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Plant protein components contribute positively to human well-being as they modulate the immune status of a consumer, especially when the enzymatic method is employed in order to release their bioactive peptides. These peptides are derived from plant-based foods such as soy, wheat, barley, rye, oats, rice, corn, sorghum, and millet, the famous staple foods around the world. Since these peptides are crucial to functional food among other key industries, the present study endeavored to scout for relevant information within the past three decades, using the Web of Science, Scopus, and Google search engines. In this review, first, the core of immunomodulation and types of immunomodulatory agents will be discussed, followed by the production of plant-based immunomodulatory peptides and their immunomodulatory mechanisms in cells, animals, and humans are also studied. Finally, applications and challenges associated with plant-based immunomodulatory peptides are put forward. [ABSTRACT FROM AUTHOR]

This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray‐drying. Morphological features of free peptides (fragile and porous structures), spray‐dried with MD (wrinkled with indented structures), and MD‐P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%–43%), water activity (0.89–0.94), textural properties (1–1.6 N), specific volume (5.5–6 cm3/g), porosity (18%–27%), and color indices of the fortified product. MD‐P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%–39.4% and 31.6%–46.8%, respectively). MD‐P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations. [ABSTRACT FROM AUTHOR]

Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine consumption, it is crucial to apply a strategy for masking the caffeine's bitter taste and facilitating its programmable deliverance within a long time. Other operational parameters such as food processing parameters, exposure to sunlight and oxygen, and gastrointestinal digestion could also degrade the phenolic compounds in general and caffeine in special. To overcome these challenges, various nano/micro-platforms have been fabricated, including lipid-based (e.g., nanoliposomal vehicles; nanoemulsions, double emulsions, Pickering emulsions; microemulsions; niosomal vehicles; solid lipid nanoparticles and nanostructured lipid carriers), as well as biopolymeric (e.g., nanoparticles; hydrogels, organogels, oleogels; nanofibers and nanotubes; protein-polysaccharide nanocomplexes, conjugates; cyclodextrin inclusion complexes) and inorganic (e.g., gold and silica nanoparticles) nano/micro-structures. In this review, the findings on various caffeine-loaded nano/micro-carriers and their potential applications in functional food products/supplements will be discussed. Also, the controlled release and bioavailability of encapsulated caffeine will be given, and finally, the toxicity and safety of encapsulated caffeine will be presented. [ABSTRACT FROM AUTHOR]

The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products. [ABSTRACT FROM AUTHOR]

Exopolysaccharides (EPS) are extracellular sugar metabolites/polymers of some slim microorganisms and, a wide variety of probiotics have been broadly investigated for their ability to produce EPS. EPS originated from probiotics have potential applications in food, pharmaceutical, cosmetology, wastewater treatment, and textiles industries, nevertheless slight is recognized about their function. The present review purposes to comprehensively discuss the structure, classification, biosynthesis, extraction, purification, sources, health-promoting properties, techno-functional benefits, application in the food industry, safety, toxicology, analysis, and characterization methods of EPS originated from probiotic microorganisms. Various studies have shown that probiotic EPS used as stabilizers, emulsifiers, gelling agents, viscosifiers, and prebiotics can alter the nutritional, texture, and rheological characteristics of food and beverages and play a major role in improving the quality of these products. Numerous studies have also proven the beneficial health effects of probiotic EPS, including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, anticancer, antidiabetic, antibiofilm, antiulcer, and antitoxin activities. Although the use of probiotic EPS has health effects and improves the organoleptic and textural properties of food and pharmaceutical products and there is a high tendency for their use in related industries, the production yield of these products is low and requires basic studies to support their products in large scale. [ABSTRACT FROM AUTHOR]

The alteration in human micro-flora results in an increase in the population of the pathogenic bacteria, which further gives rise to the gastrointestinal diseases and disorders. To this extent, the supplementation of food products with probiotics may eliminate the pathogenic microbiota from the adhesion sites and regulate the immune response via the stimulation of the specific genes within the human's gastrointestinal tract (GIT). Nonetheless, due to the sensitivity of probiotics to the environmental conditions during food manufacture/storage, it is a challenge to develop probiotic products with a desirable shelf life that maintain the viability of the probiotic cells. The spray drying of bacteria is a sustainable process and enables bulk production with lower energy costs. This is also a promising way to encapsulate bacteria within various protective matrices to ensure their improved resistance during storage, technological processes, and digestive stresses. This review assembles and summarizes the scientific data on various aspects of probiotic bacteria encapsulated using conventional spray drying and incorporated into different functional food products, as well as the aspects of safety, toxicity, and regulations of adding encapsulated probiotics into functional foods. [ABSTRACT FROM AUTHOR]

Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental conditions, and also to deliver them appropriately into our body, encapsulation technology has been emerged as a promising solution to achieve these goals. Spray drying is one of the most common and popular techniques for the encapsulation and drying of food ingredients. With the emergence of nanotechnology and its many benefits, scientists have focused on the development of nano-based materials and techniques in the food industry. Bioactive ingredients loaded in nanoparticles and nanocarriers could be applied as helpful nano delivery systems for the production of functional foods and nutraceutical delivery systems. The problem with conventional spray drying is the limited possibility of obtaining powder nanoparticles as the cyclone separating units can not result in collecting those very small particles. Nano spray dryer has been designed successfully to address this issue. This article will focus on the fundamentals of a nano spray drying system and its applications in the food industry. The scientific findings so far confirm that the nano spray dryer technology has been well-practiced in the drying and encapsulation of different food ingredients such as vitamins and minerals, phenolic compounds, carotenoids, and essential oils and fatty acids, although it is still at the beginning. It is possible to produce powder nanoparticles with a uniform size distribution through the ultrasonic atomizer in this system and electrostatic separation unit. A very small volume of sample is needed for this instrument which is a big advantage for expensive raw ingredients. The main challenge is that there is no possibility to conduct pilot or industrial scale experiments with this nano spray dryer system for the commercialization of the relevant products that could be available in the coming years. Image 1 • Spray drying is one of the most common techniques for encapsulation of food ingredients. • The problem with conventional spray drying is limited possibility of obtaining nanoparticles. • Nano spray dryer has been designed successfully to produce powder nanoparticles. • The main challenge is no possibility of pilot/industrial-scale experiments with this system. [ABSTRACT FROM AUTHOR]

In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community health and reduce the risk of various food-related diseases. Among different bioactive compounds, the health benefits of peptides and protein hydrolysates make these compounds as nutraceutical food-additives in the formulation of functional foods. But due to physicochemical instability, hygroscopicity and bitterness, direct use of the bioactive peptides in food formulations is difficult. Encapsulation of these compounds in different carriers is one of the most common techniques to overcome the mentioned disadvantages. Among different techniques of encapsulation, spray-drying is the most economical and flexible process for reduction of hygroscopicity, masking of unpleasant-flavors and increasing the stability of bioactive peptides. In this study, the health benefits of peptides and hydrolysates, their disadvantages and applications of microencapsulation by spray-drying technique have been discussed. Also, the most recent results concerning the effect of encapsulation process with different carriers on physicochemical properties, physical and antioxidant stability, masking of bitterness and morphological characteristics of spray-dried powders loaded with bioactive peptides have been investigated. [ABSTRACT FROM AUTHOR]

Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family. In addition to its common applications like coloring and antioxidant agent as food additives, it has a broad range of favorable biological functions, such as anti-inflammatory, anti-microbial, anti-diabetic activities, and anti-cancer potentials against various cancers. However, curcumin suffers from some limitations including short shelf life due to its poor chemical stability, low bioavailability due to its poor absorption, low water solubility, rapid metabolism and rapid systemic elimination. Nanoencapsulaion has been addressed as an innovative and emerging technology for resolving these shortcomings. In this review, the different delivery systems used for loading of curcumin have been considered and explained including lipid-based, chemical polymer and biopolymer-based, nature-inspired, special equipment-based and surfactant-based techniques. Also, implications of nanoencapsulated curcumin in food, pharmaceutical and cosmetic uses are discussed. In this sense, the relevant recent studies in the past few years along with upcoming challenges have been covered. Although incorporation of curcumin into nanocarriers can be a possible solution to overcome its inherent constraints, there are some rational concerns about their toxicological safety once they enter into the biological paths. Therefore, future investigations could focus on assessment of their biological fate during digestion and absorption within human body. [ABSTRACT FROM AUTHOR]

Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field. [ABSTRACT FROM AUTHOR]

Alginate nano/microspheres are produced by emulsification/internal gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl 2 addition resulting in hardened particles. In this work, the impact was evaluated of alginate, CaCl 2 , oil and surfactant content on the size and encapsulation efficiency of nanocarriers containing peppermint phenolic extract and prepared by a low energy internal gelation technique. The results revealed that size of nanoparticles decreased at higher oil and surfactant contents, higher molarity of CaCl 2 and lower alginate concentrations. Also, it was found that the encapsulation efficiency was inversely proportional to the size of nanoparticles, and the impact of alginate concentration and surfactant content was markedly higher than the other two factors. The composition of 0.5% alginate, 400 ml oil, 0.05 M CaCl 2 and 100 ml surfactant was recognized as the optimized treatment with a reasonable encapsulation efficiency of 5.6% and a nanoparticle size of 785 nm. [ABSTRACT FROM AUTHOR]

