Milinčić Danijel D, Popović Dušanka A, Lević Steva M, Kostić Aleksandar Ž, Tešić Živoslav Lj, Nedović Viktor A, Pešić Mirjana B
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Faculty of Chemistry, University of Belgrade, Studentski Trg, 12-16, 11158 Belgrade, Serbia.
Nanomaterials (Basel). 2019 Nov 16;9(11):1629. doi: 10.3390/nano9111629.
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.
纳米技术是一个新兴的科学领域，纳米技术概念已针对食品工业中的潜在应用进行了深入研究。纳米颗粒（尺寸范围从1到几百纳米）由于其尺寸和其他物理化学性质而具有特定特性和更好的功能。多酚被认为是具有多种假定有益特性的活性化合物，包括抗氧化、抗菌和抗癌活性。然而，将多酚用作功能性食品成分面临诸多挑战，例如其稳定性、溶解性和生物利用度较差。通过应用包封技术可以相对轻松地解决这些难题。本综述的目的是介绍在食品科学中使用负载多酚的纳米颗粒方面取得 的最新成果。对负载多酚的纳米颗粒及其作为改善食品物理化学和功能特性的活性成分或作为活性包装材料成分的应用进行了批判性综述。还讨论了负载多酚的纳米材料的潜在不利影响。
