Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches
Main Article Content
Keywords
Bioavailability; encapsulation; food nanobiotechnology; nutrients; vitamins; SDGs
Abstract
One of the perennial problems faced by the food industry is the poor bioavailability of nutrients, arising generally due to lowered solubility or inadequate absorption by the gastrointestinal tract. Nanotechnology-based encapsulation tech-niques have shown to significantly enhance the bioavailability of various food bioactive compounds. Targeted delivery of specific nutrients to specific organs, low toxicity, maximization of nutrient uptake, extended release of nutrients, and enhanced texture and flavor are the major advantages of such systems, a few of which are discussed in this review. In keeping with these pertinent paradigms, the current review also highlights how food nanotechnology-based delivery sys-tems ensure efficient bioaccessibility of dietary compounds that otherwise cannot be maximally achieved under in vivo conditions or by using biopolymer-based encapsulation. However, as with any technology, this also comes with its own set of drawbacks and lacunae, which are also presented in the current review. With the surge in global population, emphasis should be placed on optimizing bioavailability of vital food nutrients, catering to Sustainable Development Goals (SDGs) 2 and 3. In a global landscape, a collaborative effort from regulatory bodies, consumers, and manufacturers will enable sat-isfactory, efficient, and safe commercialization of nanotechnological delivery systems for functional foods and bioactives.
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