Abstract
Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins—from whey, a byproduct of cheese manufacturing—have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.
Highlights
Nano-delivery systems (NDSs) can be defined as vehicles of submicron size, ranging from 1 to200 nm, which can encapsulate and protect bioactive compounds (BCs) and nutrients [1,2]
Whey proteins have been considered to be good emulsifiers because whey proteins can adsorb at oil–water interfaces and produce thick layers, contributing to the stabilization of emulsion droplets and preventing lipid separation which works against coalescence [52]
It has been reported that the encapsulation of omega-3 fatty acids in whey protein-based nano-delivery systems (NDSs), such as nanoparticles [22] and multiple nanoemulsions [55], resulted in a decrease in the off-flavor development compared with unencapsulated ones
Summary
Nano-delivery systems (NDSs) can be defined as vehicles of submicron size, ranging from 1 to. The use of NDSs has become a promising tool to increase the bioavailability of entrapped BCs because the small size of NDSs, together with their large surface area, may offer prolonged gastrointestinal residence time and improve the mucosal adhesion to small intestine and the interaction with gut cells [2,3,4] Both synthetic and natural materials have been successfully used to develop NDSs, the use of synthetic materials may not be appropriate for the application to foods due to the potential toxicity problem and demand for generally recognized as safe (GRAS) ingredients [5,6]. NDSs, especially using mild heat-induced gelation and chemical modification properties of whey protein-based. This review is focused on the major advantages of whey protein as a delivery material extensively studied. This review is focused on the major advantages of whey protein as a delivery and describes how manufacturing processes could could modulate the physicochemical properties of material and describes how manufacturing processes modulate the physicochemical properties whey protein-based.
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