Novel technologies to enhance solubility of food-derived bioactive compounds: A review

Neeraja Recharla, Muhammad Riaz, Sanghoon Ko, Sungkwon Park

Research output: Contribution to journalReview articlepeer-review

56 Scopus citations

Abstract

Food-derived multifunctional bioactive compounds, such as carotenoids, fat soluble vitamins, phytosterols, polyunsaturated lipids, curcuminoids and flavonoid compounds provide promising therapeutic health benefits. However, the efforts in identifying their mode of action and applying them into food industry are still unsuccessful because majority of these compounds are water-insoluble and ingested are not delivered to the site of action, therefore, less bioavailable. Several strategies to enhance the water solubility have been developed over the years. There has been active research in the area during recent times. The present review will comprehensively discuss about novel technologies which have used to improve the aqueous solubility of bioactives.

Original languageEnglish (US)
Pages (from-to)63-73
Number of pages11
JournalJournal of Functional Foods
Volume39
DOIs
StatePublished - Dec 2017
Externally publishedYes

Keywords

  • Emulsification
  • Inclusion complexation
  • Natural bioactive compounds
  • Solubility
  • Supercritical fluids

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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