Publicação
3 - Nanostructures of whey proteins for encapsulation of food ingredients
| Resumo: | The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-based nanostructured systems (i.e., whey protein isolate, whey protein concentrate, -lactoglobulin, and -lactalbumin) for encapsulation of food ingredients. These protein nanostructures have unique properties, such as a high nutritional value, GRAS nature, gelling capability, and can be easily prepared and controlled. They have also the ability to conjugate a large variety of food ingredients (e.g., antioxidants, vitamins, minerals, flavors, and odors) via amino groups or ionic and hydrophobic interactions. This behavior will prevent the degradation of sensitive bioactives, while permitting a site-specific action and controlled delivery rate due to the swelling behavior of the gel in reaction to external and physical stimuli such as temperature, enzymes, pH, or ionic strength), thus contributing to an improved bioavailability of such ingredients. The potential of whey protein nanostructures for encapsulation and controlled delivery of food ingredients will be addressed in a critical manner in this chapter. Moreover, various techniques used for their nanoencapsulation and evaluation of their stability during storage will also be discussed. The behavior and bioavailability of whey nanostructures and their associated/encapsulated food ingredients will be discussed using insights from in vitro and in vivo gastrointestinal systems together with potential cytotoxicity, cellular uptake, and allergenicity via in vitro cell lines. Finally, examples of such nanostructures applied in food matrices will be described, as well as the main challenges for their commercial use. |
|---|---|
| Autores principais: | Ramos, Óscar Leandro Silva |
| Outros Autores: | Pereira, Ricardo Nuno Correia; Simões, Lívia Souza; Madalena, Daniel Alexandre Silva; Rodrigues, Rui Miguel Martins; Teixeira, J. A.; Vicente, A. A. |
| Assunto: | Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1867439371676811264 |
|---|---|
| author | Ramos, Óscar Leandro Silva |
| author2 | Pereira, Ricardo Nuno Correia Simões, Lívia Souza Madalena, Daniel Alexandre Silva Rodrigues, Rui Miguel Martins Teixeira, J. A. Vicente, A. A. |
| author2_role | author author author author author author |
| author_facet | Ramos, Óscar Leandro Silva Pereira, Ricardo Nuno Correia Simões, Lívia Souza Madalena, Daniel Alexandre Silva Rodrigues, Rui Miguel Martins Teixeira, J. A. Vicente, A. A. |
| author_role | author |
| contributor_name_str_mv | RepositóriUM - Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Ramos, Óscar Leandro Silva\"},{\"Person.name\":\"Pereira, Ricardo Nuno Correia\"},{\"Person.name\":\"Simões, Lívia Souza\"},{\"Person.name\":\"Madalena, Daniel Alexandre Silva\"},{\"Person.name\":\"Rodrigues, Rui Miguel Martins\"},{\"Person.name\":\"Teixeira, J. A.\"},{\"Person.name\":\"Vicente, A. A.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RepositóriUM - Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Ramos, Óscar Leandro Silva Pereira, Ricardo Nuno Correia Simões, Lívia Souza Madalena, Daniel Alexandre Silva Rodrigues, Rui Miguel Martins Teixeira, J. A. Vicente, A. A. |
| datacite.date.Accepted.fl_str_mv | 2019-06-13T00:00:00Z |
| datacite.date.embargoed.fl_str_mv | 10000-01-01T00:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| datacite.titles.title.fl_str_mv | 3 - Nanostructures of whey proteins for encapsulation of food ingredients Nanostructures of whey proteins for encapsulation of food ingredients |
| dc.contributor.none.fl_str_mv | RepositóriUM - Universidade do Minho |
| dc.creator.none.fl_str_mv | Ramos, Óscar Leandro Silva Pereira, Ricardo Nuno Correia Simões, Lívia Souza Madalena, Daniel Alexandre Silva Rodrigues, Rui Miguel Martins Teixeira, J. A. Vicente, A. A. |
| dc.date.Accepted.fl_str_mv | 2019-06-13T00:00:00Z |
| dc.date.embargoed.fl_str_mv | 10000-01-01T00:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/61663 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Academic Press |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| dc.title.fl_str_mv | 3 - Nanostructures of whey proteins for encapsulation of food ingredients Nanostructures of whey proteins for encapsulation of food ingredients |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_3248 |
| description | The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-based nanostructured systems (i.e., whey protein isolate, whey protein concentrate, -lactoglobulin, and -lactalbumin) for encapsulation of food ingredients. These protein nanostructures have unique properties, such as a high nutritional value, GRAS nature, gelling capability, and can be easily prepared and controlled. They have also the ability to conjugate a large variety of food ingredients (e.g., antioxidants, vitamins, minerals, flavors, and odors) via amino groups or ionic and hydrophobic interactions. This behavior will prevent the degradation of sensitive bioactives, while permitting a site-specific action and controlled delivery rate due to the swelling behavior of the gel in reaction to external and physical stimuli such as temperature, enzymes, pH, or ionic strength), thus contributing to an improved bioavailability of such ingredients. The potential of whey protein nanostructures for encapsulation and controlled delivery of food ingredients will be addressed in a critical manner in this chapter. Moreover, various techniques used for their nanoencapsulation and evaluation of their stability during storage will also be discussed. The behavior and bioavailability of whey nanostructures and their associated/encapsulated food ingredients will be discussed using insights from in vitro and in vivo gastrointestinal systems together with potential cytotoxicity, cellular uptake, and allergenicity via in vitro cell lines. Finally, examples of such nanostructures applied in food matrices will be described, as well as the main challenges for their commercial use. |
