| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2079737 | Current Opinion in Food Science | 2016 | 8 Pages |
•Enhanced molecular bioavailability by micro-carriers and nano-carriers in foods.•Polymers and lipids as source of novel molecular carriers.•Lipidic carriers useful for encapsulation of hydrophobic molecules.•Colloidal to gel transitions of polysaccharides for the development of novel micro-carriers and nano-carriers.•Proteins as versatile matrices for hydrophobic and hydrophilic loads.
Recent advances in nanoscience and nanotechnologies offer a revolutionary approach to the development of novel and healthier foods. Nano-technological and micro-technological carriers based on biomolecules may be tailored in order to deliver molecules, e.g., drugs, nutraceuticals and others, to any organ and tissue in the body. New micro- and nano-biocarriers based on food-grade polysaccharides, proteins, lipids and their blends, coacervates and also hybrid inorganic-biological molecules provide novel platforms to enhance the bioavailability, stability and delivery efficiency of bioactive molecules in the body.
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