Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems

McClements, David Julian

doi:10.1016/j.cis.2020.102211

Cited by 51 publications

(30 citation statements)

References 145 publications

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“…It may also be used to increase the F I G U R E 1 4 Plant-based milks can also be produced by homogenizing plant-based oil and emulsifiers with water. Typically, a coarse emulsion is formed first, which is then passed through a homogenizer dispersibility and bioavailability of bioactive lipids, since it promotes their digestion and solubilization within the gastrointestinal tract (McClements, 2020b). Different types of machinery can be used to achieve particle size reduction, including high-shear mixers, colloid mills, high-pressure valve homogenizers (HPVHs), microfluidizers, and sonicators (McClements, 2015).…”

Section: High-pressure Homogenizationmentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

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281

122

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Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant‐based products to meet this consumer demand. In particular, there is an emphasis on the production of plant‐based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant‐derived ingredients are usually very different from those of animal‐derived ones. It is therefore critical to understand the fundamental properties of plant‐derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant‐based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant‐derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.

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Section: High-pressure Homogenizationmentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

Self Cite

281

122

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show abstract

“…It is important to carefully design the colloidal particles used to encapsulate bioactive agents for specific applications. The design of particle properties depends on numerous factors, which are summarized here [ 82 , 83 , 84 , 85 ]: Bioactive component: The nature of the bioactive component to be encapsulated, such as its molecular weight, polarity, charge, solubility, physical state, and chemical stability, will impact that most appropriate type of colloidal particle. For instance, a hydrophobic bioactive will typically be encapsulated within a colloidal particle that has some hydrophobic domains inside, such as the core of a micelle, lipid droplet, or solid lipid nanoparticle or the bilayers of liposomes.…”

Section: Encapsulation Of Plant-based Bioactive Agentsmentioning

confidence: 99%

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

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The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

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“…The science of nutrigenomics involves the application of human genome to nutrition and personal health to provide individual dietary advice. By using the unique genetic makeup and nutritional requirements of an individual to tailor recommendations, consumers can reduce their risk of illness and optimize their health (McClements, 2020).…”

Section: Nutrigenomics -A Personalized Nutritionmentioning

confidence: 99%

Functional Foods: Components, health benefits, challenges, and major projects

2021

DRCSF

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Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help in reducing or minimizing the risk of certain diseases and other conditions apart from providing fundamental nutrition. These foods include fortified foods, beverages, some nutritional supplements, fruits, vegetables, and whole grams etc. Many traditional foods with functional characteristics have been discovered, examined, and developed into beneficial components of new foods. By knowing which food is capable of providing specific health benefits, individuals can choose food and drink to improve their health

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Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems

Cited by 51 publications

References 145 publications

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Functional Foods: Components, health benefits, challenges, and major projects

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