Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/64153

TitleProtein-based structures for food applications: from macro to nanoscale
Author(s)Martins, Joana T.
Bourbon, Ana Isabel Juncá Sottomayor Lisboa
Pinheiro, Ana Cristina Braga
Fasolin, Luiz Henrique
Vicente, A. A.
Keywordsprotein properties
oral delivery
nanotechnology
gastrointestinal tract
bioactive compound encapsulation
controlled release
Issue date2018
PublisherFrontiers Media
JournalFrontiers in Sustainable Food Systems
CitationMartins, Joana T.; Bourbon, Ana I.; Pinheiro, Ana Cristina; Fasolin, Luiz H.; Vicente, António A., Protein-based structures for food applications: from macro to nanoscale. Frontiers in Sustainable Food Systems, 2(77), 2018
Abstract(s)Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and nanoscale. Consequently, bioactive compounds which are exposed to harsh storage and processing conditions and digestion environment may be protected and their bioavailability could be enhanced. In this review, a range of functional and structural properties of proteins which can be explored to develop macro-, micro-, and nanostructures with numerous promising food applications was discussed. Also, this review points out the relevance of scale on these structures' properties, allowing appropriate tailoring of protein-based systems such as hydrogels and micro- or nanocapsules to be used as bioactive compounds delivery systems. Finally, the behavior of these systems in the gastrointestinal tract (GIT) and the impact on bioactive compound bioavailability are thoroughly discussed.
TypeArticle
URIhttps://hdl.handle.net/1822/64153
DOI10.3389/fsufs.2018.00077
ISSN2571-581X
e-ISSN2571-581X
Publisher versionhttps://www.frontiersin.org/journals/sustainable-food-systems#
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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