Encapsulation of phenolic compounds within nano/microemulsion systems: A review

Farhad Garavand, Mehdi Jalai-Jivan, Elham Assadpour, Seid Mahdi Jafari

Research output: Contribution to journalReview articlepeer-review

Abstract

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. 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.

Original languageEnglish
Article number130376
JournalFood Chemistry
Volume364
DOIs
Publication statusPublished - 1 Dec 2021
Externally publishedYes

Keywords

  • Bioavailability
  • Encapsulation
  • Microemulsions
  • Nanoemulsions
  • Phenolics

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