Encapsulation of bioactive compounds in nanoemulsion- based delivery systems

By F. Donsì, Mariarenata Sessa, Houda Mediouni, A. Mgaidi, G. Ferrari. 2011

142 citations recorded by the source corpus.

Abstract Encapsulation into nanoemulsion-based delivery systems of bioactive compounds characterized by low solubility in aqueous phase, represents an effective approach to improve the dispersion of the bioactives into food products, to protect them against degradation or interaction with other ingredients, to reduce the impact on organoleptic properties of the food and to improve their bioavailability. The aim of the present work is the fabrication of nanoemulsions, based on natural food ingredients, to be used as delivery systems of two different bioactive compounds, resveratrol and curcumin, with the ultimate goal of improving the antioxidant and/or antimicrobial activities of the encapsulated compounds. A preliminary screening study of the optimal emulsion ingredients was carried out through the construction of a pseudo-ternary phase diagram of kinetic stability. The formation of very fine emulsions in the nanometric range (

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/7c8966b837238dfa0b5f5dd6b6bb71b0b8124065