Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

Mohammadian, Mehdi; Waly, Mostafa I.; Moghadam, M R Fatahi; Emam‐Djomeh, Zahra; Salami, Maryam; Moosavi-Movahedi, Ali Akbar

doi:10.1016/j.fshw.2020.04.009

Cited by 81 publications

(26 citation statements)

References 127 publications

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“…There are various food biopolymers, including polysaccharides, lipids, proteins, and their conjugates used to develop a wide range of nanocarriers. These are designed to protect, entrap, encapsulate and control the delivery of bioactive compounds and nutraceuticals [ 12 ]. The systems based on lipid carriers can be classified as nanoemulsions, solid lipid nanoparticles, nanostructured lipid carriers, nanoliposomes, micelles and nanosuspensions [ 17 ].…”

Section: Resultsmentioning

confidence: 99%

“…This process is intended to preserve bioactive compounds from inactivation, which can be caused by certain conditions and interactions with the environment where those compounds are intended to exert their activity [ 11 ]. Nanocarrier systems have many advantages, such as improving the bioavailability and solubility of bioactive compounds, enhancing their residence time and stability in the GIT and giving them a better ability to enter and permeate tissues and cells [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

2021

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Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

2021

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“…This is due to the fact that the entrapment efficiency is mainly affected by the molecular interactions occurring between the cargo molecule and the polymer [23,60]. This aspect has to be carefully taken into account during the phase of development of a new formulation to be used as a drug delivery system as a function of the required outcome, especially when a protein is the main component [61,62].…”

Section: Discussionmentioning

confidence: 99%

Influence of the Physico-Chemical Properties of Model Compounds on the Mean Sizes and Retention Rate of Gliadin Nanoparticles

2021

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Vegetal proteins have emerged as appealing starting materials for the development of various drug delivery systems, and their use for obtaining polymeric nanoparticles has been profitably exploited in multidisciplinary fields. Wheat gliadin, the water-insoluble storage protein of gluten, is characterized by a great amount of hydrophobic amino acid residues and notable mucoadhesive features. This biopolymer can be easily manipulated to form colloidal carriers, films and fibers by means of bio-acceptable solvents and easy preparation procedures. In this investigation, four model compounds characterized by different octanol/water partition coefficient (logP) values were encapsulated in gliadin nanoparticles, with the aim of investigating the influence of their physico-chemical properties on the cargo features and technological characteristics of the protein nanocarriers. The results demonstrate that the chemical structure, solubility and molecular weight of the compounds used are able to dramatically modulate the mean sizes and the entrapment efficiency of gliadin nanoparticles. This demonstrates the importance of a preformulation investigation when a molecule needs to be encapsulated in this type of polymeric carrier.

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“…Many proteins have the potential to carry bioactive components and to form nanocomplexes (5–100 nm diameter micelles) due to the consistency in their primary structure and presence of primary amino groups responsible for conjugation of bioactive components (Mohammadian et al., 2020). These proteins are divided into different structures as shown in Figure 2.…”

Section: Nanostructured Materials In Foodmentioning

confidence: 99%

Nanotechnology: Current applications and future scope in food

et al. 2020

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Nanotechnology is the new frontier in the transformation of conventional agriculture and food sector into an emerging form for development of food industry. Innovations in nanofood, nanosensors, nanopackaging, nanofertilizers, and nanopesticides are the major recent advancements of nanoscience and technology. Nanoscience‐based technology has a vibrant impact on food quality, food safety, and food packaging aspects including nanofood drug delivery, nanonutraceuticals, and functional food. Application of nanotechnology facilitates food preservation, nutrition enhancement, and safe delivery of micronutrients and bioactive components. Recent trends and advancement of nanotechnology and its promising opportunities and challenges in food processing sector are discussed in this review. Synthesis of nano material and their application to food sectors with concerned health regulatory and risk assessment issues are addressed. Although nanotechnology is a promising prospect and has advancement application in food industry, still efforts are required for intensive research in nanofood system and creating public consumer awareness.

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Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

Cited by 81 publications

References 127 publications

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

Influence of the Physico-Chemical Properties of Model Compounds on the Mean Sizes and Retention Rate of Gliadin Nanoparticles

Nanotechnology: Current applications and future scope in food

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