Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability

被引：15

作者：

Dib, Thamila ^{[1
]}

Pan, Haibo ^{[1
]}

Chen, Shiguo ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang R&D Ctr Food Technol & Equipment, Fuli Inst Food Sci,Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Peoples R China

来源：

FOOD REVIEWS INTERNATIONAL | 2023年 / 39卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Pectin; carrier agent; nanoencapsulation; curcumin; bioactive compounds; SOLID LIPID NANOPARTICLES; EMULSION-STABILIZING PROPERTIES; DRUG-DELIVERY; ELECTROSTATIC INTERACTION; NANO-ENCAPSULATION; AQUEOUS SOLUBILITY; SUSTAINED-RELEASE; BEET PECTIN; FOOD; POLYSACCHARIDES;

D O I：

10.1080/87559129.2021.2012796

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Curcumin has gained much attention due to its wide range of health-benefiting effects. However, its low oral bioavailability hampers its use as bioactive compound for functional foods. Nanoencapsulation is a common technique for improving bioavailability of bioactive compounds. Pectin is one of the most common carriers for curcumin. This review highlights a recent advance in pectin-based nanoencapsulation techniques for the entrapment of various bioactive components. Furthermore, interest is on the entrapment of curcumin in pectin-based nanoparticles, as well as its release profile. Moreover, an addition of natural polymers (polysaccharides and/or proteins) can improve the properties of pectin nano-carriers.

引用

页码：3515 / 3533

页数：19

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