Bioactive compounds delivery and bioavailability in structured edible oils systems

Abstract The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds. This review explores the impact of gelled (oleogels, bigels, emulgels, emulsions, hydrogels, and hydrogel beads), micro‐ (gels, particles, spheres, capsules, emulsions, and solid lipid microparticles) and nanoencapsulated systems (nanoparticles, solid lipid nanoparticles, nanostructured lipid carriers, nanoemulsions, liposomes, and nanoliposomes) on the digestibility and bioavailability of lipophilic and hydrophilic bioactives. Structurant molecules, the oil type, antioxidants, emulsifiers, and coatings in delivery systems with promising potential in food applications are critically discussed. The release and bio‐accessibility of bioactive compounds in gelled systems are influenced by various factors, such as the type and concentration of gelators, the gelator‐to‐oil ratio, the type of antioxidant, the network of the system, and its hydrophobicity. The stability, bioaccessibility, and controlled release of bioactives were improved in structured emulsions. Several variables, including wall material, oil/water ratios, encapsulation process, and pH conditions, can affect the bioactives release in microencapsulated systems. Factors like coating type and core‐to‐wall ratio impact the stability and release of core components. The encapsulating material, the encapsulation technology, and the nature of the nanomaterials all have an impact on the bioaccessibility of nanoencapsulated systems. Nanoliposomes provide enhanced stability and absorption. In general, all encapsulated systems have shown great potential in improving the distribution and availability of bioactive compounds.