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

Neeraja Recharla; Muhammad Riaz; Sanghoon Ko; Sungkwon Park

doi:10.1016/j.jff.2017.10.001

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

Neeraja Recharla, Muhammad Riaz, Sanghoon Ko, Sungkwon Park

Research output: Contribution to journal › Review article › peer-review

60 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 language	English (US)
Pages (from-to)	63-73
Number of pages	11
Journal	Journal of Functional Foods
Volume	39
DOIs	https://doi.org/10.1016/j.jff.2017.10.001
State	Published - Dec 2017
Externally published	Yes

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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10.1016/j.jff.2017.10.001

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title = "Novel technologies to enhance solubility of food-derived bioactive compounds: A review",

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.",

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language = "English (US)",

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T1 - Novel technologies to enhance solubility of food-derived bioactive compounds

T2 - A review

AU - Recharla, Neeraja

AU - Riaz, Muhammad

AU - Ko, Sanghoon

AU - Park, Sungkwon

PY - 2017/12

Y1 - 2017/12

N2 - 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.

AB - 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.

KW - Emulsification

KW - Inclusion complexation

KW - Natural bioactive compounds

KW - Solubility

KW - Supercritical fluids

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DO - 10.1016/j.jff.2017.10.001

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SN - 1756-4646

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SP - 63

EP - 73

JO - Journal of Functional Foods

JF - Journal of Functional Foods

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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