Application of polyphenol-loaded nanoparticles in food industry

Nanomaterials

Volumn 9, Issue 11, 2019, Pages

  Milinčić, Danijel D ^a   Popović, Dušanka A ^a   Lević, Steva M ^a   Kostić, Aleksandar Ž ^a   Tešić, Živoslav Lj ^b   Nedović, Viktor A ^a   Pešić, Mirjana B ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Food packaging; Food processing; Functional food; Nanofood; Nanomaterials; Nanoparticles; Nanotechnology; Polyphenols

Indexed keywords

EID: 85075614778     PISSN: None     EISSN: 20794991     Source Type: Journal    
DOI: 10.3390/nano9111629     Document Type: Review

References (159)

1. Acevedo-Fani, A.; Soliva-Fortuny, R.; Martín-Belloso, O. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends Food Sci. Technol. 2017, 60, 12–22. [CrossRef]
2. Faridi Esfanjani, A.; Jafari, S.M. Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds. Colloids Surf. B Biointerfaces 2016, 146, 532–543. [CrossRef] [PubMed]
3. Huang, Q.; Yu, H.; Ru, Q. Bioavailability and delivery of nutraceuticals using nanotechnology. J. Food Sci. 2010, 75, R50–R57. [CrossRef] [PubMed]
4. McClements, D.J.; Decker, E.A.; Park, Y.; Weiss, J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit. Rev. Food Sci. Nutr. 2009, 49, 577–606. [CrossRef]
5. Ranjan, S.; Dasgupta, N.; Chakraborty, A.R.; Melvin Samuel, S.; Ramalingam, C.; Shanker, R.; Kumar, A. Nanoscience and nanotechnologies in food industries: Opportunities and research trends. J. Nanopart. Res. 2014, 16, 2464. [CrossRef]
6. Dasgupta, N.; Ranjan, S. Nanotechnology in Food Sector. In An Introduction to Food Grade Nanoemulsions; Dasgupta, N., Ranjan, S., Eds.; Springer: Singapore, 2018; pp. 1–18. [CrossRef]
7. Ummi, A.S.; Siddiquee, S. Chapter 15—Nanotechnology Applications in Food: Opportunities and Challenges in Food Industry. In Applications in Energy, Drug and Food; Siddiquee, S., Hong, M.G.J., Rahman, M.M., Eds.; Springer International Publishing: Cham, Switzerland, 2019; pp. 298–308. [CrossRef]
8. Neo, Y.P.; Ray, S.; Jin, J.; Gizdavic-Nikolaidis, M.; Nieuwoudt, M.K.; Liu, D.; Quek, S.Y. Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system. Food Chem. 2013, 136, 1013–1021. [CrossRef] [PubMed]
9. Sanguansri, P.; Augustin, M.A. Nanoscale materials development—A food industry perspective. Trends Food Sci. Technol. 2006, 17, 547–556. [CrossRef]
10. Ahmad, S.; Munir, S.; Zeb, N.; Ullah, A.; Khan, B.; Ali, J.; Bilal, M.; Omer, M.; Alamzeb, M.; Salman, S.M.; et al. Green nanotechnology: A review on green synthesis of silver nanoparticles—An ecofriendly approach. Int. J. Nanomed. 2019, 14, 5087–5107. [CrossRef]
11. Nasrollahzadeh, M.; Sajadi, S.M.; Sajjadi, M.; Issaabadi, Z. Chapter 1—An Introduction to Nanotechnology. In An Introduction to Green Nanotechnology; Nasrollahzadeh, M., Sajadi, S.M., Sajjadi, M., Issaabadi, Z., Atarod, M., Eds.; Elsevier: Amsterdam, The Netherlands, 2019; Volume 28, pp. 1–27.
12. Sanjay, S.S. Chapter 2—Safe nano is green nano. In Green Synthesis, Characterization and Applications of Nanoparticles; Shukla, A.K., Iravani, S., Eds.; Elsevier: Amsterdam, The Netherlands, 2019; pp. 27–36. [CrossRef]
13. Ramachandraiah, K.; Han, S.G.; Chin, K.B. Nanotechnology in meat processing and packaging: Potential applications—A review. Asian-Australas. J. Anim. Sci. 2015, 28, 290–302. [CrossRef]
14. Ozogul, Y.; Yuvka, İ.; Ucar, Y.; Durmus, M.; Kösker, A.R.; Öz, M.; Ozogul, F. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT 2017, 75, 677–684. [CrossRef]
15. Mangiacapra, P.; Gorrasi, G.; Sorrentino, A.; Vittoria, V. Biodegradable nanocomposites obtained by ball milling of pectin and montmorillonites. Carbohydr. Polym. 2006, 64, 516–523. [CrossRef]
16. Giosafatto, C.V.L.; Sabbah, M.; Al-Asmar, A.; Esposito, M.; Sanchez, A.; Villalonga Santana, R.; Cammarota, M.; Mariniello, L.; Di Pierro, P.; Porta, R. Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films. Coatings 2019, 9, 172. [CrossRef]
17. Handford, C.E.; Dean, M.; Spence, M.; Henchion, M.; Elliott, C.T.; Campbell, K. Awareness and attitudes towards the emerging use of nanotechnology in the agri-food sector. Food Control 2015, 57, 24–34. [CrossRef]
18. Alrgei, H.O.S.; Dabić, D.Č.; Natić, M.M.; Rakonjac, V.S.; Milojković-Opsenica, D.; Tešić, Ž.L.; Fotirić Akšić, M.M. Chemical profile of major taste-and health-related compounds of Oblačinska sour cherry. J. Sci. Food Agric. 2016, 96, 1241–1251. [CrossRef]
