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Nanomaterials 2019, 9, 1629 5 of 21 Active Compounds EGCG EGCG and EGCG + piperine The fruit extract of Ribes nigrum Curcumin and quercetin Resveratrol Orange oil nanoemulsions Thyme oil nanoemulsions Nanocarriers Nanostructured lipid carriers (NLC) functionalized with folic acid Zein Silver nanoparticles (Ag-NPs) Re-assembled casein micelles (r-CM) and casein nanoparticles (CNPs) Zein and zein + alginate/chitosan complex coating Orange oil, carrier oil, nonionic surfactant Thyme oil-in-water nanoemulsions Table 1. Cont. Particle Size (nm) Activity (Details of Research) Reference Granja et al. [70] Dahiya et al. [71] Dobrucka et al. [72] Ghayour et al. [73] Khan et al. [74] Chang & McClements [75] Chang et al. [76] 234–359 nm 118.3 and 184.2 nm 5–10 nm 186.9, 66.2, 72.8, and 186.5 nm 72 nm and 160.9 nm 25–100 nm 120 and 1300 nm The developed formulation of nanoencapsulated EGCG was suitable for the oral delivery and has potential for applications in the food industry. Optimization of nanoformulation of EGCG alone and along with piperine into a protein nanocarrier and the study of their effect on in vitro antioxidant, hemolytic, and anticancer activities. Efficiency of nanoencapsulation, characterization and bactericidal, fungicidal, and anticancer activities of nanoparticles synthesized using the fruit extract of Ribes nigrum. Both CNP and r-CM significantly improved the chemical stability of phenolic compounds, and the aqueous solubility was higher than that of free molecules. Alginate/chitosan-complex coating improved the photostability, sustained release and bioaccessibility of resveratrol and could be suitable delivery system. Orange oil as a lipophilic functional agent was successfully incorporated into nanoemulsions; the influence of surfactant, oil composition, temperature, and storage stability were evaluated. Thyme oil was used as a core for preparation of antimicrobial system tested against acid-resistant spoilage yeast, Zygosaccharomyces bailii. Polyphenols can interact with nanocarriers. For example, it has been shown that there is a certain level of hydrogen bonding between catechin and unreacted amino groups of chitosan in their encapsulates [56]. Catechin can also interact with proline-rich proteins [2,77] or with the phenolic ring of EGCG with prolines in β-casein [2,78]. The mechanisms of encapsulation enabling polyphenol–nanocarrier interactions include ionic gelation, coacervation, liposome entrapment, inclusion complexation, co-crystallization, nanoencapsulation, freeze-drying, yeast encapsulation, and emulsion [79]. These various mechanisms can increase the bioavailability of polyphenols, prevent degradation in the gastrointestinal tract, enhance the delivery of polyphenols directly to the targeted sites [33], or provide stability during storage or processing [80]. The use of encapsulation technologies for the preparation and application of polyphenol-loaded microparticles in the food industry has recently been reviewed [81], but a similar review on polyphenol-loaded nanoparticles has not yet been published. Considering the significance of polyphenols and benefits from their nanoencapsulation, the aim of this paper is to give an overview of recent achievements in the application of polyphenol-loaded nanoparticles in food processing and packaging. The possible toxicity of nanomaterials is also discussed. 2. Use of Polyphenol-Loaded Nanoparticles in Food Processing Polyphenol-rich nanoparticles can be used in food processing for the improvement of physicochemical characteristics, such as food stability, texture, and flavor profile, or functional properties such as antioxidant or antimicrobial activity (Table 1). Nanoencapsulation has become an important approach for preserving the properties of active components during food processing and consumption [82]. Further, nanotechnology-based sensor systems have been developed as alternatives for conventional analytical methods in safety and quality control [83]. 2.1. Polyphenol-Loaded Nanoparticles for the Enhancement of Physicochemical Properties of Food Encapsulation is a widely used technique for preserving different food properties [84]. The encapsulation of various substances provides solutions for numerous problems in the food sector, suchPDF Image | Polyphenol-Loaded Nanoparticles in Food Industry
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