Casein-based hydrogels: A mini-review

Nascimento, Luís Gustavo Lima; Casanova, Federico; Silva, Naaman Francisco Nogueira; Teixeira, Álvaro Vianna Novaes de Carvalho; Carvalho, Antônio Fernandes de

doi:10.1016/j.foodchem.2019.126063

Cited by 71 publications

(34 citation statements)

References 57 publications

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“…Although much work has been done regarding caseins as a delivery system for pharmaceuticals, functional foods and nutraceuticals [26][27][28][29], still some areas such as induced structural modification of casein micelles, by altering secondary processing parameters, need to be explored. A recent review by Nascimento and colleagues [30] presented an overview of casein-based hydrogels. Ranadheera [31] examined casein and casein micelles' unique properties as capsules, emulsions, hydrogels and film coatings and observed that different processing parameters can alter casein micelles' techno-functionalities, consequently facilitating the encapsulation of food bioactive components inside casein micelles by binding at its hydrophobic and hydrophilic domains.…”

Section: Introductionmentioning

confidence: 99%

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Sadiq

Gill

Chandrapala

2021

Foods

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Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.

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Section: Introductionmentioning

confidence: 99%

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Sadiq

Gill

Chandrapala

2021

Foods

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“…The use of hydrogels as a delivery system results in a number of advantages, including reduced systemic side effects [255], sustained and site-specific drug delivery under desired external stimuli (thermal, pH or mechanical changes) [256] and reduced systemic side effects attributed to loss in encapsulated bioactive compounds (β-carotene) during digestion and inevitable interaction with other components of food matrices, hence offering improved bioavailability [257]. The literature has been updated with excellent reviews on preparation methods for nanohydrogels including sonication methods, cross-linking and inverse-suspension polymerization [258][259][260].…”

Section: Nanohydrogelsmentioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

et al. 2021

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Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.

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“…In the last few years, several proteins have emerged as novel sustainable protein biomaterials due to their easy availability, simple production methods and biocompatibility, for example, soy [ 17 , 18 ], milk proteins — casein [ 19 , 20 ], whey [ 21 , 22 ], keratin [ 23 ], collagen [ 24 , 25 ], haemoglobin [ 26 ], silk [ 27 , 28 ]. However, there are some drawbacks to harvesting these proteins from natural sources, these include batch-to-batch variation, impurities, the quantity available, the risk for disease transmission, and potentially fast biodegradation [ 29 , 30 ].…”

Section: Protein Sourcing and Processing For Sustainable Protein Biomaterialsmentioning

confidence: 99%

Recent developments in sustainably sourced protein-based biomaterials

Agnieray

Glasson

Chen

et al. 2021

Biochemical Society Transactions

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Research into the development of sustainable biomaterials is increasing in both interest and global importance due to the increasing demand for materials with decreased environmental impact. This research field utilises natural, renewable resources to develop innovative biomaterials. The development of sustainable biomaterials encompasses the entire material life cycle, from desirable traits, and environmental impact from production through to recycling or disposal. The main objective of this review is to provide a comprehensive definition of sustainable biomaterials and to give an overview of the use of natural proteins in biomaterial development. Proteins such as collagen, gelatin, keratin, and silk, are biocompatible, biodegradable, and may form materials with varying properties. Proteins, therefore, provide an intriguing source of biomaterials for numerous applications, including additive manufacturing, nanotechnology, and tissue engineering. We give an insight into current research and future directions in each of these areas, to expand knowledge on the capabilities of sustainably sourced proteins as advanced biomaterials.

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Casein-based hydrogels: A mini-review

Cited by 71 publications

References 57 publications

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Recent developments in sustainably sourced protein-based biomaterials

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