Next Article in Journal
Nitrogen-Doped Banana Peel–Derived Porous Carbon Foam as Binder-Free Electrode for Supercapacitors
Next Article in Special Issue
Manufacturing Techniques and Surface Engineering of Polymer Based Nanoparticles for Targeted Drug Delivery to Cancer
Previous Article in Journal
Resistive Switching of Plasma–Treated Zinc Oxide Nanowires for Resistive Random Access Memory
Previous Article in Special Issue
Repair of the Orbital Wall Fractures in Rabbit Animal Model Using Nanostructured Hydroxyapatite-Based Implant
Open AccessReview

Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives

Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
Department of Food Technology, University of Lleida, Lleida 25193, Spain
Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
Author to whom correspondence should be addressed.
Academic Editors: Andrea Danani and Thomas Nann
Nanomaterials 2016, 6(1), 17;
Received: 9 November 2015 / Revised: 4 January 2016 / Accepted: 12 January 2016 / Published: 14 January 2016
(This article belongs to the Special Issue Nanoparticles Assisted Drug Delivery)
The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article. View Full-Text
Keywords: excipient; nanoemulsions; bioactive; delivery; functional; oral bioavailability excipient; nanoemulsions; bioactive; delivery; functional; oral bioavailability
Show Figures

Graphical abstract

MDPI and ACS Style

Salvia-Trujillo, L.; Martín-Belloso, O.; McClements, D.J. Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives. Nanomaterials 2016, 6, 17.

AMA Style

Salvia-Trujillo L, Martín-Belloso O, McClements DJ. Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives. Nanomaterials. 2016; 6(1):17.

Chicago/Turabian Style

Salvia-Trujillo, Laura; Martín-Belloso, Olga; McClements, David J. 2016. "Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives" Nanomaterials 6, no. 1: 17.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop