Delivery Systems For Compounds Research Articles

Dietary probiotic-derived extracellular vesicles as delivery systems of bioactive compounds to maintain intestinal homeostasis

Dietary probiotic-derived extracellular vesicles as delivery systems of bioactive compounds to maintain intestinal homeostasis

Characterization and Application of Nanoemulsion in Food Industry: A Review

Nanotechnology is an innovative and transformative field with immense potential to revolutionize the food industry. By enabling the manipulation and assembly of materials at the nanometer scale, nanotechnology provides unprecedented opportunities to enhance the quality, functionality, and stability of food products. This includes improving sensory attributes, shelf life, and bioavailability of functional compounds, particularly lipophilic ones, which are often shindered by low solubility and poor absorption. Nanoemulsions, as a key application of nanotechnology, serve as highly effective delivery systems for bioactive compounds, offering enhanced stability, efficient encapsulation, and improved bioavailability due to their small particle size and high surface area-to-volume ratio. The diverse methods of nanoemulsion preparation, including both high-energy and low-energy approaches, allow tailored production suited to various industrial needs. However, challenges such as scalability and the stability of certain components during processing remain areas of ongoing research. Advanced analytical techniques for characterizing nanoemulsions, spanning separation, physical, and imaging methods, provide critical insights into their properties and performance. These methods ensure that nanoemulsions meet the required standards for functionality and safety. The current development and commercialization of nanotechnology-based food products highlight its growing relevance. By integrating nanotechnology, the food industry can address longstanding challenges, improve health benefits, and create innovative solutions that cater to consumer demands, paving the way for a new era in food science and technology.

Determination of antioxidant capacity of glutathione encapsulated in alginate microcapsules using spectrophotometric and electrochemical methods

This paper includes the preparation and physicochemical characterization of sodium alginate microcapsules intended for the oral administration of glutathione (GSH), a vital endogenous antioxidant in combating oxidative stress. Using various methods such as optical microscopy, FTIR spectrometry, and cyclic voltammetry, the morphology, chemical structure, release mechanism, and antioxidant capacity of the released glutathione in simulated digestive fluids (gastric medium with pH=2 and intestinal medium with pH=7.4, without enzymes) were analyzed. The results showed the stability of the alginate microcapsules in digestive fluids and highlighted an increase in encapsulation efficiency with higher concentrations of encapsulated glutathione. Additionally, it was shown that sodium alginate-based microcapsules exhibit different swelling capacities depending on the pH and glutathione concentration, showing remarkable potential for controlled delivery of the active compound. The in vitro release study demonstrated more efficient release of glutathione in simulated intestinal fluid (SIF) than in simulated gastric fluid (SGF). The calculation of the electrochemical index using cyclic voltammetry demonstrated superior antioxidant activity of encapsulated glutathione compared to free glutathione. Correlating the DPPH inhibition percentage with the electrochemical index showed high Pearson coefficients both in SGF and in SIF, indicating a good correlation between DPPH or ABTS free radical species inhibition and electrochemical measurements. Therefore, sodium alginate and glutathione microcapsules show potential for developing efficient delivery systems for glutathione or other pharmaceutical compounds.

Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.

Bigels are characterized as biphasic systems consisting of two structured phases of different polarity, namely the oleogel and hydrogel phases. These systems have been widely used in pharmaceuticals and cosmetics, owing to their enhanced physicochemical stability compared to other structured systems and their ability to simultaneously deliver both hydrophilic and lipophilic compounds. Considering the above advantages, bigels could have considerable potential for the food industry. This review aims to provide a detailed description of the edible components used for structuring the oleogel and hydrogel phases and the preparation methods applied for the formation of food-grade bigels with application-specific tailored properties. The impact of the processing parameters, such as the oleogel-to-hydrogel ratio, methodology used for component mixing, and cooling rates, is presented. Moreover, the most applicable bigel characterization techniques, such as rheology, DSC, texture analysis, etc., are critically discussed. Finally, different bigel applications in foods as animal fat substitutes or as complex delivery systems for both polar and non-polar bioactive compounds are examined.

