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Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

food Science and Human Wellness 2020年第3期9卷 199-213页

作者： Mehdi Mohammadian Mostafa I.Waly Maryam Moghadam Zahra Emam-Djomeh Maryam Salami Ali Akbar Moosavi-Movahedi Department of food Science and Engineering University College of Agriculture&Natural ResourcesUniversity of TehranKarajIran Department of food Science and Nutrition College of Agricultural and Marine SciencesSultan Qaboos UniversityMuscatOman Institute of Biochemistry and Biophysics University of TehranTehranIran

Recently,nanoencapsulation was introduced as an efficient and promising approach for the protection,delivery,and site-specific liberation of the nutraceuticals and bioactive *** proteins are attractive materials for developing nanocarriers to protect and deliver bioactives due to their unique functional and biological *** proteins extracted from animals and plants have the ability to form different nanostructures including nanoparticles,hollow particles,nanogels,nanofibrillar aggregates,electrospun nanofibers,nanotubular structures,and *** nanostructured food proteins have been widely used as nanocarriers for the biologically active compounds and *** release of bioactive compounds from nanocarriers depends mainly on pH as well as swelling and the degradation behavior of nanostructure in the simulated physiological *** review presents the applications of the nanostructured food proteins for the encapsulation of bioactive *** major techniques for the fabrication of nanocarriers are *** encapsulation,protection,and release of bioactive compounds in different nanostructured food proteins were also discussed.

关键词： food proteins Nanocarriers Bioactive compounds Nanoencapsulation Release properties

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