Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application

Abstract

Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.