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纳米技术作为提高黄酮类化合物在食品工业中的益处和生物利用度的关键。

Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry.

作者信息

Ayala-Fuentes Jocelyn C, Chavez-Santoscoy Rocio Alejandra

机构信息

Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.

出版信息

Foods. 2021 Nov 5;10(11):2701. doi: 10.3390/foods10112701.

DOI:10.3390/foods10112701
PMID:34828981
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8621120/
Abstract

Nanotechnology has impacted the food industry, mainly on developing healthier, safer, and high-quality functional food. Flavonoids are valuable compounds present in plants, fruits, grains, roots, stems, tea, and wine, among others; they possess many benefits for health due to their antioxidant properties toward reactive oxygen species, anti-inflammatory, and antiproliferative, among others. These characteristics make flavonoids attractive in various industrial areas such as medicine, nutraceutical, cosmetology, and pharmaceutical. Unfortunately, flavonoids lack long-term stability, are sensitive to light, long periods of darkness with low oxygen concentration, and often present a low water solubility and poor bioavailability. Nanoencapsulation is an alternative to improve bioavailability and sensitivity in the manufacturing process, based on encapsulating substances on a nanoscale. Nanocapsules are a promising strategy in significantly enhancing the delivery of compounds to various sites in the body. The development of biopolymers to encapsulate sensitive compounds is increasing, as well as the search for the non-toxic, biodegradable, natural and biocompatible characteristics of polymers, is fundamental. The present review describes the recent techniques and technologies for the nanoencapsulation of flavonoids. It discusses their potential advantages and possible limitations, compares natural and synthetic biopolymers, and finally, details nanoparticle regulation.

摘要

纳米技术已经对食品工业产生了影响,主要体现在开发更健康、更安全和高质量的功能性食品方面。黄酮类化合物是存在于植物、水果、谷物、根、茎、茶和葡萄酒等中的有价值的化合物;由于它们对活性氧具有抗氧化特性、抗炎和抗增殖等作用,因此对健康有诸多益处。这些特性使黄酮类化合物在医学、营养保健品、美容和制药等各个工业领域都具有吸引力。不幸的是,黄酮类化合物缺乏长期稳定性,对光敏感,在低氧浓度的长时间黑暗环境中也不稳定,并且通常具有低水溶性和低生物利用度。纳米封装是一种基于在纳米尺度上封装物质来提高生物利用度和制造过程中敏感性的替代方法。纳米胶囊是一种很有前景的策略,可显著提高化合物向体内各个部位的递送效率。用于封装敏感化合物的生物聚合物的开发正在增加,并且寻找聚合物的无毒、可生物降解、天然和生物相容性特性至关重要。本综述描述了黄酮类化合物纳米封装的最新技术和工艺。它讨论了它们的潜在优势和可能的局限性,比较了天然和合成生物聚合物,最后详细介绍了纳米颗粒的监管情况。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/7e4b33f9004a/foods-10-02701-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/c4165c438a26/foods-10-02701-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/337933f8d432/foods-10-02701-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/7e4b33f9004a/foods-10-02701-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/c4165c438a26/foods-10-02701-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/337933f8d432/foods-10-02701-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f51/8621120/7e4b33f9004a/foods-10-02701-g003.jpg

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