Table 2.
Nanoencapsulation of polyphenolic compounds polysaccharide and protein-based nanostructures.
| Encapsulating material | Phenolic compound | Method | Size (nm) | Zeta potential (mV) | Encapsulation efficiency (%) | Purpose | Reference |
|---|---|---|---|---|---|---|---|
| Pectin - Cellulose | A blend of phenolic compounds extracted from pomegranate peel | Nanoemulsion | ~200 | – | ~20 | Highest antimicrobial activity | (220) |
| Carboxymethyl chitosan | Epigallocatechin gallate | Ionic cross-linking | 400 | +36.6 | 75 | Increase antitumor activity | (222) |
| Pectin – WPC | Olive leaf phenolic compounds | Nanoemulsion | 347.7 | – | 72.73 to 96.64 | Increased antioxidant properties and release rate | (205) |
| Pectin – WPI | Anthocyanin | Self-assembly | 200 | −36 | 55 | Improve Stability | (184) |
| Carboxymethyl chitosan | Anthocyanin | Ionic interaction | 219.53 | – | 63.15 | Promote stability and inhibit degradation in the gastrointestinal tract | (224) |
| Chitosan | Catechins | Polyanion-gelation | 169.0 to 201.4 | ~ +30 | 24 to 53 | Targeted delivery system | (225) |
| Chitosan and β-lactoglobulin | Epigallocatechin gallate | Ionic gelation | 100 to 500 | +10 to +35 | ~ 60 | To release epigallocatechin gallate in the gastrointestinal tract | (226) |
| Chitosan-Alginate | Anthocyanins | Ionic pre-gelation and polyelectrolyte complex formation | 358.5 to 635.9 | – | 56.87 to 68.9 | Maintenance of antioxidant activity | (227) |
| Chitosan | Anthocyanin | Ionic gelation | 160 to 1,093 | – | – | To stabilize the color and the antioxidant activity | (228) |
| Chitosan - β-Lactoglobulin | Anthocyanin | Ionic gelation | 91,71 | – | 69.33 | To improve stability and bioavailability | (223) |
| Soybean insoluble dietary fiber | Anthocyanin (Malvidin-3-O-glucoside) | Emulsification | 300 | – | – | Storage stability and protection of color | (229) |
| Chitosan | Anthocyanin | Ionotropic gelation | 274 to 455 | −5.04 to −35.4 | 70 | To improve in vivo antioxidant potential | (230) |
| Pectin | Resveratrol | Antisolvent precipitation and electrostatic deposition | 120 | −30 | – | Stability, Bioaccessibility, and Antioxidant Capacity Maintenance | (218) |
| Pectin–Chitosan | Anthocyanins | Self-assembly | 100–300 | – | 66.68 | Molecular Stability and Control Released | (215) |
| Pectin–Lysozyme | Anthocyanins | Self-assembly | 198.5 | −26 | 73 | Molecular Stability | (18) |
| Chitosan–Pectin | Anthocyanin | Polyelectrolyte complex | – | + 37 to +55.5 | 60 | Color protection and application in food packaging | (221) |
| Pectin-Chitosan | Anthocyanin | Nanoliposomes | 64 to 352 | −30 to +21 | 28.54 to 61.17 | To investigate the protective effect of hepatocytes injury in L02 cells | (231) |
| Hohenbuehelia serotina polysaccharides | Quercetin | Self-assembly | 360 | −38.8 | 21.41 to 52.28 | Maintenance of stability and its anti-proliferative activities during in vitro gastrointestinal digestion | (232) |
| Chitosan - β-Lactoglobulin | Anthocyanin | Ionic gelation | 580.4 | +49.6 | 77.4 | Storage stability and oxidant stability during in vitro simulated digestion | (233) |
| Zein–Carboxymethyl cellulose | Quercetin and Resveratrol | Antisolvent Precipitation | 217 | −33.6 to −45.6 | 25,1 | Thermal stability and orally administered | (234) |
WPI, Whey Protein Isolate; WPC, Whey Protein Concentrate.