Structure-function relationships to guide rational design and fabrication of particulate food delivery systems

被引：94
作者：
Lesmes, Uri [1 ]
McClements, David Julian [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Food Biopolymers & Colloids Res Lab, Amherst, MA 01003 USA
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2009年 / 20卷 / 10期
关键词：
IN-VITRO DIGESTIBILITY; PHYSICOCHEMICAL PROPERTIES; CONTROLLED-RELEASE; GASTROINTESTINAL-TRACT; EMULSIFIED LIPIDS; PANCREATIC LIPASE; FATTY-ACIDS; HUMAN COLON; BIOAVAILABILITY; COMPLEXES;
D O I：
10.1016/j.tifs.2009.05.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The rational design and fabrication of food-grade delivery systems can draw extensively from the knowledge gained through the development of drug delivery systems. This review provides a concise overview of particulate delivery systems and outlines current research trends linking their structural properties to their functionality, e.g., matrix compatibility, stability, release characteristics and bioavailability. The need to establish quantitative structure-function relationships (QSFR) between particle properties and delivery system functionality is highlighted for the efficient development of food-grade delivery systems in the future.
引用
收藏
页码：448 / 457
页数：10
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