期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 40, 期 2, 页码 168-182出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.08.006
关键词
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资金
- 'Fonds voor Wetenschappelijk Onderzoek - Vlaanderen' (FWO, Brussels, Belgium) [12E2712N]
- European Commission 7th Framework Program [FP7-People-2011-IOF-300408]
- Secretaria de Ciencia Tecnologia e Innovacion del Distrito Federal (SECITI, Mexico City)
- Cooperative State Research, Extension, Education Service, United State Department of Agriculture, Massachusetts Agricultural Experiment Station [831]
- United States Department of Agriculture, NIFA, NRI Grant
Nanotechnology is utilized by food scientists to create a variety of delivery systems for the encapsulation, protection, and controlled release of micronutrients. These delivery systems typically consist of micronutrients trapped within nanoparticles (r < 500 nnn) that may be fabricated from surfactants, lipids, proteins, and/or carbohydrates. The small size of the particles in these systems has a number of advantages over conventional delivery systems: higher stability to aggregation and gravitational separation; higher optical clarity; and, improved bioavailability. This article provides an overview of different methods of producing food-grade nanoparticles designed to increase micronutrient bioavailability, and highlights their advantages and disadvantages.
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