Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06259, United States.
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States.
J Agric Food Chem. 2020 Nov 18;68(46):12993-13000. doi: 10.1021/acs.jafc.0c00277. Epub 2020 Mar 26.
Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles made from food biopolymers (i.e., protein and polysaccharide) is particularly highlighted. In addition, two types of most recently developed nanoscale delivery systems, i.e., protein-polysaccharide complex and lipid-biopolymer hybrid nanoparticles, are introduced, and their relevant applications are discussed. Finally, suggestions for future research directions on developing safe, effective, and edible nanoscale delivery vehicles for food applications are provided.
食品纳米技术是一个新兴且快速发展的领域，涵盖了极其广泛的学科，并在不同的食品领域找到了各种应用。本观点的目的是更新目前关于基于纳米技术的生物活性化合物递送载体的知识。特别强调了开发由食品生物聚合物（即蛋白质和多糖）制成的纳米颗粒的研究进展。此外，还介绍了最近开发的两种纳米级递药系统，即蛋白质-多糖复合纳米粒和脂质-生物聚合物杂化纳米粒，并讨论了它们的相关应用。最后，就开发用于食品应用的安全、有效和可食用的纳米级递药载体提出了未来研究方向的建议。
