Protein-based nanostructures for food applications
| العنوان: | Protein-based nanostructures for food applications |
|---|---|
| المؤلفون: | Ana I. Bourbon, Miguel A. Cerqueira, Ricardo Nuno Correia Pereira, António A. Vicente, Lorenzo Pastrana |
| المساهمون: | Universidade do Minho |
| المصدر: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Gels Gels, Vol 5, Iss 1, p 9 (2019) |
| بيانات النشر: | Multidisciplinary Digital Publishing Institute, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | 0106 biological sciences, bio-based materials, Nanostructure, Polymers and Plastics, Food industry, Bioengineering, Nanotechnology, biopolymers, Review, 01 natural sciences, lcsh:Chemistry, Biomaterials, 0404 agricultural biotechnology, lcsh:General. Including alchemy, 010608 biotechnology, lcsh:Inorganic chemistry, lcsh:Science, Science & Technology, nanotechnology, Chemistry, business.industry, Organic Chemistry, Food grade, 04 agricultural and veterinary sciences, 040401 food science, lcsh:QD146-197, nanohydrogel, lcsh:QD1-999, Food products, encapsulation, lcsh:Q, business, lcsh:QD1-65 |
| الوصف: | Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract. Ricardo Pereira acknowledges his Post-Doctoral grant (SFRH/BPD/81887/2011) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte. info:eu-repo/semantics/publishedVersion |
| وصف الملف: | application/pdf |
| اللغة: | English |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d8a4d0eb9a683e4ee9f5876939f730bTest |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....4d8a4d0eb9a683e4ee9f5876939f730b |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |