Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds |
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Authors: | Gulay Ozkan Tina Kostka Tuba Esatbeyoglu Esra Capanoglu |
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Institution: | 1.Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey; (G.O.); (E.C.);2.Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany; |
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Abstract: | Phenolic compounds (quercetin, rutin, cyanidin, tangeretin, hesperetin, curcumin, resveratrol, etc.) are known to have health-promoting effects and they are accepted as one of the main proposed nutraceutical group. However, their application is limited owing to the problems related with their stability and water solubility as well as their low bioaccessibility and bioavailability. These limitations can be overcome by encapsulating phenolic compounds by physical, physicochemical and chemical encapsulation techniques. This review focuses on the effects of encapsulation, especially lipid-based techniques (emulsion/nanoemulsion, solid lipid nanoparticles, liposomes/nanoliposomes, etc.), on the digestibility characteristics of phenolic compounds in terms of bioaccessibility and bioavailability. |
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Keywords: | polyphenols curcumin resveratrol PMF encapsulation lipid-based delivery systems bioaccessibility bioavailability |
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