Introduction
Document Type
Editorial
Publication Date
4-24-2015
Abstract
Antioxidants, polyunsaturated fatty acids, and proteins are common bioactives that can be added to food to improve its nutritional value and to prevent diseases such as cancer and heart disease for an improved overall health of the consumer. Without compelling scientific data supporting safety of nanodelivery systems, their application in functional foods has no future, regardless of their proved beneficial impact on the functionality of the bioactive. Several methods are available to synthesize nanoparticles of controlled properties out of biocompatible and biodegradable food-grade materials. Organic, soft, nonmetallic nanodelivery systems designed for food applications are classified into two main groups: liquid (nanoemulsions, nanoliposomes, and nanopolymersomes) and solid (solid lipid nanoparticles, polymeric nanoparticles, nanocrystals, and complexes). The type of nanoparticle, as well as physical and biological nanoparticle properties determine the route of clearance from the gastrointestinal system and possible toxic effects.
Publication Source (Journal or Book title)
Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients
First Page
1
Last Page
2
Recommended Citation
Sabliov, C., Chen, H., & Yada, R. (2015). Introduction. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients, 1-2. https://doi.org/10.1002/9781118462157.ch1