Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Parenteral Fish‐Oil Emulsions in Critically Ill COVID‐19 Emulsions

(2020) Bruce R. Bistrian   JOURNAL OF PARENTERAL AND ENTERAL NUTRITION

Phytosterols of marine algae: Insights into the potential health benefits and molecular pharmacology

(2020) Md. Abdul Hannan et al.   PHYTOMEDICINE

Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model

(2020) Ali Sedaghat Doost et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study

(2020) Xiao-Min Li et al.   FOOD CHEMISTRY

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

(2020) César Burgos-Díaz et al.   FOOD RESEARCH INTERNATIONAL

Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19

(2020) Marcelo M. Rogero et al.   FREE RADICAL BIOLOGY AND MEDICINE

Preparation and characterization of zein/pectin-based phytosterol nanodispersions and kinetic study of phytosterol release during simulated digestion in vitro

(2020) Simin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers

(2020) Ariadna Gasa-Falcon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations

(2020) Hadis Rostamabadi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food-grade Pickering emulsions for encapsulation and delivery of bioactives

(2020) William Wachira Mwangi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications

(2020) Fatemeh Sadat Hashemi et al.   Food Science & Nutrition

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

(2020) Catarina Lourenço-Lopes et al.   Foods

Bioactive Lipids in COVID-19-Further Evidence

(2020) Undurti N. Das   ARCHIVES OF MEDICAL RESEARCH

Nanoencapsulation approaches for oral delivery of vitamin A

(2020) Daniela Resende et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of environmental stresses on physicochemical properties of ALA oil-in-water nanoemulsion system prepared by emulsion phase inversion

(2020) Min Liu et al.   FOOD CHEMISTRY

Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility

(2020) Hualu Zhou et al.   FOOD HYDROCOLLOIDS

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

(2020) Chuyue Xiang et al.   FOOD HYDROCOLLOIDS

The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system

(2020) Tamer Mohammed El-Messery et al.   FOOD HYDROCOLLOIDS

Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures

(2020) Michele Amendoeira Giaconia et al.   FOOD HYDROCOLLOIDS

Association of Vitamin D Status and Other Clinical Characteristics With COVID-19 Test Results

(2020) David O. Meltzer et al.   JAMA Network Open

Development and characterization of ω-3 fatty acid nanoemulsions with improved physicochemical stability and bioaccessibility

(2020) Santhi Priya Inapurapu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

A review of recent progress on high internal-phase Pickering emulsions in food science

(2020) Abdullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks

(2020) Hualu Zhou et al.   FOOD HYDROCOLLOIDS

Pomegranate seed oil nanoemulsion enriched by α-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability

(2020) Sayed Mohammad Sahafi et al.   FOOD CHEMISTRY

Effect of sodium caseinate and vitamin A complexation on bioaccessibility and bioavailability of vitamin A in Caco-2 cells

(2019) Seema Rana et al.   FOOD RESEARCH INTERNATIONAL

A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications

(2019) Vaibhav Kumar Maurya et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process

(2019) Carina M. Borba et al.   FOOD RESEARCH INTERNATIONAL

The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models

(2019) Cheng Bao et al.   FOOD RESEARCH INTERNATIONAL

Enhancement of vitamin D2 stability in fortified milk during light exposure and commercial heat treatments by complexation with milk proteins

(2019) M.A. Syama et al.   Food Bioscience

In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods

(2019) Ali Ubeyitogullari et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of effective storage conditions and in-vitro bioaccessibility of vitamin A from native and modified sodium caseinate -vitamin A complexes

(2019) Chitra Gupta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive review of electrospun nanofibers: Food and packaging perspective

(2019) T. Senthil Muthu Kumar et al.   COMPOSITES PART B-ENGINEERING

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Potato protein- based carriers for enhancing bioavailability of astaxanthin

(2019) Ravit Edelman et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Lutein-Loaded Nanoparticles Based on Zein and Sophorolipid: Enhancement of Water Solubility, Stability, and Bioaccessibility

(2019) Yongkai Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

(2019) Zhenya Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of nano-structured lipid carrier for encapsulation of vitamin D3 for fortification of ‘Lassi’; A milk based beverage

(2019) Vaibhav Kumar Maurya et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene

(2019) Xiuping Liang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hydroxytyrosol encapsulated in biocompatible water-in-oil microemulsions: How the structure affects in vitro absorption

(2019) Evgenia Mitsou et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

(2019) Camila de Campo et al.   FOOD CHEMISTRY

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Carotenoids in human nutrition and health

(2018) Manfred Eggersdorfer et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers

(2018) Elham Assadpour et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of vitamins A and D 3 loading in re-assembled casein micelles and effect of loading on stability of vitamin D 3 during storage

(2018) Anisa Loewen et al.   FOOD CHEMISTRY

Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers

(2018) Gaofeng Shu et al.   FOOD CHEMISTRY

Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon ( Cucumis melo L.)

