Hadian Zahra
National Nutrition and Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences (SBUMS), Tehran, Iran.
Electron Physician. 2016 Jan 15;8(1):1776-85. doi: 10.19082/1776. eCollection 2016 Jan.
Currently, bioactive compounds are required in the design and production of functional foods, with the aim of improving the health status of consumers all around the world. Various epidemiological and clinical studies have demonstrated the salutary role of eicosapentaenoic acid (EPA, 22:6 n-3) and docosahexaenoic acid (DHA, 22:5 n-3) in preventing diseases and reducing mortality from cardiovascular diseases. The unsaturated nature of bioactive lipids leads to susceptibility to oxidation under environmental conditions. Oxidative deterioration of omega-3 fatty acids can cause the reduction in their nutritional quality and sensory properties. Encapsulation of these fatty acids could create a barrier against reaction with harmful environmental factors. Currently, fortification of foods containing bioactive omega-3 fatty acids has found great application in the food industries of different countries. Previous studies have suggested that nano-encapsulation has significant effects on the stability of physical and chemical properties of bioactive compounds. Considering the functional role of omega-3 fatty acids, this study has provided a literature review on applications of nanoliposomal delivery systems for encapsulation of these bioactive compounds.
目前，功能性食品的设计和生产需要生物活性化合物，目的是改善全世界消费者的健康状况。各种流行病学和临床研究表明，二十碳五烯酸（EPA，22:6 n-3）和二十二碳六烯酸（DHA，22:5 n-3）在预防疾病和降低心血管疾病死亡率方面具有有益作用。生物活性脂质的不饱和性质导致其在环境条件下易氧化。ω-3脂肪酸的氧化劣化会导致其营养品质和感官特性下降。这些脂肪酸的包封可以形成一道屏障，防止与有害环境因素发生反应。目前，含有生物活性ω-3脂肪酸的食品强化在不同国家的食品工业中得到了广泛应用。先前的研究表明，纳米包封对生物活性化合物的物理和化学性质的稳定性有显著影响。考虑到ω-3脂肪酸的功能作用，本研究对纳米脂质体递送系统在这些生物活性化合物包封中的应用进行了文献综述。
