Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 63, Issue 19, Pages 4092-4105Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1997908
Keywords
Protein; interaction; delivery systems; stimulus-responsive; nanocapsules
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The improved understanding of the connection between diet and health has led to growing interest in the development of functional foods designed to improve health and wellbeing. Nano-based delivery systems, particularly protein-based nanocarriers, are being developed to incorporate potentially health-promoting bioactive ingredients into these products. This review focuses on the preparation, properties, and applications of protein-based nanocarriers, including their use in targeted delivery and stimulus-responsive release of bioactive ingredients in the food industry.
The improved understanding of the connection between diet and health has led to growing interest in the development of functional foods designed to improve health and wellbeing. Many of the potentially health-promoting bioactive ingredients that food manufacturers would like to incorporate into these products are difficult to utilize because of their chemical instability, poor solubility, or low bioavailability. For this reason, nano-based delivery systems are being developed to overcome these problems. Food proteins possess many functional attributes that make them suitable for formulating various kinds of nanocarriers, including their surface activity, water binding, structuring, emulsification, gelation, and foaming, as well as their nutritional aspects. Proteins-based nanocarriers are therefore useful for introducing bioactive ingredients into functional foods, especially for their targeted delivery in specific applications.This review focusses on the preparation, properties, and applications of protein-based nanocarriers, such as nanoparticles, micelles, nanocages, nanoemulsions, and nanogels. In particular, we focus on the development and application of stimulus-responsive protein-based nanocarriers, which can be used to release bioactive ingredients in response to specific environmental triggers. Finally, we discuss the potential and future challenges in the design and application of these protein-based nanocarriers in the food industry.
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