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Review
. 2024 Aug 19;13(16):2596.
doi: 10.3390/foods13162596.

Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application

Bijie Wang  1 , Jiayi LvYe  1 , Shaoming Yang  2 , Ying Shi  1 , Qihe Chen  1   3
Affiliations
Review

Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application

Bijie Wang et al. Foods. .

Abstract

Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems.

Keywords: application; delivery system; food colloid; physical characteristic; structure.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 3
Figure 3
Physical properties of food colloidal delivery carriers.
Figure 1
Figure 1
Representative food colloidal delivery carriers. (SUV: small unilamellar vesicle; LUV: large unilamellar vesicle; GUV: giant unilamellar vesicle; MLV: multilamellar vesicle; MVV: multivesicular vesicle; O/W: oil-in-water; W/O: water-in-oil; W/O/W: water-in-oil-in-water; O/W/O: oil-in-water-in-oil; cD: cyclodextrin).
Figure 2
Figure 2
Hydrogel delivery mechanism.
Figure 4
Figure 4
Application of food colloids in delivery systems.
See this image and copyright information in PMC

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