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Cao J, Tong X, Cao X, Peng Z, Zheng L, Dai J, Zhang X, Cheng J, Wang H, Jiang L. Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties. Food Chem 2024; 456:139938. [PMID: 38870806 DOI: 10.1016/j.foodchem.2024.139938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/30/2024] [Indexed: 06/15/2024]
Abstract
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
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Affiliation(s)
- Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agricultural, Northeast Agricultural University, Harbin 150030, China
| | - Xinru Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lexi Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingyi Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaokun Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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2
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Pan W, Gu F, Yan X, Huang J, Liao H, Niu F. Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy. Int J Biol Macromol 2024; 269:132274. [PMID: 38734357 DOI: 10.1016/j.ijbiomac.2024.132274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Cancer is the second leading cause of death worldwide. It was estimated that 90 % of cancer-related deaths were attributable to the development of multi-drug resistance (MDR) during chemotherapy, which results in ineffective chemotherapy. Hydrophobic natural products plays a pivotal role in the field of cancer therapy, with the potential to reverse MDR in tumor cells, thereby enhancing the efficacy of tumor therapy. However, their targeted delivery is considered a major hurdle in their application. The advent of numerous approaches for encapsulating bioactive ingredients in the nanodelivery systems has improved the stability and targeted delivery of these biomolecules. The manuscript comprehensively analyses the nanodelivery systems of bioactive compounds with potential cancer therapy applications, including liposomes, emulsions, solid lipid nanoparticles (NPs), and polymeric NPs. Then, the advantages and disadvantages of various nanoagents in the treatment of various cancer types are critically discussed. Further, the application of multiple-compbine delivery methods to overcome the limitations of single-delivery have need critically analyzed, which thus could help in the designing nanodrug delivery systems for bioactive compounds in clinical settings. Therefore, the review is timely and important for development of efficient nanodelivery systems involving hydrophobic natural products to improve pharmacokinetic properties for effective cancer treatment.
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Affiliation(s)
- Weichun Pan
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinyu Yan
- College of Materials and Metallurgy, Guizhou University, Guiyang 550025, China
| | - Jianghui Huang
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huabin Liao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuge Niu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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3
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Hadidi M, Tan C, Assadpour E, Jafari SM. Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds. Food Chem 2024; 438:137971. [PMID: 37979261 DOI: 10.1016/j.foodchem.2023.137971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 10/20/2023] [Accepted: 11/09/2023] [Indexed: 11/20/2023]
Abstract
The global demand for animal proteins is predicted to increase twofold by 2050. This has led to growing environmental and health apprehensions, thereby prompting the appraisal of alternative protein sources. Oilseed meals present a promising alternative due to their abundance in global production and inherent dietary protein content. The alkaline extraction remains the preferred technique for protein extraction from oilseed meals in commercial processes. However, the combination of innovative techniques has proven to be more effective in the recovery and functional modification of oilseed meal proteins (OMPs), resulting in improved protein quality and reduced allergenicity and environmental hazards. This manuscript explores the extraction of valuable proteins from sustainable sources, specifically by-products from the oil processing industry, using emerging technologies. Chemical structure, nutritional value, and functional properties of the main OMPs are evaluated with a particular focus on their potential application as nanocarriers for bioactive compounds.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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4
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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5
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Aliabbasi N, Emam-Djomeh Z, Askari G, Salami M. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1484-1498. [PMID: 36184820 DOI: 10.1002/jsfa.12246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 09/06/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels. RESULTS When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon. CONCLUSION Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Neda Aliabbasi
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Wang Y, Chen X, Xu X, Du M, Zhu B, Wu C. Disulfide bond-breaking induced structural unfolding and assembly of soy protein acting as a nanovehicle for curcumin. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Shen C, Chen W, Li C, Chen X, Cui H, Lin L. 4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Racz LZ, Racz CP, Pop LC, Tomoaia G, Mocanu A, Barbu I, Sárközi M, Roman I, Avram A, Tomoaia-Cotisel M, Toma VA. Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules 2022; 27:molecules27206854. [PMID: 36296447 PMCID: PMC9608994 DOI: 10.3390/molecules27206854] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/04/2022] [Accepted: 10/08/2022] [Indexed: 11/23/2022] Open
Abstract
Curcumin (CCM) is one of the most frequently explored plant compounds with various biological actions such as antibacterial, antiviral, antifungal, antineoplastic, and antioxidant/anti-inflammatory properties. The laboratory data and clinical trials have demonstrated that the bioavailability and bioactivity of curcumin are influenced by the feature of the curcumin molecular complex types. Curcumin has a high capacity to form molecular complexes with proteins (such as whey proteins, bovine serum albumin, β-lactoglobulin), carbohydrates, lipids, and natural compounds (e.g., resveratrol, piperine, quercetin). These complexes increase the bioactivity and bioavailability of curcumin. The current review provides these derivatization strategies for curcumin in terms of biological and physico-chemical aspects with a strong focus on different type of proteins, characterization methods, and thermodynamic features of protein–curcumin complexes, and with the aim of evaluating the best performances. The current literature review offers, taking into consideration various biological effects of the CCM, a whole approach for CCM-biomolecules interactions such as CCM-proteins, CCM-nanomaterials, and CCM-natural compounds regarding molecular strategies to improve the bioactivity as well as the bioavailability of curcumin in biological systems.
