Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review

Biopolymer-based nanoencapsulation presents great performance in the delivery of functional food ingredients. In recent years, the pH-driven method has received considerable attention due to its unique characteristics of low energy and organic solvent-free during the construction of biopolymer-based nanoencapsulation. This review summarized the fundamental knowledge of pH-driven biopolymer-based nanoencapsulation. The principle of the pH-driven method is the protonation reaction of functional food ingredients that change with pH. The stability of functional food ingredients in an alkaline environment is a prerequisite for the adoption of this method. pH regulator is also an important influencing factor. Different coating materials used to the pH-driven nanoencapsulation were discussed, including single and composite materials, mainly focusing on proteins. Besides, the application evaluations of pH-driven nanoencapsulation in food were analyzed. The future development trends will be the influence of pH regulators on the carrier, the design of new non-protein-based carriers, the quantification of driving forces, the absorption mechanism of encapsulated nutrients, and the molecular interaction between the wall material and the intestinal mucosa. In conclusion, pH-driven biopolymer-based nanoencapsulation of functional food ingredients will have broad prospects for development.

Automated summary

Biopolymer-based nanoencapsulation shows great potential in delivering functional food ingredients. The pH-driven method has gained attention for its low energy and organic solvent-free characteristics. This review provides an overview of the pH-driven method in biopolymer-based nanoencapsulation, including the protonation reaction and the influence of pH regulators. Different coating materials, particularly proteins, used in pH-driven nanoencapsulation are discussed, along with its application in food. Future development trends focus on the influence of pH regulators on carriers, designing non-protein-based carriers, quantifying driving forces, understanding nutrient absorption mechanisms, and exploring molecular interactions. In conclusion, pH-driven biopolymer-based nanoencapsulation for functional food ingredients has promising prospects.