Since the early invention by Samuel Percy in 1872, spray drying has become one of the most convenient means to produce powders from liquid materials during a simple and continuous operation. A novel approach to replace conventional atomizers by ultrasonic atomizer in spray drying is presented as the third review article. Spray drying for the retention of food bioactive compounds and nutraceuticals - 150th anniversary of spray drying. [Extracted from the article]

Background Phenolic compounds 1 are one of the main interested nutraceuticals in the food and pharmaceutical industries. The application of phenolics is limited due to their low bioavailability, low solubility, low stability, and un-targeted release. These limitations could be overcome by novel ‘‘lipid-based nano-encapsulation technologies’’ capable of appropriated and targeted delivery functions into foods. Scope and approach In this review, preparation, application, and characterization of lipid-based nanocarriers for phenolics have been considered and discussed including nano-emulsions, nano-scale phospholipids, and nanostructured lipid carriers. The bioavailability of nano-encapsulated phenolic products and capability of them to produce functional foods have been considered as well. Key findings and conclusions In the food and nutraceutical industries, the main aims of loading phenolics into nanocarriers are masking their undesirable flavor for oral administration, providing high stability and high absorption, and better release in gastrointestinal (GIT) conditions. Compared with micro-sized carriers, nanocapsules based on lipid formulations provide more surface area and have the potential to enhance solubility, improve bioavailability, and ameliorate controlled release of the nano-encapsulated phenolic compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] Rutin, a hydrophobic flavonoid found in various fruits and vegetables, has potential health benefits. However, its therapeutic use is limited due to poor bioavailability and stability. Recent advancements in nanodelivery systems (nanocarriers; NCs) offer promising solutions to these limitations. This study provides a detailed overview of the current research on NCs for rutin, including their types, preparation methods, incorporation into functional foods, and potential applications in various disease conditions. Specifically, several NCs such as nanoemulsions, nanoliposomes, polymeric NCs, lipid-based NCs, and nanocomplexes have shown promise in enhancing rutin's bioavailability, enabling targeted delivery, and facilitating controlled release. For instance, nanoemulsions and nanoliposomes have been effective in improving the solubility and absorption of rutin, thereby enhancing its bioavailability. Polymeric and lipid-based NCs have demonstrated potential in enabling targeted delivery and controlled release of rutin, which could be beneficial in treating specific disease conditions. Moreover, the fortification of functional foods with rutin is gaining significant interest. NCs present a valuable opportunity to enhance the bioavailability and therapeutic potential of rutin in these products. Despite these advancements, challenges remain. These include regulatory hurdles, safety and toxicity concerns, and stability issues. Addressing these challenges is crucial for the successful application of these NCs in delivering rutin effectively. Future research directions should focus on overcoming these obstacles to advance the field of nanomedicine. This review aims to provide a comprehensive understanding of the current state of NCs research for rutin and to guide future investigations in this promising field. [ABSTRACT FROM AUTHOR]

Probiotic yeasts (PYs) as promising cell factories and nutraceutical carriers have several pivotal potentials including health-promoting and bio-therapeutic effects (prevention and treatment of gastrointestinal infections, type II diabetes and several cancers, adjusting intestinal microbiota, supporting healthy mucosal and immune system functions), nutraceutical capabilities (cholesterol assimilation, degradation of unwanted/anti-nutrient compounds and production of antioxidants or increase of their bioavailability), and improvement of food quality and safety (biological control of foodborne bacteria and fungi, degradation and removal of mycotoxins and bacterial toxins, food bio-fortification and increase of the sensory scores). This review describes recent cutting-edge research findings about promising techno-functional and protective capabilities of PYs in the food matrices. Furthermore, important criteria such as bioprocess optimization and metabolomics findings, postbiotic capabilities and rare side effects reported for PYs are also discussed. Our study offers an overview concerning miraculous potentials of PYs, and it summarizes their metabolites and action mechanisms. Key findings and conclusions: Proper adhesion properties, antimicrobial effects, inherent antibiotic resistance and high adaptability to stressful environments are some of the most important capabilities of PYs. They can be used as starter/adjunct or co-cultures as alone or in combination with lactic acid bacteria to produce a variety of innovative probiotic or functional foods. Furthermore, these superior pro-functional cultures can produce several multifunctional metabolites such as folates, mycocins, prebiotic oligosaccharides, exopolysaccharides, enzymes, antioxidants and volatile compounds with wide and interesting activities in medical, biotechnology and food industries. [Display omitted] • Postbiotic capabilities of probiotic yeasts affect food quality and safety. • Probiotic yeasts have been applied to develop bio-fortified functional foods. • Metabolomics revealed multifunctional metabolites of probiotic yeasts. • Probiotic yeasts possess protective activity against foodborne biohazards. [ABSTRACT FROM AUTHOR]

Bioactive compounds are functional molecules with a wide range of biological or pharmacological effects on human health, and their applications are limited to a small range of conditions due to their high sensitivity to degradation and low bioavailability. Pickering emulsion (PE), a unique system with more benefits than conventional emulsions, such as higher physicochemical stability, can be a suitable and affordable carrier to protect and deliver bioactive ingredients to the target site. These emulsion systems are stabilized only by nano/micro-scale solid particles locating at their interface. With the development of PEs in designing delivery systems and increasing attention to the efficient food-grade stabilizers, it is necessary to fabricate and apply natural particles such as hybrid biopolymeric particles, mainly due to their extraordinary ability to adsorb onto the interface and enhance the stability against environmental stresses. In recent years, a remarkable progress has been made towards fabrication of hybrid particles with unique interfacial and emulsifying properties. Protein/polysaccharide complexes or conjugates are examples of efficient hybrid biopolymeric particles. This study describes recent studies on PEs and advances made in the encapsulation of bioactive ingredients using these systems. It is assumed that bioactive ingredients encapsulated within the internal phase of PEs could be applied in a wide range of functional food products. [Display omitted] • Pickering emulsions (PEs), are unique systems with more benefits than conventional emulsions. • It is necessary to fabricate PEs by natural particles such as hybrid biopolymeric particles. • Protein/polysaccharide complexes or conjugates are examples of efficient binary particles. • Applications of PEs for encapsulation of bioactive ingredients using these systems is discussed. [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies. [Display omitted] • The impact of food additives on the properties of 3D-printed foods was reviewed. • Printability, nutritional, techno-functional, and antioxidant properties of 3D foods are discussed. • 3D-printed foods can be an ideal selection for dysphasia patients. • Food additives can lead to more favorable production of personalized food using 3D printers. [ABSTRACT FROM AUTHOR]

Considering promising capabilities of probiotics (PRO) in different sectors, their novel applications are dependent on the development of emerging technologies like three dimensional (3D) printing. Production of innovative foods and personalized medicine/health care with customized PRO in terms of strains and dosage or using biomaterial constructs and microbial biofilms will be possible by integration of this strategy with beneficial viable microorganisms. Currently there is no comprehensive review on the 3D printed (3DP) PRO products and their promising applications. Accordingly, this review highlights the latest advancements in PRO applications using 3D-printing systems, advances in novel food structures, new therapeutic development, and functions/interactions that affect different aspects of the 3DP product. Innovative formulations for the available PRO products, development of novel PRO categories like PRO baked goods, production of shelf-stable products under post-processing treatments, and combined applications of phytochemicals with PRO to enhance personalized nutrition, textural features and sensory attributes of the product are some novel foods manufactured by this emerging approach. Design of targeted, long-acting and on-demand delivery systems, simultaneous delivery of PRO and other bioactive compounds, production of special foods for hospitalized patients and management/treatment of some microbial infections are the most important health-oriented applications of 3DP PRO products. [Display omitted] • 3D printed PRO products have emerging applications in food and medicine sectors. • 3DP PRO can be used in targeted on-demand delivery/controlled release systems. • Novel bioink formulations have led to innovative categories of 3DP PRO foods. • Quality induced reusable 3DP PRO cultures is a promising progress in this field. [ABSTRACT FROM AUTHOR]

