Review of hydrophobic functional factor nano-embedding system

  • WEI Xuelin ,
  • ZHONG Yan ,
  • LIU Xue ,
  • LIU Lei ,
  • WANG Lijun ,
  • CHEN Xianggui ,
  • WANG Qin ,
  • YANG Xiao
Expand
  • (School of Food and Biological Engineering, Xihua University, Chengdu 610039, China)

Received date: 2020-09-16

  Revised date: 2020-11-17

  Online published: 2021-08-20

Abstract

The hydrophobic functional factor with biological activity is beneficial to human health. However, due to its weak polarity and hydrophobic groups distributed on the outer layer, its water solubility and bioavailability are low, which limits its application in functional foods. In order to improve the water solubility and increase bioavailability, the current research adopts one or several hydrophilic substances to embed the hydrophobic functional factors in the core and prepare a nano-scale stable hydrophilic system. In this review, the hydrophobic functional factors nano-systems based on saccharides, proteins, lipids and other materials in recent years were described, and the different embedding technologies of hydrophobic functional factors nano-systems were compared. At the same time, the functional characteristics, the phagocytic mechanism, and the differences in the studies on the hydrophobic functional factors nanosystems in vivo and in vitro were also be explored.

Cite this article

WEI Xuelin , ZHONG Yan , LIU Xue , LIU Lei , WANG Lijun , CHEN Xianggui , WANG Qin , YANG Xiao . Review of hydrophobic functional factor nano-embedding system[J]. Food and Fermentation Industries, 2021 , 47(14) : 300 -306 . DOI: 10.13995/j.cnki.11-1802/ts.025663

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