Next Article in Journal
Fractal Silver Dendrites as 3D SERS Platform for Highly Sensitive Detection of Biomolecules in Hydration Conditions
Previous Article in Journal
Effect of Heterointerface on NO2 Sensing Properties of In-Situ Formed TiO2 QDs-Decorated NiO Nanosheets
Previous Article in Special Issue
Effects of Zerovalent Iron Nanoparticles on Photosynthesis and Biochemical Adaptation of Soil-Grown Arabidopsis thaliana
Open AccessReview

Application of Polyphenol-Loaded Nanoparticles in Food Industry

1
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
2
Faculty of Chemistry, University of Belgrade, Studentski Trg, 12-16, 11158 Belgrade, Serbia
*
Author to whom correspondence should be addressed.
Nanomaterials 2019, 9(11), 1629; https://doi.org/10.3390/nano9111629
Received: 27 September 2019 / Revised: 3 November 2019 / Accepted: 6 November 2019 / Published: 16 November 2019
(This article belongs to the Special Issue Nanotechnology in Agriculture and Food Industry)
Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed. View Full-Text
Keywords: nanotechnology; nanoparticles; nanomaterials; polyphenols; food processing; food packaging; nanofood; functional food nanotechnology; nanoparticles; nanomaterials; polyphenols; food processing; food packaging; nanofood; functional food
Show Figures

Graphical abstract

MDPI and ACS Style

Milinčić, D.D.; Popović, D.A.; Lević, S.M.; Kostić, A.Ž.; Tešić, Ž.L.; Nedović, V.A.; Pešić, M.B. Application of Polyphenol-Loaded Nanoparticles in Food Industry. Nanomaterials 2019, 9, 1629.

Show more citation formats Show less citations formats
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

1
Back to TopTop