A Review of Preparation Methods, Mechanisms, and Applications of Bio-Based Phenolic Nanoparticles

With the improvement in people’s quality of life, issues related to food health and nutritional supplementation have attracted widespread attention. Polyphenols have been established as bioactive compounds that exert multiple beneficial effects on human health. However, due to their chemical instability and susceptibility to environmental factors, polyphenols face restrictions during food processing and exhibit decreased absorption rates in the human body. This review critically investigates the encapsulation of polyphenols via nanoparticle technology, with emphasis on preparation methodologies, mechanistic pathways, and application performance, particularly with respect to oxidative stability in oil-based systems. The present review provides a comprehensive discussion on the influence of nanoparticle encapsulation on the bioaccessibility of polyphenols, with the goal of enhancing their bioaccessibility and broadening their applicability across the food, cosmetic, and pharmaceutical sectors. These findings offer significant reference value for the future incorporation of polyphenols into food matrices.