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Abstract
Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.
Highlights
Nanotechnology found a wide range of applications in the food sector [1,2], which includes food safety and quality, the targeted delivery of important compounds and increased bioavailability, the development of new products, the control of technological processes, packaging, and sensory improvements, such as texture and taste modifications [3,4,5] (Figure 1).Nanodrugs and nanopharmaceuticals were developed first, but the applications of nanotechnology in food production and agriculture are rapidly increasing [6]; both food industry and consumers, as well as developing and developed countries, may benefit from them [7]
There are numerous studies pointing out the useful biological functions of green-tea polyphenols: anti-inflammatory, antiproliferative, antihypertensive, antithrombogenic, and lipid-lowering effects [100], emphasizing the role of epicatechin [124], catechin [125], and other polyphenols that may find their function in food nanotechnology
It has been reported that phenolic acids, cyanidin derivatives, delphinidin, quercetin, kaempferol, morin, epigallocatechin-3-gallate, and curcumin are capable of binding bioelements (Fe, Mg, Mn, Zn, Se, Co, and Cu), and decrease their absorption in the gastrointestinal tract and, their content in blood and tissue, which can lead to a disorder of bioelement-dependant metabolic pathways [158]
Summary
Nanotechnology found a wide range of applications in the food sector [1,2], which includes food safety and quality, the targeted delivery of important compounds and increased bioavailability, the development of new products, the control of technological processes, packaging, and sensory improvements, such as texture and taste modifications [3,4,5] (Figure 1). Food-protein nanoparticles and chitosan are the most commonly used nanocarriers for the delivery of plant polyphenols because there is solid evidence that they improve the intestinal absorption of phenolic compounds [34]. Efficiency of nanoencapsulation, characterization and bactericidal, fungicidal, and anticancer activities of nanoparticles synthesized using the fruit extract of Ribes nigrum Both CNP and r-CM significantly improved the chemical stability of phenolic compounds, and the aqueous solubility was higher than that of free molecules. The mechanisms of encapsulation enabling polyphenol–nanocarrier interactions include ionic gelation, coacervation, liposome entrapment, inclusion complexation, co-crystallization, nanoencapsulation, freeze-drying, yeast encapsulation, and emulsion [79] These various mechanisms can increase the bioavailability of polyphenols, prevent degradation in the gastrointestinal tract, enhance the delivery of polyphenols directly to the targeted sites [33], or provide stability during storage or processing [80].
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