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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.

Details

Title
Protein-Based Nanostructures for Food Applications
Author
Bourbon, Ana I 1 ; Pereira, Ricardo N 2 ; Pastrana, Lorenzo M 1 ; Vicente, António A 2   VIAFID ORCID Logo  ; Cerqueira, Miguel A 1 

 International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal 
 CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal 
First page
9
Publication year
2019
Publication date
2019
Publisher
MDPI AG
e-ISSN
23102861
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2548452051
Copyright
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.