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Nanoparticulation of bioactive components to increase their bioavailability

Identification

Key words nano, lycopene, sulforaphane, nano-droplets
Latest version 2010/12/20
Completed by FRIP

How does it work?

Primary objective Stabilization, better transfer via digestion system into blood circulation system, protection of bioactive substances against enzymes and acids during digestion
Working principle Mixtures of food grade oils and food grade nonionic hydrophilic emulsifiers self-assemble to form mixed reverse micelles ("the concentrate") that can be diluted in an aqueous phase without phase separation. These micelles can be transformed into bicontinuous structures and after some dilution can form the oil-in-water nano-droplets. These structures can dissolve nutraceuticals, drugs, antioxidants, and other compounds that are poorly soluble in water or in the oil phase. This structure is capable of incorporating for instance lycopene, [1] and [2].
Images
Additional effects storage stability
Important process parameters temperature
Important product parameters pH, concentration of surfactant

What can it be used for?

Products Sulforaphane was used as an example of a bioactive component coming from cruciferous vegetable processed products. It is generated due to myrosinase activity during juice squeezing or homogenisation of broccoli. Also lycopene can be used as an example. Both these components, as built-in nano structures, can potentially increase their bioavailability and can also be protected (mainly in case of sulforaphane) against losses during processing and during digestion. The structures can incorporate nutraceuticals, drugs, antioxidants, and other compounds that are poorly soluble in water or in the oil phase. There are examples given that this structure is capable to incorporate also lycopene. This technology gives the opportunity to produce food supplement (powders, tablets) or functional foods – juices, sauces (with bioactive components protected against severe conditions of pasteurisation or sterilisation and having still high bioavailability and activity.-
Operations Protection during heat sterilisation.
Solutions for short comings This data sheet gives reply on potential need coming from industry like: “methods of nanoparticulation of bioactive components”, “how to increase the bioavailability of that components”

What can it NOT be used for?

Products Water soluble bioactive compounds.
Operations None known up to now.
Other limitations Heat sterilisation destroys not only vitamins but also the bioactive components like sulforaphane from broccoli. When bioactive components are nanoparticulated they are protected much better against processing and digestive enzymes and acids (covered in micelle).
Risks or hazards None known up to now.

Implementation

Maturity Only laboratory scale is known for nano-droplets.
Modularity /Implementation Nano-droplet production can be done using a high pressure homogeniser unit that can be incorporated into the existing line.
Consumer aspects Nano-droplet process is tested from point of view of applicability in foods, there are questions raised about the penetration rate into the human body structure That can cause enhanced digestion, unexpected activities after digestion and in blood circulation system.
Legal aspects Not known.
Environmental aspects Not known.

Further Information

Institutes Hebrew Univeristy of Jerusalem - CIAC
Companies
References [1] Garti, N., Spernath, A., Aserin, A., Lutz, R., Nano-sized self-assemblies of nonionic surfactants as solubilization reservoirs and microreactors for food systems (2005) SOFT MATTER, 1 (3), pp. 206-218.

[2] Vermuri S., Rhodes C.T., Preparation and characterization of liposomes as therapeutic delivery systems: a review, Pharmaceutica Acta Helvetiae 70 (1995) 98-111

temperature pH, concentration of surfactant not applicable 2.1.2 chemical, biological stabilizing nanotechnology Scopus keywords tested in title, abstract and keywords: nano AND lycopene nano AND sulforaphane WikiSysop :Template:Review document :Template:Review status



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Created by WikiSysop on 29 January 2011, at 01:42