(2018) Anny Karoliny de Oliveira Cavalcanti Medeiros et al.   FOOD CHEMISTRY

Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate

(2018) Fei Xu et al.   FOOD RESEARCH INTERNATIONAL

Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review

(2018) Ramesh Kumar Saini et al.   LIFE SCIENCES

Phytosterols and their derivatives: Structural diversity, distribution, metabolism, analysis, and health-promoting uses

(2018) Robert A. Moreau et al.   PROGRESS IN LIPID RESEARCH

Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals

(2018) Sahar Akhavan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

(2018) Seyed Mahdi Ojagh et al.   Journal of Food Measurement and Characterization

Bioavailability of Fat-Soluble Vitamins and Phytochemicals in Humans: Effects of Genetic Variation

(2018) Patrick Borel et al.   Annual Review of Nutrition

Vitamin E encapsulation in plant-based nanoemulsions fabricated using dual-channel microfluidization: Formation, stability and bioaccessibility

(2018) Shanshan Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoliposome technology for the food and nutraceutical industries

(2018) S. Khorasani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of spray drying on the stability of food-grade solid lipid nanoparticles

(2018) Hanna Salminen et al.   FOOD RESEARCH INTERNATIONAL

Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3

(2017) Sung Jin Park et al.   FOOD CHEMISTRY

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

(2017) Tahere Ghorbanzade et al.   FOOD CHEMISTRY

Nanostructured lipid carrier (NLC) as a strategy for encapsulation of quercetin and linseed oil: Preparation and in vitro characterization studies

(2017) Juan Huang et al.   JOURNAL OF FOOD ENGINEERING

Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification

(2017) Ali Akhoond Zardini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients

(2017) Iman Katouzian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation and characterization of Betasitosterol-loaded nanostructured lipid carriers for butter enrichment

(2017) Sevda Bagherpour et al.   Food Bioscience

Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size

(2016) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems

(2016) Hanna Salminen et al.   FOOD CHEMISTRY

Metabolism and functional effects of plant-derived omega-3 fatty acids in humans

(2016) Ella J. Baker et al.   PROGRESS IN LIPID RESEARCH

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types

(2015) Joseph Hategekimana et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

(2015) Thi Van Anh Ha et al.   FOOD CHEMISTRY

Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

(2015) Nandita Dasgupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

(2015) Jennifer Komaiko et al.   JOURNAL OF FOOD ENGINEERING

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

(2015) David Julian McClements   JOURNAL OF FOOD SCIENCE

Evaluation of stability of bixin in nanocapsules in model systems of photosensitization and heating

(2015) Kleidson Brito de Sousa Lobato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in nanoformulations of lipophilic functional foods

(2015) Gye Hwa Shin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Algal-oil supplements are a viable alternative to fish-oil supplements in terms of docosahexaenoic acid (22:6n-3; DHA)

(2015) Lisa Ryan et al.   Journal of Functional Foods

Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems

(2015) Mingfei Yao et al.   Current Opinion in Food Science

Modulation of the carotenoid bioaccessibility through liposomal encapsulation

(2014) Chen Tan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation Method

(2014) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Homogenization-Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

(2014) Sang Oh Kim et al.   JOURNAL OF FOOD SCIENCE

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

(2014) David Julian McClements et al.   Food & Function

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

(2013) Navideh Anarjan et al.   FOOD CHEMISTRY

Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate

(2013) Ying Yang et al.   FOOD CHEMISTRY

Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules

(2013) Fardin Tamjidi et al.   Innovative Food Science & Emerging Technologies

Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice

(2013) Hulya Ilyasoglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles

(2013) Mingfei Yao et al.   Annual Review of Food Science and Technology

Utilization of solid lipid nanoparticles for enhanced delivery of curcumin in cocultures of HT29-MTX and Caco-2 cells

(2013) Anilda Guri et al.   Food & Function

Vitamin D and Immune Function

(2013) Barbara Prietl et al.   Nutrients

Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods

(2012) B. Rasti et al.   FOOD CHEMISTRY

Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats

(2012) Tanmoy kumar Dey et al.   FOOD RESEARCH INTERNATIONAL

Uptake of α-Linolenic Acid and Its Conversion to Long Chain Omega-3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil

(2012) D. Sugasini et al.   LIPIDS

Enhancement of Intestinal Permeability Utilizing Solid Lipid Nanoparticles Increases γ-Tocotrienol Oral Bioavailability

(2012) Bilal S. Abuasal et al.   LIPIDS

Design of Foods with Bioactive Lipids for Improved Health

(2012) Bingcan Chen et al.   Annual Review of Food Science and Technology

Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life

(2012) Danielle Swanson et al.   Advances in Nutrition

Vitamin K: the effect on health beyond coagulation – an overview

(2012) Cees Vermeer Vermeer   Food & Nutrition Research

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of functional bread containing nanoencapsulated omega-3 fatty acids

(2011) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

Fucoxanthin, a Marine Carotenoid Present in Brown Seaweeds and Diatoms: Metabolism and Bioactivities Relevant to Human Health

(2011) Juan Peng et al.   Marine Drugs

Nanoemulsions versus microemulsions: terminology, differences, and similarities

(2011) David Julian McClements   Soft Matter

Vitamin A in Reproduction and Development

(2011) Margaret Clagett-Dame et al.   Nutrients

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicothermal Properties of Freeze-Dried Fish Oil Nanocapsules Frozen under Different Conditions

(2010) Piyawan Bejrapha et al.   DRYING TECHNOLOGY

Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids

(2010) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Conjugated linoleic acids as functional food: an insight into their health benefits

(2009) Sailas Benjamin et al.   Nutrition & Metabolism

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

(2008) Jochen Weiss et al.   Food Biophysics

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

(2008) Giuseppe Maiani et al.   MOLECULAR NUTRITION & FOOD RESEARCH