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Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application

Authors :
Bijie Wang
Jiayi LvYe
Shaoming Yang
Ying Shi
Qihe Chen
Source :
Foods, Vol 13, Iss 16, p 2596 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
16
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.b7174e79aaf24999923dcd5b678cc420
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13162596