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Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers

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Abstract

Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds’ low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.

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  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana, India

    Manonmani Thiruvalluvan, Barjinder Pal Kaur, Anupama Singh & Sanjana Kumari

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Thiruvalluvan, M., Kaur, B.P., Singh, A. et al. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 33, 307–325 (2024). https://doi.org/10.1007/s10068-023-01458-z

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