Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackers

BACKGROUND

Legumes are a key component of the human diet and a primary source of plant-based protein. They have attracted global attention as potential plant-based meat alternatives due to their numerous health benefits, and they contribute to a more sustainable and healthy food system. Among pulses, peas (Pisum sativum L.) are considered a good source of proteins, fibers, starch, minerals, and vitamins. This study evaluated the effect of environmental conditions on nutritional profile of peas cultivated in an organic farming system, in different Italian environments (mountainous and hilly), during different cultivation years (2021 and 2022). Pea grain from peas cultivated under the various conditions was used to prepare pea-based crackers containing 6% pea flour. The appearance, physical properties (rheology and texture), and nutritional profile of the snacks were evaluated, and sensory analysis was conducted.

RESULTS

The nutritional and bioactive compounds were strongly related and the environment exerted a substantial impact on most of the nutritional components (proteins and carbohydrates), due to climatic conditions during the vegetative and reproductive stage of the crop. The incorporation of cultivated peas into wheat-based crackers improved their functional and nutritional quality while maintaining consumer acceptability, as demonstrated by sensory analysis.

CONCLUSIONS

The results confirmed that growing conditions significantly influence the nutritional composition of peas, enhancing their quality and that of the resulting crackers. This aligns with the increasing global demand for high-quality, sustainable food products. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A Comprehensive Review of Beneficial Effects of Phytosterols on Glycolipid Metabolism and Related Mechanisms

Phytosterols are widely distributed in various plant foods, such as nuts, grains, vegetables, and so on. Phytosterols have been broadly applied in functional foods, supplements, and pharmaceutical products due to their excellent cholesterol-lowering effect. Besides the cholesterol-lowering effect, recently, phytosterols have been found to exert a beneficial effect on glycolipid metabolism, which contributes to multiple metabolic diseases, such as diabetes, cardiovascular disease, and fatty liver. Constant development of new drugs with a single target fails to effectively curb the occurrence of metabolic diseases and complications, such as multiple organ damage, and phytosterols attract special attention due to varieties of biological activities, especially the regulation of glycolipid metabolism through multiple targets. Present review gives a comprehensive review of the effects of phytosterols on glycolipid metabolism and related mechanism. We also review the promising update of phytosterol in the treatment of two major metabolic diseases, including diabetes and nonalcohol fatty liver disease. This review can help to extend the understanding of the potential of phytosterols for mixed dyslipidemia and related metabolic diseases.

Interfacial composition of coenzyme Q10 emulsions impacts coagulation of fortified milk during gastric digestion

This study aimed to investigate the gastric digestion behaviour of heat-treated enriched milk containing Coenzyme Q10-loaded emulsions with different interfacial compositions. Four enriched milk types were compared: pasteurized with a Tween 80 stabilised emulsion (PAST-TW80), or with a sodium caseinate-stabilised emulsion (PAST-NaCN), and UHT with a TW80-stabilised emulsion (UHT-TW80), or PAST with a NaCN-stabilised emulsion (UHT-NaCN); all loaded with Coenzyme Q10. An in vitro dynamic gastric digestion model (Human Gastric Simulator) was utilized and the kinetics of milk coagulation and emptying of protein, lipid and Coenzyme Q10 were monitored. Adding NaCN-stabilised emulsion to heated milk led to a largely fragmented curd with signs of extensive droplets coalescence, disintegrating rapidly and accelerating protein and lipid release. Heated milk with TW80-stabilised emulsion produced a compact and closely integrated curd with limited coalescence, slowing nutrient emptying. UHT milk showed more curd fragmentation than PAST milk, regardless of emulsion type. The release profiles of Coenzyme Q10 were similar between UHT-TW80 and PAST-TW80 or between PAST-NaCN and UHT-NaCN, indicating the emulsion's interfacial composition as a key factor in controlling lipophilic bioactive release from the food matrix, regardless of heat treatment. These findings demonstrate that the emulsion's interfacial composition (NaCN vs TW80) and the heat treatment (PAST vs UHT) can be combined as a strategy to modulate milk coagulation kinetics and the rate of nutrient delivery to the small intestinal stage. This study provides insights into the development of functional milk products fortified with lipophilic bioactive compounds, as well as strategies for optimizing the controlled release of these compounds upon consumption.

Towards a Quantitative Description of Proteolysis: Contribution of Demasking and Hydrolysis Steps to Proteolysis Kinetics of Milk Proteins

The hydrolysis of proteins by proteases (proteolysis) plays a significant role in biology and food science. Despite the importance of proteolysis, a universal quantitative model of this phenomenon has not yet been created. This review considers approaches to modeling proteolysis in a batch reactor that take into account differences in the hydrolysis of the individual peptide bonds, as well as the limited accessibility (masking) for the enzymes of some hydrolysis sites in the protein substrate. Kinetic studies of the proteolysis of β-casein and β-lactoglobulin by various proteolytic enzymes throughout the whole degree of hydrolysis are reviewed. The two-step proteolysis model is regarded, which includes demasking of peptide bonds as a result of opening of the protein structure at the first stage, then hydrolysis of the demasked peptide bonds. To determine the kinetics of demasking, the shift in Trp fluorescence during opening of the protein substrate is analyzed. Two stages of demasking and secondary masking are also considered, explaining the appearance of unhydrolyzed peptide bonds at the end of proteolysis with decreasing enzyme concentrations. Proteolysis of a nanosized substrate is considered for the example of tryptic hydrolysis of β-CN micelles, leading to the formation and degradation of new nanoparticles and non-monotonic changes in the secondary protein structures during proteolysis.

