Scale-up production of vitamin loaded heteroprotein coacervates and their protective property

Chapeau, Anne Laure; Hamon, Pascaline; Rousseau, Florence; Croguennec, Thomas; Poncelet, Denis; Bouhallab, Saı̈d

doi:10.1016/j.jfoodeng.2017.03.005

Cited by 20 publications

(10 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Building on previous work which optimized the coacervation of whey proteins at the bench scale level (Chapeau et al, 2017), the present study validates how the encapsulation of B9 can contribute to its physicochemical stability and increase its bioavailability. To progress toward the complete formulation of an efficient biocarrier, we investigated here (i) the protective properties of the coacervates under different stresses occurring during storage or transformation processes (UV-light radiations and oxidation), (ii) the stability of B9-loaded coacervates in food matrices, and (iii) the ability of the coacervates to promote the gastrointestinal absorption of B9 in rats.…”

Section: Introductionsupporting

confidence: 75%

“…Coacervates of B9 and whey proteins (B9-WP) were prepared according to the previous study that defined the B9 and WP concentration ranges and B9:WP optimal ratios for complex coacervation (Chapeau et al (2017). Briefly, a solution containing 0.11 g/L of B9 and 4.15 g/L of LF was prepared, and equilibrated for 10 min, at room temperature.…”

Section: Preparation Of B9-whey Proteins Coacervatesmentioning

confidence: 99%

See 1 more Smart Citation

Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule

Chapeau

Bertrand

Briard‐Bion

et al. 2017

Journal of Functional Foods

Self Cite

View full text Add to dashboard Cite

a b s t r a c tThe potentiality of heteroprotein complex coacervates as biocarrier for a bioactive was investigated. Vitamin B9 (B9), also known as folic acid, was encapsulated by complex coacervation of two whey proteins (WP), b-lactoglobulin and lactoferrin. The stability and bioavailability of formed B9-WP coacervates was then characterized. Under degradative conditions in vitro (UV light irradiation, and oxidation by H 2 O 2 ), WP coacervates protected the vitamin against chemical degradation. B9-WP coacervates also showed considerable physical stability over time when incorporated in real food matrices. Compared to unencapsulated B9, oral administration of B9-WP coacervates to healthy rats enhanced the plasma level of the vitamin. This improved bioavailability can be ascribed to the improvement in the solubility of B9 throughout the gastro-intestinal tract. We thus demonstrate the efficiency of WP coacervates as biocarrier for the protection and delivery of small bioactive molecules.

show abstract

Section: Introductionsupporting

confidence: 75%

Section: Preparation Of B9-whey Proteins Coacervatesmentioning

confidence: 99%

Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule

Chapeau

Bertrand

Briard‐Bion

et al. 2017

Journal of Functional Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Chapeau et al. () microencapsulated vitamin B 9 through heteroprotein complexes formed between β‐Lg and LF at pH 5.5. The authors compared the performance of aggregates formed at low and high concentrations of protein and heteroprotein coacervates.…”

Section: Whey Proteinsmentioning

confidence: 99%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

show abstract

“…The B9/LF/β-Lg coacervates showed high entrapment of B9 (from 6 to 16 mg B9/g protein), which means that a few milligrams of these coacervates would be enough to cover the recommended daily intake of this vitamin. The same research group also demonstrated the scale-up of this system, confirming the efficiency of this type of biocarrier for developing natural functional foods [ 30 ].…”

Section: Resultsmentioning

confidence: 58%

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

2021

View full text Add to dashboard Cite

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.

show abstract

Scale-up production of vitamin loaded heteroprotein coacervates and their protective property

Cited by 20 publications

References 24 publications

Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule

Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

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

Contact Info

Product

Resources

About