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Affiliation(s)
- Levente Zsolt Racz
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Csaba Pal Racz
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Lucian-Cristian Pop
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Gheorghe Tomoaia
- Department of Orthopedics and Traumatology, Iuliu Hatieganu University of Medicine and Pharmacy, 47 Gen. Traian Mosoiu Str., RO-400132 Cluj-Napoca, Romania
- Academy of Romanian Scientists, 3 Ilfov Str., RO-050044 Bucharest, Romania
| | - Aurora Mocanu
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Ioana Barbu
- Faculty of Biology and Geology, Babes-Bolyai University, 4-6 Clinicilor Str., RO-400006 Cluj-Napoca, Romania
| | | | - Ioana Roman
- Institute of Biological Research, Branch of NIRDBS Bucharest, 48 Republicii Str., RO-400015 Cluj-Napoca, Romania
| | - Alexandra Avram
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Maria Tomoaia-Cotisel
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
- Academy of Romanian Scientists, 3 Ilfov Str., RO-050044 Bucharest, Romania
| | - Vlad-Alexandru Toma
- Faculty of Biology and Geology, Babes-Bolyai University, 4-6 Clinicilor Str., RO-400006 Cluj-Napoca, Romania
- Institute of Biological Research, Branch of NIRDBS Bucharest, 48 Republicii Str., RO-400015 Cluj-Napoca, Romania
- Correspondence:
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9
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Li D, Liu Y, Ma Y, Liu Y, Wang S, Guo Z, Li J, Wang Y, Tan B, Wei Y. Fabricating hydrophilic fatty acid-protein particles to encapsulate fucoxanthin: Fatty acid screening, structural characterization, and thermal stability analysis. Food Chem 2022; 382:132311. [PMID: 35149467 DOI: 10.1016/j.foodchem.2022.132311] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 01/09/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Biomacromolecules are used to encapsulate carotenoids, but their poor absorption-enhancing ability restricts their application. This study integrated dietary fatty acids (FAs) into the protein-based encapsulation of fucoxanthin (FUCO) due to its positive role in carotenoid absorption. The results showed that of the 14 tested FAs, only myristic, palmitic, stearic, oleic, linoleic, and docosahexaenoic acid obviously promoted FUCO absorption. FAs were employed for FUCO encapsulation using bovine serum albumin (BSA) to fabricate FUCO-FA-BSA systems, with an encapsulation efficiency of > 98%, a particle size ranging from 113.1 nm to 193.5 nm, and a Zeta-potential between -32.8 mV and -38.3 mV. Electron microscopy and Fourier transform infrared spectroscopy revealed complete FUCO encapsulation, while the FUCO-loading particles exhibited a "core-shell" structure. The retention rate of the encapsulated FUCO increased 2.16-4.06 times when heated at 80.0 °C for 200 min. These results suggested that FA-BSA complexes might provide a promising strategy for embedding carotenoids.
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Affiliation(s)
- Donghui Li
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yunjun Liu
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yu Ma
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yixiang Liu
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shengnan Wang
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Zixin Guo
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Jie Li
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yanbo Wang
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Bin Tan
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Ying Wei
- The Department of Food Engineering, China National Research Institute of Food & Fermentation Industries Corporation Limited, Beijing 100015, China
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10
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Sunflower protein isolates-composition, extraction and functional properties. Adv Colloid Interface Sci 2022; 306:102725. [DOI: 10.1016/j.cis.2022.102725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 11/19/2022]
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Lin Q, Ge S, McClements DJ, Li X, Jin Z, Jiao A, Wang J, Long J, Xu X, Qiu C. Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. Crit Rev Food Sci Nutr 2021:1-14. [PMID: 34726091 DOI: 10.1080/10408398.2021.1997908] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
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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Affiliation(s)
- Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Shengju Ge
- Department of Food, Yantai Nanshan University, Yantai, Shandong, China
| | | | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinpeng Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
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12
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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