19. Stanisavljević, N.S.; Ilić, M.D.; Matić, I.Z.; Jovanović, Ž.S.; Čupić, T.; Dabić, D.Č.; Natić, M.M.; Tešić, Ž.L. Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities. Nutr. Cancer 2016, 68, 988–1000. [CrossRef]
20. Cvetanović, A.; Švarc-Gajić, J.; Gašić, U.; Tešić, Ž.; Zengin, G.; Zeković, Z.; Đurović, S. Isolation of apigenin from subcritical water extracts: Optimization of the process. J. Supercrit. Fluids 2017, 120, 32–42. [CrossRef]
21. Fotirić Akšić, M.M.; Dabić, D.Č.; Gašić, U.M.; Zec, G.N.; Vulić, T.B.; Tešić, Ž.L.; Natić, M.M. Polyphenolic Profile of Pear Leaves with Different Resistance to Pear Psylla (Cacopsylla pyri). J. Agric. Food Chem. 2015, 63, 7476–7486. [CrossRef]
22. Kostić, A.Ž.; Gašić, U.M.; Pešić, M.B.; Stanojević, S.P.; Barać, M.B.; Mačukanović-Jocić, M.P.; Avramov, S.N.; Tešić, Ž.L. Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species. Chem. Biodivers. 2019, 16, e1800565. [CrossRef]
23. Kostić, A.Ž. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. LWT Food Sci. Technol. 2019, 112, 108244. [CrossRef]
24. Mišić, D.; Šiler, B.; Gašić, U.; Avramov, S.; Živković, S.; Nestorović Živković, J.; Milutinović, M.; Tešić, Ž. Simultaneous UHPLC/DAD/(+/−)HESI–MS/MS Analysis of Phenolic Acids and Nepetalactones in Methanol Extracts of Nepeta Species: A Possible Application in Chemotaxonomic Studies. Phytochem. Anal. 2015, 26, 72–85. [CrossRef]
25. Natić, M.M.; Dabić, D.Č.; Papetti, A.; Fotirić Akšić, M.M.; Ognjanov, V.; Ljubojević, M.; Tešić, Ž.L. Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia. Food Chem. 2015, 171, 128–136. [CrossRef] [PubMed]
26. Pantelić, M.M.; Dabić Zagorac, D.Č.; Davidović, S.M.; Todić, S.R.; Bešlić, Z.S.; Gašić, U.M.; Tešić, Ž.L.; Natić, M.M. Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. Food Chem. 2016, 211, 243–252. [CrossRef] [PubMed]
27. Pavlović, A.V.; Papetti, A.; Dabić Zagorac, D.Č.; Gašić, U.M.; Mišić, D.M.; Tešić, Ž.L.; Natić, M.M. Phenolics composition of leaf extracts of raspberry and blackberry cultivars grown in Serbia. Ind. Crops Prod. 2016, 87, 304–314. [CrossRef]
28. Ristivojević, P.; Trifković, J.; Gašić, U.; Andrić, F.; Nedić, N.; Tešić, Ž.; Milojković-Opsenica, D. Ultrahigh-performance Liquid Chromatography and Mass Spectrometry (UHPLC-LTQ/Orbitrap/MS/MS) study of phenolic profile of Serbian poplar type propolis. Phytochem. Anal. 2015, 26, 127–136. [CrossRef] [PubMed]
29. Stanisavljević, N.S.; Ilić, M.; Jovanović, Z.S.; Čupić, T.; Dabić, D.C.; Natić, M.M.; Tešić, Z.L.; Radović, S.S. Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity. Arch. Biol. Sci. 2015, 67, 829–840. [CrossRef]
30. Pešić, M.B.; Milinčić, D.D.; Kostić, A.Ž.; Stanisavljević, N.S.; Vukotić, G.N.; Kojić, M.O.; Gašić, U.M.; Barać, M.B.; Stanojević, S.P.; Popović, D.A.; et al. In vitro digestion of meat-and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? Food Chem. 2019, 284, 28–44. [CrossRef] [PubMed]
31. Gómez-Estaca, J.; Balaguer, M.; Gavara, R.; Hernandez-Munoz, P. Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin. Food Hydrocoll. 2012, 28, 82–91. [CrossRef]
32. Madureira, A.R.; Pereira, A.; Castro, P.M.; Pintado, M. Production of antimicrobial chitosan nanoparticles against food pathogens. J. Food Eng. 2015, 167, 210–216. [CrossRef]
33. Aguirre, A.; Borneo, R. Chapter 4—Improving Bioavailability of Polyphenols Using Nanodelivery Systems Based on Food Polymers. In Polyphenols in Plants (Second Edition); Watson, R.R., Ed.; Academic Press: Cambridge, MA, USA, 2019; pp. 59–65. [CrossRef]
34. Hu, B.; Liu, X.; Zhang, C.; Zeng, X. Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols. J. Food Drug Anal. 2017, 25, 3–15. [CrossRef]
35. Liu, F.; Antoniou, J.; Li, Y.; Yi, J.; Yokoyama, W.; Ma, J.; Zhong, F. Preparation of gelatin films incorporated with tea polyphenol nanoparticles for enhancing controlled-release antioxidant properties. J. Agric. Food Chem. 2015, 63, 3987–3995. [CrossRef]
36. Chen, Y.-C.; Yu, S.-H.; Tsai, G.-J.; Tang, D.-W.; Mi, F.-L.; Peng, Y.-P. Novel Technology for the Preparation of Self-Assembled Catechin/Gelatin Nanoparticles and Their Characterization. J. Agric. Food Chem. 2010, 58, 6728–6734. [CrossRef] [PubMed]
37. Prakash Upputuri, R.T.; Azad Mandal, A.K. Sustained Release of Green Tea Polyphenols from Liposomal Nanoparticles; Release Kinetics and Mathematical Modelling. Iran. J. Biotechnol. 2017, 15, 277–283. [CrossRef] [PubMed]
