Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Jul;17(4):920-936.
doi: 10.1111/1541-4337.12360. Epub 2018 May 22.

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Milad Fathi  1 , Francesco Donsi  2 , David Julian McClements  3
Affiliations

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Milad Fathi et al. Compr Rev Food Sci Food Saf. 2018 Jul.

Abstract

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.

Keywords: bioactive compounds; nanoencapsulation; plant-based; protein; release mechanism.

PubMed Disclaimer

References

    1. Acton, Q. A. (2012). Egg proteins: Advances in research and application: 2012 Edition: ScholarlyBrief: Scholarly Editions.
    1. Adjonu, R., Doran, G., Torley, P., & Agboola, S. (2014). Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering, 122, 15-27. https://doi.org/10.1016/j.jfoodeng.2013.08.034
    1. Alting, A. C., de Jongh, H. H. J., Visschers, R. W., & Simons, J.-W. F. A. (2002). Physical and chemical interactions in cold gelation of food proteins. Journal of Agricultural and Food Chemistry, 50(16), 4682-4689. https://doi.org/10.1021/jf011657m
    1. Alting, A. C., Weijers, M., de Hoog, E. H. A., van de Pijpekamp, A. M., Cohen Stuart, M. A., Hamer, R. J., … Visschers, R. W. (2004). Acid-induced cold gelation of globular proteins: Effects of protein aggregate characteristics and disulfide bonding on rheological properties. Journal of Agricultural and Food Chemistry, 52(3), 623-631. https://doi.org/10.1021/jf034753r
    1. Altman, G. H., Diaz, F., Jakuba, C., Calabro, T., Horan, R. L., Chen, J., … Kaplan, D. L. (2003). Silk-based biomaterials. Biomaterials, 24(3), 401-416. https://doi.org/10.1016/S0142-9612(02)00353-8

LinkOut - more resources