基于脂质的递送系统(LDS)已成为支持亲脂性生物活性化合物生物利用度的基石技术,解决与溶解度相关的挑战,稳定性,和吸收。这项重要的审查审查了2001年至2023年的6,907篇科学论文和3,021项专利的大量数据集,阐明了LDS的多方面演变。特别关注其工业和专利驱动的观点。值得注意的是,2004年、2011年和2019年功能性食品专利申请明显激增。轨迹揭示了从基础纳米乳液到更复杂结构的转变,如双重/多重乳液,固体脂质纳米粒,皮克林乳液,和bigels。审查进一步确定了塑造这一领域的十大领先机构。喷雾干燥等技术,微流体,相凝胶化彻底改变了景观,产生精致的感官体验,创新的减脂配方,丰富的饮料,量身定制的婴儿营养,和细致入微的口味释放机制。这篇评论还突出了当前的研究前沿,特别是皮克林乳液,bigels,和多重乳液。这些新兴技术不仅体现了该领域的持续创新,而且强调了它们在重塑增值功能食品未来格局方面的潜力。
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods.