Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods
By M. R. Mozafari, J. Flanagan, L. Matia-Merino, A. Awati, Abdelwahab Omri, Z. Suntres, Harjinder Singh. 2006
288 citations recorded by the source corpus.
Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age-related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid-based nanoencapsulation systems enhance the performance of antioxidants by improving their solubility and bioavailability, in vitro and in vivo stability, and preventing their unwanted interactions with other food components. This paper reviews nanoliposomes, archaeosomes and nanocochleates with respect to their potential applications as antioxidant carriers in foods. Copyright © 2006 Society of Chemical Industry
Subfields: Biochemistry, Food Science, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/5836f9d5bf86ca545bd5948f26f1d8f35bda7743
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Citations in the corpus
- Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, methodology): “…(e.g. milk proteins), and ability to incorporate antimicrobials that could aid in the protection of food products against microbial contamination Mozafari et al. (2006), Taylor et al. (2005), Jesorka and Orwar (2008), Mozafari et al. (2008) Archaeosomes: prepared from archaeobacterial membrane…”
- Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease (2015, background): “In this regard, nano-size carriers provide more surface area and can possibly upgrade solubility, enhance bioavailability and improve controlled release and targeting of the encapsulated food ingredients, in comparison to micro-size carriers (Mozafari et al., 2006).”
- Toxicity of lead: A review with recent updates (2012, unknown): “Application of nanoliposomes as carrier vehicles of 56 Gagan Flora, Deepesh Gupta, Archana Tiwari Lead toxicity ISSN: 1337-6853 (print version) | 1337-9569 (electronic version) nutrients, nutraceuticals, enzymes, food additives and food antimicrobials was reported (Mozafari et al., 2006).”
- Review of health safety aspects of nanotechnologies in food production. (2009, background): “Nanocochleates have a multilayered structure consisting of a continuous, solid, lipid layer sheet rolled up in a spiral fashion with little or no internal aqueous space (Mozafari et al., 2006).”
- Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them (2010, background): “When referring to nanoscale lipid vesicles, the term nanoliposome has recently been introduced (Mozafari et al. 2006) to describe”
- Nanotechnology in agro-food: From field to plate (2015, background): “Another system – nanocochleates – has a multilayered structure consisting of a large, continuous, solid lipid bilayer sheet rolled up in a spiral fashion with little or no internal aqueous space (Mozafari et al., 2006).”
- Food applications of liposome-encapsulated antimicrobial peptides. (2010, background): “In the food industry, liposomes have been investigated to deliver proteins, enzymes, vitamins, antioxidants and flavors (Mozafari et al., 2006; Mozafari, Khosravi-Darani et al., 2008; Taylor, Davidson, Bruce, & Weiss, 2005a, 2005b).”