Recent studies on nanoencapsulation of food ingredients

Abstract

Nanoencapsulation is defined as the entrapment of active ingredients within various materials at the nanoscale range. Nanoencapsulation presents several advantages over microencapsulation such as improved solubility, bioavailability, and release characteristics. The nanoencapsulation process can eliminate the barriers related to the use of bioactive compounds, such as their sensitivity to external factors such as heat, light, and oxygen, and their low solubility, and protect them from external factors, improving the solubility and stability of the compounds, and increasing the absorption of the compounds into the cells in the body. Depending on the active ingredient and application area, various nanoencapsulation methods and carriers can be utilized for the development of nanoencapsulation systems capable of carrying, protecting, and delivering sensitive ingredients. Several different nanoencapsulation techniques including nanostructured lipid carriers, solid-lipid nanoparticles, nanoemulsions, nanoscale liposomes, nanoparticles, and nanofibers can be used for nanoencapsulation of bioactive. Ingredients of lipophilic nature such as fatty acids, essential oils, and fat-soluble vitamins can be encapsulated into lipid-based nano-delivery vehicles whereas nanoemulsions, nanoparticles, and nanofibers can be used for encapsulation of both hydrophobic and hydrophilic ingredients. Depending on the encapsulation technique and carrier materials used, encapsulation efficiency, retention rate, physicochemical properties, release characteristics, and bioavailability of the encapsulated ingredient can be changed. This review presents current information on the nanoencapsulation of various food ingredients including antioxidants, oils rich in polyunsaturated fatty acids, essential oils, vitamins, natural colorants, and bioactive peptides.

Keywords

• Nanoencapsulation
• food ingredients
• bioactives
• nano-delivery
• bioavailability

Gıda bileşenlerinin nanoenkapsülasyonuna yönelik güncel çalışmalar

Abstract

Nanoenkapsülasyon, aktif bileşenlerin nano ölçekte çeşitli malzemeler içinde tutulması olarak tanımlanır. Nanoenkapsülasyon, mikroenkapsülasyonla kıyaslandığında daha yüksek çözünürlük, biyoyararlılık ve salım özellikleri gibi çeşitli avantajlar sunar. Nanoenkapsülasyon işlemi, biyoaktif bileşiklerin ısı, ışık ve oksijen gibi dış faktörlere karşı hassasiyeti ve düşük çözünürlük özelliği gibi bu bileşiklerin kullanımındaki engelleri ortadan kaldırabilir ve onları dış etkenlerden koruyabilir, bileşiklerin çözünürlüğünü ve stabilitesini geliştirebilir ve vücuttaki hücrelere emilimini artırabilir. Hassas bileşenleri taşıyabilen, koruyabilen ve iletebilen nanoenkapsülasyon sistemlerinin geliştirilmesi için aktif bileşene ve uygulama alanına bağlı olarak çeşitli nanoenkapsülasyon yöntemleri ve taşıyıcılar kullanılabilir. Biyoaktif maddenin nanoenkapsülasyonu için nanoyapılı lipid taşıyıcılar, katı-lipid nanopartiküller, nanoemülsiyonlar, nano ölçekli lipozomlar, nanopartiküller ve nanolifler dahil olmak üzere farklı nanoenkapsülasyon teknikleri kullanılabilmektedir. Yağ asitleri, esansiyel yağlar ve yağda çözünen vitaminler gibi lipofilik yapıdaki bileşenlerin, lipid bazlı nano ölçekli taşıyıcılarda enkapsülasyonu gerçekleştirilebilirken; nanoemülsiyonlar, nanopartiküller ve nanolifler hem hidrofobik hem de hidrofilik bileşenlerin enkapsülasyonu için kullanılabilir. Enkapsülasyon tekniğine ve kullanılan taşıyıcı malzemelere bağlı olarak, enkapsüle edilen bileşiğin enkapsülasyon etkinliği, tutulum oranı, fizikokimyasal özellikleri, salım özellikleri ve biyoyararlılığı değiştirilebilir. Bu derleme, antioksidanlar, çoklu doymamış yağ asitleri açısından zengin yağlar, uçucu yağlar, vitaminler, doğal renklendiriciler ve biyoaktif peptitler dahil olmak üzere çeşitli gıda bileşenlerinin nanoenkapsülasyonu hakkında güncel bilgiler sunmaktadır.

Keywords

• Nanoenkapsülasyon
• gıda bileşenleri
• biyoaktifler
• nanotaşınım
• bioyararlılık

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