecting HBCs, modulating the corelease and bioavailability of HBCs, enhancing the qualities and functions of foods and dietary supplement, and innovating multifunctional food packaging. In the future, the multifunction of HBCs can be maximized via uncovering suitable HBC pairs and their relevant codelivery carriers.
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.