Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen
{"title":"克服生物活性化合物 pH 值驱动封装的应用限制:策略与展望","authors":"Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen","doi":"10.1016/j.cofs.2024.101212","DOIUrl":null,"url":null,"abstract":"<div><p>The encapsulation of bioactive compounds using pH-driven techniques has become a focal point of current research. Over the past 5 years, there has been a growing number of studies reporting the preparation of bioactive nanoparticles using pH-driven methods. However, the materials employed must possess pH-dependent solubility and high stability under varying acidic and basic conditions, which remains a significant limitation for the broader application and commercialization of pH-driven techniques. To surmount this restriction, it is imperative to optimize the pH-driven process, such as by incorporating stabilizers, identifying more optimal acidification points, and utilizing advanced acid–base regulators. Among these approaches, the combination of pH-driven technology with other techniques may prove to be a pivotal direction for advancing and promoting pH-driven technology. A comprehensive examination of the underlying mechanisms of pH-driven technology and a continuous process of optimization are fundamental to the advancement of pH-driven technology. In conclusion, the pH-driven encapsulation of bioactive compounds has a promising future.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"59 ","pages":"Article 101212"},"PeriodicalIF":8.9000,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives\",\"authors\":\"Xiao Wang , Haiteng Li , Yulong Bao , Yuqing Wang , Chao Chen\",\"doi\":\"10.1016/j.cofs.2024.101212\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The encapsulation of bioactive compounds using pH-driven techniques has become a focal point of current research. Over the past 5 years, there has been a growing number of studies reporting the preparation of bioactive nanoparticles using pH-driven methods. However, the materials employed must possess pH-dependent solubility and high stability under varying acidic and basic conditions, which remains a significant limitation for the broader application and commercialization of pH-driven techniques. To surmount this restriction, it is imperative to optimize the pH-driven process, such as by incorporating stabilizers, identifying more optimal acidification points, and utilizing advanced acid–base regulators. Among these approaches, the combination of pH-driven technology with other techniques may prove to be a pivotal direction for advancing and promoting pH-driven technology. A comprehensive examination of the underlying mechanisms of pH-driven technology and a continuous process of optimization are fundamental to the advancement of pH-driven technology. In conclusion, the pH-driven encapsulation of bioactive compounds has a promising future.</p></div>\",\"PeriodicalId\":54291,\"journal\":{\"name\":\"Current Opinion in Food Science\",\"volume\":\"59 \",\"pages\":\"Article 101212\"},\"PeriodicalIF\":8.9000,\"publicationDate\":\"2024-08-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214799324000900\",\"RegionNum\":1,\"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":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000900","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives
The encapsulation of bioactive compounds using pH-driven techniques has become a focal point of current research. Over the past 5 years, there has been a growing number of studies reporting the preparation of bioactive nanoparticles using pH-driven methods. However, the materials employed must possess pH-dependent solubility and high stability under varying acidic and basic conditions, which remains a significant limitation for the broader application and commercialization of pH-driven techniques. To surmount this restriction, it is imperative to optimize the pH-driven process, such as by incorporating stabilizers, identifying more optimal acidification points, and utilizing advanced acid–base regulators. Among these approaches, the combination of pH-driven technology with other techniques may prove to be a pivotal direction for advancing and promoting pH-driven technology. A comprehensive examination of the underlying mechanisms of pH-driven technology and a continuous process of optimization are fundamental to the advancement of pH-driven technology. In conclusion, the pH-driven encapsulation of bioactive compounds has a promising future.
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.