Protein-based nanodelivery systems for food applications [Reference Work]

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Okago, Ogadimma D., Wang, Bo, Acquah, Caleb and Udenigwe, Chibuike C.. (2019). Protein-based nanodelivery systems for food applications [Reference Work] Amsterdam, Netherlands: Elsevier Inc.. https://doi.org/10.1016/B978-0-08-100596-5.21864-7

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Authors	Okago, Ogadimma D., Wang, Bo, Acquah, Caleb and Udenigwe, Chibuike C.
Abstract	Food-derived proteins are considered ideal materials for the development of encapsulation and delivery system for bioactive ingredients due to their biophysicochemical properties. The size of the protein-delivery systems in the intestinal media is critical in ensuring effective biophysicochemical characteristics such as biorecognition, biocompatibility, bioavailability, bioadhesion and stability. As such, it is important to understand the nature, process and characteristics of different nanoformulations produced with food-derived proteins, together with their drawbacks in food, pharmaceutical and biomedical applications. Current techniques used in the design of protein-based nanodelivery system include nanoemulsificaiton, coacervation, antisolvent precipitation, electrospraying and electrospinning. Brief descriptions of these techniques are presented in this paper, as well as some key characteristics of the resulting nanoparticles. The drawback of individual techniques is also discussed for the consideration of food scientists and biotechnologists who design nanodelivery systems for bioactive ingredients.
Keywords	biophysicochemical properties; nanoencapsulation; encapsulation; functional foods; nanodelivery systems; nanoparticle; bioaccessibility; bioavailability; controlled release; proteins
Year	2019
Publisher	Elsevier Inc.
Digital Object Identifier (DOI)	https://doi.org/10.1016/B978-0-08-100596-5.21864-7
Scopus EID	2-s2.0-85079260331
Page range	719-726
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	2019
Publication process dates
Deposited	01 Jun 2023
Book title	Encyclopedia of food chemistry ; volume 2
Place of publication	Amsterdam, Netherlands
ISBN	9780128140451
Editors	Melton, Laurence, Shahidi, Fereidoon and Varelis, Peter

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