A Comprehensive Update on Nanotechnology in Functional Food Developments: Recent Updates, Challenges, and Future Perspectives

The food business makes extensive use of lipophilic bioactive substances derived from plants, such as phytosterols, antimicrobials, antioxidants, ω3 fatty acids, tastes, and countless other constituennts. The preponderance of these bioactive substances, nevertheless, is just about unsolvable in hydric solution and unbalanced at a particular eco-friendly provocation, such as sunlight, temperature, and oxygen, in construction, transference, storage, and employment, for example, icy, chilling, desiccation, warm air dealing out, or machine-driven agitation. According to this standpoint, there are high-tech hitches that must be resolved to inform functionality for the social figure due to the lipophilic bioactive dearth of solubilization, bioavailability, and permanency. This leads to failure in commercialization and quality enhancement. Nanotechnology can generally be used to manufacture nano-kinds of stuff like nano-emulsion, nanoparticles, nanostructured materials, and nanocomposites. The creation of functional foods has attracted a huge interest as our consideration of their affiliation with nourishment and human health has grown. There are still a number of problems that need to be fixed, such as finding useful substances, figuring out ideal intake amounts, and fashioning apt food conveyance systems in addition to product compositions. In several of these areas, new methods and materials developed through nanotechnology have the potential to offer fresh explanations. The present article provides a thorough examination of nanotechnologies employed in the development of functional foods. It outlines the current patterns and forthcoming outlooks of sophisticated nanomaterials in the food industry, with particular emphasis on their applications in processing, packaging, safety, and preservation. The utilization of nanotechnologies in the food industry can improve the "bioavailability, taste, texture, and consistency of food products". This is accomplished by manipulating the particle size, potential cluster formation, and surface charge of food nanomaterials. Furthermore, this paper examines the utilization of nano-delivery systems for administering nutraceuticals, the cooperative effects of nanomaterials in safeguarding food, and the implementation of nano-sensors in intelligent food packaging to monitor the quality of stored food. Additionally, the customary techniques employed for evaluating the influence of nanomaterials on biological systems are also addressed. By examining patents, we aim to gain insights into the trends and innovations driving this field forward and assess its implications on the food industry and society.

Characterization of jamun (Syzygium cumini) juice fortified with nanoemulsified vitamin D3: In vitro and in vivo assessment of its nutraceutical value and anti-diabetic potential

This study aimed to fortify Jamun (Syzygium cumini) juice with vitamin D3 to address vitamin D deficiency and boost health. A nanoemulsion of vitamin D3 was fabricated using a low-temperature (4-200C) sonication method and incorporated into the juice. The vitamin D fortified jamun juice (VDFJJ) exhibited a total polyphenol content of 14.37 mg GAE/mL, total flavonoids of 8.27 mg QE/mL, and 94.2 % antioxidant activity. It demonstrated antidiabetic potential, with IC50 values for α-amylase and α-glucosidase inhibition at 110 μg/mL and 134 μg/mL, respectively. Vitamin D3 showed 82 % release profile in simulated gastrointestinal fluids. After 4 weeks of VDFJJ intervention in vitamin D-deficient animal models, serum levels of 25-OHD, PTH, calcium, phosphorus, and ALP were significantly improved. Vitamin D3 demonstrated stability within the matrix, showing a slight reduction from 4000 IU to 2440 IU over a three-month period. This nanoemulsion approach effectively enhances the solubility and bioavailability of vitamin D3 in low-fat beverages like jamun juice, offering significant nutritional benefits and anti-diabetic properties.

Preparation, characterization, and stability of chitosan-tremella polysaccharide layer-by-layer encapsulated astaxanthin nanoemulsion delivery system

In this study, a layer-by-layer (LBL) encapsulated astaxanthin (Ast) nanoemulsion delivery system based on chitosan (CS) and tremella polysaccharide (TP) was successfully developed. The system constructed an Ast-CS-TP emulsion with high encapsulation efficiency and an excellent stability profile by utilizing the opposite charge properties of CS and TP. This study evaluated the effects of different stresses (including temperature, salt addition, pH, UV irradiation, and centrifugal force) on the emulsion's stability. To further investigate the protective mechanism of the emulsions, we performed antioxidant activity experiments after UV treatment. Additionally, an in vitro digestion experiment was conducted to assess the behavior of Ast emulsion under simulated gastrointestinal conditions. The stability correlation coefficients were calculated using the Python database Pandas. The results showed that Ast-CS-TP emulsions exhibited turbidity and enhanced homogeneity with a small particle size of around 400 nm and a high absolute zeta potential of 35 mV and exhibited excellent stability under various stresses. The Ast-CS-TP emulsions also exhibited pH-responsive release at pH ≥ 7, consistent with pH changes in the gastrointestinal tract, and were stable in highly concentrated salt solutions. We found that the CS and TP layers significantly improved the photostability of Ast. CS and TP significantly enhanced Ast's oral bioavailability. The stability correlation coeffcients showed that pH and salt concentration were the largest factors that affected the stability of the emulsion. This study provided important insights into the encapsulation and targeting of Ast, providing a theoretical foundation and technical guidance for the comprehensive utilization of Ast.

Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products

Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast range of foods and beverages, including bakery products, candies, meat products, and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light, oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by enhancing their stability during storage, protecting sensitive molecules from reacting in the food matrix, providing controlled release of the core ingredient, and improving dispersion in the medium. There is a lack of articles that research, develop, and optimize formulations of microencapsulated EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the food industry, whilst presenting great potential as natural and more stable alternatives to synthetic flavors, colorants, and preservatives than the pure extract. This review explores the more common microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being the most widely used at an industrial scale. New emerging techniques are explored, with a special focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients are presented, and their applications in the food and beverage industry are listed.

W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior

In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%).

In Vitro Gastrointestinal Digestion of Corn-Oil-in-Water Pickering Emulsions: Influence of Lignin-Containing Cellulose Nanofibrils Loading

There is a growing trend in incorporating biomass-based engineered nanomaterials into food products to enhance their quality and functionality. The zeta potential, droplet size, microstructure, and content of free fatty acid (FFA) release were determined to investigate the influence of a plant-derived particle stabilizer, i.e., lignin-containing cellulose nanofibrils (LCNFs). Remarkable differences were observed during digestion stages, which were found to be correlated with the concentrations of LCNFs. The gradual FFA release in the small intestine stage from LCNF-coated lipid droplets was monitored over time, with a final lowest release of FFAs amounting to 26.3% in the emulsion containing 20.0% (v/v) of the dispersed phase stabilized by 3 mg/mL of LCNFs. This release can be attributed to the physical barrier at lipid droplet surfaces and the network effect created by the free LCNFs in the continuous phase. This work provides a foundation for the potential application of nature-derived LCNF materials in reducing fat absorbance.

Characterizing the antioxidant and antifungal properties of nano-encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio

The quality of pistachio, one of the export products of Iran, will be decreased during storage as a result of mold spoilage, toxins production, and oil oxidation. This study aimed to investigate the capability of pistachio hull extract (PHE) loaded in fenugreek seed gum (FSG):whey protein isolate (WPI) nanoemulsion to control oil oxidation, and fungi growth in fresh pistachio nut during storage at 4°C. The total anthocyanin and total phenolic content of the PHE were 125.44 μg/g and 675.18 mg/g, respectively. The DPPH radical scavenging activity of PHE at 100 ppm was higher than that of tert-butylhydroquinon (TBHQ). In comparison with other concentrations, 50 ppm showed the strongest antifungal activity against Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius. All nanoemulsions have a mean size lower than 265 nm. The polydispersity index (PDI) of different nanoemulsions was lower than 0.3, and a negative zeta potential was observed. The encapsulation efficiency was higher than 67.0% and all nanoemulsions had spherical morphology. The pistachio nuts were coated with different coating solutions containing 0 and 100 ppm of PHE and stored at 4°C for 8 weeks. The results showed that the pistachio sample coated with a composite coating of WPI and FSG containing 100 ppm of PHE has a higher moisture content and lower changes in L*, a*, and b* indexes, oil oxidation, fungi development, and total mold and yeast count. This treatment exhibited higher overall acceptance than other samples at the end of storage time. The results of this study suggest the use of biodegradable coatings enriched with natural extracts that have high antioxidant and antifungal activities.

Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency

Hyaluronic acid (HA), an endogenous polysaccharide comprising alternating D-glucuronic acid and N-acetylglucosamine units, is renowned for its high hydrophilicity, biocompatibility, and biodegradability. These attributes have rendered HA invaluable across medical and drug delivery fields. HA can be altered through physical, chemical, or enzymatic methods to improve the properties of the modified substances. In this work, we synthesized a derivative via the esterification of HA with poly(glyceryl)10-stearate (PG10-C18), designated as HA-PG10-C18. This novel derivative was employed to fabricate a nano co-delivery system (HA-PG10-C18@Res-NE) for fish oil and resveratrol (Res), aiming to enhance their stability and bioaccessibility. An exhaustive investigation of HA-PG10-C18@Res-NE revealed that the HA-modified system displayed superior physicochemical stability, notably in withstanding oxidation and neutralizing free radicals. Moreover, in vitro simulated digestion underscored the system's enhanced bioaccessibility of Res and more efficient release of free fatty acids. These outcomes underscore the strategic advantage of HA in modifying PG10-C18 for nanoemulsion formulation. Consequently, HA-PG10-C18 stands as a promising emulsifier for encapsulating lipophilic bioactives in functional foods, nutraceuticals, and pharmaceuticals.

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.

Biological activity, limitations and steady-state delivery of functional substances for precision nutrition

Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.

