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Review
. 2019 Feb 22;5(1):9.
doi: 10.3390/gels5010009.

Protein-Based Nanostructures for Food Applications

Ana I Bourbon  1 , Ricardo N Pereira  2 , Lorenzo M Pastrana  3 , António A Vicente  4 , Miguel A Cerqueira  5
Affiliations
Review

Protein-Based Nanostructures for Food Applications

Ana I Bourbon et al. Gels. .

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.

Keywords: bio-based materials; biopolymers; encapsulation; nanohydrogel; nanotechnology.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Lactoferrin particles at the submicron scale produced by a nanospraydrier. The image was obtained by scanning electron microscopy.
Figure 2
Figure 2
Lactoferrin particles at the submicron scale produced by electrospray. The image was obtained by scanning electron microscopy.
See this image and copyright information in PMC

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