Phase behavior and biological activity of lyotropic liquid crystal systems doped with 1,2,3-triazole derivative

Heterocyclic compounds are important for the synthesis of pharmaceuticals, especially substituted triazoles, which have high biological activity. The development of approaches to the creation of delivery systems for bioactive heterocyclic compounds is of particular importance for improving the biopharmaceutical aspects of therapy. In this work, we report synthesis and characterization of a new 1,2,3-triazole: ethyl 2-((1-decyl-1H-1,2,3-triazol-4-yl)methyl)-3-oxobutanoate (TR). The efficient incorporation into lyotropic mesophases as a drug delivery platform demonstrated. Polarized optical microscopy studies confirmed formation of a lyotropic mesophase in the binary P123/TR system as well as in tertiary systems with added water, ethanol, and DMSO. This allows to dope 5 % of triazole into lyomesophases. IR and UV spectroscopy studies detected intermolecular interactions occurring in the P123/TR system. Release of TR from binary and tertiary lyomesophases was studied. Impacts of composition and temperature on the release time were analyzed. Evaluation of cytotoxicity to M-Hela and HuTu-80 cancer lines and Chang Liver living cells revealed antitumor properties of the studied substituted 1,2,3-triazole. The lowest IC50 of TR is 57 μg·mL−1 toward HuTu-80. This is at the level of the reference drug Fluconazol. For the P123/DMSO/TR LLC system in concentration range of 31.3–124 µg·ml−1, the viability percentage of liver cells is comparable to those of cancer cells. These results demonstrate the potential opportunity for application LLC P123/DMSO used as a TR delivery for and enhance its antitumor effect.

Functional Design Of Peroral Delivery Systems Based On Polymethylsesquoxane Hydrogels For The Therapy Of Iron Deficiency Anemia

Anemia is a prevalent circulatory system illness that is severely harmful to patients. The development of novel oral delivery systems for iron compounds with enhanced biopharmaceutical properties is vital considering the severe side effects associated with oral medication use. We believe incorporating iron compounds to polymethylsilsesquioxane hydrogels is a promising approach. According to previously published materials, such a system should have great biocompatibility and a capacity for iron compounds, and it may be able to release contents into the intestine. This study investigated polymethysilsesquioxane hydrogels with varying silicate unit concentrations. Potential iron-containing medicines were iron(III) chloride (FeCl3∙6H2O)) and iron(II) D-gluconate. All hydrogels were found to have nearly 100% sorption activity for a saturated solution of FeCl3∙6H2O (0.27 M) during the experiment, but only around 30% sorption capacity was found for a saturated solution of D-gluconate (0.24 M). A specific field of study was the distribution of iron atoms within hydrogels. It has been established that the largest regions devoid of iron atoms are observed in a hydrogel with a maximum quantity of inorganic units. The outcomes provide opportunities for the precise engineering of polymer matrix structures for iron compound delivery.

Enhanced emulsification properties of microalgae protein through gellan gum conjugation: Mechanistic insights and applications in curcumin encapsulation and delivery

The emulsification properties of microalgae protein (MP) are poor, especially under acidic and neutral conditions, which may limit the broad applications of MP in food processing. This study aims to explore the effects of gellan gum (GG) on the emulsification properties of MP. Firstly, MP-GG complexes were prepared and their structures characterized. Subsequently, MP-GG complexes stabilized emulsions were prepared and their stability evaluated. Finally, these emulsions were employed for the encapsulation and delivery of curcumin to evaluate their potential as an efficient nutrient delivery medium. Results indicated that MP-GG complexes were formed under various pH conditions, with pH 6 identified as optimal for complexes stability (zeta-potential value was −31 mV). UV–vis and fluorescence spectroscopy demonstrated that GG did not significantly alter the MP's structure but induced slight conformational changes, leading to the burial of some amino acid residues. Zeta potential measurements confirmed that MP-GG complexes were stabilized by strong electrostatic repulsions. The increase of GG content was conducive to providing more negative charge and promoting the dissolution and dispersion of the MP-GG complexes (MP: GG = 1: 1). Emulsions stabilized by MP-GG complexes exhibited smaller droplet sizes and improved stability compared to those stabilized by MP alone, especially at oil phase volume fractions of 60 % and 70 %. Rheological analysis indicated that GG enhanced emulsion stability by increasing viscosity, and higher oil phase volume fractions facilitated better MP-GG complexes adsorption on oil droplets, strengthening network structures of emulsions. During in vitro simulated gastrointestinal digestion, emulsions with a 70 % oil phase exhibited higher curcumin retention rate (31.09 %) and lower curcumin bioaccessibility (13.23 %) compared to those with a 60 % oil phase. This suggests that emulsions with higher oil phase volume fractions may be more suitable for colon-targeted curcumin delivery, with potential applications in promoting colon health. These findings confirm that the complexation of MP and GG was an effective way to improve the emulsification properties of MP. Emulsions stabilized by MP-GG complexes can serve as stable nutritional delivery systems for fat-soluble bioactive compounds.