38. Tian, B.; Wang, Y.; Wang, T.; Mao, L.; Lu, Y.; Wang, H.; Feng, Z. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate. J. Oleo Sci. 2019, 68, 689–697. [CrossRef] [PubMed]
39. Wang, M.; Fu, Y.; Chen, G.; Shi, Y.; Li, X.; Zhang, H.; Shen, Y. Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method. Food Hydrocoll. 2018, 77, 577–587. [CrossRef]
40. Liang, J.; Yan, H.; Puligundla, P.; Gao, X.; Zhou, Y.; Wan, X. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocoll. 2017, 69, 286–292. [CrossRef]
41. Pimentel-Moral, S.; Teixeira, M.C.; Fernandes, A.R.; Arraez-Roman, D.; Martinez-Ferez, A.; Segura-Carretero, A.; Souto, E.B. Lipid nanocarriers for the loading of polyphenols—A comprehensive review. Adv. Colloid Interface Sci. 2018, 260, 85–94. [CrossRef]
42. Balanč, B.; Trifkovic, K.; Pravilović, R.; Đorđević, V.; Levic, S.; Bugarski, B.; Nedovic, V. Chapter 16-Lipid Nanocarriers for Phytochemical Delivery in Foods. In Nanotechnology Applications in the Food Industry; Ravishankar Rai, V., Bai, J.A., Eds.; CRC Press: Boca Raton, FL, USA, 2018; pp. 357–384. [CrossRef]
43. Chang, C.; Wang, T.; Hu, Q.; Luo, Y. Caseinate-zein-polysaccharide complex nanoparticles as potential oral delivery vehicles for curcumin: Effect of polysaccharide type and chemical cross-linking. Food Hydrocoll. 2017, 72, 254–262. [CrossRef]
44. Kalušević, A.M.; Lević, S.M.; Čalija, B.R.; Milić, J.R.; Pavlović, V.B.; Bugarski, B.M.; Nedović, V.A. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. J. Food Sci. Technol. 2017, 54, 3411–3420. [CrossRef]
45. Liang, J.; Yan, H.; Yang, H.J.; Kim, H.W.; Wan, X.; Lee, J.; Ko, S. Synthesis and controlled-release properties of chitosan/beta-Lactoglobulin nanoparticles as carriers for oral administration of epigallocatechin gallate. Food Sci. Biotechnol. 2016, 25, 1583–1590. [CrossRef]
46. Jones, O.G.; McClements, D.J. Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. Adv. Colloid Interface Sci. 2011, 167, 49–62. [CrossRef]
47. Turgeon, S.; Schmitt, C.; Sanchez, C. Protein-Polysaccharide complexes and coacervates. Curr. Opin. Colloid Interface Sci. 2007, 12, 166–178. [CrossRef]
48. Veneranda, M.; Hu, Q.; Wang, T.; Luo, Y.; Castro, K.; Madariaga, J.M. Formation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of eugenol. LWT 2018, 89, 596–603. [CrossRef]
49. Luo, Y.; Pan, K.; Zhong, Q. Casein/pectin nanocomplexes as potential oral delivery vehicles. Int. J. Pharm. 2015, 486, 59–68. [CrossRef]
50. Hu, B.; Ting, Y.; Zeng, X.; Huang, Q. Cellular uptake and cytotoxicity of chitosan-caseinophosphopeptides nanocomplexes loaded with epigallocatechin gallate. Carbohydr. Polym. 2012, 89, 362–370. [CrossRef] [PubMed]
51. Silva, H.D.; Cerqueira, M.Â.; Vicente, A.A. Erratum to: Nanoemulsions for Food Applications: Development and Characterization. Food Bioprocess Technol. 2014, 7, 306. [CrossRef]
52. Chang, C.; Wang, T.; Hu, Q.; Zhou, M.; Jingyi, X.; Luo, Y. Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin. Food Hydrocoll. 2017, 70, 143–151. [CrossRef]
53. Ramalingam, P.; Yoo, S.W.; Ko, Y.T. Nanodelivery systems based on mucoadhesive polymer coated solid lipid nanoparticles to improve the oral intake of food curcumin. Food Res. Int. 2016, 84, 113–119. [CrossRef]
54. Tang, D.-W.; Yu, S.-H.; Ho, Y.-C.; Huang, B.-Q.; Tsai, G.-J.; Hsieh, H.-Y.; Sung, H.-W.; Mi, F.-L. Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide. Food Hydrocoll. 2013, 30, 33–41. [CrossRef]
55. Dube, A.; Nicolazzo, J.A.; Larson, I. Chitosan nanoparticles enhance the intestinal absorption of the green tea catechins (+)-catechin and (-)-epigallocatechin gallate. Eur. J. Pharm. Sci. 2010, 41, 219–225. [CrossRef]
56. Dudhani, A.R.; Kosaraju, S.L. Bioadhesive chitosan nanoparticles: Preparation and characterization. Carbohydr. Polym. 2010, 81, 243–251. [CrossRef]
57. Liang, J.; Li, F.; Fang, Y.; Yang, W.; An, X.; Zhao, L.; Xin, Z.; Cao, L.; Hu, Q. Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles. Colloids Surf. B Biointerfaces 2011, 82, 297–301. [CrossRef] [PubMed]
58. Aluani, D.; Tzankova, V.; Kondeva-Burdina, M.; Yordanov, Y.; Nikolova, E.; Odzhakov, F.; Apostolov, A.; Markova, T.; Yoncheva, K. Evaluation of biocompatibility and antioxidant efficiency of chitosan-alginate nanoparticles loaded with quercetin. Int. J. Biol. Macromol. 2017, 103, 771–782. [CrossRef] [PubMed]
