{"title":"糖尿病患者食品中生物活性化合物的封装--来源、封装技术、市场趋势和未来展望--系统综述","authors":"","doi":"10.1016/j.fbp.2024.07.007","DOIUrl":null,"url":null,"abstract":"<div><p>Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of carbohydrates, proteins, fats, and can cause complications. This disease is caused by poor lifestyles, such as food consumption patterns and lack of physical activity, and what is more potential is genetics. In this regard, efforts are being made to increase self-awareness on food intake and developing functional food which can be done by the food industry. Many studies have been conducted to find bioactive compounds from natural ingredients that can prevent and treat diabetes. The effectiveness of bioactive compounds in preventing and treating diabetes is influenced by how these compounds reach their target. Nanotechnology can be a solution in the process of encapsulating anti-diabetic bioactive compounds into processed foods with the aim of stabilizing the function of these compounds in the processed food matrix, up to their absorption in the body. In this context, innovations are needed to develop a commercially viable and efficient delivery system, while industrial applications also need to be scaled up following scientific validation at the laboratory level. In addition, ethical, safety, and regulatory aspects should also be considered during the development of a delivery system for bioactive compounds. In these perspectives, this review highlights nanoencapsulation of anti-diabetic compounds in food, nanodelivery systems, market trends in bioactive-based anti-diabetic food products, and future perspectives.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001330/pdfft?md5=6851f70511504fd499cceba1dd523d0e&pid=1-s2.0-S0960308524001330-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Encapsulation of bioactive compounds in foods for diabetics - sources, encapsulation technologies, market trends and future perspectives – A systematic review\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.07.007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of carbohydrates, proteins, fats, and can cause complications. This disease is caused by poor lifestyles, such as food consumption patterns and lack of physical activity, and what is more potential is genetics. In this regard, efforts are being made to increase self-awareness on food intake and developing functional food which can be done by the food industry. Many studies have been conducted to find bioactive compounds from natural ingredients that can prevent and treat diabetes. The effectiveness of bioactive compounds in preventing and treating diabetes is influenced by how these compounds reach their target. Nanotechnology can be a solution in the process of encapsulating anti-diabetic bioactive compounds into processed foods with the aim of stabilizing the function of these compounds in the processed food matrix, up to their absorption in the body. In this context, innovations are needed to develop a commercially viable and efficient delivery system, while industrial applications also need to be scaled up following scientific validation at the laboratory level. In addition, ethical, safety, and regulatory aspects should also be considered during the development of a delivery system for bioactive compounds. In these perspectives, this review highlights nanoencapsulation of anti-diabetic compounds in food, nanodelivery systems, market trends in bioactive-based anti-diabetic food products, and future perspectives.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-07-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001330/pdfft?md5=6851f70511504fd499cceba1dd523d0e&pid=1-s2.0-S0960308524001330-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001330\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001330","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Encapsulation of bioactive compounds in foods for diabetics - sources, encapsulation technologies, market trends and future perspectives – A systematic review
Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of carbohydrates, proteins, fats, and can cause complications. This disease is caused by poor lifestyles, such as food consumption patterns and lack of physical activity, and what is more potential is genetics. In this regard, efforts are being made to increase self-awareness on food intake and developing functional food which can be done by the food industry. Many studies have been conducted to find bioactive compounds from natural ingredients that can prevent and treat diabetes. The effectiveness of bioactive compounds in preventing and treating diabetes is influenced by how these compounds reach their target. Nanotechnology can be a solution in the process of encapsulating anti-diabetic bioactive compounds into processed foods with the aim of stabilizing the function of these compounds in the processed food matrix, up to their absorption in the body. In this context, innovations are needed to develop a commercially viable and efficient delivery system, while industrial applications also need to be scaled up following scientific validation at the laboratory level. In addition, ethical, safety, and regulatory aspects should also be considered during the development of a delivery system for bioactive compounds. In these perspectives, this review highlights nanoencapsulation of anti-diabetic compounds in food, nanodelivery systems, market trends in bioactive-based anti-diabetic food products, and future perspectives.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.