ABSORPTION AND BIOAVAILABILITY OF NANOSTRUCTURED FUNCTIONAL FOOD INGREDIENTS

Project Details

Description

Nanoemulsions-based delivery systems have been proved to be one of the best platforms to enhance the oral bioavailability and biological efficacies (i.e., anti-inflammation, anti-cancer etc.) of different phytochemicals. They are especially appealing to food industry because there are many food-grade lipids and emulsifiers available. However, the potential toxicity induced by size ? reduction as well as dramatically improved oral bioavailability of phytochemicals has caused public concerns, and limits the food industry to further explore this exciting field. In this proposal, functional food nanoemusions with well-characterized structure (e.g. sizes, shapes, and aggregation states), physicochemical properties (e.g. viscosities, interfacial tensions), and chemical compositions (e.g. dose of phytochemicals, distribution of phytochemicals within the emulsions) will be prepared. The absorption and bioavailability of these nanoemulsions will also be investigated, and the correlation among emulsion size reduction, emulsion formulation, and bioavailability will be obtained. Furthermore, the questions of (1) whether the nanoemulsions are more toxic than the conventional emulsions of the same compositions; and (2) whether the nanoemulsions will increase the bioavailability of phytochemicals so much that they actually cause toxicity. This research project is expected to provide scientific understanding of impact of nanoemulsions on biological activities of animal and human body, help provide the guidance for future regulatory needs on the nanoemulsion-based functional food ingredients, and address some public concerns on food nanomaterials.
StatusFinished
Effective start/end date9/1/108/31/15

Funding

  • National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))

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