59. Kumari, A.; Yadav, S.K.; Pakade, Y.B.; Singh, B.; Yadav, S.C. Development of biodegradable nanoparticles for delivery of quercetin. Colloids Surf. B Biointerfaces 2010, 80, 184–192. [CrossRef] [PubMed]
60. Li, H.; Zhao, X.; Ma, Y.; Zhai, G.; Li, L.; Lou, H. Enhancement of gastrointestinal absorption of quercetin by solid lipid nanoparticles. J. Control. Release 2009, 133, 238–244. [CrossRef]
61. Dube, A.; Nicolazzo, J.; Larson, I. Chitosan nanoparticles enhance the plasma exposure of (-)-epigallocatechin gallate in mice through an enhancement in intestinal stability. Eur. J. Pharm. Sci. 2011, 44, 422–426. [CrossRef]
62. Moeiniafshari, A.-A.; Zarrabi, A.; Bordbar, A.-K. Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy. Food Hydrocoll. 2015, 51, 1–6. [CrossRef]
63. Morsy, M.K.; Mekawi, E.; Elsabagh, R. Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT 2018, 89, 489–495. [CrossRef]
64. Pereira, M.C.; Oliveira, D.A.; Hill, L.E.; Zambiazi, R.C.; Borges, C.D.; Vizzotto, M.; Mertens-Talcott, S.; Talcott, S.; Gomes, C.L. Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. Food Chem. 2018, 240, 396–404. [CrossRef]
65. Zhang, Y.; Niu, Y.; Luo, Y.; Ge, M.; Yang, T.; Yu, L.; Wang, Q. Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate–chitosan hydrochloride double layers. Food Chem. 2014, 142, 269–275. [CrossRef]
66. Engel, J.B.; Heckler, C.; Tondo, E.C.; Daroit, D.J.; da Silva Malheiros, P. Antimicrobial activity of free and liposome-encapsulated thymol and carvacrol against Salmonella and Staphylococcus aureus adhered to stainless steel. Int. J. Food Microbiol. 2017, 252, 18–23. [CrossRef]
67. da Rosa, C.G.; de Oliveira Brisola Maciel, M.V.; de Carvalho, S.M.; de Melo, A.P.Z.; Jummes, B.; da Silva, T.; Martelli, S.M.; Villetti, M.A.; Bertoldi, F.C.; Barreto, P.L.M. Characterization and evaluation of physicochemical and antimicrobial properties of zein nanoparticles loaded with phenolics monoterpenes. Colloids Surf. A Physicochem. Eng. Asp. 2015, 481, 337–344. [CrossRef]
68. Ghosh, V.; Mukherjee, A.; Chandrasekaran, N. Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids Surf. B Biointerfaces 2014, 114, 392–397. [CrossRef] [PubMed]
69. Hu, Q.; Gerhard, H.; Upadhyaya, I.; Venkitanarayanan, K.; Luo, Y. Antimicrobial eugenol nanoemulsion prepared by gum arabic and lecithin and evaluation of drying technologies. Int. J. Biol. Macromol. 2016, 87, 130–140. [CrossRef] [PubMed]
70. Granja, A.; Vieira, A.C.; Chaves, L.L.; Nunes, C.; Neves, A.R.; Pinheiro, M.; Reis, S. Folate-targeted nanostructured lipid carriers for enhanced oral delivery of epigallocatechin-3-gallate. Food Chem. 2017, 237, 803–810. [CrossRef]
71. Dahiya, S.; Rani, R.; Dhingra, D.; Kumar, S.; Dilbaghi, N. Conjugation of epigallocatechin gallate and piperine into a zein nanocarrier: Implication on antioxidant and anticancer potential. Adv. Nat. Sci. Nanosci. Nanotechnol. 2018, 9, 035011. [CrossRef]
72. Dobrucka, R.; Kaczmarek, M.; Dlugaszewska, J. Cytotoxic and antimicrobial effect of biosynthesized silver nanoparticles using the fruit extract of Ribes nigrum. Adv. Nat. Sci. Nanosci. Nanotechnol. 2018, 9, 025015. [CrossRef]
73. Ghayour, N.; Hosseini, S.M.H.; Eskandari, M.H.; Esteghlal, S.; Nekoei, A.-R.; Hashemi Gahruie, H.; Tatar, M.; Naghibalhossaini, F. Nanoencapsulation of quercetin and curcumin in casein-based delivery systems. Food Hydrocoll. 2019, 87, 394–403. [CrossRef]
74. Khan, M.A.; Yue, C.; Fang, Z.; Hu, S.; Cheng, H.; Bakry, A.M.; Liang, L. Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol. J. Food Eng. 2019, 258, 45–53. [CrossRef]
75. Chang, Y.; McClements, D.J. Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature. J. Agric. Food Chem. 2014, 62, 2306–2312. [CrossRef]
76. Chang, Y.; McLandsborough, L.; McClements, D.J. Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors. J. Agric. Food Chem. 2012, 60, 12056–12063. [CrossRef]
77. Schwarz, B.; Hofmann, T. Is there a direct relationship between oral astringency and human salivary protein binding. Eur. Food Res. Technol. 2008, 227, 1693–1698. [CrossRef]
78. Jöbstl, E.; O’Connell, J.; Fairclough, J.P.A.; Williamson, M.P. Molecular Model for Astringency Produced by Polyphenol/Protein Interactions. Biomacromolecules 2004, 5, 942–949. [CrossRef] [PubMed]
