Fermentation & Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu 180001, India; Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab 144411, India.
Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab 144411, India.
Int J Biol Macromol. 2023 Jun 30;241:124485. doi: 10.1016/j.ijbiomac.2023.124485. Epub 2023 Apr 17.
The fabrication and application of nanoemulsions for incorporating and delivering diverse bioactive compounds, particularly hydrophobic substances, is becoming an increasing focus of research with the potential to improve the nutritional and health status of individuals. Constant advancements in nanotechnological approaches aid in the creation of nanoemulsions using diverse biopolymers such as proteins, peptides, polysaccharides, and lipids to improve the stability, bioactivity, and bioavailability of active hydrophilic and lipophilic compounds. This article provides a comprehensive overview of various techniques used to create and characterize nanoemulsions as well as theories for understanding their stability. The article also highlights the advancement of nanoemulsions in boosting the bioaccessibility of nutraceuticals to help advance their potential use in various food and pharmaceutical formulations.
纳米乳液的制备和应用越来越受到关注，用于包裹和递送各种生物活性化合物，特别是疏水性物质，这有可能改善个体的营养和健康状况。纳米技术方法的不断进步有助于使用各种生物聚合物（如蛋白质、肽、多糖和脂质）来创建纳米乳液，以提高活性亲水性和疏水性化合物的稳定性、生物活性和生物利用度。本文全面概述了用于创建和表征纳米乳液的各种技术以及用于理解其稳定性的理论。本文还重点介绍了纳米乳液在提高营养保健品生物利用度方面的进展，以帮助推进它们在各种食品和药物制剂中的潜在用途。
