Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
Highlights
Accepted: 12 November 2021Recently, many sectors of the food industry are focusing on the creation of high-quality plant-based foods that are designed to accurately mimic the sensory attributes of animalbased foods, such as meat, seafood, eggs, and milk [1]
We focus on the fortification of plant-based foods with oil-soluble bioactive agents since these are difficult to incorporate into many food and beverage products and often have a low bioavailability after consumption
These waxes have been used to form oleogels or emulsified oleogels that can be used as plant-based delivery systems in foods [8,9,10]. Plants contain phospholipids, such as those found in soy or sunflower lecithin ingredients, which can be considered polar lipids. Phospholipids contain both hydrophilic and lipophilic components, and so they can be used as emulsifiers to form and stabilize the oil droplets of fat particles in nanoemulsions, solid lipid nanoparticles (SLNs), or nanostructured lipid carriers (NLCs)
Summary
Many sectors of the food industry are focusing on the creation of high-quality plant-based foods that are designed to accurately mimic the sensory attributes of animalbased foods, such as meat, seafood, eggs, and milk [1]. These plant-based foods are being created in response to consumer demand for products that are better for the environment, human health, and animal welfare. Plant-based foods do not have the same nutritional profiles as the animal-based ones they are designed to replace They are often deficient in some key nutrients, such as vitamin B12 , vitamin D, omega-3 fatty acids, iron, and zinc.
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