Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules

TL;DR: In this review, beneficial aspects of NLC are presented and valuable information about ingredients, production methods, structure and characteristics of them provided, and potential applications and disadvantages of N LC as emerging delivery system in food science are introduced.

Abstract: Particle size and physical state of the lipid phase are major factors influencing the permanence of lipid dispersions. Nanostructured lipid carriers (NLC) are a delivery system in which partial-crystallized lipid particles with mean radii ≤ 100 nm are dispersed in an aqueous phase containing emulsifier(s), as a potential delivery system may have some advantages in certain circumstances when compared with other colloidal carriers. NLC are a useful nutraceutical delivery system with high drug loading, encapsulation efficiency and stability. They may increase, bioavailability and stability of bioactive compounds, and shelf-life, consumer acceptability, functionality, nutritional value and safety of food systems, and provide controlled release of encapsulated materials. In this review, beneficial aspects of NLC are presented and valuable information about ingredients, production methods, structure and characteristics of them provided. Moreover, potential applications and disadvantages of NLC as emerging delivery system in food science are introduced. Industrial relevance With the increasing public perception of a strong correlation between food and disease prevention, producers are trying to enrich staple foods and beverages with nutraceuticals and produce functional foods. Nonetheless, fortification of aqueous-based food with many of nutraceuticals is greatly limited owing to their poor water-solubility, chemical instability, and low bioavailability. NLC are a novel nanocarrier that may dispel these limitations, combine the advantages of other lipid nanocarriers and avoid some of their disadvantages. They may be suitable for application within foods and transparent/opaque beverages.