79. Zhang, H.; Jung, J.; Zhao, Y. Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded beta-chitosan nanoparticles of different particle sizes. Carbohydr. Polym. 2016, 137, 82–91. [CrossRef] [PubMed]
80. Nedović, V.; Kalusević, A.; Manojlović, V.; Lević, S.; Bugarski, B. An overview of encapsulation technologies for food applications. Procedia Food Sci. 2011, 1, 1806–1815. [CrossRef]
81. Popović, D.A.; Milinčić, D.D.; Pešić, M.B.; Kalušević, A.M.; Tešić, Ž.Lj.; Nedović, V.A. Chapter 12—Encapsulation technologies for polyphenol-loaded microparticles in food industry. In Green Food Processing Techniques: Preservation, Transformation and Extraction; Chemat, F., Eugene, V., Eds.; Academic Press: Cambridge, MA, USA, 2019; pp. 335–368. [CrossRef]
82. Sarkar, P.; Choudhary, R.; Panigrahi, S.; Syed, I.; Sivapratha, S.; Dhumal, C.V. Nano-inspired systems in food technology and packaging. Environ. Chem. Lett. 2017, 15, 607–622. [CrossRef]
83. Zhang, H.; Chen, S. Chapter 32: Nanoparticle-based methods for food safety evaluation. In Evaluation Technologies for Food Quality; Zhong, J., Wang, X., Eds.; Woodhead Publishing: Sawston, UK, 2019; pp. 817–835. [CrossRef]
84. Lević, S.; Djordjević, V.; Rajić, N.; Milivojević, M.; Bugarski, B.; Nedović, V. Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. Chem. Pap. 2013, 67, 221–228. [CrossRef]
85. Isailović, B.; Djordjević, V.; Lević, S.; Milanović, J.; Bugarski, B.; Nedović, V. Encapsulation of flavors and aromas: Controlled release. In Edible Films and Coatings: Fundamentals and Applications; CRC Press: Boca Raton, FL, USA, 2016; pp. 317–344. [CrossRef]
86. Wang, Y.; Lu, Z.; Lv, F.; Bie, X. Study on microencapsulation of curcumin pigments by spray drying. Eur. Food Res. Technol. 2009, 229, 391–396. [CrossRef]
87. Tonnesen, H.H. Solubility, chemical and photochemical stability of curcumin in surfactant solutions. Studies of curcumin and curcuminoids, XXVIII. Die Pharm. 2002, 57, 820–824.
88. Serpa Guerra, A.M.; Gómez Hoyos, C.; Velásquez-Cock, J.A.; Vélez Acosta, L.; Gañán Rojo, P.; Velásquez Giraldo, A.M.; Zuluaga Gallego, R. The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review. Crit. Rev. Food Sci. Nutr. 2019, 24, 1–13. [CrossRef]
89. Dalgleish, D.G. Chapter 3—The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties. In Food Structures, Digestion and Health; Boland, M., Golding, M., Singh, H., Eds.; Academic Press: San Diego, CA, USA, 2014; pp. 83–105. [CrossRef]
90. Pesić, M.B.; Barać, M.B.; Stanojević, S.P.; Ristić, N.M.; Macej, O.D.; Vrvić, M.M. Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk. Small Rumin. Res. 2012, 108, 77–86. [CrossRef]
91. Pesić, M.B.; Barać, M.B.; Stanojević, S.P.; Vrvić, M.M. Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk. Int. Dairy J. 2014, 39, 178–183. [CrossRef]
92. Pesić, M.B.; Barać, M.B.; Stanojević, S.P.; Vrvić, M.M. Chapter 9-Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk? In Emerging and Traditional Technologies for Safe, Healthy and Quality Food; Nedovic, V., Raspor, P., Levic, J., Tumbas, V., Barbosa-Cánovas, G., Eds.; Springer International Publishing: Cham, Switzerland, 2016; pp. 163–175. [CrossRef]
93. Moeller, H.; Martin, D.; Schrader, K.; Hoffmann, W.; Lorenzen, P.C. Native casein micelles as nanocarriers for β-carotene: pH-and temperature-induced opening of the micellar structure. Int. J. Food Sci. Technol. 2017, 52, 1122–1130. [CrossRef]
94. Moeller, H.; Martin, D.; Schrader, K.; Hoffmann, W.; Lorenzen, P.C. Spray-or freeze-drying of casein micelles loaded with Vitamin D2: Studies on storage stability and in vitro digestibility. LWT 2018, 97, 87–93. [CrossRef]
95. Haratifar, S.; Corredig, M. Interactions between tea catechins and casein micelles and their impact on renneting functionality. Food Chem. 2014, 143, 27–32. [CrossRef]
96. O’Connell, J.E.; Fox, P.D.; Tan-Kintia, R.; Fox, P.F. Effects of Tea, Coffee and Cocoa Extracts on the Colloidal Stability of Milk and Concentrated Milk. Int. Dairy J. 1998, 8, 689–693. [CrossRef]
97. Food and Drug Administration (FDA). Select Committee on GRAS Substances (SCOGS) Opinion: Calcium Caseinate; Casein; Sodium Caseinate. 2015. Available online: http://wayback.archive-it.org/7993/20171031061247/https:/www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS/ucm20171031260879.htm (accessed on 19 September 2019).
