Anil K Anal , Nuntarat Boonlao , Uracha R Ruktanonchai
{"title":"Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds","authors":"Anil K Anal , Nuntarat Boonlao , Uracha R Ruktanonchai","doi":"10.1016/j.cofs.2023.101001","DOIUrl":null,"url":null,"abstract":"<div><p><span><span><span>The lipophilic bioactive compounds (LBC) in </span>food are sensitive to degrade by the effects of stimuli environments during processing, storage, and passage through </span>gastrointestinal tract<span>. The digestibility and oral bioavailability of these lipophilic bioactive components are poor. Colloid-based delivery systems can enhance the solubility, stability, and bioavailability of those LBC. This review article represents the recent studies reported on the development of biopolymeric emulsions as delivery vehicles for encapsulation, protection, and enhancement of bioaccessibility and bioavailability of LBC. The applications of proteins, polysaccharides, and their </span></span>conjugates used as emulsifiers to develop stable emulsions are also highlighted.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"50 ","pages":"Article 101001"},"PeriodicalIF":8.9000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323000152","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 4
Abstract
The lipophilic bioactive compounds (LBC) in food are sensitive to degrade by the effects of stimuli environments during processing, storage, and passage through gastrointestinal tract. The digestibility and oral bioavailability of these lipophilic bioactive components are poor. Colloid-based delivery systems can enhance the solubility, stability, and bioavailability of those LBC. This review article represents the recent studies reported on the development of biopolymeric emulsions as delivery vehicles for encapsulation, protection, and enhancement of bioaccessibility and bioavailability of LBC. The applications of proteins, polysaccharides, and their conjugates used as emulsifiers to develop stable emulsions are also highlighted.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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