Performance of β-carotene-loaded nanostructured lipid carriers under dynamic in vitro digestion system: Influence of the emulsifier type

A better understanding of how emulsifier type could differently influence the behavior of nanostructured lipid carriers (NLC) under the gastrointestinal digestion process, as well as at the cellular level, is of utmost importance for the NLC-based formulations' optimization and risk assessment in the food field. In this study, NLC composed by fully hydrogenated soybean and high-oleic sunflower oils were prepared using soy lecithin (NLC Lβ) or Tween 80 (NLC Tβ) as an emulsifier. β-Carotene was entrapped within NLC developed as a promising strategy to overcome β-carotene's low bioavailability and stability. The effect of emulsifier type on the digestibility of β-carotene-loaded NLC was evaluated using an in vitro dynamic digestion model mimicking peristalsis motion. The influence of β-carotene-loaded NLC on cell viability was assessed using Caco-2 cells in vitro. NLC Tβ remained stable in the gastric compartment, presenting particle size (PS) similar to the initial NLC (PS: 245.68 and 218.18 nm, respectively), while NLC Lβ showed lower stability (PS > 1000 nm) in stomach and duodenum phases. NLC Tβ also provided high β-carotene protection and delivery capacity (i.e., β-carotene bioaccessibility increased 10-fold). Based on the results of digestion studies, NLC Tβ has shown better physical stability during the passage through the in vitro dynamic gastrointestinal system than NLC Lβ. Moreover, the developed NLC did not compromise cell viability up to 25 µg/mL of β-carotene. Thus, the NLC developed proved to be a biocompatible structure and able to incorporate and protect β-carotene for further food applications. PRACTICAL APPLICATION: The findings of this study hold significant implications for industrial applications in terms of developing nanostructured lipid carriers from natural raw materials widely available and used to produce other lipid-based products in the food industry, as an alternative to synthetic ones. In this respect, the β-carotene-loaded NLC developed in this study would find a great industrial application in the food industry, which is in constant search to develop functional foods capable of increasing the bioavailability of bioactive compounds.

Safety assessment of Paeonia lactiflora root extract for a cosmetic ingredient employing the threshold of toxicological concern (TTC) approach

Botanical extracts, widely used in cosmetics, pose a challenge to safety assessment due to their complex compositions. The threshold of toxicological concern (TTC) approach, offering a safe exposure level for cosmetic ingredients, proves to be a promising solution for ensuring the safety of cosmetic ingredients with low exposure level. We assessed the safety of Paeonia lactiflora root extract (PLR), commonly used in skin conditioning products, with the TTC. We identified 50 constituents of PLR extract from the USDA database and literature exploration. Concentration of each constituent of PLR extract was determined with the information from USDA references, literature, and experimental analysis. The genotoxicity of PLR and its constituents was assessed in vitro and in silico respectively. Cramer class of the constituents of the PLR extract was determined with Toxtree 3.1 extended decision tree using ChemTunes®. Systemic exposure of each constituent from leave-on type cosmetic products containing PLR at a 1% concentration was estimated and compared with respective TTC threshold. Two constituents exceeding TTC threshold were further analyzed for dermal absorption using in silico tools, which confirmed the safety of PLR extract in cosmetics. Collectively, we demonstrated that the TTC is a useful tool for assessing botanical extract safety in cosmetics.

Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions

The starch inclusion complexation of sensitive compounds requires the use of conditions that minimize their degradation. This research work is aimed at investigating the effect of an alkaline complexation method employing mild reaction conditions on the physicochemical properties and accelerated stability of inclusion complexes of high amylose corn starch with omega-3 and omega-6 fatty acids. Hydrolyzed chia seed oil, rich in α-linolenic and linoleic fatty acids, was used as guest material and was incorporated at two ratios (10 and 20 % w/w hydrolysate/starch). Under the reaction conditions assessed, it were successfully formed V-type inclusion complexes with a high content of omega-3 and omega-6 (3.9-6 %). The initial hydrolysate concentration did not have a significant effect on the structural (crystallinity, short-range order) and thermal (dissociation temperature, melting enthalpy) properties. The method studied allowed the formation of complexes with an enhanced accelerated oxidative stability, compared to those formed using thermal treatment. The complexes formed using mild conditions with 20 % hydrolysate content had the highest oxidative stability, showing an omega-3 and omega-6 retention >90 % after 6 h of storage at 90 °C, an enhanced stability under thermogravimetric analysis, and flattened Rancimat curves, suggesting an appropriate preliminary behavior as potential carriers of bioactive fatty acids.

Exploring the link between pyrethroids exposure and dopaminergic degeneration through morphometric, immunofluorescence, and in-silico approaches: the therapeutic role of chitosan-encapsulated curcumin nanoparticles

Introduction: The synthetic pyrethroid derivative fenpropathrin (FNE), a commonly used insecticide, has been associated with various toxic effects in mammals, particularly neurotoxicity. The study addressed the hallmarks of the pathophysiology of Parkinson's disease upon oral exposure to fenpropathrin (FNE), mainly the alteration of dopaminergic markers, oxidative stress, and molecular docking in rat models. In addition, the protective effect of curcumin-encapsulated chitosan nanoparticles (CRM-Chs-NPs) was also assessed. Methods: In a 60-day trial, 40 male Sprague Dawley rats were divided into 4 groups: Control, CRM-Chs-NPs (curcumin-encapsulated chitosan nanoparticles), FNE (15 mg/kg bw), and FNE + CRM-Chs-NPs. Results: FNE exposure induced reactive oxygen species generation, ATP production disruption, activation of inflammatory and apoptotic pathways, mitochondrial function and dynamics impairment, neurotransmitter level perturbation, and mitophagy promotion in rat brains. Molecular docking analysis revealed that FNE interacts with key binding sites of dopamine synthesis and transport proteins. On the other hand, CRM-Chs-NPs mitigated FNE's toxic effects by enhancing mitochondrial dynamics, antioxidant activity, and ATP production and promoting anti-inflammatory and antiapoptotic responses. Conclusion: In summary, FNE appears to induce dopaminergic degeneration through various mechanisms, and CRM-Chs-NPs emerged as a potential therapeutic intervention for protecting the nervous tissue microenvironment.

Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG

Gallic acid (GA) and epigallocatechin gallate (EGCG), cooperated at varied ratios (1:0, 3:1, 1:1, 1:3, and 0:1), were employed to modify gel properties of calcium induced-whey protein emulsion gel. The effects of GA/EGCG on emulsion morphology, as well as gel properties and in vitro digestive behavior of the emulsion gels were investigated. Compared with emulsions without phenolics, GA/EGCG induced slightly smaller particle size and stronger electrostatic repulsion between emulsion droplets. Moreover, GA/EGCG, notably at a ratio of 3:1, promoted electrostatic and hydrophobic interactions between protein molecules and the formation of a compact and filamentous gel microstructure, resulting in a remarkable increment in the gel strength (up to 106 %). Furthermore, in vitro oral digestion, dynamic gastric digestion (using an artificial gastric digestive system, AGDS), and intestinal digestion of the emulsion gels were simulated. Particle size and protein hydrolysis results revealed that GA/EGCG was prone to weaken the physical disintegration of gels, reduce protein hydrolysis, and enhance the stability of emulsified oil droplets during dynamic gastric digestion. As a consequence, delayed release of oil droplets was observed in the gels and more free fatty acids were released in the intestinal digestion, particularly in the gel with GA/EGCG (3:1). These findings would provide novel strategies for application of phenolic compounds in developing protein gel-based delivery systems.

Alginate biopolymeric structures: Versatile carriers for bioactive compounds in functional foods and nutraceutical formulations: A review

Alginate-based biopolymer products have gained attention for protecting and delivering bioactive components in nutraceuticals and functional foods. These naturally abundant anionic, unbranched, and linear copolymers are also produced commercially by microorganisms. Alone or in combination with other copolymers, they efficiently transport bioactive molecules in food and nutraceutical products. This review aims to provide an in-depth understanding of alginate-based products and structures, emphasizing their role in delivering functional molecules in various formulations and delivery systems. These include edible coatings/films, gels/emulsions, beads/droplets, microspheres/particles, and engineered nanostructures where alginates have been used potentially. By exploring these applications, readers gain insights into the benefits of these products. Because, alginate-based biopolymer products have shown promise in delivering bioactive compounds like vitamin C, vitamin D3, curcumin, β-carotene, resveratrol, folic acid, gliadins, caffeic acid, betanin, limonoids, quercetin, several polyphenols and essential oils, etc., which are chief contributors to treating specific/overall nutritional and chronic metabolic disorders. So, this review summarizes the potential of alginate-based structures/products in various forms for delivering a wide range of functional food ingredients and nutraceutical components that offer promising perspectives for future investigations.

Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges

Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.

Soy Protein Isolate-Chitosan Nanoparticle-Stabilized Pickering Emulsions: Stability and In Vitro Digestion for DHA

The purpose of the study was to investigate the stability and oral delivery of DHA-encapsulated Pickering emulsions stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles (SPI-CS Pickering emulsions) under various conditions and in the simulated gastrointestinal (GIT) model. The stability of DHA was characterized by the retention rate under storage, ionic strength, and thermal conditions. The oral delivery efficiency was characterized by the retention and release rate of DHA in the GIT model and cell viability and uptake in the Caco-2 model. The results showed that the content of DHA was above 90% in various conditions. The retention rate of DHA in Pickering emulsions containing various nanoparticle concentrations (1.5 and 3.5%) decreased to 80%, while passing through the mouth to the stomach, and DHA was released 26% in 1.5% Pickering emulsions, which was faster than that of 3.5% in the small intestine. After digestion, DHA Pickering emulsions proved to be nontoxic and effectively absorbed by cells. These findings helped to develop a novel delivery system for DHA.

Food gel-based systems for efficient delivery of bioactive ingredients: design to application

Food gels derived from natural biopolymers are valuable materials with significant scientific merit in the food industry because of their biocompatibility, safety, and environmental friendliness compared to synthetic gels. These gels serve as crucial delivery systems for bioactive ingredients. This review focuses on the selection, formulation, characterization, and behavior in gastrointestinal of hydrogels, oleogels, and bigels as delivery systems for bioactive ingredients. These three gel delivery systems exhibit certain differences in composition and can achieve the delivery of different bioactive ingredients. Hydrogels are suitable for delivering hydrophilic ingredients. Oleogels are an excellent choice for delivering lipophilic ingredients. Bigels contain both aqueous and oil phases, whose gelation makes their structure more stable, demonstrating the advantages of the above two types of gels. Besides, the formation and properties of the gel system are confirmed using different characterization methods. Furthermore, the changing behavior (e.g., swelling, disintegration, collapse, erosion) of the gel structure in the gastrointestinal is also analyzed, providing an opportunity to formulate soft substances that offer better protection or controlled release of bioactive components. This can further improve the transmissibility and utilization of bioactive substances, which is of great significance.

