Bioavailability of nanoencapsulated food bioactives

Abstract

Nanoencapsulated foods are associated with many health benefits but generally have very low bioavailability after consumption, mainly due to sensitive bioactives and harsh gastric conditions. The encapsulated bioactive nutrients via polymeric nanoparticles, micro/nanoemulsions, nanodispersions, and nanocolloids offer an efficient strategy for improving their absorption from emulsified food products. The attributes of bioavailability depend upon multiple factors like stability in the gastrointestinal tract, modifying the surface properties to enhance the interaction with biological materials, biocompatibility and biodegradability, and optimal formulation conditions. This chapter presents various strategies to create nanoencapsulated bioactives that will increase their intestinal uptake and distribution, and the available evidence from in vitro and in vivo studies.

keywords: Nanoencapsulated foods, Nano dispersions, Bio actives.