ABSTRACT
In the modern lifestyle, food is not intended only to satisfy hunger and provide necessary nutrients to humans, but it is also oriented to prevent nutrition-related diseases and increase physical and mental well-being of consumers (Menrad 2003). The increase in consumers’ awareness of the impact that food has on health and the consequent increase in demand for functional foods are stimulating the innovation
7.1 Introduction .................................................................................................. 149 7.2 Development of Multilayer Nanocapsules .................................................... 151
7.2.1 LbL Electrostatic Deposition Technique .......................................... 151 7.2.2 Factors Affecting the Layers’ Properties .......................................... 152 7.2.3 Colloidal Templates .......................................................................... 153
7.2.3.1 Hollow Nanocapsules......................................................... 153 7.2.3.2 Liposomes .......................................................................... 154 7.2.3.3 Nanoemulsions ................................................................... 154
7.2.4 Advantages and Limitations of Multilayer Nanocapsules ................ 155 7.3 Multilayer Nanocapsules as Carriers of Bioactive Compounds ................... 156
7.3.1 Bioactive Compounds ....................................................................... 157 7.3.2 Encapsulation Techniques in Multilayer Nanocapsules ................... 157 7.3.3 EE and Loading Capacity ................................................................. 159
7.4 Impact of Multilayers in the Release of Bioactive Compounds ................... 161 7.5 Behavior of Multilayer Nanocapsules in the GI Tract .................................. 165
7.5.1 GI Tract Main Features and Challenges ........................................... 166 7.5.2 Uptake/Absorption of Bioactive Compounds ................................... 168 7.5.3 Changes in Multilayer Nanocapsules Delivery
Properties-Potential Toxicity Effects ............................................. 169 7.6 Conclusions and Future Perspectives............................................................ 171 Acknowledgments .................................................................................................. 173 References .............................................................................................................. 173
and the development of new products in the food industry. The consumption of functional foods is frequently associated to the prevention of nutrition-related diseases, such as heart disease, obesity, diabetes, hypertension, cholesterol, and cancer. The latest trend in food industry is the inclusion of bioactive compounds with potential health benets in food products. However, the applicability of many bioactive compounds in food systems as health promoting agents is limited by their poor solubility in aqueous solution and/or high sensitivity to heat, oxygen, or light, which dramatically decreases their bioavailability. In fact, many bioactive compounds are labile substances, that may lose their bioactivity during food processing or when in contact with the harsh conditions of the gastrointestinal (GI) system. Therefore, encapsulation of bioactive compounds (such as vitamins, minerals, polyphenols, phytosterols, and probiotics) in different bio-based delivery systems has received increasing attention from academia and food industry, searching to obtain ambitious properties such as delayed release, stability, thermal protection, and improved bioavailability (Ðorđević et al. 2014).