Development, stabilization, and characterization of nanoemulsion of vitamin D3-enriched canola oil

In this study, the oil-in-water nanoemulsion (NE) was prepared and loaded with vitamin D3 in food-grade (edible) canola oil and stabilized by Tween 80 and Span 80 by using a water titration technique with droplet sizes of 20 to 200 nm. A phase diagram was established for the influence of water, oil, and S-Mix concentration. The outcomes revealed that the particle size of blank canola oil nanoemulsion (NE) ranged from 60.12 to 62.27 (d.nm) and vitamin D3 NE ranged from 93.92 to 185.5 (d.nm). Droplet size and polydispersity index (PDI) of both blank and vitamin D3-loaded NE results were less than 1, and zeta potential results for blank and vitamin D3 loaded NE ranged from -9.71 to -15.32 mV and -7.29 to -13.56 mV, respectively. Furthermore, the pH and electrical conductivity of blank NE were 6.0 to 6.2 and 20 to 100 (μs/cm), respectively, whereas vitamin D3-loaded NE results were 6.0 to 6.2 and 30 to 100 (μs/cm), respectively. The viscosity results of blank NE ranged from 0.544 to 0.789 (mPa.s), while that of vitamin D3-loaded NE ranged from 0.613 to 0.793 (mPa.s). In this study, the long-term stability (3 months) of canola oil NE containing vitamin D3 at room temperature (25 C) and high temperature (40 C) was observed.

Nanofood Process Technology: Insights on How Sustainability Informs Process Design

Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.

Nanoemulsions and Solid Microparticles Containing Pentyl Cinnamate to Control Aedes aegypti

The Aedes aegypti mosquito is a vector of severe diseases with high morbidity and mortality rates. The most commonly used industrial larvicides have considerable toxicity for non-target organisms. This study aimed to develop and evaluate liquid and solid carrier systems to use pentyl cinnamate (PC), derived from natural sources, to control Ae. aegypti larvae. The liquid systems consisting of nanoemulsions with different lecithins systems were obtained and evaluated for stability over 30 days. Microparticles (MPs) were obtained by the spray drying of the nanoemulsions using maltodextrin as an adjuvant. Thermal, NMR and FTIR analysis indicated the presence of PC in microparticles. Indeed, the best nanoemulsion system was also the most stable and generated the highest MP yield. The PC larvicidal activity was increased in the PC nanoemulsion system. Therefore, it was possible to develop, characterize and obtain PC carrier systems active against Ae. aegypti larvae.

A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota

Cereals are one of the most important foods on which human beings rely to sustain basic life activities and are closely related to human health. This study investigated the effects of different steamed buns on intestinal microbiota. Three steamed buns were prepared using refined flour (RF), 1:1 mixed flour (MF), and whole wheat flour (WF). In vitro digestion simulations were conducted using a bionic gastrointestinal reactor (BGR) to examine their influence on intestinal microbiota. The results showed that at 0.5% addition, butyric acid and short-chain fatty acids in WF were significantly different from those in RF and MF (p < 0.05). WF also promoted the proliferation of beneficial microbiota, such as Megamonas and Subdoligranulum. At 0.5%, 1.0%, and 1.5% additions of WF, acetic acid and short-chain fatty acids at 1.5% WF increased by 1167.5% and 11.4% from 0.5% WF, respectively, and by 20.2% and 7.6% from 1.0% WF, respectively. WF also promoted the proliferation of Bifidobacterium, Lactobacillus, and Bacteroides and inhibited the growth of pathogenic microbiota, such as Streptococcus, Enterococcus, and Klebsiella. These findings support the consumption of whole cereals and offer insights into the development of new functional foods derived from wheat.

Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix

The use of an alginate hydrogel exclusively for the immobilization of bifidobacteria during oral delivery led to a decrease in the total number of bifidobacteria to 4.0 lg CFU/ml in pH gradients in models of the stomach and intestines, which required clarification of the composition of the protective coating. The introduction of resistant starch into the composition of the microcapsule contributed to the preservation of the viability of immobilized bifidobacteria up to 87% of the initial concentration when passing through the model environment simulating the human digestion system. The introduction of sodium carboxymethylcellulose into the composition of the hydrogel contributed to the regulation of the degradation of the polymer matrix and the controlled release of bifidobacteria. The use of sodium carboxymethylcellulose 0.5% in the formation of a polymer microcapsule provided the maximum encapsulation efficiency of 93.2% and the maximum decay rate of bacteria-loaded microcapsules of 95.7%. The modified alginate matrix contributes to maintaining the level of viable cells of probiotic microorganisms (Bifidobacterium bifidum 791) of at least 108 CFU/g when stored for three weeks. As a result of the research, a system for oral delivery of immobilized bifidobacteria in the structure of microparticles with a closed surface in the matrix of a milk drink has been developed, which increases the effectiveness of probiotics for human health in the composition of food products.

Food physics insight: the structural design of foods

Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix. Such understanding helps in reducing food ingredient wastage while designing a food product.

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.

