Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods
Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age-related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cel...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2006-10, Vol.86 (13), p.2038-2045 |
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| container_issue | 13 |
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| container_title | Journal of the science of food and agriculture |
| container_volume | 86 |
| creator | Mozafari, M.R Flanagan, J Matia-Merino, L Awati, A Omri, A Suntres, Z.E Singh, H |
| description | Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age-related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid-based nanoencapsulation systems enhance the performance of antioxidants by improving their solubility and bioavailability, in vitro and in vivo stability, and preventing their unwanted interactions with other food components. This paper reviews nanoliposomes, archaeosomes and nanocochleates with respect to their potential applications as antioxidant carriers in foods. |
| doi_str_mv | 10.1002/jsfa.2576 |
| format | Article |
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Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid-based nanoencapsulation systems enhance the performance of antioxidants by improving their solubility and bioavailability, in vitro and in vivo stability, and preventing their unwanted interactions with other food components. This paper reviews nanoliposomes, archaeosomes and nanocochleates with respect to their potential applications as antioxidant carriers in foods.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2576</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Antioxidants ; archaeosome ; ascorbic acid ; bioavailability ; Biological and medical sciences ; carotenoids ; encapsulation ; Food ; food fortification ; Food industries ; Food science ; functional foods ; Fundamental and applied biological sciences. Psychology ; lipid peroxidation ; lipids ; liposomes (artificial) ; literature reviews ; nanocochleate ; nanocochleates ; nanoencapsulation ; nanoliposome ; oxidation ; phenolic compounds ; shelf life ; solubility ; vitamin E</subject><ispartof>Journal of the science of food and agriculture, 2006-10, Vol.86 (13), p.2038-2045</ispartof><rights>Copyright © 2006 Society of Chemical Industry</rights><rights>2006 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Oct 2006</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4196-b3b11da8702bd03fa785e5a1fe1ed8cc8e3814fbc8d5ba9927d353979b07d69c3</citedby><cites>FETCH-LOGICAL-c4196-b3b11da8702bd03fa785e5a1fe1ed8cc8e3814fbc8d5ba9927d353979b07d69c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2576$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2576$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18139743$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mozafari, M.R</creatorcontrib><creatorcontrib>Flanagan, J</creatorcontrib><creatorcontrib>Matia-Merino, L</creatorcontrib><creatorcontrib>Awati, A</creatorcontrib><creatorcontrib>Omri, A</creatorcontrib><creatorcontrib>Suntres, Z.E</creatorcontrib><creatorcontrib>Singh, H</creatorcontrib><title>Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age-related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid-based nanoencapsulation systems enhance the performance of antioxidants by improving their solubility and bioavailability, in vitro and in vivo stability, and preventing their unwanted interactions with other food components. This paper reviews nanoliposomes, archaeosomes and nanocochleates with respect to their potential applications as antioxidant carriers in foods.</description><subject>Antioxidants</subject><subject>archaeosome</subject><subject>ascorbic acid</subject><subject>bioavailability</subject><subject>Biological and medical sciences</subject><subject>carotenoids</subject><subject>encapsulation</subject><subject>Food</subject><subject>food fortification</subject><subject>Food industries</subject><subject>Food science</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid peroxidation</subject><subject>lipids</subject><subject>liposomes (artificial)</subject><subject>literature reviews</subject><subject>nanocochleate</subject><subject>nanocochleates</subject><subject>nanoencapsulation</subject><subject>nanoliposome</subject><subject>oxidation</subject><subject>phenolic compounds</subject><subject>shelf life</subject><subject>solubility</subject><subject>vitamin E</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNp1kF1rFDEUhoMouFYv_AUOgoIX0-ZjMkkua7HVsii0W4TehDP50KzTZE1msf33ZphFQfDqJJznfXg5CL0k-JhgTE-2xcMx5aJ_hFYEK9FiTPBjtKo72nLS0afoWSlbjLFSfb9Ct1fOuDg1U3bRlibEZvrumjHsgm0HKM42EWJy0cCu7EeYQopN8g3E-roPts5SP3ZOhdzkNLrZ4VOy5Tl64mEs7sVhHqGb8w-bs4_t-svFp7PTdWs6ovp2YAMhFqTAdLCYeRCSOw7EO-KsNEY6JknnByMtH0ApKizjTAk1YGF7ZdgRert4dzn93Lsy6btQjBtHiC7ti6aKcyF7VsHX_4DbtM-xdtOU0l6wjs7QuwUyOZWSnde7HO4gP2iC9XxiPZ9Yzyeu7JuDEIqB0WeIJpS_AUlqz252nizcrzC6h_8L9eX1-enB3C6JUCZ3_ycB-YeuPQXXXz9f6DV5f7m-2tzqTeVfLbyHpOFbri1urikmDGPRUSwF-w0Ce6OW</recordid><startdate>200610</startdate><enddate>200610</enddate><creator>Mozafari, M.R</creator><creator>Flanagan, J</creator><creator>Matia-Merino, L</creator><creator>Awati, A</creator><creator>Omri, A</creator><creator>Suntres, Z.E</creator><creator>Singh, H</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>200610</creationdate><title>Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods</title><author>Mozafari, M.R ; Flanagan, J ; Matia-Merino, L ; Awati, A ; Omri, A ; Suntres, Z.E ; Singh, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4196-b3b11da8702bd03fa785e5a1fe1ed8cc8e3814fbc8d5ba9927d353979b07d69c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Antioxidants</topic><topic>archaeosome</topic><topic>ascorbic acid</topic><topic>bioavailability</topic><topic>Biological and medical sciences</topic><topic>carotenoids</topic><topic>encapsulation</topic><topic>Food</topic><topic>food fortification</topic><topic>Food industries</topic><topic>Food science</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid peroxidation</topic><topic>lipids</topic><topic>liposomes (artificial)</topic><topic>literature reviews</topic><topic>nanocochleate</topic><topic>nanocochleates</topic><topic>nanoencapsulation</topic><topic>nanoliposome</topic><topic>oxidation</topic><topic>phenolic compounds</topic><topic>shelf life</topic><topic>solubility</topic><topic>vitamin E</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mozafari, M.R</creatorcontrib><creatorcontrib>Flanagan, J</creatorcontrib><creatorcontrib>Matia-Merino, L</creatorcontrib><creatorcontrib>Awati, A</creatorcontrib><creatorcontrib>Omri, A</creatorcontrib><creatorcontrib>Suntres, Z.E</creatorcontrib><creatorcontrib>Singh, H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mozafari, M.R</au><au>Flanagan, J</au><au>Matia-Merino, L</au><au>Awati, A</au><au>Omri, A</au><au>Suntres, Z.E</au><au>Singh, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. 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| subjects | Antioxidants archaeosome ascorbic acid bioavailability Biological and medical sciences carotenoids encapsulation Food food fortification Food industries Food science functional foods Fundamental and applied biological sciences. Psychology lipid peroxidation lipids liposomes (artificial) literature reviews nanocochleate nanocochleates nanoencapsulation nanoliposome oxidation phenolic compounds shelf life solubility vitamin E |
| title | Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods |
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