Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods

Abstract

Abstract Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age‐related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid‐based nanoencapsulation systems enhance the performance of antioxidants by improving their solubility and bioavailability, in vitro and in vivo stability, and preventing their unwanted interactions with other food components. This paper reviews nanoliposomes, archaeosomes and nanocochleates with respect to their potential applications as antioxidant carriers in foods. Copyright © 2006 Society of Chemical Industry