PCL-gelatin honey scaffolds promote Staphylococcus aureus agrA expression in biofilms with Pseudomonas aeruginosa.

Bacterial infection and biofilm formation contribute to impaired healing in chronic diabetic wounds. Staphylococcus aureus and Pseudomonas aeruginosa are found in human diabetic wound biofilms. They may develop antibiotic resistance, increasing the urgency for alternative or complementary therapies. Diabetic wound healing may be improved with the use of biomedically engineered scaffolds, which can also serve as delivery systems for antibacterial compounds. Manuka honey is a potent antibacterial and wound care agent due to its high osmolarity, low pH, and constituents (such as methylglyoxal). Honey exhibits bacteriostatic and bactericidal effects, modulates the expression of biofilm forming genes, and restores antibiotic susceptibility in previously drug resistant pathogens. In this study, we created a dermal regeneration template (DRT) composed of polycaprolactone-gelatin (PCL-gelatin) and Manuka honey to retain honey in the wound and also provide a scaffold for tissue regeneration. Soluble Manuka honey inhibited the planktonic and biofilm growth of both S. aureus (UWH3) and P. aeruginosa (PA14) co-cultures. Manuka honey embedded PCL-gelatin scaffolds did not exhibit bacteriostatic or bactericidal effects on cocultures of UHW3 and PA14; however, they promoted the expression of AgrA, a gene associated with dispersal of S. aureus biofilms.

Functional Design of Peroral Iron Compound Delivery Systems Based on Polymethylsilsesquioxane Hydrogels for the Therapy of Iron Deficiency Anemia

Functional Design of Peroral Iron Compound Delivery Systems Based on Polymethylsilsesquioxane Hydrogels for the Therapy of Iron Deficiency Anemia

Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables.

Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.

Synthesis and evaluation of Maillard conjugates for encapsulation and controlled delivery of quercetin under simulated gastrointestinal tract conditions.

Encapsulation of bioactive molecules for therapeutic use is gaining great interest in the scientific community. Several encapsulation methodologies have been evaluated, sacrificing, in some cases, either encapsulation efficiency or compound integrity. Our work developed Maillard conjugates (MCs) based on the whey protein (WP)-Maltodextrin (MD) interaction to encapsulate quercetin by freeze-drying. The WP:MD ratio used (1:2 or 1:3) yielded the formation of MCs, demonstrated by an increased browning index and changes in the protein secondary structure. Freeze-drying showed high encapsulation efficiency, reaching 87.65% and 84.72% in treatments loaded with 3.3 mg quercetin/g MCs. Quercetin-loaded MCs showed spherical-shape (4-10 μm) and a negative charge, suggesting colloidal stability. Moreover, invitro tests demonstrated a sustained release of quercetin throughout the oral, gastric, and intestinal phases, highlighting the MCs efficacy as bioactive delivery systems. This work provides useful information to design bioactive compound delivery systems for food and pharmaceutical applications.

The Aggregated and Micellar Forms of β-Casein Purified from Donkey and Bovine Milk Present Potential as Carriers for Bioactive Nutritional Compounds.

