Nanemulsions of foodstuffs and their nutritiological and valleological characteristics


Keywords: nutraceuticals, nanoemulsions, bioadditives, dietary supplements, bioavailability.

Abstract

Annotation. The use of nanotechnology in the medical, food, pharmaceutical, biotechnology industries today is an important scientific progress and valuable human heritage. Nanoemulsion technology is an ideal method for the manufacture of encapsulating systems for functional compounds, as it prevents their biotechnological biodegradation and improves their functional availability in the cells of the body. The aim of the article is a scientific-theoretical and practical review of the nutritional and valeological properties of nanoemulsions, their use for encapsulation of various nutraceuticals, namely fat-soluble vitamin D. The in vitro experiment was performed using Franz diffusion cells to study the release of bioactive compounds from nanocarriers. The cytotoxicity of nanoemulsions was investigated by analyzing the proliferation of thiazolyl blue tetrazolium bromide (TTB) cells and nasal epithelial cells as an “in vitro” model. The article provides to characterize the nutritional and valeological properties of nanoemulsions and to experimentally investigate hydrogels based on nanoemulsions as biocarriers of vitaminized compounds. During the study, low- and high-energy nanoemulsions were created, which were used for encapsulation of vitamin D3 and biologically active supplement - curcumin. Loaded nanoemulsions are added to homopolymer and copolymer hydrogels based on polysaccharides and their combinations. Both nanoemulsions and hydrogels are structurally characterized to evaluate the effect of the composition on the emulsification process by their properties. The cytotoxic effect of nanoemulsions "in vitro" on the epithelium of nasal cells, which had a positive therapeutic effect, was studied. In the future, further exploration and research will investigate the use of nanoemulsions as biocarriers for other vitamins and bioactive substances.

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Published
2021-09-23
How to Cite
Maidebura, O. P., Hnatyuk, V. V., & Romaniv, A. S. (2021). Nanemulsions of foodstuffs and their nutritiological and valleological characteristics. Reports of Vinnytsia National Medical University, 25(3), 389-393. https://doi.org/https://doi.org/10.31393/reports-vnmedical-2021-25(3)-06