Nano Functional Food: Opportunities, Development, and Future Perspectives

文献类型： 外文期刊

第一作者： Su, Qijun

作者： Su, Qijun;Zhao, Xiang;Zhang, Xin;Wang, Yan;Zeng, Zhanghua;Cui, Haixin;Wang, Chunxin

作者机构：

关键词： functional food; nanotechnology; active ingredient; nano-delivery system; nano-nutrition additives

期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.6； 五年影响因子：6.2 ）

ISSN：

年卷期： 2023 年 24 卷 1 期

页码：

收录情况： SCI

摘要： A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序