Plant protein-based emulsions for the delivery of bioactive compounds

被引:11
|
作者
Karaca, Asli Can [1 ]
Assadpour, Elham [2 ,3 ]
Jafari, Seid Mahdi [4 ,5 ,6 ]
机构
[1] Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkiye
[2] Food Ind Res Co, Gorgan, Iran
[3] Gorgan Univ Agr Sci & Nat Resources, Food & Bionanotech Int Res Ctr Fabiano, Gorgan, Iran
[4] Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Iran
[5] Univ Vigo, Fac Sci, Dept Analyt Chem & Food Sci, Nutr & Bromatol Grp, E-32004 Orense, Spain
[6] Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071001, Peoples R China
关键词
Plant proteins; Carriers; Emulsions; Nutraceuticals; Encapsulation; SEED;
D O I
10.1016/j.cis.2023.102918
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Emulsion-based delivery systems (EBDSs) can be used as effective carriers for bioactive compounds (bioactives). Recent studies have shown that plant proteins (PLPs) have the potential to be utilized as stabilizers of emulsions for loading, protection and delivery of bioactives. Different strategies combining physical, chemical and biological techniques can be applied for alteration of the structural characteristics and improving the emulsification and encapsulation performance of PLPs. The stability, release, and bioavailability of the encapsulated bioactives can be tailored via optimizing the processing conditions and formulation of the emulsions. This paper presents cutting-edge information on PLP-based emulsions carrying bioactives in terms of their preparation methods, physicochemical characteristics, stability, encapsulation efficiency and release behavior of bioactives. Strategies applied for improvement of emulsifying and encapsulation properties of PLPs used in EBDSs are also reviewed. Special emphasis is given to the use of PLP-carbohydrate complexes for stabilizing bioactive-loaded emulsions.
引用
收藏
页数:10
相关论文
共 50 条
  • [1] Plant protein-based delivery systems for bioactive ingredients in foods
    Wan, Zhi-Li
    Guo, Jian
    Yang, Xiao-Quan
    [J]. FOOD & FUNCTION, 2015, 6 (09) : 2876 - 2889
  • [2] Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
    Gomes, Andresa
    Sobral, Paulo Jose do Amaral
    [J]. MOLECULES, 2022, 27 (01):
  • [3] Protein-Based Nanohydrogels for Bioactive Delivery
    Chander, Subhash
    Kulkarni, Giriraj T.
    Dhiman, Neerupma
    Kharkwal, Harsha
    [J]. FRONTIERS IN CHEMISTRY, 2021, 9
  • [4] Recent advances in protein-based nanoparticles and their applications in the delivery of bioactive compounds
    Saif, Asifa
    Anjum, Laiba
    Faisal, Zargham
    Akram, Noor
    Shah, Yasir Abbas
    Irfan, Rushba
    Saeed, Farhan
    Afzaal, Muhammad
    Asif Shah, Mohd
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2023, 26 (02) : 2881 - 2895
  • [5] Rice bran protein-based delivery systems as green carriers for bioactive compounds
    Zolqadri, Roshanak
    Heidari Damani, Maryam
    Malekjani, Narjes
    Saeed Kharazmi, Mohammad
    Mahdi Jafari, Seid
    [J]. Food Chemistry, 2023, 420
  • [6] Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems
    Guan, Tongwei
    Zhang, Zhiheng
    Li, Xiaojing
    Cui, Shaoning
    McClements, David Julian
    Wu, Xiaotian
    Chen, Long
    Long, Jie
    Jiao, Aiquan
    Qiu, Chao
    Jin, Zhengyu
    [J]. FOODS, 2022, 11 (11)
  • [7] New Perspective on Natural Plant Protein-Based Nanocarriers for Bioactive Ingredients Delivery
    Wen, Chaoting
    Zhang, Jixian
    Zhang, Haihui
    Duan, Yuqing
    [J]. FOODS, 2022, 11 (12)
  • [8] JAOCS special issue on advancement in plant protein-based emulsions
    Ghosh, Supratim
    Chen, Lingyun
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2024,
  • [9] Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsions
    Felix, Manuel
    Cermeno, Maria
    Romero, Alberto
    FitzGerald, Richard J.
    [J]. FOOD RESEARCH INTERNATIONAL, 2019, 121 : 577 - 585
  • [10] Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions
    Ribeiro, Ana Catarina
    Simoes, Sara
    Perez-Gregorio, Rosa
    Soares, Susana
    Figueira, Diogo
    Branco, Diogo Castelo
    Tasso, Ana
    Raymundo, Anabela
    Mateus, Nuno
    Freitas, Victor
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (06): : 3337 - 3348