Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101953 - 101953

Published: Nov. 2, 2024

Nanotechnology plays a pivotal role in food science, particularly the nanoencapsulation of bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential. This review aims provide comprehensive analysis encapsulation emphasizing characteristics, applications, implications for human health. work offers detailed comparison polymers such as sodium alginate, gum Arabic, chitosan, cellulose, pectin, shellac, xanthan gum, while also examining both conventional emerging techniques, including freeze-drying, spray-drying, extrusion, coacervation, supercritical anti-solvent drying. The contribution this lies highlighting improving system controlling release rates, maintaining bioactivity under extreme conditions, reducing lipid oxidation. Furthermore, it explores recent technological advances aimed at optimizing processes targeted therapies functional foods. findings underline significant potential not only supplements foods but supportive medical treatments, showcasing its relevance health various contexts.

Language: Английский

Antibacterial and Biofilm Inhibition of Helicobacter pylori Using Green Synthesized MWCNTs/ZnO/Chitosan Nanocomposites

Environmental Technology & Innovation, Journal Year: 2025, Volume and Issue: unknown, P. 104068 - 104068

Published: Feb. 1, 2025

Language: Английский

Impact of Autoinducer-2 Activity on Quality Characteristics and Bacterial Community of Fermented Sausage

Published: Jan. 1, 2024

Language: Английский