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8 Nanodeliveries of Food Polyphenols as Nutraceuticals
168
polyphenolic chemicals to have biocompatibility and biodegradability. Additionally, bioactive
systems based on SLNs are effective in delivering hydrophobic nutraceuticals [103]. For exam-
ple, resveratrol-loaded SLNs were discovered to effectively enhance antioxidant defense and
confer anti-fatigue dimensions after wide-ranging exercise in mice that established the effect of
resveratrol delivery systems, which is novel in the area of anti-fatigue nutrition in sports [104].
Correspondingly, the solid lipid nanocarriers increased the bioavailability of other nutraceuti-
cals, such as quercetin, in variable amounts [105]. Furthermore, liposomes and nanoemulsions
are good distribution methods of lipophilic polyphenolic chemicals and they deliver outstand-
ing provisions for increasing food polyphenol bioavailability. Nanoemulsions are intensively
researched for their ability to encapsulate, preserve, and transport lipophilic functional mecha-
nisms such as pigments, polyphenols, and tastes. Polyphenolic substances given via nanoemul-
sions can improve the solubility of hydrophobic chemicals, resulting in improved kinetic and
biological effects [106]. This provides a critical orientation for the use of nanoemulsions in the
food industry for the claim of plant polyphenols as nutritious formulations. Liposomes are also
investigated for functional substance delivery through food with respect to their biodegradabil-
ity, small size, non-toxicity, and exclusive amphiphilic character that initiates good transport.
Currently, the use of lipid delivery assemblies to improve the bioavailability of polyphenolic
compounds are broadly researched for using polyphenolic compounds in functional foods
[107]. Furthermore, many protein-based nanoparticles made up of polysaccharides augments
the efficacy of delivery arrangements, like the creation of polysaccharide–protein composite
nanoparticles in combination with zein employing pectin, carrageenan, chitosan, and other
polysaccharides, which will recover the limitations of single zein nanoparticles tending to con-
gregate, improving the distribution and protective impact of polyphenol compound composite
nanoparticles [108].
Zein–rhamnoid composite nanoparticles were created by mixing zein with rhamnolipid. The
composite nanoparticles possess strong encapsulation and preservation action on curcumin, offer-
ing a substitute for hydrophobic nutraceutical delivery [109]. Finally, biomolecule-based nanopar-
ticles offer numerous advantages, including environmental friendliness, biocompatibility, and
availability, making them attractive resources for polyphenol chemical delivery transporter appli-
cations in dietary items (Figure 8.2) [110]. Owing to the ongoing development and maturation of
nanotechnology, the limits of polyphenolic compound bioavailability have been significantly
reduced. The projects and research on food polyphenol-based nanocomposite arrangements would
help in developing functional foods [111].
8.7 Future Perspectives
The possible nanotoxicity of polyphenolic nanocomposites is a concern. Commercial polyphenol
nanomaterial development must be subjected to rigorous safety testing. The development of con-
sistent safety evaluation procedures and their market entry should be properly supervised.
8.8 Conclusion
Polyphenolic chemicals are gaining popularity because of their widespread dispersion in plants
and high biological activity. Although polyphenols have outstanding biological and functional
qualities, they have not yet been produced as functional foods. These polyphenolic chemicals with
https://t.me/medicina_free
References 169
anticancer, antibacterial, antiobesity, anti-atherosclerotic, antioxidant, and antiviral properties
can be encapsulated, preserved, and supplied as healthy functional foods via nanocarriers. With
the growing interest in food divergence and functionalization, various special dietary foods and
functional foods can be established with plant polyphenolic compounds as the primary active
constituents.
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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.
9
Polyphenol Rich Extracts from Spices and Nanodelivery Systems
Neelesh Kumar Nema
1,
*, Swapnil Devidas Khamborkar
1
, Smitha Sarojam
1
, Baby Kumaranthara
Chacko
2
, and Viju Jacob
1,2
1
Nutraceuticals Division, Bio Ingredients, Synthite Industries Pvt. Ltd., Synthite Valley, Kadayiruppu, Ernakulam, Kerala, India
2
C.V.J. Creative Centre, Bio Ingredients, Synthite Industries Pvt. Ltd., Synthite Valley, Kadayiruppu-682311, Kerala, India
* Corresponding author
9.1 Introduction
9.1.1 Diversity of Plant Polyphenols
Phenolics (flavonoids and non-flavonoids), alkaloids, terpenoids, steroids, stilbenoids, and poly-
saccharides, among others, are secondary metabolites generated from plants, herbs, and spices
that play a vital role in promoting human well-being and desired therapeutic effects [1–3] against
various diseases and disorders, i.e., diabetes, heart health, inflammation, Alzheimer’s disease, and
cancer. Chemically, phenolic acids and polyphenols are the naturally occurring compounds rich-
est with the hydroxyl group in the aromatic ring. They are produced via the shikimic acid/phenyl-
propanoid and/or polyketide pathways [2,4]. Nearly 10,000 polyphenol compounds have been
discovered from different species, with flavonoids being the largest group [5, 6]. According to the
frequency of aromatic or phenol rings and the structural components that connect these rings to
one another, polyphenols are categorized into several subgroups, i.e., flavonoids, isoflavonoids,
neoflavonoids, and tannins.
9.1.2 Polyphenols and Spices
Everyone is familiar with spices. Spices and condiments have been widely used in food preparation
and culinary creations for a very long time. Many handling variables, including time of collection,
harvesting, and manufacturing, have an impact on the quality of the spices. Moreover, in addition
to adding flavor, color, and aroma to food, spices are used all over the world as traditional and folk
medicines [7, 2]. The active components, as well as organoleptic and chemical properties, have an
impact on the therapeutic effect. Spices are rich in secondary metabolites and are an excellent
source of phenolic and polyphenols, which provide nutritional needs and favorable therapeutic
benefits by participating in multifunctional enzymatic processes and targets [8]. Spice polyphenols
are beneficial in cooking and nutrition; however, they are also used in the beverage, cosmetic, and
aromatherapy sectors. Figure 9.1 shows several examples where spice polyphenols are employed.
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9.2 Nanodelivery Systems 177
9.1.3 Therapeutic and Health Benefits
Spice polyphenols are well known for their antioxidant properties, which aid in preventing
oxidation caused by free radicals that are formed by a variety of factors in our daily lives. Spices
currently have a dual role in the food processing business. On the one hand, they improve the
organoleptic characteristics of meals, while on the other hand, they have a strong antioxidant
potential because of their overall polyphenol content, particularly flavonoids. Together with
their antioxidant qualities, flavonoids demonstrate a variety of therapeutic benefits and effec-
tiveness. During the COVID-19 pandemic, spices and their polyphenols assisted in its control
and also showed powerful therapeutic roles in traditional medicine, which eventually helps
people [9].
9.2 Nanodelivery Systems
Science-based food research and newer technologies have changed the food industry over the past
several decades by solving the difficulties of a balanced diet by “being edible” and “being nutritive”,
which are the primary needs in the food processing sector [10]. These technologies can enhance a
product’s attributes, nutritional value, shelf life, food structures and textures, provide control to
Figure 9.1 Spice polyphenols and their applications.
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