Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis
Various lipid and biopolymer-based nanocarriers have been developed to encapsulate food ingredients. The selection of nanocarrier type, preparation techniques, and loading methods should consider the compatibility of nutrient properties, nanocarrier composition, and product requirements. This review...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752401037X |
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| _version_ | 1823856682595254272 |
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| author | Ruihan Huang Hongdong Song Sen Li Xiao Guan |
| author_facet | Ruihan Huang Hongdong Song Sen Li Xiao Guan |
| author_sort | Ruihan Huang |
| collection | DOAJ |
| description | Various lipid and biopolymer-based nanocarriers have been developed to encapsulate food ingredients. The selection of nanocarrier type, preparation techniques, and loading methods should consider the compatibility of nutrient properties, nanocarrier composition, and product requirements. This review focuses on the loading methods for hydrophilic and hydrophobic substances, along with a detailed exploration of nanocarrier categorization, composition, and preparation methods. Both lipid-based and biopolymer-based nanoparticles exhibit the capability to encapsulate hydrophilic or hydrophobic substances. Liposomes and nanoemulsions allow simultaneous encapsulation of hydrophilic and hydrophobic ingredients, while solid lipid nanoparticles and nanostructured lipid carriers are suited for hydrophobic ingredients. The three-dimensional network structure of nanogels can efficiently load hydrophilic substances, while the functional groups in polysaccharides improve the loading capacity of hydrophobic substances through intermolecular interactions. As for protein nanoparticles, the selection of proteins with solubility characteristics analogous to the bioactives is crucial to achieve high encapsulation efficiency. |
| format | Article |
| id | doaj-art-9988fe5b429c4638ae70789705a9a99e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9988fe5b429c4638ae70789705a9a99e2025-02-12T05:32:13ZengElsevierFood Chemistry: X2590-15752025-01-0125102149Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysisRuihan Huang0Hongdong Song1Sen Li2Xiao Guan3School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, China; Corresponding author at: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.Various lipid and biopolymer-based nanocarriers have been developed to encapsulate food ingredients. The selection of nanocarrier type, preparation techniques, and loading methods should consider the compatibility of nutrient properties, nanocarrier composition, and product requirements. This review focuses on the loading methods for hydrophilic and hydrophobic substances, along with a detailed exploration of nanocarrier categorization, composition, and preparation methods. Both lipid-based and biopolymer-based nanoparticles exhibit the capability to encapsulate hydrophilic or hydrophobic substances. Liposomes and nanoemulsions allow simultaneous encapsulation of hydrophilic and hydrophobic ingredients, while solid lipid nanoparticles and nanostructured lipid carriers are suited for hydrophobic ingredients. The three-dimensional network structure of nanogels can efficiently load hydrophilic substances, while the functional groups in polysaccharides improve the loading capacity of hydrophobic substances through intermolecular interactions. As for protein nanoparticles, the selection of proteins with solubility characteristics analogous to the bioactives is crucial to achieve high encapsulation efficiency.http://www.sciencedirect.com/science/article/pii/S259015752401037XNanocarrierBioactive ingredientsControlled releaseLipidProteinPolysaccharides |
| spellingShingle | Ruihan Huang Hongdong Song Sen Li Xiao Guan Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis Food Chemistry: X Nanocarrier Bioactive ingredients Controlled release Lipid Protein Polysaccharides |
| title | Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis |
| title_full | Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis |
| title_fullStr | Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis |
| title_full_unstemmed | Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis |
| title_short | Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis |
| title_sort | selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food grade materials a systematic review and analysis |
| topic | Nanocarrier Bioactive ingredients Controlled release Lipid Protein Polysaccharides |
| url | http://www.sciencedirect.com/science/article/pii/S259015752401037X |
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