NDLI: Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

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Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Content Provider	Scilit
Author	Fathi, Milad Donsi, Francesco McClements, David Julian
Copyright Year	2018
Description	Journal: Comprehensive reviews in food science and food safety Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.
Ending Page	936
Starting Page	920
ISSN	2573508X
e-ISSN	15414337
DOI	10.1111/1541-4337.12360
Journal	Comprehensive reviews in food science and food safety
Issue Number	4
Volume Number	17
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2018-07-01
Access Restriction	Open
Subject Keyword	Journal: Comprehensive reviews in food science and food safety Biomedical Engineering Bioactive Compounds Nanoencapsulation Release Mechanism
Content Type	Text
Resource Type	Article

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