Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants

Gulay Ozkan*, Senem Kamiloglu, Esra Capanoglu, Julide Hizal, Resat Apak

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5 Atıf (Scopus)

Özet

The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health benefits against a number of chronic diseases including cardiovascular and neurodegenerative diseases and certain types of cancer. To obtain any influence in a specific tissue or organ, these antioxidants must be bioavailable, that is, effectively absorbed from the gut into the circulation and transferred to the appropriate location within the body while still maintaining their bioactivity. Recent literature suggests that several food antioxidants possess poor bioavailability due to their low solubility in water, gastrointestinal instability, passive diffusion, and active efflux in the gastrointestinal tract. A novel way to enhance the bioavailability of antioxidants or to achieve controlled release of food antioxidants during digestion is the use of nanotechnological approaches, in particular nanoencapsulation. Furthermore, researchers have also been applying tools and knowledge in nanotechnology to address the issues related to the analysis of food antioxidants. For the design of novel antioxidant activity assays, nanoparticles have been used as molecular spectroscopic or electrochemical probes, components in chemical and biological detectors, and radical generation systems. Most nanoparticle-based applications for the design of analytical probes used in food chemistry and biochemistry are associated with the use of Au, Ag, magnetite or titania nanoparticles, and quantum dots. Redox-based nanotechnological colorimetric assays of antioxidant capacity exploit either the formation or enlargement of noble metal nanoparticles upon reaction of noble metal salts with antioxidant compounds acting as chemical reductants. Nanoparticles can also be used in the generation or quenching of reactive oxygen/nitrogen species, leading to the design of novel scavenging assays for reactive species. In this chapter, nanoencapsulation methods used for food antioxidants and nanoparticle-based analytical methods for the measurements of antioxidant capacity/activity have been reviewed and the principles, as well as the advantages/disadvantages of these methods have been highlighted.

Orijinal dilİngilizce
Ana bilgisayar yayını başlığıImpact of Nanoscience in the Food Industry
YayınlayanElsevier Inc.
Sayfalar311-350
Sayfa sayısı40
ISBN (Elektronik)9780128114933
ISBN (Basılı)9780128114414
DOI'lar
Yayın durumuYayınlandı - 13 Oca 2018

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Publisher Copyright:
© 2018 2018 Elsevier Inc. All rights reserved.

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