Protein-Based Structures for Food Applications: From Macro to Nanoscale

Abstract

Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and nanoscale. Consequently, bioactive compounds which are exposed to harsh storage and processing conditions and digestion environment may be protected and their bioavailability could be enhanced. In this review, a range of functional and structural properties of proteins which can be explored to develop macro-, micro-, and nanostructures with numerous promising food applications was discussed. Also, this review points out the relevance of scale on these structures' properties, allowing appropriate tailoring of protein-based systems such as hydrogels and micro-or nanocapsules to be used as bioactive compounds delivery systems. Finally, the behavior of these systems in the gastrointestinal tract (GIT) and the impact on bioactive compound bioavailability are thoroughly discussed.

Novel Micro- and Nanocellulose-Based Delivery Systems for Liposoluble Compounds

“…Proteins, including whey protein [157], caseins [158], gelatin [159], soy proteins [160], and cereal proteins [161] are biocompatible materials that have been reported for the encapsulation of liposoluble compounds. However, proteins usually tend to aggregate close to their isoelectric point and in the presence of multivalent counter-ions and are susceptible to be disrupted under physiological conditions in the gastrointestinal tract, thus preventing the successful delivery of the encapsulated compound [162]. Lipid-based carriers i.e., liposomal vehicles [153], emulsions [154], niosomes [163], nano-structured lipid carriers (NLCs) [164,165], and solid lipid nano-particles (SLNs) [166][167][168], are safe and promising carriers to be used as potent platforms for the delivery of liposoluble compounds.…”

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

“…Moreover, the choice of a reasonable protein for a specific transporter relies on the properties of the particle (e.g., size, charge, surface qualities and biodegradability), properties of the bioactive compound to be encapsulated (e.g., polarity, solubility and stability), and environmental conditions (e.g., pH, ionic quality, solvent properties and temperature) [12]. Though various proteins have been widely used as delivery vehicles, milk proteins (caseins and whey) are exotic encapsulation particles due to their elastic structural and functional properties.…”

Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake

“…Commercially available protein concentrates contain 40-80% protein while isolates contain >90% protein on a dry solid basis. Both concentrates and isolates, especially milk protein concentrates and isolates, are widely used as ingredients in many food formulations because of their high nutritional value, as well as their unique techno-functional properties including water binding, emulsifying, gelling, and foaming [6]. Similarly, plant protein concentrates and isolates have also been increasingly produced and used over the last decade due to the popularity of plant proteins [7][8][9].…”