ItemArticle

Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches

Title
Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches
Creator
Sarojini, Suma; Balasubramanian, Balamuralikrishnan; Jayaram, Saranya; Annadurai, Preetha; Meyyazhagan, Arun; Pappuswamy, Manikantan; Lee, Jang-Won; E?, Ismail
Description
One of the perennial problems faced by the food industry is the poor bioavailability of nutrients, arising generally due to lowered solubility or inadequate absorption by the gastrointestinal tract. Nanotechnology-based encapsulation techniques have shown to significantly enhance the bioavailability of various food bioactive compounds. Targeted delivery of specific nutrients to specific organs, low toxicity, maximization of nutrient uptake, extended release of nutrients, and enhanced texture and flavor are the major advantages of such systems, a few of which are discussed in this review. In keeping with these pertinent paradigms, the current review also highlights how food nanotechnology-based delivery systems ensure efficient bioaccessibility of dietary compounds that otherwise cannot be maximally achieved under in vivo conditions or by using biopolymer-based encapsulation. However, as with any technology, this also comes with its own set of drawbacks and lacunae, which are also presented in the current review. With the surge in global population, emphasis should be placed on optimizing bioavailability of vital food nutrients, catering to Sustainable Development Goals (SDGs) 2 and 3. In a global landscape, a collaborative effort from regulatory bodies, consumers, and manufacturers will enable satisfactory, efficient, and safe commercialization of nanotechnological delivery systems for functional foods and bioactives. 2026 Codon Publications
Source
Quality Assurance and Safety of Crops and Foods;Volume;18;pp.1-22
Date
01-01-2026
Publisher
Codon Publications
Subject
bioavailability; encapsulation; food nanobiotechnology; nutrients; SDGs; vitamins
Coverage
Sarojini S., Department of Life Sciences, Christ University, Karnataka, Bengaluru, India; Balasubramanian B., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South Korea; Jayaram S., Department of Biotechnology, Mount Carmel College (Autonomous), Bengaluru, India; Annadurai P., Department of Life Sciences, Christ University, Karnataka, Bengaluru, India; Meyyazhagan A., Department of Life Sciences, Christ University, Karnataka, Bengaluru, India; Pappuswamy M., Department of Life Sciences, Christ University, Karnataka, Bengaluru, India; Lee J.-W., Department of Integrative Biological Sciences and Industry, College of Life Science, Sejong University, Seoul, South Korea; E? I., Institute of Biomedical Engineering, Old Road Campus Research Building, University of Oxford, Oxford, Headington, OX3 7DQ, United Kingdom
Rights
All Open Access; Gold Open Access
Relation
ISSN: 17578361;
Format
online
Language
English
Type
Article

Citation

Sarojini, Suma; Balasubramanian, Balamuralikrishnan; Jayaram, Saranya; Annadurai, Preetha; Meyyazhagan, Arun; Pappuswamy, Manikantan; Lee, Jang-Won; E?, Ismail, “Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches,” CHRIST (Deemed To Be University) Institutional Repository, accessed June 18, 2026, https://archives.christuniversity.in/items/show/23340.

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