Protein-Based Structures for Food Applications: From Macro to Nanoscale
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...
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2018-11-01
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doaj-f7ab6813b67c4c95949872538196a0fe2020-11-25T02:19:41ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2018-11-01210.3389/fsufs.2018.00077394534Protein-Based Structures for Food Applications: From Macro to NanoscaleJoana T. Martins0Ana I. Bourbon1Ana C. Pinheiro2Ana C. Pinheiro3Luiz H. Fasolin4António A. Vicente5Centre of Biological Engineering, University of Minho, Braga, PortugalInternational Iberian Nanotechnology Laboratory, Braga, PortugalCentre of Biological Engineering, University of Minho, Braga, PortugalInstituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Oeiras, PortugalCentre of Biological Engineering, University of Minho, Braga, PortugalCentre of Biological Engineering, University of Minho, Braga, PortugalNovel 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.https://www.frontiersin.org/article/10.3389/fsufs.2018.00077/fullprotein propertiesoral deliverynanotechnologygastrointestinal tractbioactive compound encapsulationcontrolled release |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Joana T. Martins Ana I. Bourbon Ana C. Pinheiro Ana C. Pinheiro Luiz H. Fasolin António A. Vicente |
spellingShingle |
Joana T. Martins Ana I. Bourbon Ana C. Pinheiro Ana C. Pinheiro Luiz H. Fasolin António A. Vicente Protein-Based Structures for Food Applications: From Macro to Nanoscale Frontiers in Sustainable Food Systems protein properties oral delivery nanotechnology gastrointestinal tract bioactive compound encapsulation controlled release |
author_facet |
Joana T. Martins Ana I. Bourbon Ana C. Pinheiro Ana C. Pinheiro Luiz H. Fasolin António A. Vicente |
author_sort |
Joana T. Martins |
title |
Protein-Based Structures for Food Applications: From Macro to Nanoscale |
title_short |
Protein-Based Structures for Food Applications: From Macro to Nanoscale |
title_full |
Protein-Based Structures for Food Applications: From Macro to Nanoscale |
title_fullStr |
Protein-Based Structures for Food Applications: From Macro to Nanoscale |
title_full_unstemmed |
Protein-Based Structures for Food Applications: From Macro to Nanoscale |
title_sort |
protein-based structures for food applications: from macro to nanoscale |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Sustainable Food Systems |
issn |
2571-581X |
publishDate |
2018-11-01 |
description |
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. |
topic |
protein properties oral delivery nanotechnology gastrointestinal tract bioactive compound encapsulation controlled release |
url |
https://www.frontiersin.org/article/10.3389/fsufs.2018.00077/full |
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