Nano-metals forming bacteria in Egypt. II. Efficacy towards biomolecules, ultrastructure, growth parameters, and eco-friendly therapeutic of soft rot/blackleg genera

The nanoparticles (NPs) formed by Enterococcus thailandicus, Pseudomonas putida, Marinobacter hydrocarbonoclasticus, and P. geniculate were tested against soft rot/blackleg genera. The effects of NPs recorded on bacterial DNA, proteins, and carbohydrates concentration of Pectobacterium carotovorum subsp. carotovorum, Enterobacter cloacae (soft rot), and Dickeya solani (soft rot/blackleg). Treated cells showed degradation in isolated DNA, decreased proteins and carbohydrates concentration compared with untreated cells. Using Scanning Electron Microscope (SEM), the treated cells showed collapsed and small pits in the cell wall. Using Transmission Electron Microscope (TEM), internal changes showed penetration of NPs inside the tested bacterial cells, the appearance of periplasmic space, formation of vacuoles, and condensation of cytoplasm. Disease severity ex vivo of potato tuber infected with tested genera demonstrated that NPs treatment didn't show any rotted tissue compared with untreated. The ability to uptake and accumulate FeNPs from the soil in potato (Solanum tuberosum) seedlings; Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) was used. It recorded an increase in iron content of treated potato (Solanum tuberosum) seedlings with NPs, compared with untreated. FeNPs can be used to control soft rot/blackleg diseases, instead of copper pesticides. It could be a new, approach for disease management and increase the plant's nutritional value.

Food grade nanoemulsions: promising delivery systems for functional ingredients

Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and high surface area are most suited for the development and delivery of functional ingredients. Nano-emulsions systems are suitable for encapsulation, protection, improving bioavailability, and target release of sensitive functional compounds. Nano-emulsions have promising potential for the delivery of nutraceuticals, probiotics, flavors, and colors. Nano-emulsions with active ingredients (antimicrobials) have a key part in ensuring food safety, nutrition, and quality of food. Nanoemulsions can also be used for biodegradable coating, packaging, antimicrobial coating, and quality and shelf life enhancement of different foods. The current review includes an overview of nanotechnology nano-emulsions, materials, techniques for formulation & production of nano-emulsions for food and nutrition. Furthermore, the analytical approaches used for the characterization of nano-emulsions and finally, the applications and limitations of nano-emulsions in the food industry are discussed in detail.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05387-3.

Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil

An emulsion delivery system may be affected significantly by oil phase composition in terms of digestion behavior and bioavailability of the delivered substance. In this study, emulsions loaded with cannabidiol (CBD) were prepared with medium chain triglyceride (MCT), long chain triglyceride (LCT) or MCT/LCT(1:1) as carrier oil and whey protein-maltodextrin conjugate as emulsifier, and the digestion behavior of emulsion and bioavailability of CBD were assessed in vitro and in vivo. The particle size of emulsions throughout the in vitro digestion process was in the order of MCT < MCT/LCT < LCT, and three emulsions showed consistent particle size changes: stable in oral phase, sharply increased in gastric phase, and decreased in small intestine. After intestinal digestion, about 90% of free fatty acids (FFA) was released in MCT emulsion, followed by MCT/LCT (76%) and then LCT (45%). CBD was degraded during gastrointestinal digestion and the transformation stability of CBD in oil phase was in the order of LCT > MCT/LCT > MCT. Although CBD had higher bioaccessibility in MCT and MCT/LCT emulsions, the bioavailability of CBD in LCT was the highest (43%), followed by MCT/LCT (39%), MCT (33%). In vivo pharmacokinetic study showed that MCT/LCT and LCT were more favorable for CBD transport and absorption. The results may provide useful information for the construction of delivery systems, protecting CBD molecules, and improving their bioavailability.

Improving the biological activities of astaxanthin using targeted delivery systems

The antioxidant and anti-inflammatory properties of astaxanthin (AST) enable it to protect against oxidative stress-related and inflammatory diseases with a range of biological effects. These activities provide the potential to develop healthier food products. Therefore, it would be beneficial to design delivery systems for AST to overcome its low stability, control its release, and/or improve its bioavailability. This review discusses the basis for AST's various biological activities and the factors limiting these activities, including stability, solubility, and bioavailability. It also discusses the different systems available for the targeted delivery of AST and their applications in enhancing the biological activity of AST. These include systems that are candidates for preventive and therapeutic effects, which include nerves, liver, and skin, particularly for possible cancer reduction. Targeted delivery of AST to specific regions of the gastrointestinal tract, or more selectively to target tissues and cells, can be achieved using targeted delivery systems to increase the biological activities of AST.

Impact of molecular interactions between hydrophilic phytosterol glycosyl derivatives and bile salts on the micellar solubility of cholesterol

Hydrophilic phytosterol glycosyl derivatives are synthetic phytosterol analogues by coupling with the glycosyl moiety to improve the water solubility and bioaccessibility of free phytosterols. The aim of this study is to clarify the molecular interaction of phytosterol glycosyl derivatives with bile salts and the consequent impact on cholesterol solubilization. Sharp nonlinear decrease in the micellar solubility of cholesterol and accompanying changes in particle size, zeta potential and microtopography of mixed micelles were observed when phytosterol glycosyl derivatives were introduced in cholesterol-loaded bile salt micelles. These results suggested that β-sitosterol glycosyl derivatives molecules indeed participated in the formation of mixed micelles. Further, nuclear magnetic resonance showed that the structural change of mixed micelles was caused by the insertion of β-sitosterol glycosyl derivatives via hydrogen bonds with sodium taurocholate, which resulted in the low cholesterol solubilization. Moreover, the hydrogen-bond interactions were apparently influenced by the glycosyl moiety of β-sitosterol glycosyl derivatives. These molecular mechanisms may contribute to the development of cholesterol-absorption inhibitors.

