Polyphenol-Loaded Nanoparticles in Food Industry

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Polyphenol-Loaded Nanoparticles in Food Industry ( polyphenol-loaded-nanoparticles-food-industry )

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Nanomaterials 2019, 9, 1629 12 of 21 This must be overcome, and studies must be carried out in risk-and-exposure assessments regarding the use of nanomaterials [152]. The European Food Safety Authority (EFSA) has published guidance on risk assessment on this topic [153]. This guidance is a result of a detailed revision of the previous version, regarding certain nanospecific aspects. It suggests that the existing definition of engineered nanomaterial should not define the boundaries of risk assessment, which also addresses other type of materials, and it emphasizes the importance for future research to fill the gaps in order to perform accurate nanomaterial safety assessment. The European Regulation on Registration, Evaluation, Authorization, and Restriction of Chemicals (REACH) has a special committee dealing with nanomaterials [154]. In the United States, the National Organic Standards Board recommended that engineered nanomaterials should be prohibited from food products bearing the USDA Organic label [155]. 4.2. Polyphenol Toxicity The biological activity of polyphenols is mostly related to their ability to chelate metals and scavenge free radicals, but they can exhibit pro-oxidant behavior under certain conditions, leading to the formation of reactive oxygen species that can damage DNA, lipids, and other biomolecules [156]. Antioxidant/prooxidant activity depends on several factors, such as the presence of redox active chemicals, biological-tissue pH, and solubility characteristics [156]. It has been shown that consumption of tea in high doses leads to an imbalance in the antioxidant and pro-oxidant behavior of tea flavonoids, thus resulting in detrimental effects to human health, including the hepatotoxicity of catechins from green tea, the reduction of intestinal absorption of dietary iron, and the precipitation of digestive enzymes by tannins from black tea, and the reduction of lipase activity by polyphenols from oolong tea [138]. According to a scientific opinion on the safety of green-tea catechins given by the EFSA ANS Panel [157], the consumption of green-tea catechins from green-tea infusions and similar drinks is generally safe, but the intake of EGCG as a food supplement in doses equal to or above 800 mg/day for four months and longer statistically significantly increases serum transaminases in human blood, which indicates liver injury. Besides pro-oxidant activity, the complexation of bioelements by polyphenol compounds was also observed, which can negatively impact human health. It has been reported that phenolic acids, cyanidin derivatives, delphinidin, quercetin, kaempferol, morin, epigallocatechin-3-gallate, and curcumin are capable of binding bioelements (Fe, Mg, Mn, Zn, Se, Co, and Cu), and thus decrease their absorption in the gastrointestinal tract and, hence, their content in blood and tissue, which can lead to a disorder of bioelement-dependant metabolic pathways [158]. The general conclusion is that nanomaterials are not a uniform group when it comes to risks, even though they have many potential beneficial applications in the food sector; before utilization, they have to pass serious tests. Furthermore, the intake of polyphenols in high doses for a long period of time has harmful effects to humans. The toxicity of polyphenols encapsulated as nanoparticles is still not reported, and there is evidence that the coadministration of polyphenols (quercetin) with ENPs (silver nanoparticles) reduces the harmful effects of ENPs, such as cytotoxicity and oxidative stress [159]. However, further studies should be conducted to estimate the potential toxic effects of polyphenol-loaded nanoparticles. 5. Conclusions The development of nanosized functional food ingredients containing polyphenols has resulted in improvements in food safety and quality, smart packaging, the targeted delivery of compounds, and the improved sensory properties of food product. Most frequently encapsulated polyphenols are catechins, quercetin, eugenol, epigallocatechin, EGCG, curcumin, and tea polyphenols. Nanoparticles such as cyclodextrins, gelatin, casein and whey proteins, zein, chitosan, or complex nanoparticles are generally used as nanocarriers. These carriers protect sensitive polyphenols and preserve beneficial polyphenolic properties. Thanks to their nanosize, the delivery of these particles is upgraded. However,

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