Casein-based formulations as promising controlled release drug delivery systems

Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

“…For example, tea polyphenols which are oxidised via exposure to oxygen and light were stabilised by the use of nanoliposomes (Lu, Li, & Jiang, 2011). In addition, protein-based systems have been studied for delivering drugs, nutrients, bioactive peptides and probiotic organisms, including gelatin, collagen, casein, albumin and whey protein (Elzoghby et al, 2011). The following are recent examples of food-related nanoparticles in the delivery of bioactives/drugs with potential for incorporation into food systems.…”

“…Casein-based controlled release drug delivery applicability was recently reviewed (Elzoghby et al, 2011). Caseins are good vehicles for bioactives as they are inexpensive, readily available, nontoxic, highly stable, biocompatible, biodegradable, amphiphilic, and they self-assemble into stable micellar structures in aqueous solutions (Elzoghby et al, 2011).…”

“…Caseins are good vehicles for bioactives as they are inexpensive, readily available, nontoxic, highly stable, biocompatible, biodegradable, amphiphilic, and they self-assemble into stable micellar structures in aqueous solutions (Elzoghby et al, 2011). Furthermore, caseins' pH-responsive gel swelling behaviour renders them useful for programmable release (Elzoghby et al, 2011).…”

“…Caseins are good vehicles for bioactives as they are inexpensive, readily available, nontoxic, highly stable, biocompatible, biodegradable, amphiphilic, and they self-assemble into stable micellar structures in aqueous solutions (Elzoghby et al, 2011). Furthermore, caseins' pH-responsive gel swelling behaviour renders them useful for programmable release (Elzoghby et al, 2011). Although the spontaneous binding of hydrophobic compounds to milk caseins and sodium caseinate seems possible, a recent development in modifying casein micelles to minimise the need for harsh temperatures to this end was explored (Chevalier-Lucia, Blayo, GraciaJulia, Picart-Palmade, & Dumay, 2011).…”

“…To aid food scientists navigate these, we have summarised various recent food nanoscience and technology reviews (see Table 1). In the past year alone, food-related reviews have been published on packaging (Bradley, Castle, & Chaudhry, 2011;Duncan, 2011b), nanotechnology safety (Card, Jonaitis, Tafazoli, & Magnuson, 2011;Magnuson & Bouwmeester, 2011;Teow, Asharani, Hande, & Valiyaveettil, 2011), detection of nanomaterials in food (Blasco & Picó, 2011), drug delivery using food material-based nanoencapsulation (Elzoghby, El-Fotoh, & Elgindy, 2011;Prabaharan, 2011), ingredient nanoencapsulation (Fathi, Mozafari, & Mohebbi, 2012), engineered nanomaterials (Morris, 2011), communication (Duncan, 2011a, starch nanocrystals, (Lin, Huang, Chang, Anderson, & Yu, 2011a) as well as general reviews (Neethirajan & Jayas, 2011;Rashidi …”