Determination of the Dominating Coalescence Pathways in Double Emulsion Formulations by Use of Microfluidic Emulsions

In water-in-oil-in-water (W1/O/W2) double emulsions several irreversible instability phenomena lead to changes. Besides diffusive processes, coalescence of droplets is the main cause of structural changes. In double emulsions, inner droplets can coalesce with each other (W1–W1 coalescence), inner droplets can be released via coalescence (W1–W2 coalescence) and oil droplets can coalesce with each other (O–O coalescence). Which of the coalescence pathways contributes most to the failure of the double emulsion structure cannot be determined by common measurement techniques. With monodisperse double emulsions produced with microfluidic techniques, each coalescence path can be observed and quantified simultaneously. By comparing the occurrence of all possible coalescence events, different hydrophilic surfactants in combination with PGPR are evaluated and discussed with regard to their applicability in double emulsion formulations. When variating the hydrophilic surfactant, the stability against all three coalescence mechanisms changes. This shows that measuring only one of the coalescence mechanisms is not sufficient to describe the stability of a double emulsion. While some surfactants are able to stabilize against all three possible coalescence mechanisms, some display mainly one of the coalescence mechanisms or in some cases all three mechanisms are observed simultaneously.

Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion

Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W₁/O/W₂ double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.

Research advances of in vivo biological fate of food bioactives delivered by colloidal systems

Food bioactives exhibit various health-promoting effects and are widely used in functional foods to maintain human health. After oral intake, bioactives undergo complex biological processes before reaching the target organs to exert their biological effects. However, several factors may reduce their bioavailability. Colloidal systems have attracted special attention due to their great potential to improve bioavailability and bioefficiency. Herein, we focus on the importance of in vivo studies of the biological fates of bioactives delivered by colloidal systems. Increasing evidence demonstrates that the construction, composition, and physicochemical properties of the delivery systems significantly influence the in vivo biological fates of bioactives. These results demonstrate the great potential to control the in vivo behavior of food bioactives by designing specific delivery systems. We also compare in vivo and in vitro models used for biological studies of the fate of food bioactives delivered by colloidal systems. Meanwhile, the significance of the gut microbiota, targeted delivery, and personalized nutrition should be carefully considered. This review provides new insight for further studies of food bioactives delivered by colloidal systems, as well as scientific guidance for the reasonable design of personalized nutrition.

Analytical and toxicological aspects of nanomaterials in different product groups: Challenges and opportunities

The widespread integration of engineered nanomaterials into consumer and industrial products creates new challenges and requires innovative approaches in terms of design, testing, reliability, and safety of nanotechnology. The aim of this review article is to give an overview of different product groups in which nanomaterials are present and outline their safety aspects for consumers. Here, release of nanomaterials and related analytical challenges and solutions as well as toxicological considerations, such as dose-metrics, are discussed. Additionally, the utilization of engineered nanomaterials as pharmaceuticals or nutraceuticals to deliver and release cargo molecules is covered. Furthermore, critical pathways for human exposure to nanomaterials, namely inhalation and ingestion, are discussed in the context of risk assessment. Analysis of NMs in food, innovative medicine or food contact materials is discussed. Specific focus is on the presence and release of nanomaterials, including whether nanomaterials can migrate from polymer nanocomposites used in food contact materials. With regard to the toxicology and toxicokinetics of nanomaterials, aspects of dose metrics of inhalation toxicity as well as ingestion toxicology and comparison between in vitro and in vivo conclusions are considered. The definition of dose descriptors to be applied in toxicological testing is emphasized. In relation to potential exposure from different products, opportunities arising from the use of advanced analytical techniques in more unique scenarios such as release of nanomaterials from medical devices such as orthopedic implants are addressed. Alongside higher product performance and complexity, further challenges regarding material characterization and safety, as well as acceptance by the general public are expected.

Food Quality, Drug Safety, and Increasing Public Health Measures in Supply Chain Management

Over the last decade, there has been an increased interest in public health measures concerning food quality and drug safety in supply chains and logistics operations. Against this backdrop, this study systematically reviewed the extant literature to identify gaps in studying food quality and drug safety, the proposed solutions to these issues, and potential future research directions. This study utilized content analysis. The objectives of the review were to (1) identify the factors affecting food quality and possible solutions to improve results, (2) analyze the factors that affect drug safety and identify ways to mitigate them through proper management; and (3) establish integrated supply chains for food and drugs by implementing modern technologies, followed by one another to ensure a multi-layered cross-verification cascade and resource management at the different phases to ensure quality, safety, and sustainability for the benefit of public health. This review investigated and identified the most recent trends and technologies used for successfully integrated supply chains that can guarantee food quality and drug safety. Using appropriate keywords, 298 articles were identified, and 205 were shortlisted for the analysis. All analysis and conclusions are based on the available literature. The outcomes of this paper identify new research directions in public health and supply chain management.