Nanostructures of whey proteins for encapsulation of food ingredients

Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review

“…104 In the human body, the absorption of the digested compounds occurs in the intestinal epithelium, thus, the in vitro evaluation of the bioavailability of compounds can be performed by dialysis, by centrifugation followed by ltration, or using cell models (Caco-2 or cocultures of Caco-2/HT29-MTX). 105 In a study of Nongonierma et al, 106 protein hydrolysates from tropical crickets (Gryllodes sigillatus) were obtained through enzymatic hydrolysis using the enzyme Protamex®. Process parameters studied included temperature, time and enzyme: substrate ratio.…”

Emergent food proteins – Towards sustainability, health and innovation

“…The development of functional foods enriched with nanosystems has been an emerging focus of food industry as a novel approach either to 1) fight the rising world malnutrition, particularly relevant in underdeveloped countries; 2) address the micronutrient deficiency that frequently result in severe health-related problem in developing countries due to modern eating habits and inadequate diets; or 3) face the growing consumer demands for healthy foods with additional properties (e.g., antioxidant, anti-cancer and anti-inflammatory) in addition to their nutritional value (Bao et al, 2019;da Silva Santos, Badan Ribeiro, & Andrade Santana, 2019;Guiné, Ramalhosa, & Paula Valente, 2016;Kasaai, 2018; However, the successful use of nanosystems in food applications dependents on the full replacement of non-food-grade materials by food-grade and generally recognized as safe (GRAS) alternatives (Cerqueira et al, 2014;Ramos et al, 2019), and on the consumers' acceptance of nanotechnology-based products (Cerqueira et al, 2017). For food industry applications, nanosystems can be produced from a wide range of food-grade materials such as proteins, polysaccharides and lipids, or their combination, to form complex delivery systems (e.g.…”

“…For food industry applications, nanosystems can be produced from a wide range of food-grade materials such as proteins, polysaccharides and lipids, or their combination, to form complex delivery systems (e.g. capsules, hydrogels and emulsions) (Cerqueira et al, 2014;de Souza Simões et al, 2017;Madalena et al, 2019;Ramos et al, 2019). Among the distinct food-grade materials, protein-based nanosystems have particular interest because they are biodegradable, metabolizable, easily manipulated and functionalized (e.g.…”