Runan Zhao

Food‐derived bioactive peptides (FBPs) represent a promising class of nutraceuticals for the prevention and management of chronic diseases due to their diverse bioactivities and high biocompatibility; however, their therapeutic potential is severely limited by low oral bioavailability resulting from instability during processing, sensory drawbacks such as bitterness, and extensive gastrointestinal degradation. This review systematically outlines the major bottlenecks hindering the oral delivery of FBPs, including sensitivity to environmental factors (temperature, pH, metal ions) and physiological barriers (enzymatic hydrolysis, mucus layer, and epithelial transport). To overcome these challenges, advanced delivery systems, such as nanoparticles (NPs), nanoemulsions (NEs), liposomes, hydrogels, and composite carriers, have been designed. These engineered systems have demonstrated enhanced bioactivity and targeted delivery in preclinical models of neuroprotection, anti‐inflammatory therapy, metabolic regulation, and cancer treatment, often outperforming free peptides in terms of stability and intestinal absorption. However, establishing quantitative correlations between formulation parameters and in vivo peptide bioavailability remains a critical bottleneck. Future research should focus on rationally designed stimuli‐responsive platforms grounded in intestinal physiology, supported by standardized frameworks for scalable manufacturing and safety evaluation. This work provides a comprehensive framework for advancing FBPs delivery platforms toward functional food and chronic disease management applications.

Thyme oil (TO), an aromatic compound derived from Thymus species, exhibits potent antioxidant and antibacterial properties. To address its defects of high volatility and susceptibility to oxidation, TO was encapsulated in chitosan oligosaccharide (COS)-stabilized oil-in-water emulsions using a two-step emulsification method with ultrasound assistance. The droplet size of TO-in-water emulsions decreased significantly with increasing ultrasound power and treatment time, achieving sizes below 240 nm with an encapsulation efficiency exceeding 90%. The COS interface layer, combined with polyvinyl alcohol (PVA), effectively enhanced emulsion stability by preventing phase separation and maintaining droplet size and zeta potential during storage. Compared to its free form, the encapsulation of TO in the emulsion significantly improved the antioxidant activities, as evidenced by the enhanced ABTS (1.25-fold) and DPPH (1.33-fold) radical scavenging activities, at equivalent concentrations. Additionally, the TO emulsions exhibited superior antibacterial and antifungal properties, with minimum inhibitory concentration (MIC) values reduced by half and effective inhibition of Escherichia coli, Staphylococcus aureus, and Penicillium italicum growth. These findings highlight the potential of TO emulsions as an effective delivery system for improving the functionality and stability of TO in fresh food preservation applications.

Chlorogenic acid (CGA), a polyphenolic compound found in various plant species, has shown considerable potential in the treatment and management of several diseases due to its potent bioactive properties.

Quercetin (Qu), a naturally occurring flavonoid abundant in various fruits, vegetables, and grains, has garnered significant attention due to its potent antioxidant properties and wide range of functional activities, including anti‐inflammatory, antibacterial, anti‐tumor, and neuroprotective effects. These attributes make Qu a promising candidate for extending the shelf‐life of food, enhancing human health and preventing chronic diseases. However, the practical application of Qu faces challenges such as poor stability during food processing and storage, susceptibility to environmental factors, low water solubility, and poor bioavailability, which limit its effective application potential. To address these challenges, innovative Qu‐based delivery systems are being developed, which protect Qu from environmental degradation and improve its absorption in the gastrointestinal tract, maximizing its functional efficacy. Additionally, combinations of these delivery systems are being explored to enhance the functional activity and utilization of Qu by integrating their advantages, increasing its practical application effectiveness. This review comprehensively summarizes the challenges associated with the utilization of Qu in food and biomedicine applications and reviews advanced strategies to overcome these obstacles. It systematically introduces the structure and functional characteristics of Qu and its derivatives, discusses the instability of Qu during food processing, storage, and human digestion, and highlights environmental factors contributing to its degradation. By reviewing recent advances in Qu‐based delivery systems, this review provides insights into how these technologies can enhance the stability, bioavailability, and targeted efficacy of Qu, presenting current challenges and future development prospects for more effective utilization of Qu in food safety and health‐promoting applications.

Excessive reactive oxygen species (ROS) is a hallmark of both the onset and progression of inflammatory bowel disease (IBD), where a continuous cycle of ROS and inflammation drives the progression of diseases. The design of oral antioxidant nanoenzymes for scavenging ROS has emerged as a promising strategy to intervene in IBD. However, the practical application of these nanoenzymes is limited due to their single catalytical property and significantly impacted by substantial leakage in the upper gastrointestinal tract. This study introduces a novel oral delivery system, SP@CS-SeNPs, combining natural microalgae Spirulina platensis (SP), which possesses superoxide dismutase (SOD)-like activity, with chitosan-functionalized selenium nanoparticles (CS-SeNPs) that exhibit catalase-like activity. The SP@CS-SeNPs system leverages the dual catalytic capabilities of these components to initiate a cascade reaction that first converts superoxide anion radicals (O₂^•-) into hydrogen peroxide (H₂O₂), and then catalyzes the decomposition of H₂O₂ into water and oxygen. This system not only utilizes the resistance of the microalgae carrier to gastric acid and its efficient capture by intestinal villi, thereby enhancing intestinal distribution and retention but also demonstrates significant anti-inflammatory effects and effective repair of the damaged intestinal barrier in a colitis mice model. These results demonstrate that this oral delivery system successfully combines the features of microalgae and nanozymes, exhibits excellent biocompatibility, and offers a novel approach for antioxidant nanozyme intervention in IBD.