McClements David Julian, Öztürk Bengü
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States.
Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
J Agric Food Chem. 2022 Jun 15;70(23):6884-6900. doi: 10.1021/acs.jafc.1c03020. Epub 2021 Jul 26.
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
植物化学物质是在可食用植物中发现的相对较小的分子种类，可能具有多种技术和生物功能特性。特别是，人们对膳食植物化学物质的鉴定、分离和利用非常感兴趣，这些物质可用作天然色素、抗氧化剂或抗菌剂，或者通过预防心血管疾病、糖尿病、肥胖症和癌症等慢性疾病来改善人类健康和福祉。这些植物化学物质在食品和农业工业产生的废物流中含量相对较高，例如植物的果皮、茎、根或叶，这些通常被丢弃或转化为动物饲料。从经济和环境角度来看，将这些废物流转化为增值功能成分是有利的，这与创建更循环的经济相一致。生物活性植物化学物质可以使用绿色提取方法从农业和食品废物流中分离出来，然后掺入植物基功能食品或可生物降解的活性包装材料中。植物化学物质在食品工业中的应用往往具有挑战性。它们可能在光、热、氧气和某些pH条件下发生化学降解，从而改变其生物活性。它们在水溶液和胃肠液中的溶解度可能较低，因此难以引入食品中，导致生物利用度较低。有时可以使用纳米封装来克服这些挑战，纳米封装是将植物化学物质捕获在微小的食品级颗粒中。这些纳米颗粒可以由可食用的脂质、蛋白质、碳水化合物和/或表面活性剂组装而成，包括纳米乳液、固体脂质纳米颗粒、纳米脂质体和生物聚合物纳米颗粒。在本手稿中，我们综述了一些重要的植物化学物质以及用于提高其功效的纳米封装方法。
