Gels, Journal Year: 2024, Volume and Issue: 10(10), P. 659 - 659
Published: Oct. 14, 2024
Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (
Language: Английский
International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 248, P. 125875 - 125875
Published: July 19, 2023
Language: Английский
Citations
48
Small, Journal Year: 2024, Volume and Issue: 20(26)
Published: Jan. 12, 2024
Abstract Although bioactive compounds (BCs) have many important functions, their applications are greatly limited due to own defects. The development of nanocarriers (NCs) technology has gradually overcome the defects BCs. NCs equally as BCs some extent. Self‐assembly (SA) methods build advantages than chemical methods, and SA significant impact on structure function NCs. However, relationship among mechanism, structure, not been given enough attention. Therefore, from perspective bottom‐up building concept SA‐structure‐function is emphasized promote SA‐based First, conditions forces for occurring introduced, then basis molecular mechanism protein, polysaccharide, lipid summarized. Then, varieties structures formed based introduced in detail. Finally, facing how be well solved by also elaborated. This review attempts describe great significance constructing artificial deliver aspects SA‐structure‐function, so wide application
Language: Английский
Citations
18
Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 15
Published: July 4, 2024
During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities foods containing WPs Ss are largely influenced by WPs-Ss. Moreover, combination is possible to produce many excellent functional properties including emulsifying thermal stability. However, between WPs-Ss susceptible some processing conditions. In addition, different interaction ways, can be applied fields. Therefore, non-covalent mechanisms firstly summarized detail, electrostatic interaction, hydrogen bond, hydrophobic van der Waals force. Furthermore, existence modes introduced, coacervates, soluble complexes, segregation, co-solubility. covalent applications formed Maillard reaction (dry or wet heat reaction) occasionally through enzyme induction. Then, two common influencing factors, pH temperature, on non-covalent/covalent bonds introduced. Finally, complexes conjugations improving WP stability, delivery system, emulsification described. This review improve our understanding further promote their wider application.
Language: Английский
Citations
11
Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: unknown, P. 101431 - 101431
Published: Sept. 1, 2024
Language: Английский
Citations
10
Food Chemistry, Journal Year: 2023, Volume and Issue: 440, P. 138245 - 138245
Published: Dec. 22, 2023
Language: Английский
Citations
17
Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 57, P. 101181 - 101181
Published: June 1, 2024
Functional food development faces a considerable hurdle due to the poor bioavailability of incorporated bioactive compounds, which are caused by aqueous solubility, rapid release, low circulation time, physical and chemical instability, cytotoxicity compounds. Encapsulation emerges as pivotal strategy address this challenge protecting bioactives. Protein wall material for encapsulation plays significant role its biocompatibility, non-toxicity, surface activity, amphiphilic nature, diverse range functional groups. Researchers currently exploring co-encapsulation multiple compounds earn synergistic health benefits, enhanced functionality, cost-effectiveness but face several challenges solubilities properties Proteins crucial materials with their nutritional value abundant availability. The diversity arising from 20 different amino acids allows proteins interact effectively various through interactions. Emulsions, nano, micro solid particles, gels most common protein-based fabricated systems used co-encapsulation. However, delivery systems, some drawbacks challenges, such release diffusion, loading capacity, instability in gastric environments. This review critically explores studies, highlighting research gaps proposing future directions field.
Language: Английский
Citations
8
Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103868 - 103868
Published: March 20, 2024
Language: Английский
Citations
5
International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 269, P. 132107 - 132107
Published: May 6, 2024
Language: Английский
Citations
4
Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2453 - 2453
Published: Aug. 2, 2024
The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well poor bioaccessibility, absorption, metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety carrier systems improve performance ingredients. These being food biomedical industries encapsulate, protect, deliver agents. In this article, we begin providing an overview molecular functional characteristics whey proteins, then discuss interactions with various kinds ability building blocks assemble different discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, nanoemulsions. Moreover, applications these highlighted. Different protein-based carriers Each kind has its own characteristics, which make them suitable for application needs foods other products. Previous studies suggest particularly protecting chemically labile prolonging release profiles. future, it likely pharmaceutical fields will expand.
Language: Английский
Citations
4
Advances in Colloid and Interface Science, Journal Year: 2025, Volume and Issue: 339, P. 103424 - 103424
Published: Jan. 31, 2025
Language: Английский
Citations
0