Flavour encapsulation in milk proteins – CMC coacervate-type complexes

Koupantsis, Thomas; Pavlidou, E.; Paraskevopoulou, Adamantini

doi:10.1016/j.foodhyd.2013.10.031

Cited by 88 publications

(35 citation statements)

References 36 publications

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“…However, studies of microencapsulation are still limited. The encapsulation of a flavoring (β‐pyrene) by complex coacervation was proposed by Koupantsis, Pavlidou, and Paraskevopoulou () using WPI and CMC. Coacervates prepared in the highest proportion of WPI: CMC and β‐pyrene mass (6.99 g) were most effective.…”

Section: Whey Proteinsmentioning

confidence: 99%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

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Section: Whey Proteinsmentioning

confidence: 99%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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“…Various kinds of electrostatic complexes may be formed depending on polymer and solution conditions, such as soluble complexes, coacervates, and precipitates. Complexation is already widely used in the food and pharmaceutical industries to encapsulate active ingredients (Koupantsis, Pavlidou, & Paraskevopoulou, 2014;Wang et al, 2014;Xiao, Liu, Zhu, Zhou, & Niu, 2014).…”

Section: Introductionmentioning

confidence: 99%

Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release

Zhang

Decker

et al. 2015

Food Hydrocolloids

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“…It usually leads to the formation of two separate liquid phases: a polymer‐rich phase (coacervate) and a polymer‐depleted phase (equilibrium solution; Timilsena, Wang, Adhikari, & Adhikari, ). In aqueous solutions containing a mixture of two biopolymers (such as a protein and a polysaccharide), coacervation usually occurs because of an electrostatic attraction between oppositely charged groups on the different biopolymers (Koupantsis, Pavlidou, & Paraskevopoulou, ; Yan et al., ).…”

Section: Production Methods and Modificationmentioning

confidence: 99%

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Fathi

Donsı̀

McClements

2018

Comp Rev Food Sci Food Safe

211

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Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.

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Flavour encapsulation in milk proteins – CMC coacervate-type complexes

Cited by 88 publications

References 36 publications

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

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