Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location and partition

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-07 DOI:10.1016/j.foodhyd.2023.109492

Kaiwen Chen , Fanlin Zhou , Yang Chen , Qianqian Shen , Suyin Feng , Li Liang

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引用次数: 1

Abstract

Background

Bioactive components (BCs) have been used in food, pharmaceutical and cosmetic fields. Due to chemical instability, low solubility and low bioavailability, it is necessary to design the edible carriers for their encapsulation, protection and delivery. Proteins assemble to form various supramolecular structures as potential carriers of BCs. With the development of food science, it puts forward higher requirements for structural design and functional customization of edible carriers. In order to provide multiple health benefits, synergistic bioactivity and improved stability, these provide motivation to simultaneously encapsulate multiple BCs in a carrier.

Scope and approach

This review introduces the necessary for simultaneous encapsulation of multiple BCs in a carrier and the co-encapsulation of BCs with similar solubility and highlights the separated co-encapsulation of multiple BCs with different solubility using protein assemblies, including their partition, protection and delivery.

Key findings and conclusions

Protein-based assemblies can be used for the co-encapsulation of multiple BCs. The encapsulation of multiple BCs with similar solubility resembles that of a single one at high content to some extent. The co-encapsulation of BCs with different solubility could be achieved using the assemblies with different domains, such as emulsion gels, oil-in-water emulsions, water-in-oil-water emulsions. Furthermore, BCs could also be separately co-encapsulated using molecular complexes and nano/micro-particles with homogeneous, core-shell and hollow structures. It would be advantageous to co-encapsulate, protect and delivery BCs by designing protein-based carriers with novel structure, clarifying mass transfer of BCs in a carrier, and considering the interaction of proteins with BCs or their decomposition products.

Abstract Image

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利用基于蛋白质的各种组装体对生物活性成分进行共封装:必要性、组装结构、位置和分区

生物活性成分已广泛应用于食品、制药和化妆品等领域。由于其化学不稳定性、低溶解度和低生物利用度，有必要设计可食用的载体来实现其封装、保护和传递。蛋白质聚集形成各种超分子结构，作为bc的潜在载体。随着食品科学的发展，对食用载体的结构设计和功能定制提出了更高的要求。为了提供多种健康益处、协同生物活性和改进的稳定性，这些都促使人们在载体中同时封装多种bc。本文介绍了在载体中同时包封多个bc的必要性以及具有相似溶解度的bc的共包封，并重点介绍了使用蛋白质组装对具有不同溶解度的多个bc的分离共包封，包括它们的分区、保护和递送。主要发现和结论基于蛋白的组装可以用于多个bc的共包封。具有相似溶解度的多个bc的包封在一定程度上类似于高含量的单个bc的包封。乳化液凝胶、水包油乳液、水包油水乳液等不同结构域的组合物可实现不同溶解度的bc共包。此外，BCs还可以通过分子配合物和具有均匀结构、核壳结构和空心结构的纳米/微颗粒分别共封装。设计结构新颖的蛋白基载体，阐明载体中bc的传质过程，考虑蛋白质与bc或其分解产物的相互作用，将有利于实现bc的共包封、保护和递送。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.