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6 Polyphenols in Food Products – Nutraceutical Applications
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Polyphenols: Food, Nutraceutical, and Nanotherapeutic Applications, First Edition. Edited by Mithun Rudrapal.
© 2024 John Wiley & Sons, Inc. Published 2024 by John Wiley & Sons, Inc.
7
Functionalization of Food Polyphenols for Nanodeliveries
Koyel Kar
Department of Pharmaceutical Chemistry, BCDA College of Pharmacy & Technology, Hridaypur, West Bengal, India
7.1 Introduction
7.1.1 Nanotechnology
Nanotechnology has broad use in the food industry [1], with application in the safety and quality
of food, targeted distribution, increased biological availability, the evolution of newer products,
packaging, and improvements in terms of texture and taste [2] (Figure 7.1). Nanotechnology was
been used for the preparation of drugs; however, this technology has a recent application in agri-
culture and the production of food [3]. Nanotechnology greatly helps in the distribution of nutri-
tious food to humans [4]. Green nanotechnology is considered an important outcome of
nanotechnology, and it reduces the impact on the environment, which diminishes the cost and
environmental hazards. This technique is executed with plant extracts or microorganisms; as a
result, it is environmentally friendly and biologically active [5]. This technology has broader imple-
mentation in the field of waste management, renewable energy, and environmental cleaning [6].
Green nanotechnology is used in food processes that require less energy and cause damage to food.
Nanotechnology is also used in the evolution of functional foods, food nanoparticles, and the
packaging of food. Food nanoparticles are a form of delivery of biologically active substances [7].
The nanoencapsulation technique helps in the distribution of biologically active substances to the
targeted organ. Different compounds can be used in the nanoencapsulation process; however,
polyphenols are especially encapsulated for the food industry.
7.1.2 Role of Nanotechnology in Food and Agriculture
Nanotechnology helps in the evolution of phenol-loaded nanoparticles that are widely used in the
processing of food [8]. Nanotechnology enhances a food’s physical and chemical characteristics,
improves the antioxidant and antimicrobial properties, and also promotes health-related benefits
for humans in terms of antitumor, anti-inflammatory, and antiaging activity [9]. Finally, nano-
technology also plays an important role in the packaging of food.
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7.1 Introduction 135
7.1.3 Polyphenols and Nanocarriers
Polyphenols are the result of plant metabolism and they have a great impact on the metabolic pro-
cess of humans [10]. Polyphenols exhibit different properties such as antioxidation and antimicro-
bial activities. However, they are quite unstable and tend to degrade. Their dispersibility and
biological availability are also less than other components such as glycosides [11]. Thus, phenols
added to food may affect their physical and chemical characteristics, stability, dispersibility, and
biological availability [12]. Phenolic compounds can be protected from environmental conditions
by encapsulation, which also interrupts the activity between phenols and foodstuff. Encapsulation
with polyphenols also helps in the evolution of functional food, which has the capability to protect
human beings from different diseases. Two types of carriers are used in the nanoencapsulation
method: proteins and polysaccharides [13]. Examples of different carriers are cyclodextrins, gela-
tin, casein, whey, soy bean proteins, chitosan, and zein. Protein and polysaccharide carriers are
widely used for the nanoencapsulation of polyphenols. Chitosan is a commonly used carrier as it
improves the absorption of phenol compounds in the intestine. However, the main disadvantages
exhibited by chitosan are low dispersibility, and inability to distribute particles efficiently.
Therefore, the combination of nanoparticles, such as polysaccharide–protein carriers, has proved
to be helpful in this genre. The biologically active substance binds to the protein via hydrogen
bonding, and the hydrophobicity and carbohydrate prevents the mortification of protein in the
gastric environment. Polysaccharide carriers are also used to encapsulate small molecules of poly-
phenols, and they exhibit biological availability of active substances. Polyphenols, such as cate-
chins, eugenol, curcumin, and quercetin, actively participate in the nanoencapsulation method.
Carriers can react with polyphenols. This is supported because catechin reacts with the amino
group of chitosan or proline [14].
