Excipient nanoemulsions for improving oral bioavailability of bioactives

The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused o...

Descripción completa

Detalles Bibliográficos
Autores: Salvia Trujillo, Laura, Martín Belloso, Olga, McClements, David Julian
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/57903
Acceso en línea:https://doi.org/10.3390/nano6010017
http://hdl.handle.net/10459.1/57903
Access Level:acceso abierto
Palabra clave:Excipient
Nanoemulsions
Bioactive
Delivery
id ES_3df3709b32c2a53cb22fc8a2de75ba66
oai_identifier_str oai:repositori.udl.cat:10459.1/57903
network_acronym_str ES
network_name_str España
repository_id_str
spelling Excipient nanoemulsions for improving oral bioavailability of bioactivesSalvia Trujillo, LauraMartín Belloso, OlgaMcClements, David JulianExcipientNanoemulsionsBioactiveDeliveryThe oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.MDPI2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.3390/nano6010017http://hdl.handle.net/10459.1/57903reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésReproducció del document publicat a https://doi.org/10.3390/nano6010017Nanomaterials, 2016, vol. 6, núm. 17cc-by (c) Salvia Trujillo et al., 2016info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/3.0/es/oai:repositori.udl.cat:10459.1/579032026-06-24T12:42:17Z
dc.title.none.fl_str_mv Excipient nanoemulsions for improving oral bioavailability of bioactives
title Excipient nanoemulsions for improving oral bioavailability of bioactives
spellingShingle Excipient nanoemulsions for improving oral bioavailability of bioactives
Salvia Trujillo, Laura
Excipient
Nanoemulsions
Bioactive
Delivery
title_short Excipient nanoemulsions for improving oral bioavailability of bioactives
title_full Excipient nanoemulsions for improving oral bioavailability of bioactives
title_fullStr Excipient nanoemulsions for improving oral bioavailability of bioactives
title_full_unstemmed Excipient nanoemulsions for improving oral bioavailability of bioactives
title_sort Excipient nanoemulsions for improving oral bioavailability of bioactives
dc.creator.none.fl_str_mv Salvia Trujillo, Laura
Martín Belloso, Olga
McClements, David Julian
author Salvia Trujillo, Laura
author_facet Salvia Trujillo, Laura
Martín Belloso, Olga
McClements, David Julian
author_role author
author2 Martín Belloso, Olga
McClements, David Julian
author2_role author
author
dc.subject.none.fl_str_mv Excipient
Nanoemulsions
Bioactive
Delivery
topic Excipient
Nanoemulsions
Bioactive
Delivery
description The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/nano6010017
http://hdl.handle.net/10459.1/57903
url https://doi.org/10.3390/nano6010017
http://hdl.handle.net/10459.1/57903
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.3390/nano6010017
Nanomaterials, 2016, vol. 6, núm. 17
dc.rights.none.fl_str_mv cc-by (c) Salvia Trujillo et al., 2016
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/3.0/es/
rights_invalid_str_mv cc-by (c) Salvia Trujillo et al., 2016
http://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869406479737421824
score 15.811543

Similares en LA Referencia