Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yumeng Zhang, Yuanfang Xie, Junhua Shao, Xiqing Yue, Mohan Li
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引用次数: 0

Abstract

Bioactive compounds (BCs) have long been hindered by multiple barriers in the gastrointestinal tract (GIT) preventing effective absorption. Thus, in order to further enhance the bioavailability of BCs, delivery systems consisting of conjugates using the Maillard reaction as carriers are gradually coming into the limelight. Since BCs are challenging for delivery in GIT, the delivery and release of BCs in this review will be updated and discussed based on the carriers of the Maillard conjugates. The focus includes emulsions, nanoparticles, microcapsules, gels, liposomes, and solid lipid nanoparticles. Upon this, the application of Maillard conjugates offers the possibility of targeted release of BCs in vivo and their protection. This review offers insights into delivery systems designed that improve bioavailability.
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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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