{"title":"用于封装食品生物活性化合物的纳米有机凝胶","authors":"A. Saravana Raj, R. Rahul, P. Karthik","doi":"10.1007/s11947-024-03456-3","DOIUrl":null,"url":null,"abstract":"<p>Nanoorganogels have emerged as promising carriers for encapsulating food bioactive compounds, offering enhanced stability and controlled release properties. Organogels are a type of gel that consists of a liquid organic phase encased in a cross-linked 3D network. Encapsulating food bioactive compounds with nanoorganogels enhances the bioavailability, stability, and bioefficacy of the encapsulated nutraceuticals by preventing them from incompatible interactions and deterioration. In addition, nanoorganogels can protect bioactives from degradation during food formulation, processing, and storage with improved shelf life. Nanoorganogel-based encapsulation technology in the food industry is distinct; however, research in the field of nanoorganogels in bioactive compounds has been limited. This review focuses on the formulation (i.e. fluid-filled fiber, solid fiber, and hydration mechanisms), properties, and characteristic assessment of nanoorganogel-encapsulated food bioactive compounds. Further, the inherent behavioural properties such as structural, viscoelastic, thermal, and biocompatibility of organogels were delineated. Characterization studies about particle size, surface morphology, structure and optical properties, chemical nature and molecular composition, gelation, and rheological stability were outlined in detail. Due emphasis on factors affecting organogel formation, stability, challenges, and future aspects of organogels was portrayed based on the potential application of nanoorganogels in the encapsulation of food bioactive compounds. This systemic review may provoke functional food manufacturers to better simulate their desired products.\n</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nanoorganogels for Encapsulating Food Bioactive Compounds\",\"authors\":\"A. Saravana Raj, R. Rahul, P. Karthik\",\"doi\":\"10.1007/s11947-024-03456-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Nanoorganogels have emerged as promising carriers for encapsulating food bioactive compounds, offering enhanced stability and controlled release properties. Organogels are a type of gel that consists of a liquid organic phase encased in a cross-linked 3D network. Encapsulating food bioactive compounds with nanoorganogels enhances the bioavailability, stability, and bioefficacy of the encapsulated nutraceuticals by preventing them from incompatible interactions and deterioration. In addition, nanoorganogels can protect bioactives from degradation during food formulation, processing, and storage with improved shelf life. Nanoorganogel-based encapsulation technology in the food industry is distinct; however, research in the field of nanoorganogels in bioactive compounds has been limited. This review focuses on the formulation (i.e. fluid-filled fiber, solid fiber, and hydration mechanisms), properties, and characteristic assessment of nanoorganogel-encapsulated food bioactive compounds. Further, the inherent behavioural properties such as structural, viscoelastic, thermal, and biocompatibility of organogels were delineated. Characterization studies about particle size, surface morphology, structure and optical properties, chemical nature and molecular composition, gelation, and rheological stability were outlined in detail. Due emphasis on factors affecting organogel formation, stability, challenges, and future aspects of organogels was portrayed based on the potential application of nanoorganogels in the encapsulation of food bioactive compounds. This systemic review may provoke functional food manufacturers to better simulate their desired products.\\n</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03456-3\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03456-3","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Nanoorganogels for Encapsulating Food Bioactive Compounds
Nanoorganogels have emerged as promising carriers for encapsulating food bioactive compounds, offering enhanced stability and controlled release properties. Organogels are a type of gel that consists of a liquid organic phase encased in a cross-linked 3D network. Encapsulating food bioactive compounds with nanoorganogels enhances the bioavailability, stability, and bioefficacy of the encapsulated nutraceuticals by preventing them from incompatible interactions and deterioration. In addition, nanoorganogels can protect bioactives from degradation during food formulation, processing, and storage with improved shelf life. Nanoorganogel-based encapsulation technology in the food industry is distinct; however, research in the field of nanoorganogels in bioactive compounds has been limited. This review focuses on the formulation (i.e. fluid-filled fiber, solid fiber, and hydration mechanisms), properties, and characteristic assessment of nanoorganogel-encapsulated food bioactive compounds. Further, the inherent behavioural properties such as structural, viscoelastic, thermal, and biocompatibility of organogels were delineated. Characterization studies about particle size, surface morphology, structure and optical properties, chemical nature and molecular composition, gelation, and rheological stability were outlined in detail. Due emphasis on factors affecting organogel formation, stability, challenges, and future aspects of organogels was portrayed based on the potential application of nanoorganogels in the encapsulation of food bioactive compounds. This systemic review may provoke functional food manufacturers to better simulate their desired products.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.