Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry

Nanotechnology has impacted the food industry, mainly on developing healthier, safer, and high-quality functional food. Flavonoids are valuable compounds present in plants, fruits, grains, roots, stems, tea, and wine, among others; they possess many benefits for health due to their antioxidant prope...

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Autores principales:	Jocelyn C. Ayala-Fuentes, Rocio Alejandra Chavez-Santoscoy
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	nanoencapsulation bioavailability flavonoids biopolymers Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/09ea3a57e63644288500aaa32a0764da
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spelling	oai:doaj.org-article:09ea3a57e63644288500aaa32a0764da2021-11-25T17:34:19ZNanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry10.3390/foods101127012304-8158https://doaj.org/article/09ea3a57e63644288500aaa32a0764da2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2701https://doaj.org/toc/2304-8158Nanotechnology has impacted the food industry, mainly on developing healthier, safer, and high-quality functional food. Flavonoids are valuable compounds present in plants, fruits, grains, roots, stems, tea, and wine, among others; they possess many benefits for health due to their antioxidant properties toward reactive oxygen species, anti-inflammatory, and antiproliferative, among others. These characteristics make flavonoids attractive in various industrial areas such as medicine, nutraceutical, cosmetology, and pharmaceutical. Unfortunately, flavonoids lack long-term stability, are sensitive to light, long periods of darkness with low oxygen concentration, and often present a low water solubility and poor bioavailability. Nanoencapsulation is an alternative to improve bioavailability and sensitivity in the manufacturing process, based on encapsulating substances on a nanoscale. Nanocapsules are a promising strategy in significantly enhancing the delivery of compounds to various sites in the body. The development of biopolymers to encapsulate sensitive compounds is increasing, as well as the search for the non-toxic, biodegradable, natural and biocompatible characteristics of polymers, is fundamental. The present review describes the recent techniques and technologies for the nanoencapsulation of flavonoids. It discusses their potential advantages and possible limitations, compares natural and synthetic biopolymers, and finally, details nanoparticle regulation.Jocelyn C. Ayala-FuentesRocio Alejandra Chavez-SantoscoyMDPI AGarticlenanoencapsulationbioavailabilityflavonoidsbiopolymersChemical technologyTP1-1185ENFoods, Vol 10, Iss 2701, p 2701 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nanoencapsulation bioavailability flavonoids biopolymers Chemical technology TP1-1185
spellingShingle	nanoencapsulation bioavailability flavonoids biopolymers Chemical technology TP1-1185 Jocelyn C. Ayala-Fuentes Rocio Alejandra Chavez-Santoscoy Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
description	Nanotechnology has impacted the food industry, mainly on developing healthier, safer, and high-quality functional food. Flavonoids are valuable compounds present in plants, fruits, grains, roots, stems, tea, and wine, among others; they possess many benefits for health due to their antioxidant properties toward reactive oxygen species, anti-inflammatory, and antiproliferative, among others. These characteristics make flavonoids attractive in various industrial areas such as medicine, nutraceutical, cosmetology, and pharmaceutical. Unfortunately, flavonoids lack long-term stability, are sensitive to light, long periods of darkness with low oxygen concentration, and often present a low water solubility and poor bioavailability. Nanoencapsulation is an alternative to improve bioavailability and sensitivity in the manufacturing process, based on encapsulating substances on a nanoscale. Nanocapsules are a promising strategy in significantly enhancing the delivery of compounds to various sites in the body. The development of biopolymers to encapsulate sensitive compounds is increasing, as well as the search for the non-toxic, biodegradable, natural and biocompatible characteristics of polymers, is fundamental. The present review describes the recent techniques and technologies for the nanoencapsulation of flavonoids. It discusses their potential advantages and possible limitations, compares natural and synthetic biopolymers, and finally, details nanoparticle regulation.
format	article
author	Jocelyn C. Ayala-Fuentes Rocio Alejandra Chavez-Santoscoy
author_facet	Jocelyn C. Ayala-Fuentes Rocio Alejandra Chavez-Santoscoy
author_sort	Jocelyn C. Ayala-Fuentes
title	Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
title_short	Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
title_full	Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
title_fullStr	Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
title_full_unstemmed	Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
title_sort	nanotechnology as a key to enhance the benefits and improve the bioavailability of flavonoids in the food industry
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/09ea3a57e63644288500aaa32a0764da
work_keys_str_mv	AT jocelyncayalafuentes nanotechnologyasakeytoenhancethebenefitsandimprovethebioavailabilityofflavonoidsinthefoodindustry AT rocioalejandrachavezsantoscoy nanotechnologyasakeytoenhancethebenefitsandimprovethebioavailabilityofflavonoidsinthefoodindustry
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Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry

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