The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models

Cheng Bao, Ping Jiang, Jingjing Chai, Yumeng Jiang, Dan Li, Weier Bao, Bingxue Liu, Bin Liu, Willem Norde, Yuan Li*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Abstract

Food-sourced bioactive compounds have drawn much attention due to their health benefits such as anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the poor solubility, low stability and limited bioavailability of sensitive bioactive compounds greatly limited their application in food industry. Therefore, numbers of carriers were developed for improving their dispersibility, stability and bioavailability. This review addresses the digestion and absorption mechanisms of bioactive compounds in epithelial cells based on several well-known in vitro and in vivo models. Factors such as environmental stimuli, stomach conditions and mucus barrier influencing the utilization efficacy of the bioactive compounds are discussed. Delivery systems with enhanced utilization efficacy, such as complex coacervates, cross-linked polysaccharides, self-assembled micro−/nano-particles and Pickering emulsions are compared. It is a comprehensive multidisciplinary review which provides useful guidelines for application of bioactive compounds in food industry.

Original languageEnglish
Pages (from-to)130-140
JournalFood Research International
Volume120
DOIs
Publication statusPublished - Jun 2019

Keywords

  • Barriers
  • Bioaccessibility
  • Bioactive compounds
  • Bioavailability
  • Digestion absorption models
  • Encapsulation
  • Intestinal
  • Intestine-specific delivery

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