In recent years, there has been a growing interest in the pure casein fraction of milk protein, particularly β-casein due to its physicochemical properties as well as its bio- and techno-functional properties. The utilization of self-assembled β-caseins from bovine origin as nanocarriers for the delivery of nutraceutical compounds or drugs has increased dramatically. Concerning β-caseins from other milk sources, the use of hypoallergenic donkey β-caseins as a potential delivery vehicle for nutraceutical hydrophobic compounds is beginning to generate interest. The present review deals with casein micelles models, bovine and donkey β-casein molecular structures, as well as their physical-chemical properties that account for their exploitation in nutraceutics and pharmaceutics. This review work suggests the possibility of developing delivery systems for hydrophobic bioactive compounds using β-casein purified from hypoallergenic donkey milk, highlighting the potential of this protein as an innovative and promising vehicle for enhancing the enrichment and bioavailability of various bioactive substances in food products.

Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics.

Food hydrogels, used as delivery systems for bioactive compounds, can be formulated with various food-grade biopolymers. Their industrial utility is largely determined by their physicochemical properties. However, comprehensive data on the properties of pea protein-psyllium binary hydrogels under different pH and ionic strength conditions are limited. The aim of this research was to evaluate the impact of pH (adjusted to 7, 4.5, and 3) and ionic strength (modified by NaCl addition to 0.15 and 0.3 M) on the physical stability, color, texture, microrheological, and viscoelastic properties of these hydrogels. Color differences were most noticeable at lower pH levels. Inducing hydrogels at pH 7 (with or without NaCl) and pH 4.5 and 3 (without NaCl) resulted in complete gel structures with low stability, low elastic and storage moduli, and low complex viscosity, making them easily spreadable. Lower pH inductions (4.5 and 3) in the absence of NaCl resulted in hydrogels with shorter linear viscoelastic regions. Hydrogels induced at pH 4.5 and 3 with NaCl had high structural stability, high G' and G" moduli, complex viscosity, and high spreadability. Among the tested induction conditions, pH 3 with 0.3 M NaCl allowed for obtaining a hydrogel with the highest elastic and storage moduli values. Adjusting pH and ionic strength during hydrogel induction allows for modifying and tailoring their properties for specific industrial applications.

Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms

The poor gelation properties of pea protein isolate (PPI) limit their use in food industries. In the present study, PPI was modified by pH-shifting combined with heat treatment, followed by cold-set gelation of PPI gels induced by transglutaminase. Both pH 2–3 and pH 10–12 promoted the unfolding of PPI molecules and the transformation of secondary structures from ordered to disordered. In particular, PPI molecules with pH 12-shifting tended to expand and unfold, which resulted in the exposure of internal active groups and improvement in surface hydrophobicity. Accordingly, after the addition of 50 U/g transglutaminase, PPI gels with pH 12-shifting and heating treatment exhibited homogeneous and dense gel network with high cross-linking degree (88.12 ± 1.80%) and water holding capacity (92.13 ± 2.40%), since pH 12-shifting and heating treatment promoted the conversion of random coils and β-turns to β-folds and α-helices in PPI gels. However, with pH 10 and 11-shifting, the PPI molecules was partially unfolded and the PPI gels had a high non-network protein content, resulting in low-strength gel networks of PPI gels with rough and loose microstructures and a low WHC. These results showed that TGase-crosslinked cold-set PPI gels after pH 12-shifting and heat treatment could promote the formation of homogeneous and dense gel network structure, so that improved the PPI gelation properties, which had great potential to be used as gelling agents or nutraceutical delivery systems for thermal sensitive bioactive compounds in food and non-food fields.

Comparative study of a liposome and emulsion system with cinnamon essential oil on the quality and proteolysis of refrigerated minced pork.