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| format | bookPart |
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| identifier.url.fl_str_mv | https://hdl.handle.net/1822/61663 |
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| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
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| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/61663 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Ramos, Óscar Leandro Silva Pereira, Ricardo Nuno Correia Simões, Lívia Souza Madalena, Daniel Alexandre Silva Rodrigues, Rui Miguel Martins Teixeira, J. A. Vicente, A. A. |
| publishDate | 2019 |
| publisher.none.fl_str_mv | Academic Press |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engAcademic PressporThe most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-based nanostructured systems (i.e., whey protein isolate, whey protein concentrate, -lactoglobulin, and -lactalbumin) for encapsulation of food ingredients. These protein nanostructures have unique properties, such as a high nutritional value, GRAS nature, gelling capability, and can be easily prepared and controlled. They have also the ability to conjugate a large variety of food ingredients (e.g., antioxidants, vitamins, minerals, flavors, and odors) via amino groups or ionic and hydrophobic interactions. This behavior will prevent the degradation of sensitive bioactives, while permitting a site-specific action and controlled delivery rate due to the swelling behavior of the gel in reaction to external and physical stimuli such as temperature, enzymes, pH, or ionic strength), thus contributing to an improved bioavailability of such ingredients. The potential of whey protein nanostructures for encapsulation and controlled delivery of food ingredients will be addressed in a critical manner in this chapter. Moreover, various techniques used for their nanoencapsulation and evaluation of their stability during storage will also be discussed. The behavior and bioavailability of whey nanostructures and their associated/encapsulated food ingredients will be discussed using insights from in vitro and in vivo gastrointestinal systems together with potential cytotoxicity, cellular uptake, and allergenicity via in vitro cell lines. Finally, examples of such nanostructures applied in food matrices will be described, as well as the main challenges for their commercial use.application/pdfpor3 - Nanostructures of whey proteins for encapsulation of food ingredientsAlternativeTitleporNanostructures of whey proteins for encapsulation of food ingredientsRamos, Óscar Leandro SilvaPereira, Ricardo Nuno CorreiaSimões, Lívia SouzaMadalena, Daniel Alexandre SilvaRodrigues, Rui Miguel MartinsTeixeira, J. A.Vicente, A. A.HostingInstitutionOrganizationalRepositóriUM - Universidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptCITATIONRamos, Óscar L.; Pereira, Ricardo N.; Simões, Lívia S; Madalena, Daniel A.; Rodrigues, Rui M.; Teixeira, José A.; Vicente, António A., 3 - Nanostructures of whey proteins for encapsulation of foodingredients. In Seid Mahdi Jafari, Biopolymer Nanostructures for Food Encapsulation Purposes, Academic Press, 2019. ISBN: 978-0-12-815663-6, 69-100ISBNIsPartOf978-0-12-815663-6DOIIsPartOf10.1016/B978-0-12-815663-6.00003-32019-06-132019-09-28T12:36:25Z10000-01-01T00:00:00Z2019-06-13T00:00:00ZHandlehttps://hdl.handle.net/1822/61663http://purl.org/coar/access_right/c_16ecrestricted accessWhey proteinsNanostructured systemsNanohydrogelsFood ingredientsAggregationMolecular interactionsFood applicationsCharacterization techniquesBioaccessibility and bioavailability667305 bytesliteraturehttp://purl.org/coar/resource_type/c_3248book parthttp://purl.org/coar/access_right/c_f1cfapplication/pdffulltexthttps://repositorium.uminho.pt/bitstreams/a49fffe9-b426-4208-bed5-c2a3f6c43644/download |
| spellingShingle | 3 - Nanostructures of whey proteins for encapsulation of food ingredients Ramos, Óscar Leandro Silva Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| status | SINGLETON |
| subject.fl_str_mv | Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| title | 3 - Nanostructures of whey proteins for encapsulation of food ingredients |
| title_full | 3 - Nanostructures of whey proteins for encapsulation of food ingredients |
| title_fullStr | 3 - Nanostructures of whey proteins for encapsulation of food ingredients |
| title_full_unstemmed | 3 - Nanostructures of whey proteins for encapsulation of food ingredients |
| title_short | 3 - Nanostructures of whey proteins for encapsulation of food ingredients |
| title_sort | 3 - Nanostructures of whey proteins for encapsulation of food ingredients |
| topic | Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| topic_facet | Whey proteins Nanostructured systems Nanohydrogels Food ingredients Aggregation Molecular interactions Food applications Characterization techniques Bioaccessibility and bioavailability |
| url | https://hdl.handle.net/1822/61663 |
| visible | 1 |