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|Title:||6 - Nanoparticles of lactoferrin for encapsulation of food ingredients|
|Author(s):||Bourbon, Ana Isabel Juncá Sottomayor Lisboa|
Martins, Joana T.
Pinheiro, A. C.
Madalena, Daniel Alexandre Silva
Marques, Arlete Maria Lima
Nunes, Rafaela Augusta Freitas
Vicente, A. A.
|Citation:||Bourbon, Ana I.; Martins, Joana T.; Pinheiro, Ana Cristina; Madalena, Daniel A.; Marques, Arlete M.; Nunes, R.; Vicente, António A., 6 - Nanoparticles of lactoferrin for encapsulation of food ingredients. In Seid Jafari, Biopolymer Nanostructures for Food Encapsulation Purposes, Vol. 1: Nanoencapsulation in the Food Industry, Vol. 1, Academic Press, 2019. ISBN: 9780128156636, 147-168|
|Abstract(s):||Lactoferrin (Lf), an iron-binding glycoprotein from transferrin family, with a molecular weight of 80 kDa, has been raising the food industry interest. This globular whey protein has been highly explored due to its numerous functional properties (e.g., antiinflammatory, antimicrobial, antibacterial, and anticancer activities). Nanoscale organization of this protein has been used as a solution to encapsulate a wide range of food ingredients, protecting them against oxidation, enhancing their chemical stability, improving the solubility of lipophilic compounds in aqueous medium, and their bioavailability in human body. In this chapter, different techniques to produce lactoferrin nanoparticles (e.g., nanohydrogels, nanocomplexes, multilayered nanoparticles, and nanoemulsions) will be explained in detail. In fact, depending on the technique used, it will be possible to control lactoferrin nanoparticles properties (e.g., morphological, chemical, and physical stability and release profile of encapsulated compounds) that will have a high impact on the characteristics of the final product. Its ability to encapsulate food ingredients and the behavior of oral delivery of lactoferrin nanoparticles will be analyzed. Moreover, nutritional and food applications will be summarized in order to understand the multifunctionality of this protein.|
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