Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey.
Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
Molecules. 2020 Nov 26;25(23):5545. doi: 10.3390/molecules25235545.
Phenolic compounds (quercetin, rutin, cyanidin, tangeretin, hesperetin, curcumin, resveratrol, etc.) are known to have health-promoting effects and they are accepted as one of the main proposed nutraceutical group. However, their application is limited owing to the problems related with their stability and water solubility as well as their low bioaccessibility and bioavailability. These limitations can be overcome by encapsulating phenolic compounds by physical, physicochemical and chemical encapsulation techniques. This review focuses on the effects of encapsulation, especially lipid-based techniques (emulsion/nanoemulsion, solid lipid nanoparticles, liposomes/nanoliposomes, etc.), on the digestibility characteristics of phenolic compounds in terms of bioaccessibility and bioavailability.
酚类化合物（槲皮素、芦丁、矢车菊素、橘红素、橙皮素、姜黄素、白藜芦醇等）具有促进健康的作用，被认为是主要的营养保健品之一。然而，由于其稳定性和水溶性问题以及低生物利用度和生物可及性，它们的应用受到限制。这些限制可以通过物理、物理化学和化学包封技术将酚类化合物包封来克服。本综述重点讨论了包封，特别是基于脂质的技术（乳液/纳米乳液、固体脂质纳米粒、脂质体/纳米脂质体等）对酚类化合物消化特性（生物利用度和生物可及性）的影响。