98. Hu, B.; Pan, C.; Sun, Y.; Hou, Z.; Ye, H.; Zeng, X. Optimization of fabrication parameters to produce chitosan-tripolyphosphate nanoparticles for delivery of tea catechins. J. Agric. Food Chem. 2008, 56, 7451–7458. [CrossRef]
99. Peng, G.; Wargovich, M.J.; Dixon, D.A. Anti-proliferative effects of green tea polyphenol EGCG on Ha-Ras-induced transformation of intestinal epithelial cells. Cancer Lett. 2006, 238, 260–270. [CrossRef]
100. Puligundla, P.; Mok, C.; Ko, S.; Liang, J.; Recharla, N. Nanotechnological approaches to enhance the bioavailability and therapeutic efficacy of green tea polyphenols. J. Funct. Foods 2017, 34, 139–151. [CrossRef]
101. Lante, A.; Friso, D. Oxidative stability and rheological properties of nanoemulsion with ultrasonic extracted green tea infusion. Food Res. Int. 2013, 54, 269–276. [CrossRef]
102. Zou, L.; Peng, S.; Liu, W.; Chen, X.; Liu, C. A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives-based nanoliposome: Capacity to improve in vitro digestion stability of (−)-epigallocatechin gallate. Food Res. Int. 2015, 69, 114–120. [CrossRef]
103. Liu, C.; Zhang, Z.; Kong, Q.; Zhang, R.; Yang, X. Enhancing the antitumor activity of tea polyphenols encapsulated in biodegradable nanogels by macromolecular self-assembly. RSC Adv. 2019, 9, 10004–10016. [CrossRef]
104. Wu, J.; Wang, Y.; Yang, H.; Liu, X.; Lu, Z. Preparation and biological activity studies of resveratrol loaded ionically cross-linked chitosan-TPP nanoparticles. Carbohydr. Polym. 2017, 175, 170–177. [CrossRef] [PubMed]
105. Natesan, S.; Pandian, S.; Ponnusamy, C.; Palanichamy, R.; Muthusamy, S.; Kandasamy, R. Co-encapsulated resveratrol and quercetin in chitosan and peg modified chitosan nanoparticles: For efficient intra ocular pressure reduction. Int. J. Biol. Macromol. 2017, 104, 1837–1845. [CrossRef] [PubMed]
106. Kumar, S.; Sangwan, P.; Lather, V.; Pandita, D. Biocompatible PLGA-oil hybrid nanoparticles for high loading and controlled delivery of resveratrol. J. Drug Deliv. Sci. Technol. 2015, 30, 54–62. [CrossRef]
107. Caddeo, C.; Nacher, A.; Vassallo, A.; Armentano, M.F.; Pons, R.; Fernàndez-Busquets, X.; Carbone, C.; Valenti, D.; Fadda, A.M.; Manconi, M. Effect of quercetin and resveratrol co-incorporated in liposomes against inflammatory/oxidative response associated with skin cancer. Int. J. Pharm. 2016, 513, 153–163. [CrossRef]
108. Fonseca, D.P.; Khalil, N.M.; Mainardes, R.M. Bovine serum albumin-based nanoparticles containing resveratrol: Characterization and antioxidant activity. J. Drug Deliv. Sci. Technol. 2017, 39, 147–155. [CrossRef]
109. Jung, K.-H.; Lee, J.H.; Park, J.W.; Quach, C.H.T.; Moon, S.-H.; Cho, Y.S.; Lee, K.-H. Resveratrol-loaded polymeric nanoparticles suppress glucose metabolism and tumor growth in vitro and in vivo. Int. J. Pharm. 2015, 478, 251–257. [CrossRef]
110. Musazzi, U.M.; Youm, I.; Murowchick, J.B.; Ezoulin, M.J.; Youan, B.-B.C. Resveratrol-loaded nanocarriers: Formulation, optimization, characterization and in vitro toxicity on cochlear cells. Colloids Surf. B Biointerfaces 2014, 118, 234–242. [CrossRef]
111. Cosco, D.; Paolino, D.; Maiuolo, J.; Marzio, L.D.; Carafa, M.; Ventura, C.A.; Fresta, M. Ultradeformable liposomes as multidrug carrier of resveratrol and 5-fluorouracil for their topical delivery. Int. J. Pharm. 2015, 489, 1–10. [CrossRef]
112. Chauhan, P.; Mahajan, S.; Prasad, G.B.K.S. Preparation and characterization of CS-ZnO-NC nanoparticles for imparting anti-diabetic activities in experimental diabetes. J. Drug Deliv. Sci. Technol. 2019, 52, 738–747. [CrossRef]
113. Granata, G.; Consoli, G.M.L.; Lo Nigro, R.; Geraci, C. Hydroxycinnamic acids loaded in lipid-core nanocapsules. Food Chem. 2018, 245, 551–556. [CrossRef] [PubMed]
114. Silva, S.; Veiga, M.; Costa, E.M.; Oliveira, A.L.S.; Madureira, A.R.; Pintado, M. Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation. Beverages 2018, 4, 61. [CrossRef]
115. Kuswandi, B. Environmental friendly food nano-packaging. Environ. Chem. Lett. 2017, 15, 205–221. [CrossRef]
116. Devi, K.P.; Nisha, S.A.; Sakthivel, R.; Pandian, S.K. Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane. J. Ofethnopharmacol. 2010, 130, 107–115. [CrossRef]
117. Wattanasatcha, A.; Rengpipat, S.; Wanichwecharungruang, S. Thymol nanospheres as an effective anti-bacterial agent. Int. J. Pharm. 2012, 434, 360–365. [CrossRef]
118. Tatli Seven, P.; Seven, I.; Gul Baykalir, B.; Iflazoglu Mutlu, S.; Salem, A.Z.M. Nanotechnology and nano-propolis in animal production and health: An overview. Ital. J. Anim. Sci. 2018, 17, 921–930. [CrossRef]
119. Ahmadi, Z.; Mohammadinejad, R.; Ashrafizadeh, M. Drug delivery systems for resveratrol, a non-flavonoid polyphenol: Emerging evidence in last decades. J. Drug Deliv. Sci. Technol. 2019, 51, 591–604. [CrossRef]
