Cheng Hao, Chen Wanwen, Jiang Jiang, Khan Muhammad Aslam, Liang Li
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
Compr Rev Food Sci Food Saf. 2023 May;22(3):2017-2042. doi: 10.1111/1541-4337.13139. Epub 2023 Mar 20.
The rational design and fabrication of edible codelivery carriers are important to develop functional foods fortified with a plurality of bioactive agents, which may produce synergistic effects in increasing bioactivity and functionality to target specific health benefits. Food proteins possess considerable functional attributes that make them suitable for the delivery of a single bioactive agent in a wide range of platforms. Among the different types of protein-based carriers, protein-ligand nanocomplexes, micro/nanoparticles, and oil-in-water (O/W) emulsions have increasingly attracted attention in the codelivery of multiple bioactive agents, due to the simple and convenient preparation procedure, high stability, matrix compatibility, and dosage flexibility. However, the successful codelivery of bioactive agents with diverse physicochemical properties by using these simple-structure carriers is a daunting task. In this review, some effective strategies such as combined functional properties of proteins, self-assembly, composite, layer-by-layer, and interfacial engineering are introduced to redesign the carrier structure and explore the encapsulation of multiple bioactive agents. It then highlights success stories and challenges in the co-encapsulation of multiple bioactive agents within protein-based carriers with a simple structure. The partition, protection, and release of bioactive agents in these protein-based codelivery carriers are considered and discussed. Finally, safety and application as well as challenges of co-encapsulated bioactive agents in the food industry are also discussed. This work provides a state-of-the-art overview of protein-based particles and O/W emulsions in co-encapsulating bioactive agents, which is essential for the design and development of novel functional foods containing multiple bioactive agents.
可食用共递送载体的合理设计与制造对于开发富含多种生物活性剂的功能性食品至关重要，这些生物活性剂在增强生物活性和功能性以实现特定健康益处方面可能产生协同效应。食品蛋白质具有相当多的功能特性，使其适用于在广泛的平台中递送单一生物活性剂。在不同类型的基于蛋白质的载体中，蛋白质 - 配体纳米复合物、微/纳米颗粒和水包油（O/W）乳液由于制备过程简单方便、稳定性高、与基质兼容性好以及剂量灵活性高，在多种生物活性剂的共递送中越来越受到关注。然而，利用这些结构简单的载体成功共递送具有不同物理化学性质的生物活性剂是一项艰巨的任务。在这篇综述中，介绍了一些有效的策略，如蛋白质的组合功能特性、自组装、复合、层层组装和界面工程，以重新设计载体结构并探索多种生物活性剂的包封。然后重点介绍了在具有简单结构的基于蛋白质的载体中共包封多种生物活性剂的成功案例和挑战。考虑并讨论了这些基于蛋白质的共递送载体中生物活性剂的分配、保护和释放。最后，还讨论了共包封生物活性剂在食品工业中的安全性、应用以及挑战。这项工作提供了基于蛋白质的颗粒和O/W乳液在共包封生物活性剂方面的最新概述，这对于设计和开发含有多种生物活性剂的新型功能性食品至关重要。
