Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/31526

TitleDesign of bio-nanosystems for oral delivery of functional compounds
Author(s)Cerqueira, M. A.
Pinheiro, A. C.
Silva, H. D.
Ramos, Phillippe E.
Azevedo, Maria Alexandra
Flores-López, M. L.
Rivera, M. C.
Bourbon, A. I.
Ramos, Óscar L.
Vicente, A. A.
KeywordsNanostructures
Bioactive compounds
Nanotechnology
Food
Issue date2014
PublisherSpringer
JournalFood Engineering Reviews
CitationCerqueira, M. A.; Pinheiro, A. C.; Silva, H. D.; Ramos, P. E.; Azevedo, Maria Alexandra; Flores-López, M. L.; Rivera, M. C.; Bourbon, A. I.; Ramos, Óscar L.; Vicente, A. A., Design of bio-nanosystems for oral delivery of functional compounds. Food Engineering Reviews, 6(1-2), 1-19, 2014
Abstract(s)Nanotechnology has been referred to as one of the most interesting topics in food technology due to the potentialities of its use by food industry. This calls for studying the behavior of nanosystems as carriers of biological and functional compounds aiming at their utilization for delivery, controlled release and protection of such compounds during food processing and oral ingestion. This review highlights the principles of design and production of bio-nanosystems for oral delivery and their behavior within the human gastrointestinal (GI) tract, while providing an insight into the application of reverse engineering approach to the design of those bio-nanosystems. Nanocapsules, nanohydrogels, lipid-based and multilayer nanosystems are discussed (in terms of their main ingredients, production techniques, predominant forces and properties) and some examples of possible food applications are given. Phenomena occurring in in vitro digestion models are presented, mainly using examples related to the utilization of lipid-based nanosystems and their physicochemical behavior throughout the GI tract. Furthermore, it is shown how a reverse engineering approach, through two main steps, can be used to design bio-nanosystems for food applications, and finally a last section is presented to discuss future trends and consumer perception on food nanotechnology.
TypeArticle
URIhttp://hdl.handle.net/1822/31526
DOI10.1007/s12393-013-9074-3
ISSN1866-7910
e-ISSN1866-7929
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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