120. Santos, A.C.; Pereira, I.; Pereira-Silva, M.; Ferreira, L.; Caldas, M.; Collado-Gonzalez, M.; Magalhaes, M.; Figueiras, A.; Ribeiro, A.J.; Veiga, F. Nanotechnology-based formulations for resveratrol delivery: Effects on resveratrol in vivo bioavailability and bioactivity. Colloids Surf. B Biointerfaces 2019, 180, 127–140. [CrossRef]
121. Sivasami, P.; Hemalatha, T. Augmentation of therapeutic potential of curcumin using nanotechnology: Current perspectives. Artif. Cells Nanomed. Biotechnol. 2018, 46, 1–12. [CrossRef]
122. Di Costanzo, A.; Angelico, R. Formulation Strategies for Enhancing the Bioavailability of Silymarin: The State of the Art. Molecules 2019, 24, 2155. [CrossRef]
123. Zhang, L.; McClements, D.J.; Wei, Z.; Wang, G.; Liu, X.; Liu, F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit. Rev. Food Sci. Nutr. 2019, 1–15. [CrossRef] [PubMed]
124. Prakash, M.; Basavaraj, B.V.; Chidambara Murthy, K.N. Biological functions of epicatechin: Plant cell to human cell health. Ournal Funct. Foods 2019, 52, 14–24. [CrossRef]
125. Ye, J.-H.; Augustin, M.A. Nano-and micro-particles for delivery of catechins: Physical and biological performance. Crit. Rev. Food Sci. Nutr. 2019, 59, 1563–1579. [CrossRef] [PubMed]
126. European Food Safety Agency Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the substantiation of health claims related to Camellia sinensis (L.) Kuntze (tea), including catechins in green tea and tannins in black tea, and protection of DNA, proteins and lipids from oxidative damage (ID 1103, 1276, 1311, 1708, 2664), reduction of acid production in dental plaque (ID 1105, 1111), maintenance of bone (ID 1109), decreasing potentially pathogenic intestinal microorganisms (ID 1116), maintenance of vision (ID 1280), maintenance of normal blood pressure (ID 1546) and maintenance of normal blood cholesterol concentrations (ID 1113, 1114) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2010, 8, 1463. [CrossRef]
127. European Food Safety Agency Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the substantiation of a health claim related to polyphenols in olive and maintenance of normal blood HDL cholesterol concentrations (ID 1639, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2012, 10, 2848. [CrossRef]
128. European Food Safety Agency Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the substantiation of health claims related to: Flavonoids and ascorbic acid in fruit juices, including berry juices (ID 1186); flavonoids from citrus (ID 1471); flavonoids from Citrus paradisi Macfad. (ID 3324, 3325); flavonoids (ID 1470, 1693, 1920); flavonoids in cranberry juice (ID 1804); carotenoids (ID 1496, 1621, 1622, 1796); polyphenols (ID 1636, 1637, 1640, 1641, 1642, 1643); rye bread (ID 1179); protein hydrolysate (ID 1646); carbohydrates with a low/reduced glycaemic load (ID 476, 477, 478, 479, 602) and carbohydrates which induce a low/reduced glycaemic response (ID 727, 1122, 1171); alfalfa (ID 1361, 2585, 2722, 2793); caffeinated carbohydrate-containing energy drinks (ID 1272); and soups (ID 1132, 1133) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2011, 9, 2082. [CrossRef]
129. Dasgupta, N.; Ranjan, S.; Mundekkad, D.; Chidambaram, R.; Shanker, R.; Kumar, A. Nanotechnology in agro-food: From field to plate. Food Res. Int. 2015, 69, 381–400. [CrossRef]
130. Mlalila, N.; Kadam, D.M.; Swai, H.; Hilonga, A. Transformation of food packaging from passive to innovative via nanotechnology: Concepts and critiques. J. Food Sci. Technol. 2016, 53, 3395–3407. [CrossRef]
131. Salgado, P.R.; Di Giorgio, L.; Musso, Y.S.; Mauri, A.N. Chapter 9—Bioactive Packaging: Combining Nanotechnologies With Packaging for Improved Food Functionality. In Nanomaterials for Food Applications; López Rubio, A., Fabra Rovira, M.J., Martínez Sanz, M., Gómez-Mascaraque, L.G., Eds.; Elsevier: Amsterdam, The Netherlands, 2019; pp. 233–270. [CrossRef]
132. Enescu, D.; Cerqueira, M.A.; Fucinos, P.; Pastrana, L.M. Recent advances and challenges on applications of nanotechnology in food packaging. A literature review. Food Chem. Toxicol. 2019, 134, 110814. [CrossRef]
133. Otoni, C.G.; Moura, M.R.; Aouada, F.A.; Camilloto, G.P.; Cruz, R.S.; Lorevice, M.V.; de Soares, N.F.F.; Mattoso, L.H.C. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocoll. 2014, 41, 188–194. [CrossRef]
134. Makwana, S.; Choudhary, R.; Dogra, N.; Kohli, P.; Haddock, J. Nanoencapsulation and immobilization of cinnamaldehyde for developing antimicrobial food packaging material. LWT Food Sci. Technol. 2014, 57, 470–476. [CrossRef]
135. Liang, J.; Yan, H.; Wang, X.; Zhou, Y.; Gao, X.; Puligundla, P.; Wan, X. Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems. Food Chem. 2017, 231, 19–24. [CrossRef] [PubMed]
136. Wrona, M.; Cran, M.J.; Nerín, C.; Bigger, S.W. Development and characterisation of HPMC films containing PLA nanoparticles loaded with green tea extract for food packaging applications. Carbohydr. Polym. 2017, 156, 108–117. [CrossRef] [PubMed]
