Babak Ghanbarzadeh - Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz,
Afshin Babazadeh - Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz,
Hamed Hamishehkar - Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.

Polyphenols are the most abundant bioactive components in the plant origin foods and herbal extracts. Flavonoids are the main types of polyphenols which have nutritionaltherapeuticand preservative (antimicrobial and antioxidant) properties and hence, they can be used in food fortification and functional food production. However, there areseveral problems for using of these phyto-active constituents in foods and beverageswhich include low solubility of lipophilic polyphenols in aqueous foods, chemical instability in foods and gastrointestinal tract, adverse effects on sensory properties, andlow bioavailability. The present review represents physicochemical properties and potential applications of nano-phytosome as a carrier of the food bioactive ingredients.These food-grade phytosomes can be used for development of functional foods or using as natural antioxidant or preservative

Delivery Systems, Food Fortification, Nano-Phytosome, Nutraceuticals