Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
出版年份 2020 全文链接
标题
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
作者
关键词
-
出版物
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 29, Issue 2, Pages 149-168
出版商
Springer Science and Business Media LLC
发表日期
2020-01-24
DOI
10.1007/s10068-019-00731-4
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Food-grade nanoencapsulation of vitamins
- (2019) Niharika Walia et al. Environmental Chemistry Letters
- Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model
- (2019) Sung Jin Park et al. JOURNAL OF FOOD ENGINEERING
- Comparative effects of curcumin when delivered in a nanoemulsion or nanoparticle form for food applications: Study on stability and lipid oxidation inhibition
- (2019) Thanida Chuacharoen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nanoencapsulation of carotenoids: a focus on different delivery systems and evaluation parameters
- (2018) Priscilla Pereira dos Santos et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Synthesis of nano curcumin using black pepper oil by O/W Nanoemulsion Technique and investigation of their biological activities
- (2018) Fariba Moghaddasi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility
- (2018) Xiaojuan Liu et al. Food Biophysics
- Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads
- (2018) Hee Young Lee et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Optimization and production of turmeric extract-based nanoemulsion (TEBN) and its application in preservation of fatty fish fillet
- (2018) R. Foujdar et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Nano-formulations for transdermal drug delivery: A review
- (2018) Xingli Zhou et al. CHINESE CHEMICAL LETTERS
- Development and Stability Assessment of Coenzyme Q10-Loaded Oil-in-Water Nanoemulsions Using as Carrier Oil: Extra Virgin Olive and Olive-Pomace Oil
- (2018) Maria Katsouli et al. Food and Bioprocess Technology
- Retardation of curcumin degradation under various storage conditions via turmeric extract-loaded nanoemulsion system
- (2018) Su Jung Hong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nanosystems for drug delivery of coenzyme Q10
- (2017) Shweta Paroha et al. Environmental Chemistry Letters
- Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability
- (2017) Bengü Öztürk EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Increased intestinal permeation and modulation of presystemic metabolism of resveratrol formulated into self-emulsifying drug delivery systems
- (2017) G. Mamadou et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
- (2017) Xiang Luo et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Optimizing Oral Bioavailability in Drug Discovery: An Overview of Design and Testing Strategies and Formulation Options
- (2017) Bruce J. Aungst JOURNAL OF PHARMACEUTICAL SCIENCES
- Ultrasound processed nanoemulsion: A comparative approach between resveratrol and resveratrol cyclodextrin inclusion complex to study its binding interactions, antioxidant activity and UV light stability
- (2017) Raj Kumar et al. ULTRASONICS SONOCHEMISTRY
- Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods
- (2016) Jennifer S. Komaiko et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions
- (2016) Liqiang Zou et al. Food Biophysics
- Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility
- (2016) Ruojie Zhang et al. Food Biophysics
- Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility
- (2016) Jinglei Li et al. FOOD HYDROCOLLOIDS
- Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants
- (2016) Jiang Yi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion
- (2016) Hee Joung Joung et al. JOURNAL OF FOOD SCIENCE
- Nanoemulsions: formation, properties and applications
- (2016) Ankur Gupta et al. Soft Matter
- Microencapsulation of vitamin A: A review
- (2016) Antónia Gonçalves et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion
- (2016) Yixin Zhang et al. Journal of Food Measurement and Characterization
- Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems
- (2015) David Julian McClements ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Curcumin, an active component of turmeric (Curcuma longa), and its effects on health
- (2015) Betül Kocaadam et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification
- (2015) Gabriel Davidov-Pardo et al. FOOD CHEMISTRY
- Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch
- (2015) Sherwin Y. Cheuk et al. FOOD CHEMISTRY
- Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release
- (2015) Benjamin Zeeb et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of nanoemulsion encapsulating curcumin
- (2015) T.P. Sari et al. FOOD HYDROCOLLOIDS
- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities
- (2015) Ramesh Kumar Saini et al. FOOD RESEARCH INTERNATIONAL
- Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q10
- (2015) Huaiqiong Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of Lipids on in Vitro Release and Cellular Uptake of β-Carotene in Nanoemulsion-Based Delivery Systems
- (2015) Jiang Yi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
- (2015) Rebecca M. Walker et al. JOURNAL OF FOOD ENGINEERING
- Nanoemulsion: A new medium to study the interactions and stability of curcumin with bovine serum albumin
- (2015) Khushwinder Kaur et al. JOURNAL OF MOLECULAR LIQUIDS
- Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly
- (2015) Shabbar Abbas et al. ULTRASONICS SONOCHEMISTRY
- Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin
- (2015) Liqiang Zou et al. Journal of Functional Foods
- In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type
- (2015) L. Salvia-Trujillo et al. Journal of Functional Foods
- Aspects of food structures in the digestive tract
- (2015) Harjinder Singh et al. Current Opinion in Food Science
- Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems
- (2015) Mingfei Yao et al. Current Opinion in Food Science
- Curcumin, a component of golden spice: From bedside to bench and back
- (2014) Sahdeo Prasad et al. BIOTECHNOLOGY ADVANCES
- Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
- (2014) Claire C. Berton-Carabin et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10
- (2014) H.T. Cho et al. FOOD CHEMISTRY
- Nanoemulsion-Based Delivery Systems for Polyunsaturated (ω-3) Oils: Formation Using a Spontaneous Emulsification Method
- (2014) Alessandro Gulotta 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
- Novel Lipid-Free Nanoformulation for Improving Oral Bioavailability of Coenzyme Q10
- (2014) Huafeng Zhou et al. Biomed Research International
- Biopharmaceutical classification of poorly soluble drugs with respect to “enabling formulations”
- (2013) Stephen Timothy Buckley et al. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
- Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods
- (2013) David Julian McClements Expert Opinion on Drug Delivery
- Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions
- (2013) L. Salvia-Trujillo et al. FOOD CHEMISTRY
- Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
- (2013) L. Salvia-Trujillo et al. FOOD CHEMISTRY
- Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems
- (2013) Mariarenata Sessa et al. FOOD CHEMISTRY
- Characterization of β-carotene nanoemulsions prepared by microfluidization technique
- (2013) Yeon-Ji Jo et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches
- (2013) Rong Liang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Ubiquinol-10 on Citral Stability and Off-Flavor Formation in Oil-in-Water (O/W) Nanoemulsions
- (2013) Qin Zhao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nutraceutical nanoemulsions: influence of carrier oil composition (digestibleversusindigestible oil) onβ-carotene bioavailability
- (2013) Jiajia Rao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Targeting of coenzyme Q10 via d-alpha-tocopheryl polyethylene glycol 1000 succinate-based nanoemulsion to the heart
- (2013) Huafeng Zhou et al. MATERIALS LETTERS
- Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles
- (2013) Mingfei Yao et al. Annual Review of Food Science and Technology
- Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems
- (2012) David Julian McClements ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Nano-emulsions: Formation by low-energy methods
- (2012) Conxita Solans et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Advances in fabrication of emulsions with enhanced functionality using structural design principles
- (2012) David Julian McClements CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Formulation, characterization and pharmacokinetic studies of coenzyme Q10 PUFA’s nanoemulsions
- (2012) Nabila Belhaj et al. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
- Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants
- (2012) Cheng Qian et al. FOOD CHEMISTRY
- Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
- (2012) Cheng Qian et al. FOOD CHEMISTRY
- Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods
- (2012) Ying Yang et al. FOOD HYDROCOLLOIDS
- Improving the Oral Bioavailability of Curcumin Using Novel Organogel-Based Nanoemulsions
- (2012) Hailong Yu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion
- (2012) Felix Ostertag et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste
- (2012) Giorgia Spigno et al. JOURNAL OF FOOD ENGINEERING
- 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
- Technological Aspects of β-Carotene Production
- (2011) Bernardo Dias Ribeiro et al. Food and Bioprocess Technology
- Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
- (2011) Kashif Ahmed et al. FOOD CHEMISTRY
- Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
- (2011) Cheng Qian et al. FOOD CHEMISTRY
- Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion
- (2011) Mariarenata Sessa et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Resveratrol and health - A comprehensive review of human clinical trials
- (2011) James M. Smoliga et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
- (2010) David Julian McClements et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Coenzyme Q10 Contents in Foods and Fortification Strategies
- (2010) Igor Pravst et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Factors Influencing the Chemical Stability of Carotenoids in Foods
- (2010) Caitlin S. Boon et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach
- (2010) Sung Je Lee 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
- Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
- (2010) Sung Je Lee et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions
- (2010) Like Mao et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique
- (2010) Hélder D. Silva et al. JOURNAL OF FOOD ENGINEERING
- β-Carotene Is an Important Vitamin A Source for Humans
- (2010) Tilman Grune et al. JOURNAL OF NUTRITION
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Mechanisms of lipid oxidation in food dispersions
- (2010) Thaddao Waraho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Emulsion Design to Improve the Delivery of Functional Lipophilic Components
- (2010) David Julian McClements Annual Review of Food Science and Technology
- Applications of nanomedicine in dermatology: use of nanoparticles in various therapies and imaging
- (2010) William Abramovits et al. Journal of Cosmetic Dermatology
- Factors governing partial coalescence in oil-in-water emulsions
- (2009) Eveline Fredrick et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Coenzyme Q10 in Neuromuscular and Neurodegenerative Disorders
- (2009) M. Mancuso et al. CURRENT DRUG TARGETS
- Delivery systems for liquid food products
- (2009) Laurent Sagalowicz et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- The universality of low-energy nano-emulsification
- (2009) Nicolas Anton et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
- (2009) David Julian McClements JOURNAL OF FOOD SCIENCE
- Minimising oil droplet size using ultrasonic emulsification
- (2009) T.S.H. Leong et al. ULTRASONICS SONOCHEMISTRY
- Nano-emulsions: New applications and optimization of their preparation
- (2008) J.M. Gutiérrez et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Bioavailability of nanoparticles in nutrient and nutraceutical delivery
- (2008) Edgar Acosta CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Physicochemical and pharmacokinetic characterization of water-soluble Coenzyme Q10 formulations
- (2008) Junya Hatanaka et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- UBIQUINONE-10 AS AN ANTIOXIDANT
- (2008) DAVID PETILLO et al. JOURNAL OF FOOD BIOCHEMISTRY
- Cis−Trans Isomerizations of β-Carotene and Lycopene: A Theoretical Study
- (2008) Wen-Hsin Guo et al. JOURNAL OF PHYSICAL CHEMISTRY B
- Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
- (2008) Tim J. Wooster et al. LANGMUIR
- Coenzyme Q10 Supplementation and Heart Failure
- (2008) Uma Singh et al. NUTRITION REVIEWS
- Colloidal delivery systems for micronutrients and nutraceuticals
- (2008) Krassimir P. Velikov et al. Soft Matter
- Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology
- (2007) Y YUAN et al. FOOD CHEMISTRY
- Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
- (2007) Xiaoyong Wang et al. FOOD CHEMISTRY
- Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
- (2007) Yuan Yuan et al. FOOD RESEARCH INTERNATIONAL
- The use of ultrasonics for nanoemulsion preparation
- (2007) S. Kentish et al. Innovative Food Science & Emerging Technologies
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started