Recent advancements on coloading of multiple hydrophobic bioactive compounds with polysaccharide-based carriers and their food applications

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-10 DOI:10.1016/j.foodhyd.2024.110829
Hong Li , Sheng Li , Yongde Wang , Xiaowan Zhao , Gang Chen , Ruiping Gao , Zhen Wu
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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.

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多种疏水性生物活性化合物与多糖类载体的共聚及其食品应用的最新进展
在食品和化妆品领域,联合使用两种或两种以上具有不同化学特性的疏水性生物活性化合物(HBCs)已成为最大限度地发挥其功能和掩盖其缺陷的一种有效方法,这主要是由于它们具有协同和互补作用。然而,它们在共包覆方面的兼容性和竞争性也面临着挑战。多糖类载体系统因其结构优势,为高生物相容性物质的一体化共包囊、多重保护和时空联合递送提供了一个有用的平台。通过分析近年来的文献,我们提供了多糖类载体(包括胶束、聚集体、纳米颗粒、囊泡、脂质体、水凝胶、油凝胶和气凝胶)共包覆高胆固醇的基本原理、机制和有益效果。此外,还讨论了它们的代表性应用。本综述试图通过分析共包覆的六溴环十二烷分子在共包覆过程中的时空结构中的取向、位置和分布,对六溴环十二烷共包覆多糖类载体的先进设计和应用提供全面的见解。多个 HBC 进入单个多糖类载体内部的能力取决于 HBC 和多糖类材料的特性、结构、相互作用和兼容性。此外,上述四个方面还可用于调节它们的核心释放和生物活性。基于这些特性,六溴环十二烷与多糖类载体在保护六溴环十二烷、调节六溴环十二烷的核心释放和生物利用度、提高食品和膳食补充剂的品质和功能、创新多功能食品包装等方面的应用潜力得到了充分的阐释。未来,通过发掘合适的六溴环十二烷配对及其相关的编码传递载体,可以最大限度地发挥六溴环十二烷的多功能性。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
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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