No abstract

Recently, nanobiotechnology has a very wide range of applications, and one of them is the application of nanoparticles for delivery systems of active substances. Nanoparticles are one of the most unique entities that enhance performance, expand applications, and provide an opportunity to develop materials that can address many scientific challenges. Hollow nanoparticles-nanocapsules built from plant proteins have suitable physico-chemical and functional properties, which enable them to encapsulate hydrophilic and hydrophobic bioactive compounds. Apart from their essential function of providing amino acids for human consumption, proteins also play a prominent role in the preparation, processing, storage and consumption of food and contribute to the quality and sensory properties of food products. The development of nanoparticles with specific properties is encouraged by their application in nanotechnology, food and agricultural systems, especially the development of bioactive components of functional food, with improved solubility, physico-chemical stability, oral bioavailability and sensory characteristics. This paper provides an overview of plant proteins that can be used for the production of nanocapsules, their functional properties, as well as the methods that can be used to obtain nanocapsules based on plant proteins.