Essential oils have been recognized for their strong antibacterial property, making them an innovative approach for preserving meat. However, their chemical instability and direct impact on meat proteins limit their application. To overcome these limitations, various loading systems have been explored. This study aimed to compare the effect of cinnamon essential oil (CEO) loaded in a liposome and emulsion system on the proteolysis of minced pork and to evaluate the advantages of each delivery system in preventing microorganism-induced quality deterioration of meat. Minced pork treated with CEO-liposomes exhibited lower pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC) values than CEO-emulsions and provided better protection against microorganisms. SDS-polyacrylamide gel electrophoresis (PAGE) analysis confirmed that CEO-liposome was more effective in protecting proteins from degradation. Moreover, CEO-liposome produced lower amount of bitter amino acids and harmful biogenic amines. Antibacterial mechanisms indicated that CEO-liposome exhibited a stronger inhibitory effect against major spoilage bacteria in meat products by increasing cell membrane permeability. The membrane damage was further supported by an increase in conductivity and the leakage of nucleic acids. Compared to the CEO-emulsion system, CEO-liposome emerged as an effective preservative for minced pork. These results provided important theoretical support for using a bioactive compound delivery system to prevent microorganism-induced quality deterioration in meat.

Development of Nanostructured Lipid Carrier-Loaded Flavonoid-Enriched Zingiber officinale.

Flavonoids, which are bioactive molecules found in Zingiber officinale, have been widely used as antioxidant and anti-inflammatory drugs. The presence of nanostructured lipid carriers (NLCs) as sophisticated delivery systems for bioactive compounds, such as flavonoids, can increase their bioavailability and stability, thus potentially producing better therapeutic effects. This study aimed to develop an anti-inflammatory topical gel using NLC-containing flavonoids derived from Zingiber officinale. The NLC formulation was prepared using stearic acid, a mixture of medium-chain triglycerides and isopropyl myristate, Tween 20, and Span 20 by using a hot homogenization method. The total flavonoid content obtained through sequential maceration stages was 4.04 mg of QUE/g of dry extract. The highest encapsulation efficiency of flavonoid-loaded NLC was observed at a flavonoid, Zingiber officinale extract (ZOE) concentration of 2%. It was found that a ZOE concentration of 0.4% provided excellent stability with a particle size of 302-344 nm and a polydispersity index of 0.14-0.23 after 28 days of observation. Morphological analysis of the ZOE-loaded NLC revealed a stable and well-developed formulation with a fairly uniform distribution. The presence of distinctive and uniformly distributed single particles suggests a promising alternative drug delivery system for conventional topical preparations. ZOE-loaded NLC gel showed solid-like properties and higher quality stability than the gel.

Industrial-produced lemon nanovesicles ameliorate experimental colitis-associated damages in rats via the activation of anti-inflammatory and antioxidant responses and microbiota modification

Plant-derived nanovesicles (PDNVs) have recently emerged as natural delivery systems of biofunctional compounds toward mammalian cells. Considering their already described composition, anti-inflammatory properties, stability, and low toxicity, PDNVs offer a promising path for developing new preventive strategies for several inflammatory diseases, among which the inflammatory bowel disease (IBD). In this study, we explore the protective effects of industrially produced lemon vesicles (iLNVs) in a rat model of IBD. Characterization of iLNVs reveals the presence of small particles less than 200 nm in size and a profile of bioactive compounds enriched in flavonoids and organic acids with known beneficial properties. In vitro studies on human macrophages confirm the safety and anti-inflammatory effects of iLNVs, as evidenced by the reduced expression of pro-inflammatory cytokines and increased levels of anti-inflammatory markers. As evidenced by in vivo experiments, pre-treatment with iLNVs significantly alleviates symptoms and histological features in 2,4 dinitrobenzensulfuric acid (DNBS)-induced colitis in rats. Molecular pathway analysis reveals modulation of NF-κB and Nrf2, indicating anti-inflammatory and antioxidant effects. Finally, iLNVs affects gut microbiota composition, improving the consistent colitis-related alterations. Overall, we demonstrated the protective role of industrially produced lemon nanovesicles against colitis and emphasized their potential in managing IBD through multifaceted mechanisms.

