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Nanomaterials 2019, 9, x FOR PEER REVIEW 2 of 23 Nanomaterials 2019, 9, 1629 2 of 21 carriers [10,11]. Green nanotechnology is aimed toward the solution of modern problems and topics nsuanchoteacshnroelnoegwy aisblaeimeendertgoyw, awrdasthte smolauntaiognemofenmt,odeenrvnirpornomblenmtasl anredmteodpiactsiosnu,chanasd rerneepwlaacbinleg ehnaezragryd,owusasptreomceassneasgaenmdecnot,nsetnitvuireonntsm[e1n2]t.aTl hremfoeoddiasteiocnto,racnodulrdephlavceinhguhgaezbaerndeofuits pfrromceassdeospatindg cgorneestnitnuaenotste[c1h2n].olTohgye,feosopdecsieacltlyorincothuoldsehparvoecehsusgesetbheanteafiretslefrsosmenaedrgoyp-teifnfigcigerneteonrnaactniovteelychdnaomloagye, efospoedcciaolmlypinouthnodse. processes that are less energy-efficient or actively damage food compounds. Figure 1. Schematic view of use of nanomaterials in food science and technology (adapted from Figure 1. Schematic view of use of nanomaterials in food science and technology (adapted from Ramachandraiah et al. [13], with permission from publisher Asian-Australasian Journal of Animal Ramachandraiah et al. [13], with permission from publisher Asian-Australasian Journal of Animal Science, 2015). Science, 2015). The latest nanotechnology applications in food science include the development of functional The latest nanotechnology applications in food science include the development of functional foods and nanosized food compounds, the formation of delivery systems for bioactive compounds, foods and nanosized food compounds, the formation of delivery systems for bioactive compounds, and innovations in food packaging [14–17]. Both microencapsulation and nanoencapsulation aim to and innovations in food packaging [14–17]. Both microencapsulation and nanoencapsulation aim to improve the functional properties of bioactive compounds or to effectively transport them to the target improve the functional properties of bioactive compounds or to effectively transport them to the destinations [2]. target destinations [2]. There are numerous biologically active compounds that can be encapsulated, but for the food There are numerous biologically active compounds that can be encapsulated, but for the food sector, the encapsulation of polyphenols is particularly important [2]. sector, the encapsulation of polyphenols is particularly important [2]. Polyphenols are widely studied secondary plant metabolites due to their potential positive Polyphenols are widely studied secondary plant metabolites due to their potential positive effects on human metabolic processes [18–29]. Phenolic compounds have significant antioxidant and effects on human metabolic processes [18–29]. Phenolic compounds have significant antioxidant and antimicrobial characteristics, but they are very unstable and susceptible to degradation processes, antimicrobial characteristics, but they are very unstable and susceptible to degradation processes, poorly soluble, and, in most cases, their bioavailability is relatively low [2]. So, incorporation of poorly soluble, and, in most cases, their bioavailability is relatively low [2]. So, incorporation of plants’ phenolic compounds in food can significantly affect their physicochemical properties, stability, plants’ phenolic compounds in food can significantly affect their physicochemical properties, solubility, and bioavailability [1,30]. Encapsulation can prevent the degradation of phenolic compounds stability, solubility, and bioavailability [1,30]. Encapsulation can prevent the degradation of phenolic due to its protective effects against the negative impact of light, oxygen, and pH. Encapsulation can also compounds due to its protective effects against the negative impact of light, oxygen, and pH. prevent interaction between polyphenols and other food components [31]. Further, polyphenol-loaded Encapsulation can also prevent interaction between polyphenols and other food components [31]. nanoparticles can be used for the development of new types of functional food, of which the Further, polyphenol-loaded nanoparticles can be used for the development of new types of consumption can help prevent various diseases [32]. functional food, of which the consumption can help prevent various diseases [32]. Different nanocarriers for phenolic components can be used as a protective barrier, and they can Different nanocarriers for phenolic components can be used as a protective barrier, and they roughly be divided into polysaccharide- and protein-based delivery systems [33]. Substances such can roughly be divided into polysaccharide- and protein-based delivery systems [33]. Substances as cyclodextrins, polymeric nanoparticles, nanomicelles [2], gelatin nanoparticles and films [34–36], such as cyclodextrins, polymeric nanoparticles, nanomicelles [2], gelatin nanoparticles and films [34– food-protein nanoparticles like casein, whey proteins, soybean proteins [37,38], zein nanoparticles [39], 36], food-protein nanoparticles like casein, whey proteins, soybean proteins [37,38], zein chitosan [34,40], lipid nanocarriers [41,42], or protein–polysaccharide complex nanoparticles [43] have nanoparticles [39], chitosan [34,40], lipid nanocarriers [41,42], or protein–polysaccharide complexPDF Image | Polyphenol-Loaded Nanoparticles in Food Industry
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