137. Salević, A.; Prieto, C.; Cabedo, L.; Nedović, V.; Lagaron, J.M. Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(ε-caprolactone) Films Containing a Solid Dispersion of Sage (Salvia officinalis L.) Extract. Nanomaterials 2019, 9, 270. [CrossRef] [PubMed]
138. Jain, A.; Manghani, C.; Kohli, S.; Nigam, D.; Rani, V. Tea and human health: The dark shadows. Toxicol. Lett. 2013, 220, 82–87. [CrossRef] [PubMed]
139. Donaldson, K.; Stone, V.; Tran, C.L.; Kreyling, W.; Borm, P.J.A. Nanotoxicology. Occup. Environ. Med. 2004, 61, 727. [CrossRef] [PubMed]
140. Warheit, D.B.; Sayes, C.M.; Reed, K.L.; Swain, K.A. Health effects related to nanoparticle exposures: Environmental, health and safety considerations for assessing hazards and risks. Pharmacol. Ther. 2008, 120, 35–42. [CrossRef]
141. Homayouni, H.; Kavoosi, G.; Nassiri, S.M. Physicochemical, antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol. LWT Food Sci. Technol. 2017, 77, 503–509. [CrossRef]
142. Cui, H.; Yuan, L.; Li, W.; Lin, L. Antioxidant property of SiO2-eugenol liposome loaded nanofibrous membranes on beef. Food Packag. Shelf Life 2017, 11, 49–57. [CrossRef]
143. Liu, F.; Avena-Bustillos, R.J.; Chiou, B.-S.; Li, Y.; Ma, Y.; Williams, T.G.; Wood, D.F.; McHugh, T.H.; Zhong, F. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocoll. 2017, 62, 212–221. [CrossRef]
144. Estevez-Areco, S.; Guz, L.; Candal, R.; Goyanes, S. Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants. Food Packag. Shelf Life 2018, 18, 42–50. [CrossRef]
145. Carlson, C.; Hussain, S.M.; Schrand, A.M.; Braydich-Stolle, L.K.; Hess, K.L.; Jones, R.L.; Schlager, J.J. Unique cellular interaction of silver nanoparticles: Size-dependent generation of reactive oxygen species. J. Phys. Chem. B 2008, 112, 13608–13619. [CrossRef] [PubMed]
146. Smolkova, B.; El Yamani, N.; Collins, A.R.; Gutleb, A.C.; Dusinska, M. Nanoparticles in food. Epigenetic changes induced by nanomaterials and possible impact on health. Food Chem. Toxicol. Int. J. Publ. Br. Ind. Biol. Res. Assoc. 2015, 77, 64–73. [CrossRef] [PubMed]
147. Bhabra, G.; Sood, A.; Fisher, B.; Cartwright, L.; Saunders, M.; Evans, W.H.; Surprenant, A.; Lopez-Castejon, G.; Mann, S.; Davis, S.A. et al. Nanoparticles can cause DNA damage across a cellular barrier. Nat. Nanotechnol. 2009, 4, 876–883. [CrossRef] [PubMed]
148. Pan, Y.; Neuss, S.; Leifert, A.; Fischler, M.; Wen, F.; Simon, U.; Schmid, G.; Brandau, W.; Jahnen-Dechent, W. Size-dependent cytotoxicity of gold nanoparticles. Small (Weinh. Der Bergstr. Ger.) 2007, 3, 1941–1949. [CrossRef] [PubMed]
149. Kim, T.H.; Kim, M.; Park, H.S.; Shin, U.S.; Gong, M.S.; Kim, H.W. Size-dependent cellular toxicity of silver nanoparticles. J. Biomed. Mater. Res. Part A 2012, 100, 1033–1043. [CrossRef]
150. Manickam, V.; Velusamy, R.K.; Lochana, R.; Amiti, A.; Rajendran, B.; Tamizhselvi, R. Applications and genotoxicity of nanomaterials in the food industry. Environ. Chem. Lett. 2017, 15, 399–412. [CrossRef]
151. Amenta, V.; Aschberger, K.; Arena, M.; Bouwmeester, H.; Botelho Moniz, F.; Brandhoff, P.; Gottardo, S.; Marvin, H.J.P.; Mech, A.; Quiros Pesudo, L.; et al. Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries. Regul. Toxicol. Pharmacol. 2015, 73, 463–476. [CrossRef]
152. Cushen, M.; Kerry, J.; Morris, M.; Cruz-Romero, M.; Cummins, E. Nanotechnologies in the food industry—Recent developments, risks and regulation. Trends Food Sci. Technol. 2012, 24, 30–46. [CrossRef]
153. EFSA Scientific Committee; Hardy, A.B.D.; Halldorsson, T.; Jeger, M.J.; Knutsen, H.K.; More, S.; Naegeli, H.; Noteborn, H.; Ockleford, C.; Ricci, A.; et al. Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health. EFSA J. 2018, 16, 5327–5395.
154. The European Regulation on Registration, Evaluation and Authorisation and Restriction of Chemicals (REACH). Commission recommendation of 18 October 2011 on the definition of nanomaterial (2011/696/EU). Off. J. Eur. Union 2011, L275/238–L275/240.
155. Kessler, R. Engineered nanoparticles in consumer products: Understanding a new ingredient. Environ. Health Perspect. 2011, 119, a120–a125. [CrossRef] [PubMed]
156. Decker, E.A. Phenolics: Prooxidants or Antioxidants? Nutr. Rev. 1997, 55, 396–398. [CrossRef] [PubMed]
157. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Younes, M.; Aggett, P.; Aguilar, F.; Crebelli, R.; Dusemund, B.; Filipič, M.; Frutos, M.J.; Galtier, P.; Gott, D.; et al. Scientific opinion on the safety of green tea catechins. EFSA J. 2018, 16, e05239. [CrossRef]
158. Borowska, S.; Brzóska, M.M.; Tomczyk, M. Complexation of bioelements and toxic metals by polyphenolic compounds—Implications for health. Curr. Drug Targets 2018, 19, 1612–1638. [CrossRef]
159. Martirosyan, A.; Grintzalis, K.; Polet, M.; Laloux, L.; Schneider, Y.-J. Tuning the inflammatory response to silver nanoparticles via quercetin in Caco-2 (co-)cultures as model of the human intestinal mucosa. Toxicol. Lett. 2016, 253, 36–45. [CrossRef]