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Nanotechnology Applications to Improve Solubility of Bioactive Constituents of Foods for Health-Promoting Purposes

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Nano-food Engineering

Part of the book series: Food Engineering Series ((FSES))

Abstract

Foods-derived multifunctional compounds, such as carotenoids, vitamins, phytosterols, polyunsaturated lipids, curcuminoids, flavonoids and polyphenols, in addition to the basic nutritional value, own extra health benefits and are considered “pharmaceutical-grade nutrients” better known as “nutraceuticals”. Similarly, phytochemicals from plants, characterized by analogous chemical structures, can be considered “pharmaceutical-grade molecules”. They could provide both diseases preventive actions and remarkable therapeutic benefits but, the efforts for identifying their mode of action and for applying them into food industry with health-promoting purposes, are often unsuccessful. Solubility is essential for a good absorption in the gastrointestinal tract and to achieve the systemic concentration necessary for an effective therapeutic activity, but the majority of these compounds are water-insoluble. Consequently, when ingested, they encounter many difficulties in crossing the diverse barriers to reach the bloodstream and to distribute to cells and tissues. Their absorption at gastric or intestinal level is troubled and in addition, they suffer from early degradation or fast metabolism, so rarely they manage to reach the site of action in therapeutically effective concentration and their clinical applications result strongly limited. Toxic excipients and harmful solubilizing agents were and are extensively used for solubilizing and delivering non-soluble bioactive chemicals (BACs) despite the resulting unpleasant side effects complained of by patients. During last decades, several new techniques, often resorting to nanotechnology, aiming at enhancing BACs solubility, at solving their pharmacokinetics drawbacks, at avoiding their early inactivation or fast metabolism, have been developed. On this background, the following chapter provides an overview concerning nanotechnology contribute and its technological advancements in “manufacturing” nutraceuticals and phytochemicals in more bioavailable nanoparticles. In addition, it is reviewed the involvement of nanoscience in developing and enhancing food-grade solid nanosized materials to be used as BACs “containers” and “vehicles” either for their safe and effective oral administration, in the frame of medical treatments, or for achieving smart food ingredients to improve the quality and shelf life of nourishments.

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Authors and Affiliations

  1. Department of Pharmacy, University of Genoa, Genoa, Italy

    Silvana Alfei

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  1. Food Engineering Department, CSIR-CFTRI, Mysuru, Karnataka, India

    Umesh Hebbar

  2. Faculty of Engineering and the Built Environment, University of Johannesburg, Johannesburg, South Africa

    Shivendu Ranjan

  3. Department of Biotechnology, Institute of Engineering and Technology, Dr. A.P.J. Abdul Kalam Technical University, Lucknow, Uttar Pradesh, India

    Nandita Dasgupta

  4. EPSRC Fellow, Enhanced Composite Centre, School of Aerospace Transport and Manufacturing, Cranfield University, Bedfordshire, UK

    Raghvendra Kumar Mishra

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Alfei, S. (2020). Nanotechnology Applications to Improve Solubility of Bioactive Constituents of Foods for Health-Promoting Purposes. In: Hebbar, U., Ranjan, S., Dasgupta, N., Kumar Mishra, R. (eds) Nano-food Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-44552-2_8

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