Nanotechnology in Functional Foods: Engineering Nanocarriers for Efficient Nutrient Delivery and Health Benefits

The delivery of nutrients in the food industry is compromised by several challenges, including poor water solubility, poor oral bioavailability, and vulnerability to degradation within the gut. In this paper, promising multiple nanostructures to counteract these challenges are considered by reviewing many published papers. Nanostructured systems, such as lipid-based formulations (i.e., nanoemulsions, liposomes, SLNs-NLCs), polymeric platforms ((i.e., micelles, nanogels), protein carriers and hybrid composites are currently being used to release bioactive molecules. According to our analysis, these systems increase therapeutic efficacy by enhancing solubilization ability, preserving enzymatic oxidation, and site-selective release. It was found that nanohybrids and NLCs displayed a higher degree of physical stability and drug-loading capacity than conventional lipid carriers. In addition, this study demonstrated that the synergistic interaction effect between these biocompatible nanomaterials was safe, which is essential for developing functional foods.

کلیدواژه ها:

Nutraceuticals ، Nanocarriers ، Oral Bioavailability ، Controlled Release ، Functional Foods