The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
Abstract
Abstract Background Phenolic compounds1 are one of the main interested nutraceuticals in the food and pharmaceutical industries. The application of phenolics is limited due to their low bioavailability, low solubility, low stability, and un-targeted release. These limitations could be overcome by novel ‘‘lipid-based nano-encapsulation technologies’’ capable of appropriated and targeted delivery functions into foods. Scope and approach In this review, preparation, application, and characterization of lipid-based nanocarriers for phenolics have been considered and discussed including nano-emulsions, nano-scale phospholipids, and nanostructured lipid carriers. The bioavailability of nano-encapsulated phenolic products and capability of them to produce functional foods have been considered as well. Key findings and conclusions In the food and nutraceutical industries, the main aims of loading phenolics into nanocarriers are masking their undesirable flavor for oral administration, providing high stability and high absorption, and better release in gastrointestinal (GIT) conditions. Compared with micro-sized carriers, nanocapsules based on lipid formulations provide more surface area and have the potential to enhance solubility, improve bioavailability, and ameliorate controlled release of the nano-encapsulated phenolic compounds.
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Cites
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
A review: using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Li, Z., Jiang, H., Xu, C., & Gu, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.010 · Cited by 376
Cited by
Phenolic compounds: Current industrial applications, limitations and future challenges
Albuquerque, B. R., Heleno, S. A., Oliveira, M. B. P. P., Barros, L., & Ferreira, I. C. F. R. (2021) · Food & Function · doi:10.1039/d0fo02324h · Cited by 716
Phenolic composition, antioxidant potential and health benefits of citrus peel
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109114 · Cited by 711
Wei, H., Chen, J., Wang, S., Fu, F., Zhu, X., Wu, C., Liu, Z., Zhong, G., & Lin, J. (2019) · International Journal of Nanomedicine · doi:10.2147/ijn.s218988 · Cited by 317
Nutritional and functional perspectives of pseudocereals
Nandan, A., Koirala, P., Dutt Tripathi, A., Vikranta, U., Shah, K., Gupta, A. J., Agarwal, A., & Nirmal, N. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139072 · Cited by 94
Safety and regulatory issues of nanomaterials in foods
Tarhan, Ö. (2020) · Handbook of Food Nanotechnology · doi:10.1016/b978-0-12-815866-1.00016-9 · Cited by 23
Metadata
- Authors
- Faridi Esfanjani, A., Assadpour, E., & Jafari, S. M.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2018-06
- Volume
- 76
- Pages
- 56-66
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2796917181
- Cited by
- 405
- References
- 3
- FWCI
- 45.71
- Type
- journal article
- Language
- en
- Open access
- closed
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- Faridi Esfanjani, A., Assadpour, E., & Jafari, S. M. (2018). Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2018.04.002
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