Health promoting benefits of krill oil: mechanisms, bioactive combinations, and advanced encapsulation technologies

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-15 DOI:10.1007/s10068-024-01737-3

Nidhi Attri, Diksha Arora, Rajni Saini, Mamta Chandel, Priyanka Suthar, Atul Dhiman

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引用次数: 0

Abstract

Krill oil, derived from Antarctic krill (Euphausia superba) species, is drawing increased attention due to its distinct composition, being rich in omega-3 fatty acids, phospholipids, and astaxanthin. Recent studies highlight the potential benefits of krill oil as a dietary supplement for enhancing various health-related factors. Research indicates that supplementing with krill oil positively affects markers of inflammation, oxidative stress, muscle function, glucose metabolism, and lipid profiles. Additionally, advancements in encapsulation technologies aim to optimize the delivery and efficacy of krill oil supplements. The review outlines the selection of emulsifiers and wall materials, along with techniques employed in creating four novel encapsulation methods for krill oil: micro/nanoemulsions, microcapsules, liposomes, and nanostructured lipid carriers. The review also provides scientific literature on the physiological impacts and underlying mechanisms of krill oil supplementation. It explores its influence on glucose homeostasis, oxidative stress responses, inflammatory pathways, lipid metabolism, and muscle physiology.

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磷虾油的健康促进作用：机制、生物活性组合和先进的封装技术

磷虾油提取自南极磷虾（Euphausia superba）物种，因其富含欧米加-3 脂肪酸、磷脂和虾青素等独特成分而日益受到关注。最近的研究强调了磷虾油作为一种膳食补充剂对提高各种健康相关因素的潜在益处。研究表明，补充磷虾油会对炎症指标、氧化应激、肌肉功能、葡萄糖代谢和脂质概况产生积极影响。此外，封装技术的进步旨在优化磷虾油补充剂的输送和功效。综述概述了乳化剂和壁材的选择，以及磷虾油四种新型封装方法的技术：微/纳米乳剂、微胶囊、脂质体和纳米结构脂质载体。综述还提供了有关磷虾油补充剂的生理影响和基本机制的科学文献。它探讨了磷虾油对葡萄糖稳态、氧化应激反应、炎症途径、脂质代谢和肌肉生理学的影响。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.