Vitamin-Loaded Nanocarriers as Nutraceuticals in Healthcare Applications

Gupta, Madhu; Aggarwal, Radha; Raina, Neha; Khan, Azmi

doi:10.1007/978-981-15-1664-1_18

Cited by 10 publications

(7 citation statements)

References 83 publications

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“…Dairy products [21] Micelles are thermodynamically-stable structures typically made from surfactants with groups of polar heads and non-polar tails [22].…”

Section: Surfactant-based Systemsmentioning

confidence: 99%

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Ulloa-Saavedra

García-Betanzos

Zambrano-Zaragoza

et al. 2022

Foods

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Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

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“…Dairy products [21] Micelles are thermodynamically-stable structures typically made from surfactants with groups of polar heads and non-polar tails [22].…”

Section: Surfactant-based Systemsmentioning

confidence: 99%

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Ulloa-Saavedra

García-Betanzos

Zambrano-Zaragoza

et al. 2022

Foods

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“…Seaweeds are rich in all essential and non-essential vitamins (Ganesan et al, 2019). Some seaweeds possess vitamins that have many healthbeneficial effects and antioxidant activity, and thus reduce various health-related problems including high blood pressure, cardiovascular disorders and the risk of cancer (Gupta et al, 2020). Water-soluble vitamins B 1 , B 2 , B 12 , and C, and fat-soluble vitamins E and β-carotene with vitamin A activity have been reported from various seaweeds (Škrovánková, 2011).…”

Section: Vitaminsmentioning

confidence: 99%

Edible Seaweeds: A Potential Novel Source of Bioactive Metabolites and Nutraceuticals With Human Health Benefits

2021

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There has been an increase in human health concerns, and seaweeds are considered as a potential functional food which can decrease the risk of many diseases, as they contain various bioactive compounds. Seaweeds are of nutritional interest and a rich source of natural bioactive compounds including antioxidants, flavonoids, phenolic compounds, and alkaloids that can be used as an alternative source of food material. Seaweeds contain a high amount of vitamins such as A, D, E, C, and B, and minerals including calcium, potassium, magnesium and iron. Seaweeds containing carrageenan, agar and other polysaccharides not only act as a source of fiber but also can act as prebiotics which may benefit the bacteria present in the large intestine. The lack of technologies to process seaweeds for human consumption at an industrial scale is a serious limitation on growth of the seaweed-based functional foods sector. Seaweeds are one of the most extensively used functional foods, with a long history in Asian countries. Now they are also being explored by many Western and European countries. Evidence from epidemiological research suggests that regular consumption of a marine algae-based diet may boost immunity against a number of diseases including COVID-19 novel virus by angiotensin-I-converting enzyme (ACE) inhibition.

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“…Seaweeds are rich in all essential and non-essential vitamins . Some seaweed possesses vitamins that have many health beneficial effects and antioxidant activity and thus reduce various health related problems including high blood pressure, cardiovascular disorders and the risk of cancer (Gupta et al, 2020). Seaweed consumption (about 100g/per day) gives more than the daily requirements of vitamins A, B2 and B12 and fulfils two-thirds of the vitamin C requirements (Ortiz et al, 2006).…”

Section: Vitaminsmentioning

confidence: 99%

Therapeutic Potential and Nutraceutical Profiling of South Indian Seaweeds: A Review

Jeeva¹

2022

Journal of Pharmaceutical Negative Results

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Seaweeds with their widespread use in the food and feed industries, they are untapped as a neutraceutical and medicinal products despite their significant antioxidant properties. South Indian coast provide a suitable environment for the luxuriant growth of diverse species of seaweeds. Some of the economic important species are Gelidiella acerosa, Gracilaria edulis, Gracilaria crassa, Gracilaria verrucosa, Sargassum sps. and Turbinaria sps. In addition, seaweeds are the chief sources of commercially important agar, carrageenan and alginate. The diverse bioactive components of seaweeds and their nutritional, pharmacological and industrial applications for human welfare have been focus of this review.

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Vitamin-Loaded Nanocarriers as Nutraceuticals in Healthcare Applications

Cited by 10 publications

References 83 publications

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Edible Seaweeds: A Potential Novel Source of Bioactive Metabolites and Nutraceuticals With Human Health Benefits

Therapeutic Potential and Nutraceutical Profiling of South Indian Seaweeds: A Review

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