Encapsulation of phenolic compounds within nano/microemulsion systems: A review
Phenolic compounds (phenolics) have received great attention in the food, pharmaceutical and nutraceutical industries due to their health-promoting attributes. However, their extensive use is limited mainly due to their poor water dispersibility and instability under both processing conditions and/or gastrointestinal interactions, affecting their bioavailability/bioaccessibility.
Highlights
Phenolics have received great attention in the food, pharmaceutical and nutraceutical industries.
Their extensive use is limited mainly due to their poor water dispersibility and instability.
Nano/microemulsions have been widely used to encapsulate phenolics.
Stability, encapsulation efficiency, cytotoxicity, bioavailability and releasing rate are discussed.
Therefore, different nanocarriers have been widely used to encapsulate phenolics and overcome the aforementioned challenges. To the best of our knowledge, besides many research studies, no comprehensive review on encapsulation of phenolics by microemulsions (MEs) and nanoemulsions (NEs) has been published so far. The present study was therefore attempted to review the loading of phenolics into MEs and NEs.
In addition, the fundamental characteristics of the developed systems such as stability, encapsulation efficiency, cytotoxicity, bioavailability and releasing rate are also discussed. Both MEs and NEs are proved as appropriate vehicles to encapsulate and protect phenolics which may expand their applications in foods, supplements and pharmaceuticals.
Article information: Farhad Garavand, Mehdi Jalai-Jivan, Elham Assadpour, Seid Mahdi Jafari. Encapsulation of phenolic compounds within nano/microemulsion systems: A review, Food Chemistry, Volume 364, 2021. https://doi.org/10.1016/j.foodchem.2021.130376.