7.1.4 Nanoencapsulation of Phenolics Important for Food Processing and
Therapeutic Applications (Medicine)
Encapsulation with polyphenols also helps in the evolution of functional food that has the capabil-
ity to protect human beings from different diseases. Encapsulation methods include coacervation,
ionic gelation, entrapment of liposome, complexation, and freeze drying. These methods improve
the quality of polyphenols, gastric stability, and targeted delivery. These polyphenol-loaded
Figure 7.1 Use of nanotechnology in food, science, and technology.
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7 Functionalization of Food Polyphenols for Nanodeliveries
136
nanoparticles can prove to be useful in the food industry [15]. In consideration of the importance
of polyphenols and their encapsulated form, this chapter will focus on the functionalization of
food polyphenols for nanodelivery in the food industry.
7.2 Functional Properties of Phenolic Compounds for Nanodelivery
7.2.1 Classification of Dietary Polyphenols
Polyphenols are classified into flavonoids and non-flavonoids. The vast category of phytochemicals
are included in both these categories. Flavonoids include flavones, flavan-3-ols, anthocyanidins,
flavanones, and isoflavones (Figure 7.2). Examples of non-flavonoids are phenolic acids and stil-
benes. Flavonoids are represented by a C
6
eC
3
eC
6
skeleton. Naturally, they exist in the form of
glycosides with sugar as a moiety [16]. The sugar and hydroxyl group in flavonoids enhanced their
water dispersibility, and the methyl and isopentyl group increases their lipophilicity.
7.2.1.1 Flavonoids
Flavonols are the most common flavonoids found in plants. They exhibit a broad variation in
structure and transportation. O-glycosides are the most available flavonols in nature, and they
include quercetin, isorhamnetin, kaempferol, and myricetin. Flavones are structurally 2-phenyl-
1-benzopyran-4-one (Figure 7.2). This ring also comprises luteolin and apigenin. Different types of
substitution reactions occur, including glycosylation, alkylation, methylation, and hydroxylation
[17]. Citrus fruits and vegetables comprise nobiletin and tangeretin, and they fall under the class
of poly-methoxylated flavones. Flavones are not widely found in plants; however, they are obtained
from a few plant sources like parsley and celery. Flavan-3-ols comprise C
3
and they have a complex
structure. Catechin and epicatechin are simpler forms of flavan-3-ols and they are capable of
undergoing hydroxylation and esterification forming gallocatechins and proanthocyanidins,
Figure 7.2 Structure of flavonoids.
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7.2 Functional Properties of Phenolic Compounds for Nanodelivery 137
respectively. The abundant proanthocyanidins are procyanidins and they comprise units of epicat-
echin. Flavanones are also structurally complex like flavan-3-ols and comprise C
2
elements. They
are widely present in citrus fruits and isoflavones; both C
3
and C
2
elements are present and widely
found in leguminous plants such as soy beans. The functional activity of isoflavones is very similar
to estradiol.
7.2.1.2 Non-flavonoids
Phenolic acids and stilbene are the most commonly available non-flavonoids; examples include
gallic acid and resveratrol, respectively. Gallic acid is the precursor of tannins such as hydroxyci-
nammates. Resveratrol (Figure 7.3) is obtained from peanuts, red wine, red cabbage, and berries
[18]. It is available both in the cis and trans form. Curcumin (Figure 7.3) falls under the curcumi-
noid class, which is a type of non-flavonoid phenolic compound that is responsible for the yellow
color of turmeric. Chemically, curcumin is 1,7-bis (4-hydroxy-3-methoxy-phenyl)-hepta-1,6-diene-
3,5-dione [18].
7.2.2 Functional Properties of Polyphenols
The beneficial effects of phenol compounds were analyzed using in vitro methods with cell lines.
The research investigated the effect of flavonoids and phenols on the proliferation of the lympho-
cytic cell. Phenols showed the highest cytotoxic potentiality in comparison to flavonoids. Another
study also investigated the effect of catechin from green tea on lymphocytic cancer cell lines.
Catechin significantly diminished the proliferation of cells causing cell death. Recently, research
is being conducted with resveratrol. Specifically, the effect of resveratrol on pancreatic cancer cell
lines instigated by nicotine was investigated. Resveratrol was successful in eliminating the prolif-
eration of cells by diminishing the generation of malondialdehyde [19]. Sugar cane extract also
comprises a high content of polyphenols and these phenols were used to study the anticancer
Figure 7.3 Structure of non-flavonoids.
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