Complexation with proteins has been employed as an efficient method to increase the solubility, stability, and bioavailability of curcumin (Cur) as a bioactive hydrophobic compound. Different animal (from milk, egg, meat, and insects) and plant proteins (from soy, pea, walnut, mung bean, corn, etc.) have been used to fabricate Cur-protein complexes (Cur-Pro). This review mainly presents the technological and biological functionalities of Cur-Pro. Accordingly, the Cur-Pro prepared by different methods such as the simple complexation and pH-shifting approach were reviewed. This was followed by investigating the functional (interfacial activity, flow behavior, and gelation), bioactivity, release, and in vitro digestibility of the Cur-Pro. The results showed that Cur-Pro have excellent biological activities. Accordingly, the solvent-free pH-shifting approach was a more efficient method compared to the simple complexation to fabricate Cur-Pro. Also, the structural modification of proteins by different treatments e.g., aggregation (especially nanofibrillation), cross-linking, and ultrasonication can change their ability to form soluble complexes with Cur. The functional properties of Cur-Pro including rheological, gelation, and interfacial properties, show that the technological properties of proteins are modulated through complexation with Cur. Cur-Pro can protect Cur against the gastric digestion and provide a controlled-release in the intestinal phase. The in vitro digestibility of proteins in the simulated gastrointestinal conditions is influenced by Cur binding. Generally, Cur-Pro can be used as promising multi-functional ingredients to develop natural and safe functional foods for human health considerations. [Display omitted] • Curcumin (Cur) is a hydrophobic bioactive ingredient with several health benefits. • Complexation of Cur with proteins increases its solubility in water. • The structural modification of proteins can enhance their Cur-binding capacity. • The pH-shifting was introduced as a novel method to prepare Cur-protein complexes. • The pH-shifting was more effective compared to the simple complexation method. [ABSTRACT FROM AUTHOR]

Nowadays, nanoencapsulation as a leading technique using nanostructures, can considerably enhance the bioavailability and durability of bioactive food components. For this purpose, chitosan as a bioactive polysaccharide has been widely utilized as carrier, due to its unique chemical and biological characteristics, for example polycationicity, biocompatibility, and biodegradability. In this review, various approaches and techniques for development of chitosan-based nanodelivery systems with an overview of the related studies will be discussed. Nutritional and functional properties of the nanostructures and relevant safety issues are also highlighted. Scientists have developed various nanostructures such as nanoparticles, nanohydrogels, nanofibers, and nanocomposites from chitosan which have been successfully applied as nanocarriers for encapsulation of a diverse range of bioactive compounds including phenolic compounds, essential oils, carotenoids, vitamins, etc. This review gives a new insight into the investigation of potent uses of chitosan-based nanostructures in the food and pharmaceutical manufacturing sectors. Image 103146 • Different properties of chitosan make it an ideal candidate for bioactive delivery systems. • Various methods for preparation of chitosan-based nanocarriers can be applied. • Chitosan nanostructures enhances bioavailability and stability of bioactive ingredients. • Positively charged chitosan nanoparticles facilitates cellular uptake by epithelial cells. [ABSTRACT FROM AUTHOR]

[Display omitted] • Spray-drying stabilization of Poppy-pollen (PP) pigments and phytochemical was done. • Antioxidant, thermal and photo-stability of PP extract increased during storage. • The color indices and sensory perception of fortified gummy-candies were improved. In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84–93%), anthocyanins (71–83%), and also antioxidant activity of extract in inhibiting DPPH (68–80%), ABTS (74–95%), OH (63–74%) radicals and reducing power (84–95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception. [ABSTRACT FROM AUTHOR]

Background The encapsulation and liberation technologies for bioactive food ingredients has opened the door to innovative and significant applications in food, nutrition, and pharmaceutical fields via the employment of nanotechnology. Coating materials in the formulation of nanocapsules are mostly lipid, carbohydrate or protein-based. The nanoencapsulation procedure in the food and nutraceutical areas involves the incorporation of natural ingredients, such as volatile additives, polyphenols, aromas, colors, vitamins, enzymes, oils and antimicrobial compounds in nano-sized capsules, providing the opportunities for higher stability and retention for the sensitive molecules against decomposition and loss of nutritional value during the production process or delivery along with offering a sustained release. Scope and approach This review highlights the most recent nanoencapsulation advancements along with the formulations mainly based on lipid components; i.e., nanoemulsions, nanoliposomes and nanostructured lipid carriers in terms of preparation strategies, their classes, composition, attributes, analysis techniques, worked examples, and implementation in functional foods along with their upcoming evolution and future trends. Key findings and conclusions Nanocapsules with lipid formulations are possible alternatives to micro-sized carriers owing to the enormous surface area and the following features which they offer, such as improved solubility, high bioavailability and establishment of sustained liberation of the nanoencapsulated food constituents and nutraceuticals. [ABSTRACT FROM AUTHOR]

