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
收藏
页码：3515 / 3533
页数：19
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