Protein-based functional colloids and their potential applications in food: A review

Abstract

The development of biopolymer-based functional colloids has potential application in the food sector for the fabrication of food products to fit in the current and future trends in this field. Protein is one of the most abundant biopolymers which can be used to synthesize innovative food ingredients due to their functional properties. Various functional colloids such as micro and nano complexes, molecular conjugates, edible films, hydrogels, oleogels, Pickering emulsions, etc. Can be prepared by proteins and their interactions with other biopolymers. Functional colloids have several applications such as stabilization of food, targeted delivery of bioactive compounds, preservation of food by edible coating and replacement of trans fatty acids as well as controlled solubilization of lipid in gastrointestinal fluids. In this review paper, recent studies on the different types of protein-based functional colloids and their applications in the food sector have been discussed.