Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Prog Lipid Res. 2013 Oct;52(4):409-23. doi: 10.1016/j.plipres.2013.04.008. Epub 2013 May 10.
Food-grade nanoemulsions are being increasingly used in the food and beverage industry to encapsulate, protect, and deliver hydrophobic functional components, such as oil-soluble flavors, colors, preservatives, vitamins, and nutraceuticals. These nanoemulsions contain lipid nanoparticles (radius <100 nm) whose physicochemical characteristics (e.g., composition, dimensions, structure, charge, and physical state) can be controlled by selection of appropriate ingredients and fabrication techniques. Nanoemulsions have a number of potential advantages over conventional emulsions for applications within the food industry: higher stability to particle aggregation and gravitational separation; higher optical transparency; and, increased bioavailability of encapsulated components. On the other hand, there are also some risks associated with consumption of lipid nanoparticles that should be considered before they are widely utilized, such as their ability to alter the fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication (e.g., surfactants and organic solvents). This article provides an overview of the current status of the biological fate and potential toxicity of food-grade lipid nanoparticles suitable for utilization within the food and beverage industry.
食品级纳米乳液越来越多地被应用于食品和饮料行业，用于封装、保护和输送疏水性功能性成分，如油溶性香料、色素、防腐剂、维生素和营养保健品。这些纳米乳液包含脂质纳米颗粒（半径 <100nm），其物理化学特性（如组成、尺寸、结构、电荷和物理状态）可以通过选择适当的成分和制造技术来控制。纳米乳液在食品工业中的应用具有许多优于传统乳液的潜在优势：更高的抗颗粒聚集和重力分离稳定性；更高的光学透明度；以及封装成分的生物利用度增加。另一方面，在广泛应用之前，还应考虑食用脂质纳米颗粒的一些风险，例如它们改变胃肠道内生物活性成分命运的能力以及制造过程中使用的一些成分（如表面活性剂和有机溶剂）的潜在毒性。本文概述了适用于食品和饮料行业的食品级脂质纳米颗粒的生物命运和潜在毒性的现状。