Hydrocolloid-based nutraceutical delivery systems: Potential of κ-carrageenan hydrogel beads for sustained release of curcumin

This study investigates the potential of κ-carrageenan hydrogel beads as a delivery system for curcumin, a bioactive compound with various health benefits. Hydrogel beads were prepared using the extrusion technique with a hypodermic needle. The encapsulation efficiency of curcumin in the κ-carrageenan hydrogel beads was found to be 74.61 ± 3.2 %. FTIR spectroscopy analysis revealed shifts in absorption peaks, indicating possible hydrogen bonding and/or ionic interactions between the polymer and salt. An increase in the melting point of curcumin, by 25 °C, in curcumin- κ-carrageenan beads suggests the heat protection offered by the carrageenan chains to curcumin molecules. The in vitro release of curcumin from the beads suggests a sustained and pH-dependent release nature. The release kinetics follow the first order and the Korsmeyer-Peppas model. The outcome offers value-added delivery systems of bioactive compounds toward developing novel food and pharmaceutical applications.

Structural and Thermal Properties of Faba Bean Starch and Flax Seed Oil Nanoemulsion: Effect of Processing Conditions on Nanoemulsion

AbstractNanoemulsions derived from unconventional polysaccharides have gained attention as efficient delivery systems for bioactive compounds, helping in their enhanced absorption. Nontraditional sources of starch have been investigated in recent years due to their potential applications. Therefore, this study investigates the potential of extracting starch from faba beans and investigating their structural properties. Furthermore, the nanoemulsion is developed from starch, flax seed oil, and tween 80 and evaluated for different processing methods (temperature, pH, and NaCl). The extracted starch yields 31.20 g/100 g and X‐ray diffraction reveals its semicrystalline structure. The optimized nanoemulsion (N3) has an average droplet size of 108.62 ± 2.78 nm and a surface charge of −27.74 ± 0.12 mV. At different pH levels (2–9), temperature (30, 50, 70, and 90 °C), and ionic strengths (0.5, 1, and 2 m), the N3 nanoemulsion demonstrates significantly greater changes in stability. All the samples show excellent structural properties and stability. Overall, the results suggest that faba bean starch‐based nanoemulsion shows promise as a stable delivery system for bioactive compounds, but its stability is influenced by pH levels and ionic strengths.

Preparation and characterization of iota carrageenan-cyclodextrin-curcumin fibers and the release nature of curcumin in simulated digestion conditions

Healthy foods, known as functional and medicinal foods, are gaining popularity as they contain reasonable amounts of bioactive compounds (BCs) that can boost immunity. However, the intrinsic water insolubility and instability of BCs limit the design and development of healthy foods. To this end, carriers are effective in overcoming these setbacks. Among the several carrier choices, herein, human-compatible hydrocolloid iota-carrageenan (IC), a food hydrocolloid with the ability to form thermos-reversible gels, is chosen due to its intrinsic non-toxic and inexpensive traits. The ordered network structures of iota-carrageenan have been created by complexing with α-, β-, and γ-cyclodextrin (CD); later, curcumin has been encapsulated. Curcumin release has been tested in aqueous, simulated gastrointestinal, and simulated intestinal conditions. The maximum curcumin release was obtained in the aqueous conditions, and the IC fibers containing 50 mM NaCl displayed the highest curcumin release of 1.55 mg/g, followed by IC50-0.1β-CD of 1.37 mg/g. On the other hand, in IC fibers with 100 mM NaCl, the best release obtained was from IC100-0.1γ-CD and IC100 of 0.84 and 0.83 mg/g, respectively, and the minimum release of 0.39 mg/g was from the IC100-0.5γ-CD fibers. In simulated gastric fluid (SGF) media (pH 1.2), the highest release detected was 0.26 mg/g from the fibers with 50 mM NaCl. However, in simulated intestinal fluid (SIF) conditions (pH 6.8), the maximum achieved release of 1.00 mg/g was from the IC50 fibers, followed by 0.93 mg/g from the IC50-0.1β-CD fibers. Overall, the IC-CD network thermally protects curcumin, and the type of CD impacts its sustained release nature. The outcome is important in designing value-added delivery systems of bioactive compounds required to develop novel functional foods and improve human health.