Improvement of Polyphenol Properties of Nanoemulsion System and Its Application in Food
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Abstract:
Researchers have been focusing on the potential of using plant polyphenols for promoting human health and have identified that the problems of poor stability, poor solubility, and low bioavailability of polyphenols in practical applications need to be urgently solved. The nanoemulsion delivery system has a small droplet size and good stability, thus is an excellent polyphenol delivery system with promising applications. Nanoemulsion-encapsulated polyphenols show improved stability, in vivo bioavailability, bioaccessibility, and antioxidant and antitumor activities, making it more suitable for application in the food industry. This paper reviews the current research on the classification and role of polyphenols, novel technologies for the preparation of polyphenol nanoemulsions, and the mechanism of nanoemulsion encapsulation and its effects on various properties of polyphenols. Based on the current problems posed when using polyphenol nanoemulsions, emulsion optimization scheme is proposed. Overall, the application status and potential use of polyphenol nanoemulsions in the food industry were explored. The findings of this study provide insights into future application directions of polyphenol nanoemulsions.
