Bioavailability of nanoparticles in nutrient and nutraceutical delivery

By E. Acosta. 2009

823 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/b315dcfad0f9f4fb9e6fd6619cd018ebed137f2a

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Citations in the corpus

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “Nanoemulsions and other colloidal systems have been shown to increase the bioavailability of certain types of lipophilic substances encapsulated within them ( Acosta, 2009 ), which may be useful for increasing the bioactivity of some nutraceuticals.”
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions (2015, background): “Nanoemulsions generally consist of lipid droplets between 10 and 200 nm dispersed in an aqueous phase, where surfactant molecules surround each oil droplet (Acosta, 2009; Cerqueira et al., 2014).”
Nanoencapsulation Techniques for Food Bioactive Components: A Review (2013, background): “However, lipophilic compounds are highly permeable through the intestine via active transport and facilitated diffusion, whereas hydrophilic compounds have low permeability and are absorbed only by active transport mechanism (Acosta 2009).”
Applications of nanoparticle systems in drug delivery technology (2017, background): “Nanotechnology again offers comprehensive assistance and most of the investigations have been aimed at improving the dissolution mechanisms of nutraceuticals via nanoparticle formulations (Acosta, 2009; McClements, 2015).”
Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them (2010, background): “The reasons for this are that nanoparticles might be incorporated into food products easily without sedimentation, without being noticed by the consumer, and/or with an enhanced bioavailability (Acosta 2009).”
Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, background): “Nanoemulsions (NEs) Nanoemulsion (NE) consists of a lipid phase dispersed in an aqueous continuous phase, with each oil droplet being surrounded by a thin interfacial layer consisting of emulsifier molecules (Acosta 2009; Tadros et al. 2004).”
The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle (2014, background): “It is thought that the incorporation 72 LC3PUFA into foods using nanoemulsions may improve LC3PUFA bioavailability due to the 73 reduced particle sizes and high surface to surface volume ratio (Acosta 2009).”
Fabrication, characterization, and cytotoxicity evaluation of cranberry procyanidins-zein nanoparticles (2012, background): “This has in part been attributed to direct uptake of nanoparticles, or transcellular (transcytosis) uptake of nanoparticles by enterocytes in the gastrointestinal tract (Acosta, 2009).”