College of Food Science, South China Agricultural University, Guangzhou, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Adv Food Nutr Res. 2022;101:237-275. doi: 10.1016/bs.afnr.2022.05.003. Epub 2022 Jul 13.
Bioactive compounds in foods, nutraceuticals and pharmaceutical have been gaining interest due to health benefits, which can help to reduce the risk of certain chronic diseases. Recently, nanoencapsulation have attract attention because it is an efficient and promising approach for protection of bioactive compounds, and delivery them to the target physiological sites for controlled release and improvement absorption. Food proteins are promising materials to be fabricated into a variety of nanostructured delivery systems because of their high nutritional value, good functional properties, and health-benefiting effects. Various techniques and approaches are utilized to prepare nanostructured food protein. This chapter introduces the major techniques for the fabrication of nanoparticles and nanoemulsions from food proteins. The basic principles, advantages, and limitations of the techniques are discussed. The encapsulation and release of bioactive compounds in different nanostructured food proteins are illustrated in specific case studies. Due to the fast growing interest of bioactive encapsulation in various sectors, this chapter is of importance for guiding the development of nanostructured food protein loaded with bioactive ingredients for food, nutraceutical and pharmaceutical applications.
由于具有健康益处，能够帮助降低某些慢性疾病的风险，食品、营养保健品和药品中的生物活性化合物越来越受到关注。最近，纳米封装技术引起了人们的关注，因为它是一种保护生物活性化合物的有效且有前途的方法，可以将它们递送到目标生理部位进行控制释放和提高吸收。由于其高营养价值、良好的功能特性和有益健康的作用，食品蛋白质是一种很有前途的材料，可以被制成各种纳米结构的输送系统。本章介绍了用食品蛋白质制备纳米颗粒和纳米乳液的主要技术。讨论了这些技术的基本原理、优点和局限性。在具体的案例研究中，阐述了不同纳米结构的食品蛋白质中生物活性化合物的包封和释放。由于生物活性包封在各个领域的快速发展，对于指导具有生物活性成分的纳米结构食品蛋白质的开发，以应用于食品、营养保健品和制药领域，这一章具有重要意义。