Calcium carbonate (CaCO 3) has long been used as a delivery system owing to its wide availability, biocompatibility, and degradability. However, it often suffers from many challenges toward rapid dissolution at stomach acid environment, low retention ability, and lack of sustained release. Many of these issues can be addressed by modifying the CaCO 3 particles or integrating them with other encapsulation systems, generating advanced CaCO 3 -derived systems. This review article presents a recent progress (2015–2022) in the utilization of CaCO 3 particles in the exploration of various advanced delivery systems, including polymer-doped CaCO 3 , surface-coated CaCO 3 , CaCO 3 -stabilized Pickering emulsions, CaCO 3 -in-hydrogels, and liposomal CaCO 3. Some emerging systems templated on CaCO 3 sacrificial cores, such as hollow capsules, matrix-type capsules, and core-shell capsules, are also reviewed. A brief description of each system is given, and then their formation, structure, and properties are described. Particular emphasis is given to the applications and challenges of these advanced systems for the protection and controlled delivery of bioactive compounds in the biological, pharmaceutical, and functional food fields. [Display omitted] • Various advanced delivery systems based on CaCO 3. • Formation, strategy, and stabilization mechanisms of advanced systems. • Integration of CaCO 3 and other emerging delivery systems. • Bioactive controlled delivery in biological, pharmaceutical, and functional food. [ABSTRACT FROM AUTHOR]

• d -limonene (DL) as the major volatile of citrus essential oils is widely used in food flavorings. • Many therapeutic properties and health benefits has been attributed to DL. • DL is chemically unstable in the presence of air, light, moisture, and high temperatures. • Different lipid-based and biopolymeric systems have been developed for encapsulating DL. • Using nanocarriers have led to improvement of its bioavailability and longevity. The d -limonene (DL), a bioactive ingredient in citrus peels, is a monoterpene, volatile, and aromatic flavor which has antioxidant, anti-inflammatory, and anti-cancer properties and many health-promoting effects. To protect DL against the harsh conditions during the processing and storage, its entrapment in biocompatible, biodegradable and safe nanodelivery systems can be used. This review highlights recent studies on nanocarries used as delivery systems for DL including polymeric nanoparticles, micelles, nanoliposomes, solid lipid nanoparticles, nanostructured lipid carriers, nanosuspensions, and nanoemulsions for DL. Furthermore this review refers to updated information regarding DL bioavailability, release rates as well as applications in functional food products. Safety issues and health risks regarding the consumption of these products also was discussed which opens new horizons in food technology and nutrition with possibilities of commercialization in the near future. Overall, DL encapsulated within nanocarriers are considered safe, meanwhile more studies should be performed regarding the safety issues of nanodelivery of DL. In near future, it is assumed that nanoencapsulated DL will be broadly applied in the food and beverage products, cosmetic, pharmaceutical and perfume industries. [ABSTRACT FROM AUTHOR]

In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure. [Display omitted] • Lipid-based techniques were the most popular method used in applicability studies. • Yogurt and milk were the preferred food systems under encapsulation study. • Incorporating nanocapsules into foods is usually simply a conventional enrichment. • Food matrix might differently affect the functionality of nanoencapsulated ingredients. • Relative compatibility of ingredients and wall materials with a certain food must be considered. [ABSTRACT FROM AUTHOR]

Protein–polysaccharide complexes often exhibit amended techno-functional characteristics when compared to their individual participant biomolecules. In this study, a complex coacervation of cress seed mucilage (CSM)/β-lactoglobulin (Blg) was used for stabilizing oil-in-water emulsions; they were characterized in terms of physical properties, droplet-size distribution and microstructure. Also, a comprehensive study was carried out on interfacial rheological responses and on the corresponding emulsion stability of different complexes. Freeze-thaw stability of the produced emulsions which had from mixtures of CSM-Blg was also evaluated. More than the size of droplets, interfacial rheological characteristics were associated with the properties of the adsorbed layers and with the stability of emulsions in storage. Using the CSM-Blg-Ca ultimately resulted in emulsions that proved stable against creaming, with no sign of phase separation over 3 weeks. These results show protein–polysaccharide complexes as appropriate emulsifiers that can make emulsion-based products resistant to unwanted changes caused by freeze-thawing. • CSM-Blg complexes are introduced as an emulsifying agent in o/w emulsions. • Interfacial rheological characteristics of the complexes strongly affected the storage stability of emulsions. • CSM-Blg-Ca caused high levels of freeze-thaw stability in the emulsions. • CSM-Blg complexes can generate desirable properties in functional foods. [ABSTRACT FROM AUTHOR]