The DOI matches its Crossref record; 80 of the 80 references it cites were found in a registry or an index.
Emulsion-based encapsulation and delivery systems for polyphenols
Open accessAbstract
Abstract Background Instability and low bioavailability of polyphenols greatly limit their potential health benefits in preventing ageing, cancer, inflammation and neurodegenerative diseases. Utilization of protected encapsulation and delivery system can improve the stability and bioavailability of polyphenols. A wide range of technologies have been developed to encapsulate polyphenols. Among these, emulsion-encapsulation is regarded as one of the most promising techniques for protection and delivery of polyphenols, due to its high-efficiency encapsulation, maintenance of chemical stability and controlled release. Scope and approach In this review, preparation, applications and limitations of emulsion-based encapsulation and delivery systems for polyphenols, including single, multiple and nano-emulsions, are discussed. Key findings and conclusions Utilization of encapsulated polyphenols instead of free molecules improves both the stability and bioavailability of the molecules in vitro and in vivo. Many emulsion-based delivery systems for polyphenols have been well established, including single, multiple and nano-emulsions. However, variations in composition and preparation technologies result in the formation of a range of emulsions of new properties with great potential in delivery of polyphenols or other bioactive nutrients, e.g., using unsaturated fatty acids as the oil phase, which can achieve the delivery of multiple nutrients at the same time. Furthermore, very few studies have been done on the in vivo absorption, transportation and release of polyphenols incorporated emulsions, which are essential to their deeper and wider applications. Hence, systematic and intensive investigation of metabolism and physiological effects of encapsulated polyphenols or other potential bioactive nutrients in vivo are required.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
1 retracted
Anand, P., Nair, H. B., Sung, B., Kunnumakkara, A. B., Yadav, V. R., Tekmal, R. R., & Aggarwal, B. B. (2010) · Biochemical Pharmacology · doi:10.1016/j.bcp.2009.09.003 · Cited by 574
RetractedLipinski, C. A., Lombardo, F., Dominy, B. W., & Feeney, P. J. (2001) · Advanced Drug Delivery Reviews · doi:10.1016/s0169-409x(00)00129-0 · Cited by 18,139
Lipinski, C. A., Lombardo, F., Dominy, B. W., & Feeney, P. J. (2012) · Advanced Drug Delivery Reviews · doi:10.1016/j.addr.2012.09.019 · Cited by 3,700
Food Emulsions: Principles, Practice, and Techniques
McClements, D. J. (1998) · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · Cited by 2,476
Singh, B. N., Shankar, S., & Srivastava, R. K. (2011) · Biochemical Pharmacology · doi:10.1016/j.bcp.2011.07.093 · Cited by 1,602
Encapsulation of polyphenols – a review
Fang, Z., & Bhandari, B. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2010.08.003 · Cited by 1,563
MCCLEMENTS, D. J., & DECKER, E. A. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb10596.x · Cited by 1,346
Food emulsions and foams: Stabilization by particles
Dickinson, E. (2010) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2009.11.001 · Cited by 1,192
Food protein-based materials as nutraceutical delivery systems
Chen, L., Remondetto, G. E., & Subirade, M. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.12.011 · Cited by 1,160
An introduction to food colloids
(1992) · Choice Reviews Online · doi:10.5860/choice.30-2095 · Cited by 1,036
Research works printed but not linked: 12
- Andry, 1998, Proanthocyanidin microcapsules: preparation, properties and free radical scavenging activity, International Journal of Pharmaceutics, 171, 217, 10.1016/S0378-5173(98)00183-5 · doi:10.1016/s0378-5173(98)00183-5
- Becher, 1996, Vol. 4
- Benichou, 2004, Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters, Advances in Colloid Interface Science, 108–109, 29, 10.1016/j.cis.2003.10.013 · doi:10.1016/j.cis.2003.10.013
- Garti, 2004, Recent developments in double emulsions for food applications, Food Emulsions, 353
- Genovese, 2007, The rheology of colloidal and noncolloidal food dispersions, Journal of Food Science, 72, R11, 10.1111/j.1750-3841.2006.00253.x · doi:10.1111/j.1750-3841.2006.00253.x
- Janssen, 1992, Encapsulation by interfacial polycondensation. I. The capsule production and a model for wall growth, Journal of Membrane Science, 65, 59, 10.1016/0376-7388(92)87053-Z · doi:10.1016/0376-7388(92)87053-z
- Matos, 2014, Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 442, 69, 10.1016/j.colsurfa.2013.05.065 · doi:10.1016/j.colsurfa.2013.05.065
- McClements, 2012, Advances in fabrication of emulsions with enhanced functionality using structural design principles, Current Opinion in Colloid and Interface Science, 17, 235, 10.1016/j.cocis.2012.06.002 · doi:10.1016/j.cocis.2012.06.002
- Wittbecker, 1959, Interfacial polycondensation. I, Journal of Polymer Science, 40, 289, 10.1002/pol.1959.1204013701 · doi:10.1002/pol.1959.1204013701
- Yaolan, 2000, Preparation of Tea polyphenols sustained-release microcapsule, Journal of Chinese Medicinal Materials, 5, 014
- Zheng, 2011, Microencapsulation of bayberry polyphenols by ethyl cellulose: preparation and characterization, Journal of Food Engineering, 104, 89, 10.1016/j.jfoodeng.2010.11.031 · doi:10.1016/j.jfoodeng.2010.11.031
- Zhou, 2013, Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration, Food Chemistry, 138, 1503, 10.1016/j.foodchem.2012.09.132 · doi:10.1016/j.foodchem.2012.09.132
Cited by
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review
Dong, Y., Wei, Z., & Xue, C. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.012 · Cited by 160
Properties of phenolic acid-chitosan composite films and preservative effect on Penaeus vannamei
Liu, W., Xie, J., Li, L., Xue, B., Li, X., Gan, J., Shao, Z., & Sun, T. (2021) · Journal of Molecular Structure · doi:10.1016/j.molstruc.2021.130531 · Cited by 67
Zhuang, H., Li, X., Wu, S., Wang, B., & Yan, H. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135975 · Cited by 59
Cai, Y., Lim, H. R., Khoo, K. S., Ng, H.-S., Cai, Y., Wang, J., Tak-Yee Chan, A., & Show, P. L. (2021) · Food and Chemical Toxicology · doi:10.1016/j.fct.2021.112607 · Cited by 37
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17
“These subgroups exhibit distinct differences in bioavailability, antioxidant activity, and physiological effects on the human body, which lays the foundation for their targeted application in functional food (W. Lu et al. 2016 ).”
Metadata
- Authors
- Lu, W., Kelly, A. L., & Miao, S.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2016-01
- Volume
- 47
- Pages
- 1-9
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W1874123139
- Cited by
- 296
- References
- 80
- FWCI
- 22.16
- Type
- journal article
- Language
- en
- Open access
- green
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Emulsion-based encapsulation and delivery systems for polyphenols. https://app.cochat.ai/papers/10.1016/j.tifs.2015.10.015
- The paper
- Lu, W., Kelly, A. L., & Miao, S. (2016). Emulsion-based encapsulation and delivery systems for polyphenols. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2015.10.015
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
